Recent content by gjd53

I live near Portland Oregon. My niece - who lives 300 miles east of me - is raising 3 "heritage" pigs for me in addition to her 4H project pigs for the county fairs. I would like to make 6 country hams out of the rear legs of the 3 pigs my niece is raising for me. I have read most of the Country...

Great.  Tell him Greg Dennis and Albert Jones and several of the other people who did BBQ University @ the buffalo ranch in SW Portland say hello.  I really miss his Saturday BBQ radio show in Portland - the replacement guy is a poor substitute.  Also, I just noticed that my BBQ University...

Twenty years ago (more or less) I attended "BBQ University" in Portland Oregon which was taught by "Professor Barbecue" Bruce Bjorkman. I still have my diploma from that enjoyable event. At that time Bruce was working with Traeger but I think he works with somebody else now. In any event, Bruce...

Newbie to this site here, but I smoke a lot of salmon, steelhead, halibut and tuna (and sturgeon when I can get it). I strongly prefer a brine over a dry rub for fish. Dry rubs with sugar can unevenly caramelize or even burn, especially over charcoal. My brine is one gallon water (distilled or...

Greg here, living in the Portland Oregon area. Traeger grills were invented just south of Portland and I think I have one of the first "Little Tex" models sold. Have loved my Traeger for 10 - 13 years and still use it 3 or 4 times a week (with some upgrades). I BBQ brisket and pork butt and I...