Recent content by sea_munky

hahaha! lol! ya got me!

There's a drainage hold on the bottom of the pot. I found this to be just the right amount of air. But if I had to close the vent, duct tape my friend. If it burned too hot, I partially covered it with duct tape. I also opened the lid to release some of the heat to help it stabilize more...

That flowerpot smoker was what got me into smoking in the first place. I saw that and thought "I could do that!" Instead of the flowerpot base as a lid, I got another pot and inverted it. From my experience, hotplates vary - my first one did not get hot enough to keep the chips smoking (I...

Oh yeah, did they leave the skin on? I've always cured and smoked my bellies with the skin on and then removed it afterward. That'd be quite the project to remove strips of skin from 9 lbs of slices!

You can still cure it and get a product like salt pork. I imagine it would be hard to smoke individual slices in a Brinkman. But if it's your thing, you can add liquid smoke to the cure. I'd try a small batch and see how it turns out. I only have a couple of slabs of bacon experience under...

someone started a threat showing his homemade cheese press but I think it might have disappeared in the great crash. I never saw what became of that project and would really like to! If you start this endeavor, please share and let us know how it goes!

Sorry for the bad Q Ron but good luck on your proposal to 'enlighten' them to the virtues of real Q. That's funny that it was so tough. Most places that try to pass off shredded pork as real Q just crockpot or stew the meat, shred, and soak it in liquid smokey barbecue sauce. In these...

When a product is enhanced, you end up paying for water.

Hey PignIt - Just caught the show since it was available onDemand. Very cool! That must have been a great experience. That was you groovin' right before they showed you as the professional whittler, right? One heckuva party. The McCoy gal seemed charming.

I think a lot of store bought jerky has preservatives added which allows them to package it with a higher water content and still not have it spoil. I just checked a package and water was the third ingredient (!). Beef, brown sugar, water, salt, papaya juice, vinegar, black pepper, etc. If...

hahaha. That's great! I wish I could have seen his face when the TSA agent called it a "random search"

Did I miss it? I tried to check it out last night but that Dhani fellow was on instead. I'm in Cali so maybe it was on Appalachian time?

habanero ABT's? wowza! Do they mellow out at all? The grub looks great! Glad you got to enjoy your weekend after all!

I've tried it and it worked well for extra smokey cold smoked canadian bacon and some slices of salmon and something I call "quick ham" which is a smallish roast from the leg, cured and smoked. Never done it with slab bacon. Some things to consider: 1. Use a NEW soldering iron 2. Burn out...

I love pastrami! Now is such a great time for pre-corned beef! It's so easy too. If you haven't made pastrami, now is the time to try it! Good price and easy to do (especially if, like me, you're not ready to make your own from scratch) Listen to the man RonP and get some! I'm definitely...