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I'll have to look at Walmart, they always have something interesting. Never noticed lamb belly.

Love mine so far. It seems like a little smoke before you cook works great. Doubt I'll ever cook steak another way if it's planned. I like the fact I can smoke the meat and have it bagged in the freezer ready to cook. Throw it in the cooker at lunch, and it's cooked perfectly to finish for...

Search... Why didn't I think of that...

Just wondering if anyone else has experimented with smoking, and sous vide? I recently picked up one of these http://anovaculinary.com/products/anova  and have been cooking some great meat. First up was a tri-tip that was actually frozen when I cold smoked it. I hit it with about 2 hours of oak...

I almost hate to give away my secret! My wife and I were at the West Side Market in Cleveland last weekend. One of the vendors had "lamb slab meat" and I couldn't resist. Cured it with equal parts TenderQuick and brown sugar, with a few crushed and chopped garlic gloves, and fresh cracked black...

I've wondered about the Claussen Hot n Spicy dills... I can't eat the pickles, the ones I tried were way to hot (and I like spice)! The eggs might tone that down...

Not to butt into the thread, but pickled beets are pretty easy too. You can start with beets fresh from the garden, but I cheat a little. The grocery around the corner recently had Freshlike "Baby Beets" for $.88/can. 3 cans with the juice in a half gallon Mason jar, then boil together 2 cups...

Thanks Gary, it's a good combo!

I'm in!

I learned to give up on charcoal when the weather is cold. With a 3 briquette wide snake it took two hours to hit 200°F (ambient was ~22°F) . It climbed to 220° with the snake half burned so I split up a 5"x5" piece of fire wood, and was able to hit 300° to finish off the fatty. It looks like...

Almost there! This was really incredible, of course I'm a guy that likes cheddar on his apple pie too...

Oh yeah... added some sharp cheddar to the meat. ...and stacked it up!