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That reminds me. We haven’t had a pork loin sandwich in awhile. Those look good. Congrats on the carousel ride.

Good sized slabs for bacon. How long did they take? and what was your temperature?

Good looking ribs. Nice work!

Anticipation………I’ll bet they make great rolls.

Great looking piece of meat. Sliced nice and clean. What a bonus at $5.99 a pound. Good job.

Welcome from California

I cannot help with advice for the turkey legs at the fairs. I agree they can be a pain. With a well cooked turkey leg the tendons generally come off the meat pretty easily. In terms of how I remove the tendons at home, I do what I think many folks here on SMF do. I cut the tendons up at the...

welcome from California. Sounds like a lot of good food coming out of LA.

Nice and simple, yet a tasty dish. Nice work!

Nice looking steak. Nothing wrong with some quiet time.

Wow.......SmokinEdge. As everyone has reflected on, his knowledge and willingness to help is unsurpassed. The amount of input and encouragement he gave me on my first ham was amazing. It provided me with the courage to make the plunge into brine's. Eric, you are missed.

We had bought a package of drumsticks at the Mexican market. Nice and big. Ended up putting them in the freezer. They came out Sunday. We seasoned half of them in Walkerswood Jerk Seasoning. The other half we seasoned in Max Mix - Poultry & Fish. No grill shots today. But fresh off the...

Lamb shoulder and ribs.

Chayote are readily available here in the SF Bay Area. Pretty much all of the Chinese and Mexican markets have them, but the local Safeway also carries Chayote. They are not as cheap as they once were. Used to be .25 cents each. Now they're $1.50 each. My mother-in-law lived in Watsonville, CA...

A creative meatloaf. A lot of seafood flavors. Looks great, and I bet the smoke to it a level higher. Nice work.

One of the things I like about SMF is the fact I learn so much. This is a nicely presented and very clear write-up on Stall. Thank you for putting this up here. I look forward to seeing some of the additional input and expertise so many on SMF have to offer.

Interesting. I like the concept. I like the flavor profile. I like the idea of the BBQ char on a stick of celery. I may have been inclined to remove the strings. But I like the idea and would have loved to have been there to try them. Thinking outside the box. Great idea.

This is one of the reasons we handed off our aluminum cookware. It seemed to add an off flavor depending on what we cooked in it. Having said that, it seems to be what the restaurant kitchens use. The other reason we got rid of our aluminum cookware at the time was because of some articles in...

We make ours the same way you do. Onion, garlic, Italian sausage, Orecchiette, chicken stock, vegetable, Parmesan. We'll sometimes finish it off with a couple of tabs of butter. I also like to add a good pinch of freshly ground pepper because it goes so well with sausage. As for vegetables we...

Not everything we do works out. We keep at it though. The off-taste may have been the cooking spray. I use it on pots, pans, etc. but avoid using it on food. It tastes weird to me. I had a similar issue the other night when I finished a salmon with a blow torch to make it pretty. All I could...