Recent content by rstr hunter

Here are 2 q-views I did a few years back that may help. butchering http://www.smokingmeatforums.com/t/113844/thanksgiving-tradition-hog-butchering-q-view sausage http://www.smokingmeatforums.com/t/113847/thanksgiving-sausage-q-view-thanksgiving-tradition-part-2 We use a #22 grinder hooked...

Depending on what you are slicing, I find that my slicer does much better with cold meat versus warm meat.  If it's belly bacon, I'd even say semi frozen.  But we even did roast beef this week and warm it would try to throw it, but cold, it shaved it beautifully.  Just a thought.

Looked good to me.  On mine, I brine turkeys for 5 days (many here say you don't need to go that long, but we did two side by side with one brined for 5 days and one for only 3 days and you can definately tell the difference).  I then inject breasts with butter before smoking.  And most...

Personally, I think that pork loins or prime rib are about the easiest smokes out there. Always a great result.  Good Luck.

Welcome from Pierre.  Good luck on the circuit.  If you want some help for a weekend some time let me know.

I've done this and like a spicier rub prior to putting on the brown sugar.  It creates a better balance.  Amazing to watch the brown sugar "melt".  Looks great.  Good job.

They are pretty good, but personally I like meat rakes a little better.  Meat rakes have handles that are easier to hold an use than the bear paws.  Just my 2 cents.  Found the rakes on-line.

Not only a Christmas present but a Valentines Day trip.  I think she gets you.

I think you can either dry them out in the oven or nuke them in the microwave.  I'm sure Todd will be around to clarify how as I've never done this.

Congrats.  It's nice when you try something and it turns out first time.  Following a lot of the ideas here will make that happen more often.  Welcome to a great hobby/addiction.

I too use mine for fish, but will also do hotdogs when we butcher in this.   I finish getting the hotdogs to temp by parboiling.  Just an alternative if you get caught in the middle by not getting to temps. 

Congrats on getting married.  Just a thought tough. Somewhere in the middle I'd think of moving the butts around as my Chargriller has a lot of heat right near the fire and not as much on the other end. I added some tuning plates which helps this some, but I'd make sure my bigger pieces were...

Looks Great. 

Looks great how did it taste?

That looks great.