Dan Moore TVWBB Fan Mar 31, 2024 #1 Two weeks curing in the fridge and 4+ hours in the WSM, the bacon is ready. Last edited by a moderator: Mar 31, 2024
Andy Kaminski TVWBB Pro Mar 31, 2024 #2 Nice. I have 10 pounds of belly going into the smoker tomorrow.
Tim Campbell TVWBB Guru Apr 6, 2024 #3 Dan Moore said: View attachment 88602 Two weeks curing in the fridge and 4+ hours in the WSM, the bacon is ready. Click to expand... That's beautiful, Dan. Huge Sox fan here.
Dan Moore said: View attachment 88602 Two weeks curing in the fridge and 4+ hours in the WSM, the bacon is ready. Click to expand... That's beautiful, Dan. Huge Sox fan here.
BrianCal TVWBB Pro Apr 6, 2024 #4 Tim Campbell said: That's beautiful, Dan. Huge Sox fan here. Click to expand... Same for me on both points. My son even works on the grounds crew at the Fens
Tim Campbell said: That's beautiful, Dan. Huge Sox fan here. Click to expand... Same for me on both points. My son even works on the grounds crew at the Fens
Tim Campbell TVWBB Guru Apr 7, 2024 #5 BrianCal said: Same for me on both points. My son even works on the grounds crew at the Fens Click to expand... That is awesome.
BrianCal said: Same for me on both points. My son even works on the grounds crew at the Fens Click to expand... That is awesome.
BrianCal TVWBB Pro Apr 7, 2024 #6 Here he is pulling the tarp in a rain delay. He’s in the middle with the beard
BrianCal TVWBB Pro Apr 7, 2024 #7 And when they played the Evil Empire, he got to cut the logo in the center field grass