Recent content by SmokinEdge

Summer bacon ain’t all bad. It leaks a little but easily cleans up. Will fridge and let everything rest then slice everything on Sunday. Slice shots coming.

Panchetta roll and two slabs of traditional bacon go in the smoker at day 12. Was 90F ambient today and a bit breezy so no sense using the smokehouse, we will just use the Grilla vertical cabinet and run 180F with a smoke tube. Traditional bacon got done to 145F IT and took them out to cool...

ABT’s look great Brian. Following for the rest.

I’ve never owned Reqtec but I know they are real good ones. The only concern I see is that this grill comes in right with my Yoder 640 in total grill area at 1000sq in. And that’s a lot of real estate to heat up when only cooking a couple racks of ribs or one chunk of meat. It’s real handy...

Now that is a meal I could dig into. Looks most excellent.

All of that was a great combination that I use myself sometimes because it flat works well. Congratulations and welcome

Yup, sounds a lot like my upbringing and current situation. Don’t come to Colofornia.

Thanks. The bacon is good addition, I just wrapped around the outside and crisped up. Thank you Jeff. Thanks a bunch Chris. I hope you do give these a try, they are tasty. Thank you Brian. Thank you Charles. These are fun as much as they are delicious. You can play with boil times for final...

Money, money , money. Nice work. Lamb is outstanding.

No offense, but you need to understand what makes these tougher cuts juicy. If it came out dry 99.9% it was under cooked. There are reasons for this.

There are actually quite a few BBQ joints around the country that hang their ribs in vertical smokers. I’ve done them many times. Ribs should pass the bend test so they should not fall off the bacon hangers either. Old post or not.

Looks pretty darn good from my screen. Nice work.

No vacuum needed but is fine, I just use zip bags, they take up less space than containers. I know nothing about cure calculators, from experience I’ll say go 5 days and you are cured. That said the best flavor will come around day 10-14 so I always try to be in that window which allows flavor...

This build within the forum is just beyond cool. Congratulations all around

Yup. The SugarDale brand is good ham for store bought. Good flavor and most usually not over salty like Cooks or some other brands.