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  1. G

    3-2.3-1 Ribs

    Nice batch of ribs ... point to you
  2. G

    Batch of Canadian bacon

    Thanks John, hope when I slice it all up, looks nice on inside ....thanks for the point
  3. G

    Smoked Brisket Chili Stuffed Cubanelle Peppers

    Nice job Richie, you know be do abt's with Cubanelle Peppers .. points to you
  4. G

    Cool morning in Brandon Fla.

    Thanks Richie ..thanks for the point as well
  5. G

    Thanks SMF

    very nice smokeout ,,,, points to you
  6. G

    Cool morning in Brandon Fla.

    vacuum sealed for the holidays ... thanks for watching ....
  7. G

    Batch of Canadian bacon

    here is a look at it all resting ..I cant wait to slice and vac pack this .....
  8. G

    Batch of Canadian bacon

    Thanks zippy, If the inside turns out like the outside .. It would be a very nice smoke ... will slice up and vac pack in a couple days
  9. G

    Batch of Canadian bacon

    here is the next 3 ... will slice up and vac seal next day or so ... slice it up in a couple days and vac pack
  10. G

    Batch of Canadian bacon

    Here is the first 3 off the smoker .. looks real nice
  11. G

    Batch of Canadian bacon

    Now after 5 1/2 hrs .. going to bring up pit temp to around 225 .. then pull off at 145 internal ... will be a good batch I believe ...
  12. G

    Batch of Canadian bacon

    5 hrs in now .. probes in ... may start to crank it up ... here is a look ... starting to be bacon.. lol ... temps are 126 and 133
  13. G

    Batch of Canadian bacon

    Wife and I grew up in Pa. . but I tell you bear, after being away from the cold .. you don't like it much .. unless you are on vacation,, or in a deerstand ... lol
  14. G

    Cool morning in Brandon Fla.

    top left .. pepper jack .. top right .. Gouda .. bottom left (3) Swiss .. bottom right .. Colby .. 3 hrs total smoke
  15. G

    Batch of Canadian bacon

    Thanks john, I let in the brine (wet) for 13 days, smoking it a lot today, although it's colder than a well diggers ass .. thanks for the point as well
  16. G

    Cool morning in Brandon Fla.

    Cheese is all done ... Just took in the house ... now in fridge firming back up ... will vac pack after the game this evening .. thanks for watching ...
  17. G

    Batch of Canadian bacon

    Thanks bear ... thanks for the point as well .. really want a good hickory flavor .. if it works out .. will slice it up Monday evening ...
  18. G

    Batch of Canadian bacon

    3 1/2 hrs in .. finally took a peek, actually the smoker temp is running like 100 - 110 ... have not put thermo's in yet .. may continue to smoke like this for couple more hrs .. then bump up smoker temp and get an internal of 145 ... starting to get a nice color ...
  19. G

    Salt crust three bone

    Nice job on that case .. another homerun ..
  20. G

    Chuckie sports a ring...

    very nice , very nice , did I mention it was nice ??? points to you
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