Robert-R
TVWBB Diamond Member
with Avocado.
Local Costco had pork belly back in stock. It's been ages.
This was the best slab I've ever purchased.
These two are cured with the Rich Dahl recipe (maple syrup, brown sugar and cinnamon). Have been wanting to try it for quite some time.
2 to 1 snake using Weber briquettes and hickory chunks in the XL. Temps around 170*. 2 hour mark.
4 hours and off. IT 145*
This slab is the Basic Bob Correl recipe with black pepper. Bumped up temps to 215* (it was getting late and wanted to speed thing up). 2 hour mark.
3 hours/off. IT 145*.
Sliced off some 1/3" rashers.
And proceeded to make a sandwich.
Time To Eat!
The Rich Dahl cure did not disappoint myself or my wife. It's extraordinary.
This was my first smoke using the XL. Normally I would do this in the 18.5 WSM.
I'm impressed... temps were rock solid. Had almost half the snake left after a 7 hour cook.
Local Costco had pork belly back in stock. It's been ages.
This was the best slab I've ever purchased.
These two are cured with the Rich Dahl recipe (maple syrup, brown sugar and cinnamon). Have been wanting to try it for quite some time.
2 to 1 snake using Weber briquettes and hickory chunks in the XL. Temps around 170*. 2 hour mark.
4 hours and off. IT 145*
This slab is the Basic Bob Correl recipe with black pepper. Bumped up temps to 215* (it was getting late and wanted to speed thing up). 2 hour mark.
3 hours/off. IT 145*.
Sliced off some 1/3" rashers.
And proceeded to make a sandwich.
Time To Eat!
The Rich Dahl cure did not disappoint myself or my wife. It's extraordinary.
This was my first smoke using the XL. Normally I would do this in the 18.5 WSM.
I'm impressed... temps were rock solid. Had almost half the snake left after a 7 hour cook.
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