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Costco was selling skinless pork bellies for $3/lb. Picked up a 10-pounder and cut it in half. Cure was the Basic Dry Cure from Ruhlman's Charcuterie. Belly on the left got bay leaves, garlic and black pepper. On the right, maple syrup. Both bellies were cured in the fridge, flipping the...

I'm making Ruhlman's corned beef via two brisket flats. I plan on smoking/steaming one for pastrami, but that's not the point. The recipe calls for a 3 day bath in the pickle. I just realized that my schedule will not allow me to remove it for ~10 days total. Am I safe here, or do I need to...

So I used Saucisson Mac's bacon brine... http://saucissonmac.blogspot.com/2009/10/taking-back-bacon.html It contains pickling spice. I am smoking the bacon this morning, but fried up a slice last night. While it's pretty salty I will say it has an OVERWHELMING taste of pickling spice. Once I...

So I really like Ruhlman's bacon recipe. Yes, it's overly salty and yes, I like it that way. Stop judging me! Anyway, I'd like to get a similar product from a brine instead of a dry mix. Is there any way to convert it, or is there a recipe anyone can suggest that yields something similar...

So my wife and I went The Piggery in Ithaca, NY on Friday and picked up a couple of 1" thick rib chops. I didn't want to screw them up, so I decided on sous vide. Quick shot of the naked chops: Salted the night before. Vac-u-sucked and allowed to rest overnight. Into the water bath at...

Went into the local butcher shop looking for boneless, skinless chicken breasts for a healthy dinner and found a 2.5lb bone-in ribeye instead. Crap. Salt, pepper and canola oil followed by a 30 minute rest (should have left it an hour). I always salt my steaks 30 minutes+ before cooking. 3...

BennyV suggested this recipe to me from No Excuses BBQ as a good make-ahead dish. It seemed like a really great idea to just toss the tray on the smoker. But I couldn't bring myself to clean the lower smoker grate. I had to use the oven. Still, the idea of smoky beans was intriguing...What...

So my daughter is turning 1 this weekend and I'm doing a make-ahead BBQ for about 30 people. Going to do some Cornell Chicken on Saturday, but the pulled pork is going to be done today. The lighting on the interior shots is pretty bad, sorry! 3 9lb butts from Wegmans. By the time I finished...

I've got around 30 people coming for my kid's first birthday party. This means two things: 1. Rather than being antisocial (like usual) and cooking during the party, I am expected to participate as a host and father. Lame. 2. I have an excuse to make a tremendous amount of food. Since I...

So now that I'm curing and smoking my own bacon while simultaneously expanding my waistline, I am amassing a glut of smoked bacon rinds. All I've heard anyone say to use them for is "flavor soups with them." I'm asking for specifics: What can I use these rinds for? If this needs to be moved...

I'm probably crazy here, but I'm going to ask anyway. This is my first smoke with my new 22" and my first foray into an ATC. The DigiQ is telling me the grate temperature is 225F while the (inaccurate, I know) lid thermometer on the 22.5" is reading 300F. Is such a differential normal? EDIT...

Hi folks, I am lucky enough to have one of the original Spirit E-310s. To the best of my knowledge, this is nearly the same grill as the Genesis Silver B. I know this because the inside of the lid is stamped "Silver B." Pretty cool, no? Anyway - Since I've gotten it, I've had major hot spots...

I know this issue has been beaten to death, so I understand if I get moderated. I haven't found the exact answer to this question, though. My beloved 18.5" WSM has found a new home with my parents. Long story short, it's difficult to travel with a baby and a WSM so the WSM loses out. The...

Some (awesome) friends of ours got us a Spirit e310 as a wedding gift some months ago. Immediately, I noticed that it wouldn't sear food . I will preheat it for 10-15 minutes (or to a temperature reading of 500-550F), and any meat/vegetables I put on there will cook, but not sear. I called...

I smoked a couple of butts the other day and froze one. When I tried the first, the flavor was great but the meat was a touch too dry for my tastes. Is there anything I can add/do to moisten it up, or better luck next time?

I've got to feed 13 people pork butt next weekend. How much raw pork do I need?

I've been scrubbing my grates by hand for way too long. I picked up a bottle of Greased Lightning and I want to do the garbage bag trick. How long should I let the grates sit? At full strength? How clean will the grates get? I like them shiny. Thanks!