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Introducing myself
Welcome to the forum, Chris. I hope you enjoy your time here. Chuck -
Had to cut down a brisket for some corned beef. Gonna smoke the point.
I'm here for the finish. Chuck -
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Northwest Ohio
Welcome to the forum, I hope you enjoy your time here. Chuck -
Got tired of lurking....
Welcome to the forum. We are glad you are with us. Chuck -
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Is a reverse switch important?
Harbor freight has foot switches for a good price. They have both kinds, (press on press off) and (press for on, lift foot for off) or in other words latching and momentary. I use momentary for my grinder. Chuck -
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Canadian Bacon using Pops Brine
Kovaku, your plan is right on target. Home-made CB is wonderful. I'll be watching for the finish. Chuck -
BREAKFAST SAUSAGE
Gary, that sausage looks pretty good. The only breakfast sausage I've made so far is Pop's. With a few red pepper flakes and a bit more sage we like it pretty well. Now I'm going to have to try that AC Legg seasoning. Where is the best place to buy it? Chuck -
Hello everyone! from the new guy in MO
Greg, welcome from the Southwest corner of "The show me state". Glad you joined us. Chuck -
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First time smoking pork butts
Try this post by Bearcarver http://www.smokingmeatforums.com/t/140055/boston-butt-pulled-pork-step-by-step This came by means of the search bar at the top of the page. There are vast quantities of information available here. Enjoy. Chuck -
Bulk Italian Sausage Extra Extra LEAN!
B/P is Butcher-Packer.com. They sell all kinds of items relating to meat packing and cutting, etc. Chuck -
Pops6927's Wet Curing Brine
It's fine just left alone. With a dry cure it needs the extra treatment. Chuck -
My Second Brisket (with Qview)
That's some fine looking chow, Jon. Chuck -
First roll call
Welcome to the forum Gramma. Glad you decided to join us. Chuck -
Hello fellow smokers!
That is one fine looking chicken you got there. Welcome to the forum. Chuck -
hello everyone
Welcome to the forum, My Place. I hope you enjoy your time here. Chuck
