Recent content by billyboy402

I just wanted to stop in and say thank you for your post. I made this last night for my birthday and my family of 6 loved it! 8 month old baby girl, twin 6 year old boys, 12 year old daughter and me and my wife pretty much destroyed the whole pan. They had leftovers today while i was at work but...

Just noticed the gun on the counter, good trick to keep people away from your jerky.

Looks great Bear ! I have always wanted to try this , and i have used alot of your other step by steps so this is perfect! I have made about 60 pounds of your Canadian bacon so far and we have pork loin on sale for 99 cents a pound here all the time, so i can see using this often. 

Looks great ! You are gonna love it smoked. I really like tony's or some slap ya mama on my fish as well.

Looks good from here, alot better then my first batch in my old ronco years back. 

Just wanted to drop in and say i used your step-by-step yesterday for my first double smoked ham and my family loved it, what a treat. One of my 6 year old twins and his 12 year old sister tore into it like a Christmas present. I have learned so much from following these and wanted to thank you...

Hey Joe they are pork riblets. Farmland puts them out, have had them since i was a little kid around here.

I have been wanting  featherbones lately so last night so i picked up a 5# box. rubbed em down and ready to go. In the smoker at 200 for 2 hours and 230 for an hour. Out of the smoker and into foil pans with apple juice and into the oven for 2 hours at 350. All sauced up and onto my...

Thanks Al, I am just getting into wanting to make my own sausage and ground meats etc, so i figured doing it like this would make me appreciate the process more. it sure did and my arm knows it for sure.

Sounds great, fry up some of those eggplant to go with it and you will be set.

Wanted to try making snack sticks, so i purchased the Hi-Mtn snackin sticks kit. A buddy gave me a hand crank #22 grinder awhile back and i never used it , so i thought why not. Ended up mixing  5 pounds ground venison and 2 pounds of pork shoulder that i ground. Seven pounds later i...

Well as i am typing this my mouth is full and i am down to a half rack of ribs already. here they are fresh from the smoker. Color came out darker then i would have liked, and i noticed it when i wrapped them in foil and apple-juice. I have put off for too long buying a new probe and i think...

A light coating of mustard acts as a binder for your rub, i use it often and you cannot taste the mustard at all.

Good morning, I have been wanting to try these for awhile now, so following Bearcarvers instructions http://www.smokingmeatforums.com/t/108686/bacon-on-a-stick-step-by-step i was on my way. I cured a rack of spare ribs for two days, rinsed and soaked for an hour and seasoned them up with fresh...

All sliced up and ready for sealing, thank you again to Bearcarver, SmokinAl, and everyone else on the forum, whether you know you helped or not, at making my first run a success.I am hooked. Flavor was great smoke was great. Looking forward to different methods along my way.Until next time...