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  1. hondabbq

    Smoked Chex Mix

    Whats the "original" recipe look like?
  2. hondabbq

    1st time doing dry cure bacon.

    You are the one to use the word dehydration in your post, where I never once said that.
  3. hondabbq

    1st time doing dry cure bacon.

    As I said in my reply it was left for 7 days in the fridge not at ambient temps.
  4. hondabbq

    1st time doing dry cure bacon.

    I did we cure several times and find it cumbersome to measure out per belly where I just make the brine and drop the bellies in. Season up your brine if your so inclined or add flavorings once out of the brine before smoking. As above, I left it int he fridge alot longer this time, 7 days rather...
  5. hondabbq

    1st time doing dry cure bacon.

    I have had that happen as well, this last batch of 4 bellies I left in the fridge for 7 days after 2 days of smoking.no water left in it.
  6. hondabbq

    Wet brine baby backs?

    I have actually used pops brine and done ribs up that way
  7. hondabbq

    Nashville BBQ??

    BUMP!!!
  8. hondabbq

    Nashville BBQ??

    Hello all, Heading down to Nashville in a few weeks, coming from Canuskistan. We are looking for some true authentic BBQ. (no national chains) We are staying 8 mins from Nissan Stadium and heading to the game on that Sunday. Also heading to the Opry a few days later (wife is a country bunny)...
  9. hondabbq

    Using pure Sodium Nitrate for DIY #2 curing salt

    Umai ships everything to canada.
  10. hondabbq

    Loving Retirement!!

    Before coming to this page today ( Im at work now), I added a countdown widget to my phone. I just passed 20 yrs at my current gig and have 3 years left till I can pull the pin. I was always scared when I was younger and hearing stories from my dad that so many of his co workers worked till 65...
  11. hondabbq

    Cold Smoking Sausage - Getting Started

    I have a smoke vault 24 as well and use it for my bacon. I just light my AMAZN tray and let it go. just cold smoke below ambient temps of 90f. If you do cold smoke your sausage or whatever it is needs to be cured.
  12. hondabbq

    Cold Smoking Sausage - Getting Started

    Neither of those 2 methods is cold smoking. Cold smoking is done under 90f
  13. hondabbq

    Shrimp Po’Boys

    When I worked for a Japanese chef, we made Shrimp Tonkatsu sandwiches, whish is basically a Japanese Po boy. bun, df shrimp lettuce tomato and tonkatsu sauce and some mayo. Simple but dam good
  14. hondabbq

    Ozzy Osbourne

    #legendsneverdie
  15. hondabbq

    Smoked Sausage Hoagie with Dill Pickle Pasta Salad

    I love just a plain sausage or meat in a bun or on bread. No need for extra sauces and concoctions. Maybe some butter on the bread or bun. Thats when you know its good.
  16. hondabbq

    Curing pork belly for bacon.

    Readily available on Amazon for us Canadians.
  17. hondabbq

    crazy sandwiches

    When I was a kid my mom made us oven sandwiches. plain white bread with Miracle Whip, cheese, and that tear drop shaped can ham in thick slices. Wrap that up in tin foil and bake until heated through. 400F for about 20 mins. Bread is crunchy and cheese is gooey. Love em to this day. I think...
  18. hondabbq

    Anyone have one of these new Pellet Grills?

    https://www.costco.ca/pit-boss-1600-heritage-pellet-grill-with-cover.product.4000325553.html Looks like a nice set up with the grease pail and fire pot removal underneath. I had a GMG and it was such a PITA to get tot he burn pot to clean it. I hated cleaning that thing. This unit seems like...
  19. hondabbq

    Meat puzzle

    We call them chuck tenders around here. Great cut.
  20. hondabbq

    Pig on a split!

    Ironically this came up on my feed today.
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