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Hi everyone. I am a chronic lurker here but haven't posted anything in a long time. Last year I picked up a 70+ year old Crosley Shelvador refrigerator that wasn't working. I stripped everything out of it, replaced the insulation with Roxul high temp insulation, covered the inside of the door...

My wife and I both love going to thrift stores. We both peruse the used books, then she makes a beeline for the crystal pieces, and I look for cast iron. I found another piece tonight, here are a few of the ones I've picked up in the last year or two. The orange one was around $18, but the...

Hi everyone. I did my first attempt at homemade sausage last fall (about 25 lbs. of bratwurst, Polish, and an elk sausage). It turned out great! So when there was a very rainy weekend in the forecast, I planned another sausage experiment. I made three different kinds - about 11 lbs. of...

I've had a 13 lb select brisket in the freezer for awhile. We have some friends coming over tomorrow for burgers, which I am going to make from it since I need to try out the grinding attachment for my Kitchen Aid. Today I had a long run in the morning heat (15 miles and change), then spent...

Since we just finished a summer vacation, my wife has vowed to get back on a low carb diet. I'm not trying to lose any weight, but I've noticed that when I eat relatively low carb, I feel fantastic. However, I do some distance running so I need to constantly feed the monster. But if I cut out...

I recently found whole briskets on sale at Walmart for a great price, so I decided to make pastrami with one of them. It was just over 10.5 lbs at the start. I brine cured it with the following: 1 gallon water 3% (by meat and brine weight) kosher salt 2% white sugar 2.25 tsp Prague Powder 4 T...

Tonight my local Walmart (Chandler, AZ) had ungraded Excel packer brisket for $1.64/lb, there was a whole end display full of them. I know it isn't a choice or prime brisket, but actually some of my best results with brisket have been from the ungraded ones at Walmart.

Feliz Navidad! I've been wanting to do a fresh ham for quite awhile now. I finally ordered some Cure #1 and gave it a shot. Step 1 was to get a fresh pork leg at the local Mexican grocery store. Please excuse the poor cell phone pics... Step 2 - I made a curing brine of kosher salt, brown...

You read that correctly, javelina. Contrary to what the internet says, it is edible and actually pretty good! A good friend hunts them regularly, and instead of giving the carcass away (or just leaving it where he killed it), he decided to take the meat and try to cook it. He's been talking...

Howdy everyone! I haven't posted in a loooong time, but I lurk occasionally. I've recently experimented with cooking a pork butt into burnt ends instead of pulled pork. This method has a stamp of approval from my family as well as some neighbors and friends. I started with a bone-in pork...

I went to a church fathers and sons campout with my boy yesterday. (side note - I hate camping but I do this one each year because my son wants to). Picked up two 3/4 lb pork steaks before I went. I took the grate out of the SJ and lined about two thirds of the circle with foil, then put ~25...

Now i just need to find an afternoon and figure out how to cook them. I saw racks at the store and picked up two. They were meaty, choice grade, five bone racks (2.6 lbs each) and just over $5 each. Since I can't cook them this weekend, I froze them after cutting each rack in half because...

We took the kids to southern CA to get away for a few days while they are on spring break, and stayed with my sister-in-law and her family. They have an old 22.5" kettle in the backyard that came with the house. There is a pair of vise grips permanently rusted onto the bottom vents if that...

I bought about 5 lbs of CSRs last night. Upon opening them, they were cut more like small pork steaks than the typical CSR strips. Potato, potahto.....they both come from the same piece of meat. Marinated them in apple juice with a sliced onion, 4 or 5 large cloves of minced garlic, a few...

I'm looking for a fairly inexpensive slicer, and would like any recommendations you have. I'll use it for occasional bacon, cheese, and lunch meat. Thanks in advance!

I was going to do this for the throwdown, but my wife accidentally got pork tenderloin instead of loin. No worries though, it worked out fine. Two tenderloins, with a bamboo skewer through each then deeply scored with a sharp knife. A bath of olive oil, red wine vinegar, lemon juice, s&p...

I grilled some forgettable burgers tonight, so no pictures of those. Also mac-n-cheese and corn for the kids, again not worthy of a picture. However, this was worth a picture. I grilled thick slices of eggplant and a red bell pepper, sliced both, topped with some chopped green onions and a...

I bought two small 1.5 lb pieces of pork belly today. Should I remove the skin before curing, after curing, or after smoking? I'm not intending to use the skin for anything if that helps. Thanks in advance!

Mr. Lampe posted something the other day asking about barbacoa de cabeza. After googling it, I found a recipe page at www.erench.com and today decided to make the pork chile verde recipe from there. So no credit goes to me for the recipe, but here's what I did..... Started out with two...

I've done several high heat briskets and have always had great results. This Saturday, I'm cooking for a get-together and want to do both ribs and a brisket simultaneously on an 18.5" WSM. I've never done high heat ribs.....any advice on those? From reading a few other threads I would think I...