Recent content by buffalobbqpete

I like a little Frank's, a little butter, and some red pepper flakes. Chili powder on occasion as well.

Thanks man... I found a fella on Craigslist that I've been using. And he delivers for a few bucks more.

That is really nice! Good work!

I'm in too!

That looks amazing! Thanks for sharing!

Thanks for sharing!

Sign me up!

USA! A boat ton of Bacon and Canadian Bacon.

Happy Birthday @pops6927!!!

If I remember right, it was a few days. I haven't watched it in a while. But I don't think 3-5 days would be a bad idea. Someone else who has actually done it may have a different opinion though.

Take a peek at this. He pretty much runs it down for you. https://www.pbs.org/video/bbq-franklin-episode-4-pits/

Maybe pastrami is what you mean? That's just a cured brisket...

Maybe the sugar from the rum caramelized? Or maybe your probe was off, measured to close to the bone? I don't know... I've only had that happen when I had the temp to high in the smoker and it caused the rub to harden up like a rock.

Couple weeks ago, the kids and I went to the store for some pork belly due to the fact we were getting seriously low on bacon. When they told me that they were out (someone came the night before and bought the last 5 or 6 they had), plans changed... Canadian bacon is something I've been wanting...

OK.. Don't think I can say no to you guys. Here it goes. This is my twist on it, the original recipe was a little different. 12 Anaheim Peppers 12 Italian Sweet Peppers 6 Poblano Peppers 3 Regular Green Peppers 3 Jalapeno Peppers 3 Small Pork Tenderloins 1 Medium Onion 2 Tbs. Minced Garlic 1...