Recent content by potatoc

I have two cuts of wild boar from North Carolina.  They are rubbed with Jeffs rub and once they are smoked they will receive either his BBQ sauce or some eastern NC sauce, all depends on what people want.  One is 8.7 lbs and one is 4.8lbs..  Do these smoke the same as boston butts?  I am going...

Here is a smaller one I designed for CNC machines.  It all cuts from one sheet of plywood, even the hinges!!!  If anyone wants the cut files just let me know, I have them posted public for ShopBot Tools where I work!!!  Enjoy....

Thanks for all the info....  I will PM Todd to see what it would cost to get me a couple 40lb bags!!!!!!!

Thanks for the responses.   Looks like a great site and great business..  However, I go through 20lbs a month when I am smoking, and most companies sell in 20lb bags..  Seems like it would get real expensive with this guy at 5lb bag sizes.......

Been out of touch for a while on here, but.... One of my many smokers is a Traeger and I love it..  However, I have used Pellet Grill Outlet for years and I think they are going out of business because their website has been down and they don't return calls.. Where is anyone out there ordering...

Sorry this is in the wood smokers, but there is nothing out there for the pellet munchers out there...  I am in the need for a new source for pellets for my Traeger.....  Traeger pellets have turned out to be mostly sawdust and junk for that matter....  The Pellet Grill Outlet out in Oregon has...

I spent 6 months building this with my high school students

Did my first whole hog on my first homeade hog cooker....  Thought I would share, a lot of you helped me along the way with design questions...  I love this thing. 

Brine Mix  Chicken in brine Dry Rub mix Rubbed and ready Mouth is watering....  1.5hours at 300 degrees  Sauced at the 1 hour mark.  Came out great

This sounds like a plan Bearcarver...  Where does a guy get info on cure time for this method????  

Hey that link said it was for sausage only..  Would beef really be that much different??????????

Found this over on the sausage forum:  http://www.susanminor.org/forums/showthread.php?736-Curing-Salts Is this a safe table to use?? Thanks!!

Kill someone???  Dang man.. So what would happen if I didn't get the exact measurements with the HiMountain??  Even a little would make them sick if having to much can kill??  Little confused and concerned here...

I have used HiMountain seasoning for years to make my jerky.  I am looking to see what it would take to make my own cure so I do not have to buy their product anymore..  Not that it is bad, but I am itching to make my own jerky recipes!!!! I have no idea what is in a "cure" but would like to...

Yea, I am liking these links..  Thanks for the info everyone!!!