Recent content by Flying Clay Disk

I actually did get some photos...if I could only find the cable for my camera to upload them! When I do, I will post them.

Just a follow up note (for clarity)...Typically I'll do this recipe with about (4) chicken drumsticks and (8-9) B/S chicken thighs. I also poke all the chicken with a carving fork before putting it in the marinade. The B/S thighs will cook faster than the legs, so if your grill has a hot spot...

Deconstructed Chicken Kabobs 1-2 lbs dark meat chicken (legs, b/s thighs) 2 red / yellow Bell peppers chopped in 1” pieces 1 pkg baby Portabella mushrooms halved 1 large white Sweet Onion rough chopped in 1” pieces 3/4 C. Yay Soy - Island Teriyaki Sauce 1/4 C. Wishbone – Italian (Bold...

I love using different kinds of rubs on smoked and grilled meats. Cabela's has a particularly good Prime Rib rub which I'd really love to know what's in it. It goes on and looks almost black, but has a wonderful flavor. I also notice it cakes after a while so it must have some brown sugar in...

It is confusing, frankly. I've seen published and storied cures for Canadian Bacon with 3 Tbsp of Prague #1 (yes, "TABLEspoons) for one 8lb loin!! :eek: (and more than just a couple times too!). I'm still learning...and this isn't my first rodeo either. Lots of knowledge here though...

Perfect! Thanks, Dave!! Really appreciate your input and assistance!

Well...according to my understanding 1 Tsp = 5.7g (of Prague #1), and there are 3 Tsp per 1 Tbsp (no debate there). Therefore, 2 Tbsp = 34.2g. Consequently, by weight, 34.2g = 1.21oz. However, the max for Prague #1 is 200ppm or roughly 3g/kg, or 3g/2.2lbs. So, doing the math another way...

Yep, you're absolutely correct! Major mistake on my part (and also over the 200ppm max)!! Thank you! Now the question is, what to do? Trash the whole lot, or dump the brine/cure and make a new batch with the correct levels? It's been in the brine/cure for just under 20 hours...

I saw the link to this in the 'loaf of death' thread, and loving the ultra-hot as I do I decided to make some. I did a few things a little differently though (hope you don't mind). The basic idea seemed fantastic. I started off with about 12-14 habaneros, 8-10 serranos, 5-6 large jalepenos...

Wow! Looks great! What are the items 2nd and 4th from the left?

Came out awesome!! Can't seem to get the second picture to load for some reason. Keeps telling me I have to be logged in to perform the action, but I am logged in (???). Anyway, second picture is with the cobbler cut. Edit...it showed up as an attachment (that's odd). Oh well, it's there.

Well, here's what I've done so far. I halved a tasty lookin' roughly 5 lb pork loin into to equal weight pieces. The brine I went with is basically your recipe with a couple tweaks and adds. 1- Gal Water 1 - Cup Kosher salt 2 - Tbsp Prague #1 (NOTE - See comments below!) 1-3/4 Cup Brown sugar...

I'm doing this recipe tonight. In fact, it's in the oven now. I had a can of peach pie filling hanging around so I used that. Hopefully it turns out. I'll report back.

I've read many posts here, and I'm a fairly experienced "cure" guy (and very experienced smoker), but I've never done much 'injection', AND, most of my curing is wet brine type. I use a curing brine very similar to Pop's, although I go with a little more cure and a little less time. (at least...

biteme7951, Thanks! I think I'll take your advice and just put the maple syrup on while smoking instead. And maybe I'll just go with all brown sugar instead of a 50-50 blend. Nothing against white sugar, but I just prefer the character of brown sugar better. Thanks again!