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oh and here is the website also www.BBQBattleLI.com. If you have any other question please feel free to PM me or post them here

I am one of the Organizers so I will be there. Probably running around like a chicken with no head. I can say it will be a great event if it is anything like it was last year.

Hello all. Sorry I have been MIA. I have not been able to find a job in about a year and a half and all of a sudden I have been having interviews all the time. So I have been really focusing on that. And now back to the bacon. After worrying about that one slab I did remember that in the middle...

Dave thank you for replying. Sorry for not being more detailed. Ok I have not smoked them yet. That is the plan for sat morning. I had bought a 15lb pork belly. I split it into three equal sizes. I had used two recipes from charcuterie and one from mike simon. all of them had used pink salt. I...

This is my first bacon try. Now I followed the recipe from charcuterie and added some maple sugar. Now there r some like gray spots. Besides being unappetizing is the meat still good to eat?

I paid $3.49. I went for gold and got 15lbs. First time trying it too.

Chris, I would say go back to RD again and try. I have a business license and I shop about once a month and spend about $100 each time. They never said anything about not spending enough. You can not beat the pricing they have either.

Thank you for all of your input. It means a lot. I am using water. I finally got it to 250. It just took a bit of playing around with. I will post some pictures when it is all done. Kyle

Hello All, This is my Third cook on my WSM 22. I have done ribs alone and a pork butt alone. Now I am doing 4 racks of ribs and 2 pork butts. I Put the meat on at 6am and I used the Minion method. At the 5 hour mark the butts were at 140 - 150. Now I just added the ribs. The temp will not hit...

Trying my first pork butt. Starting in 7 hours