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I hadn't made Canadian Bacon in some time and I had a pork loin in the freezer...I used Tenderquick for a 7-day cure and smoked it Sunday afternoon using apple wood for smoke. It turned out pretty good, but I'll skip the rub next time as I don't think that it adds much to the taste. It's always...

Maybe I should start cleaning my cooking grates using this method? I would have to keep it secret since we've seen what other nasty things this guy puts in his mouth 🤮

With most activities on hold and saving 1.5 hours each day by shuffling over to my home office instead of commuting, I have time to do things like grill fajitas on a weekday. I mostly followed the family fajitas recipe (chicken) in 'Weber's Charcoal Grilling: the Art of Cooking With Fire.' They...

My first indirect cook on my blue kettle and the first time with these fancy charcoal baskets. The baskets really make things easier and I had the best charcoal longevity ever. The only screw up was that I forgot to put a pan below the chickens. I just got done scrubbing grease from the bottom...

This is my bold "go-to" rub for ribs and butts. I modified it from a commercially-available rub recipe that is no longer produced, as far as I know. My intentions here are part altruistic (everyone should try this recipe), and part pragmatic (I sometimes lose things and I'd like to be able to...

Anyone else have a dog who chews off vent intake flow regulators? I do; his name is Waldo. I just stuff aluminum foil in the holes these days. There's a life hack for you 😀

4 butts cooked to perfection + 1 pork belly curing in the fridge. I set the vents at 11 last night and checked it again around 7 this morning - rock steady. Gotta love it. :wsm22: Hickory/Cherry blend - that's what was easiest to grab from the shed without a flashlight last night. [/URL][/IMG]

Hello again. I never really made the switch to the new forum a few years ago, got busy, etc. Anyway, I decided to check things out while I was looking up some recipes (never really stopped doing that). Who knows, I might even get crazy and offer a comment or two. I'm still in Chattanooga, TN...

I've noticed that the knobs on my 1.5-year-old genesis E-330 (green) are way too easy to engage. I've tried to remember to close off the gas tank after each use, but sometimes I forget. A couple of weeks ago I didn't turn off the gas at the tank and I must have nudged one of the knobs into the...

I've never owned a gas grill, but I'm seriously considering buying one of the new Weber Genesis grills. I'd love to have some feedback on few of the features before I buy. I think that I would prefer stainless steel grates and flavorizer bars, so it looks like I would need to look at the...

I cured my own bacon a couple of weeks ago using the garlic/black pepper cure described elsewhere on this site. Pork belly was obtained at a local Asian grocery (the lady wanted to know what I want 5+ pounds of belly for - apparently there aren't many caucasian-Americans buying up large...

I am finishing up four ~6# pork butts that I cooked with Kingsford Competetion blend as fuel. The charcoal starts up super fast (I like that) and smelled nice when burning. I put the butts on at 10 PM and the temperature was close to cruising speed by around 11. I started with a full...

Act 1: Aquiring the ham... I went by Publix on Saturday morning and they had a fresh ham. I did not buy it then because I needed to check on our anticipated menus for the week. I went back in the afternoon and it was gone. The meat man (he had a hairnet) said that they never had such a thing...

I got a little apricot form my uncle (he owns an orchard) and finally got to use some of it. The turkey was a solution-enhanced bird that I got on sale last Thanksgiving. I used three or four small to medium sized wood chunks and the level of smoke was just right. The apricot smoke was very...

Last weekend I made pot roast on my WSM and I have to say that it is wonderful. If you haven't tried this yet, you should put it in the rotation. Here are some pictures of my pot roast (with bonus buckboard bacon pics): Pot Roast Album I changed a few things in the recipe with good results...

I did a couple of butts yesterday and they turned out good, but I detect a little burned taste on the bark. I'd like to leave out this flavor nuance on future cooks, so I am asking for a little advice. I did a couple of different things than my normal routine. We had high winds on Saturday...

Check out these stocking stuffers that I made up in December. I talked to the owner of the orchard last August asking if they ever had any prunings that I could have. Better than that, he said, was that he was pulling out a field of older trees to make way for a new planting. I went back...

Here's the situation - I have had a brisket curing for pastrami since Wednsday night. I felt great when I put it in, but I feel like crud this morning. The last thing that I want to do is smoke this meat today . My plan is to rinse the meat and then put in the freezer for use on a later date...

I found Smokehouse brand Salt Cure last night and purchased some in the hope that it can be used to make pastrami (I haven't been able to find Morton Tenderquick). Here are the ingredients: salt, sodium nitrate (6.25%), Propylene glycol and sodium bicarbonate, red 3. Not knowing what is in...

Here is a good recipe that we have had on various/numerious occasions. It's from the glory days of Bon Appetit magazine, before they became quite so hoity-toity (how many people really take a float plane to a secluded beach in order to enjoy a picnic...). I had it typed out for my little...