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Maybe the lid or base? I could've sworn but you're clearly right. With the enamel it feels way sturdier than my old chargriller or brinkmann offsets. Yes I have cured them, more often than hot. These were a frozen family pack I needed thawed, skinned, and started within a couple hours. My rub...

Nice. Some day will get around to asking my friend to help me weld something "my" own. I get a little more consistent each time. Luckily this time in that once the smoke turned translucent, it stayed that way throughout. No cracking each time wood caught .Thought for sure I was gonna have to...

Yep Pit Barrel Cooker, PBX is just the biggest at 22" I'm pretty sure. 1/4" thick, simple. Can't adjust it much at all like UDS without welding, but holds temp great. The PBX retailed for I believe $500-600 new, but Academy Sports had it on sale a while for $200

99c/lb, a few cents of my AP rub, perfectly fine grocery store brand charcoal was half price at $5/16lb (just burns hot and fast), and a few chunks of hickory. Still can't believe the PBX 22" was on sale for $200. I was late to it- early this year, but a floor model with some screws loose...

Stress helps. Plant wet, dry out completely and a day, over water etc. Some people just place seeds in a cup of water til they crack open

It makes a huge difference IMO, the pleasant fresh cracked black or green peppercorn gets totally lost. Very savory and most people seem to add a little more salt if I don't touch it up with some at the end. Or, my rub, MSG.. finishing with a higher, different flavored product like a Weber...

Seeds, or live plants? https://www.adaptiveseeds.com/product/herbs/basil-golden-mountain-sweet-thai-mix-organic/ I like supporting open-source seeds like them and open pollination; Only really venture elsewhere for very hyper regional stuff. One decent planter or a pack of solo cups filled with...

I am gonna have to try this time, for sure. Have you ever finished with a handful of cilantro or Thai basil??

Made this a ton of times; pickling spices come through much stronger and if using spares or tips the broth is incredible. Threw ~5lb in the water a week or so ago. Kept 3 nice little brisket strips with no bone/collagen to smoke later. Too crowded in the dutch oven to brown much, but a ton of...

Would eat that plate every night. They are the area go-to, here. A friendly butcher, better a call-ahead during a cheap grocery chain sale to slice butts into 2-3 always slips my mind. I have, however noticed a pricier local chain selling "half butt roast" for I think $3.

Maybe a little white wine lemon butter gravy with the cast iron+potato pan. Horseradish sounds good too. Maybe next time..

Sure was man, thanks!! I'll miss growing peppers, tomatoes, etc. til I start again someday; herbs are so very low maintenance.

Pork loin was $1.40 yesterday and today, small 8.25lb/$11.55 will make a bunch of meals. I like brining tenderloins (or sized pieces) for a quick meal I can cook anywhere and with anything. I'm used to bigger ones with more of everything attached. Fresh lemon thyme, marjoram, rosemary, oregano...

BTW- freshness makes a big difference if youI don't know how old the jars at the store ever are, but it will turn yellow and smell stale in an old leafy way. When buying it a ton years ago, the jars were always fresh and we went through them every 2mo. No problem ever with loss of flavor.

Around here a local grocery offers it at $7/lb. I use it in my rub and seasoning many things. Weber grill mates Brazilian steak seasoning includes too, ive noticed. Burgers, beef, chicken. Oh and fried eggs 99% of the time, my breakfast sausage. On frozen pizzas Season home fries , could even...

Thanka. They always taste like sugar is added to me but again not a canner. If it's good enough for that bacon I am sure it will be a hit

Stew meat, stuff with an orange sticker. Chuck is $6 this week for the first time in a while. Different cuts at $7 more often. Little brisket points did hit the same $6 as packer price which was nice The rest of the time, round

Hey Peachey 👋 I am timid about adding fruit, but tis the (peach) season and just smashed some unsliceable buckboard yesterday. We get great ones, yet some are obviously mealy or more sour. I've not yet ventured into canning- please forgive my ignorance. Is anything added? With the texture...

Thanks!! Update on the lunch meat, definitely overcooked for clean slicing, but there are far worse problems to have than buckboard that "bruises". Lol.

Thanks! It sure was to me. I pretty much always have some kind of pork brining , but this summer was more belly experiments than anything. The flavor this butt bacon made me feel like I wasted some money on belly, for sure. Lol. One thing I did not note is it tasted kind of bland as I started...