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After curing pork butt for Buckboard Bacon a few years ago my wife and I have been spoiled and only purchase regular bacon if needed for food projects i.e. ABT’s and such. I guess all home cured bacon is habit forming! Val

I found myself out of pulled pork once while making Keri's BBQ Baked beans and used buckboard bacon ends which really complimented her bean dish.

I have always cooked four butts on my WSM but I have the large WSM waiting to be put together and I'm thinking I should be able to cook six butts easily.

Now that’s a respectable looking chuck roast, Jeff I want to pick up about six like yours and have a cook.

Hey Bryan S. I'm sure chipotle could be added to store purchased mayo but would you happen to have a recipe to make the mayo from fresh eggs and add the chipotle?

I don't have a raised bed for flowers but I will have one this year for my wife and I'll use the soil I have here on the farm; it's got allot of llama manure in it. I use it in my vegetable garden and, ooh it's so good! This will be good to see what others use. Val

Congratulations Bryan S. and all else who have quit smoking or chewing. I have tried to quit chewing once; several years ago, which lasted for a few months, all it took was a pinch of cope and I haven't been able to stop. I'll quit one of these days is what I keep thinking. It seems almost...

Roy Orbison: Crying

Thanks Matt, I understand your question; I boned out the butts then cut them so I could have two half’s from each. I did do it before curing, in which I put each half in a one gallon bag and placed two to a two gallon bag, to be safe from leakage. The meat I cut from the flat sides of the bone...

I peppered one half of a butt and sliced the cured/smoked bacon today, this is the finished product. My wife used the bacon ends with scrambled eggs and it was great. Thanks for the help guys, Val Bacon

Thank you Bryan and Kevin for your replies, I like all of what you have to say, I will use your suggestions in five days and tell you how it turned out. Thanks again, Val

I like peppered bacon but have never tried to pepper my buckboard bacon. They’re now on the fifth day with Hi Mountain’s cure and I would like to add pepper to the outside of one of the butts but I haven't got a clue as to when. If you have any suggestions I would appreciate them. Val

Hi Ron, I found Carl Griffith's site for sourdough and also got a start. There is plenty of information with photos and illustrated instructions. http://home.att.net/~carlsfriends/ Have fun, Val

When I cook butts I cut parchment paper just a bit larger than the size of each butt; I never turn the meat over and never have a problem with it sticking. I do remove the parchment before resting the meat and I‘m careful when removing it as the butts have a tendency to tear when the meat is so...

Thanks all for the replies. I have a small family Q tomorrow and I'll be doing four butts (they always like to take some home with them) I'll find out what the Rancher's like. It sounds like I'll be going back for more. Val

I read the thread "Rancher Charcoal - First Overnighter" and Chris K used it on four butts; which is the way I cook too, but without any assistance from an automatic temperature controller. I have done many overnight cooks but this is the first one with Rancher Charcoal. I probably use more...

Thanks Rusty, I'll give this recipe a try. Val

Maybe I got one that didn't get calibrated, but I'm glad I had one that was correct. I then used boiling water to adjust it. It works great now.

I was going to mount a thermometer by drilling a hole in the top but I wasn’t ready for that yet so I got a Tel-Tru 2.5” length and used a hole in the top vent. On my first cook with it, I found the thermometer gave a reading of 30°F lower at 200°F. Has anyone noticed if my type of thermometer...

Thanks to Jonny K for his pictorial instructions on the piedmont pan, I cooked my ribs with the 3 2 1 method however, I may have gotten confused and did a 4 2 1 but at any rate my http://i80.photobucket.com/albums/j187/ValsQ/PiedmontRibs12232006-2.jpg ]Piedmont Ribs[/URL] was a success for my...