Recent content by gmatheson
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Dry curing ,I may have messed up !
I'm in Ontario too. Would love some $1/lb piggies -
Need help with big piece of pork
Separating would be the easy way and my first choice but the wife wanted it done in one piece kindof like a whole hog. I guess I can always reassemble the pieces after they are cooked and no one will know -
Need help with big piece of pork
- gmatheson
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Need help with big piece of pork
The wife brought home a big piece of pork for me to smoke for thanksgiving this weekend. I'm not sure what the cut is called but it has the loin, ribs and belly all together. My biggest question is how to go about smoking it so that all the parts reach their ideal temp together and what the... -
My first post
Here are the finished ribs. By far the best I have ever made. While I was at it I made a pouch of potatoes, onions and cheese. And grilled some pineapple in the firebox. My tummy is very happy tonight. :yahoo: -
My first post
Thanks Gary. Here is a sneek peek 2 hours in. Had to give it a little apple juice spritz. -
My first post
- gmatheson
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My first post
I love slow smoked food. I have been using a cheap R2D2 smoker for years but never really enjoyed using it. I decided it was time to get serious and upgrade to a nice heavy offset. I was planning on getting the 16" Horizon Classic RD but when we got to the store my lovely wife said it looked to...
