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  1. thesmokindogs

    I made some bacon

    Forgot to mention mine does standard & metric, too - pounds/kilograms, ounces/grams. Got it on eBay a few years back for about $20. Verified it with a set of weights up to 3# and it's dead on. It's made by a company named Saga. Made in China of course but it does the job.
  2. thesmokindogs

    My first spatchcock chicken

    PS Everyone loved Jeff's Texas style rub, too. I cut back on the cayenne by about a third because some aren't fond of heat. It came out great! Just a hint of sneaky heat in the back of the throat. Great flavor overall
  3. thesmokindogs

    My first spatchcock chicken

    Thanks, all! My hat's definitely off to Tip! Never, in my 55 years, have I ever had such juicy, succulent chicken! The leg quarters were almost a religious experience but compared to the breast they were dry. Everyone's mouth was watering and I was virtually attacked when I walked in the...
  4. 20170716_191815.jpg

    20170716_191815.jpg

    • thesmokindogs
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    • Album: My first spatchcock chicken
  5. thesmokindogs

    I made some bacon

    Thanks, Al! I have a pretty good digital scale. It's designed for postage/shipping and weighs up to 80 lbs. Even though it has a small footprint it has a tare function which allows me to put a large pan on it. I now have a 3 gallon bucket with a lid I bought for a big chicken so next time I'll...
  6. I made some bacon

    I made some bacon

  7. thesmokindogs

    I made some bacon

    A couple weeks ago I mentioned that I had a couple slabs of bacon curing but I never followed up with the results. I did some pretty exhaustive research on the process and found a goldmine of information on another site (Sorry, SMF) Having spent 40-odd years in the restaurant business, I was...
  8. 20170709_141755.jpg

    20170709_141755.jpg

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    • Album: I made some bacon
  9. 20170709_172226.jpg

    20170709_172226.jpg

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    • Album: I made some bacon
  10. 20170709_133132.jpg

    20170709_133132.jpg

    • thesmokindogs
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    • Album: I made some bacon
  11. 20170708_233113.jpg

    20170708_233113.jpg

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  12. thesmokindogs

    A question of anatomy

    LMAO!!
  13. thesmokindogs

    A question of anatomy

    LOL!
  14. thesmokindogs

    A question of anatomy

    That was my question, too! Along with Lewis Black's observation, "It can't be soy milk because there's no soy tittle!"
  15. thesmokindogs

    A question of anatomy

    Thanks! I'll pass that along!
  16. My first spatchcock chicken

    My first spatchcock chicken

  17. thesmokindogs

    My first spatchcock chicken

    I'm trying my first spatchcock chicken. I'm using Tip's Slaughterhouse Brine and Jeff's Texas style rub. As you can see from the photo, I had some issues getting the rub to stay on the leg quarters even though I rubbed the bird down with olive oil. I wound up just sprinkling the rub on them...
  18. 20170716_155526.jpg

    20170716_155526.jpg

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    • Album: My first spatchcock chicken
  19. thesmokindogs

    A question of anatomy

    A good friend of ours, Maryann, is a hoot when she's had a few glasses of her homemade wine - or any wine for that matter. She comes up with interesting rhetorical/philosophical questions you wouldn't normally think of. Like the phrase "raining cats and dogs". Has anyone ever seen it rain cats...
  20. thesmokindogs

    An "Initial" question

    And the list is endless! 128513 Thanks!
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