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i am looking to branch out to the carnival/fair game ..they're pretty good undercooked/cold smoked, breaded, and deep fried, too (dark guys on the right)

i too have recently ventured into the whole stick burning thing @smokin peachey sent some pics i sadly lost the laptop on nearly the next day, sort of a log cabin bed of ~7" splits, two running parallel with the cooker and two perpendicular. quarter chimney or so of lit coals poured onto the...

feel free to call it ham sticks 'n italian pasta salad, or whatever you'd like:emoji_wink:

ive been brining pretty much all the pork ive cooked the last several months. even when it's just overnight and i dont need the salt+sugar as a preservative, a little prague #1 on chops or nuggets (stir-frys, kebabs) makes a big difference

Leftover bones are gonna be reheated a la Korean sticky ribs with a seasoned soy dipping sauce (sesame oil, garlic, strawberry or blackberry gochujang). Might have to make some tofu fries too, there was a block of low-moisture in that free produce box too..

firefox, titch!

Honestly, it seems to me like anything over 3 days is unnecessary (even overnight makes a huge difference), but it keeps them ready to smoke whenever I get time to. and thank you! best slab ive smoked in a long time. red and white oak, little Royal Oak lump. i always try to run the first 3hrs...

Looks delicious; sometimes i'll use a little butt slab or rib tips. i really like making a relish so that i get some pickle and onion in every bite.

8-day cure on the low-salt end of Pop's brine. All brown sugar, lot of black pepper and pasilla chiles in the brine. This pic was before the wrap of strawberry jam, miso gochujang, and parkay Pasta Salad was just free macaroni, grape tomatoes, and green onions I got free from a produce...

I'm impressed STL's processed pride-and-joy Provel cheese, or just white American makes for beautiful scoopability

About 2" max thickness on this butt slab Red and white oak, some hickory and mesquite chunks, steady 200-225* Smoked some hot dogs separately (kept taking them off and baptizing in Blues Hog Tennessee Red), garbanzos and black beans and onions in the cast iron, I got all of 'em free in a...

heres a recent one https://www.smokingmeatforums.com/threads/cured-butt-chunk-cajun-pulled-ham-sandwiches-cured-ribs-and-tiger-potato-salad.305584/#lg=thread-305584&slide=5

nice. ive been a big fan of curing butts for "pulled ham (bacon)"

this. i dont mess w/ my vents, either. if i happen to throw a few too many coals, going down from 275* to 250*F is a lot smoother than 350* to the same

You can always grow other plants with the same zealousness, ya know! I just love how the ounces come wrapped in the same little wrapped tins as the grams

https://www.mashed.com/73361/steak-n-shake-frisco-melt-recipe/ (available through at least Walmart.com . love the stuff so much more than Big Mac or fry sauce) maybe some of this stuff too with that fried egg, and a tough enough donut to withstand a little patty melt smash..

i like this as my alkaline. tastes pretty damned delicious, too.

no thats just a different variant. get some GOOD mexican oregano and it smells/tastes like spearmint.

yep, great way to get some better IMO, no u got that wrong. fake is better for both. the oils will prevent scorch from the honey,whatever, when you're on the last hour.

white is better b/c you wont end up with so much in the bottom, but some of the aromatic compounds are in the shell/black. I honestly like the taste better because it is a little more purely earthy. The health benefits are in both, more concentrated in white.