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Thx all - help appreciated. Now I can relax about it!

For various reasons I may have to leave my bacon curing for about 10-11 days. Will that harm it?

Hi, For reasons not worth explaining I might have to leave a pork belly curing in it's wet salt sludge for an unusually long time, like two weeks. Will this ruin everything? OTOH, how short a time can I cure it for? Cheers, Michael

Beach Hill Smokehouse 172 Main St, at Gerrard Toronto, Ontario https://www.beachhillsmokehouse.com/ This place opened in January, and it run by two retired football players. It is pure Texan, and we ate there tonight for the first time. It had received a full write up in the Toronto Globe and...

There's a new Q joint in Toronto that's been getting a lot of ink,and rightly so. It's called Adamson's BBQ, and it's on Wicksteed east of Laird. It's pure Texas style - no sauce at all, and it's really some of the best Q I've ever eaten. They make brisket, ribs, sausages and turkey, and they're...

Hi, We are moving and i will not be able to Q for some time. We also need to get rid of everything we can. I have two things that might be of interest to the list. One is a manual mdeat slicer, perfect for bacon and pastrami, and whatever else. It is definitely old, definitely wqorks, and i...

I did pull before freezing. Thanks for all the help.

Thanks all, and it looks like I'll be pulling tonight!

Hi, Sorry for the absence (see here for my sad story: http://tvwbb.com/showthread.php?48178-Think-it-s-been-too-long) I'm smoking four butts today, and they are going to be served Jan 30. This earliness is because I am off to México for 6 weeks and won't be around for my granddaughter's annual...

Hi, folks. Some of you may remember Canada Mike as I used to be relatively active. But.... Last season I ended up teaching summer school and living in deadline hell, so I didn't Q even once! How long? Here's how long: I just went to put up four huge butts for my granddaughter's Science Fair, an...

Welcome, Jeff! Can't have too many Canucks, I say.

Well, then you're not really a canuck, eh? Welcome aboard!!

Remember, Bluetooth only works in a straight line - no walls or curves. That's why I returned my iTemp (or whatever it was called).

Short but to the point this Urbanspoon blog post summarizes a lot of styles. http://www.urbanspoon.com/blog/2013/06/americas-bbq-battle-an-eaters-guide/?utm_source=Sailthru&utm_medium=email&utm_term=urbanspoon_production_newsletter&utm_campaign=July%20Newsletter

Back at ya!

Always room for another Canuck, eh? This is a great place to learn - ask anything.

Hey, fellow Canuck. You'll find this is a great sharing site. Cool, eh?

Everyone thought the meat s great, but what do they know!!??!! It's interesting what was said about pockets of fat - that makes sense to me. I was using a high heat method, and the probe read 180, but when I checked I put it n a couple places and it read 200. That's when I like to take them off...

I tried an iGrill but found the Bluetooth range inadequate for me.

Used to live in KW, also before Cambridge was renamed. Remember well the rolled ribs in Breslau - not Q'd but baked, and still delicious. Welcome to the forum!