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  1. gary morris

    My Begginings in Bacon

    2nd belly is now in the fridge at 4°c - 39-40°f.  I followed the same as before, apart from sterilizing my box and tools.  I also bought a dedicated measuring spoon for the 1 tab, this one measured 29g of cure instead of the original 19g. 29g is just a gnats whisker over 1oz. So just have to...
  2. gary morris

    Oh that small unused front yard

    Looks lovely, very impressed with your building skills. Gary
  3. gary morris

    Smoking Delaware

    Hiya lubach and welcome, lots of friendly, helpful people on here, just ask & have fun. Gary
  4. gary morris

    the new guy from PA

    Hiya Ryan and welcome, lots of friendly, helpful people on here, just ask & have fun. Gary
  5. gary morris

    New guy from Mass

    Hiya and welcome, lots of friendly, helpful people on here, just ask & have fun.
  6. gary morris

    NOOb from California..

    Hiya Jon and welcome, lots of friendly, helpful people on here, just ask.  Have fun.
  7. gary morris

    brisquit rub....too much peppercorn?!?

    If it's a store bought rub, could you add a neutral (ish) ingredient - something that won't alter the flavour too much like, mild paprika? And / or a little more salt, sugar, or any other ingredient that's part of the recipe. 
  8. gary morris

    Texas Beans

    Just saw this and will defiantly try it out, I've only used pre-cooked-tinned beans before.
  9. gary morris

    Today is my lucky day...... YAAAA HOOOOOOOO

    Nice one Dave:) Gary
  10. gary morris

    Keeping the smoker kinda kosher?

    How about a rectangular strip of SS mesh - say 3" wide x dia. of grill.  Bend 1" flap so its 'L' shaped and bolt on with SS N&Bolts - it would give a visual barrier and ID the 'pork' and 'no pork' sides.
  11. gary morris

    Smoked Goat ?

    Thank you Danny  Gary
  12. gary morris

    I just deep fried a porterhouse steak! with Q-view.

    That does look moist and Delicious.  Did you hit it with a hammer first?  I saw a guy on a US/UK cooking program the other night who did something real similar.  He hit it with a hammer first then coated it in egg wash, then into his 'secret flour' mix, then egg wash and a second coating before...
  13. gary morris

    New to Forum - Meitreya - Central Ohio

    Hiya Meitreya and welcome.  Every ones really friendly and helpful on here, I'm sure you'll have fun. Gary
  14. gary morris

    Posting replies

    Computers have a mind of their own
  15. gary morris

    Summer Class of 2013

    Well done guys, very well done, and thank you.
  16. gary morris

    275 gallon oil tank build

    I feel your pain over here in the UK, were having high temperatures, drains the life out of you.  Don't forget - Plenty of water!!!!!
  17. gary morris

    Everything tastes the same - not good.

    Why not try just briquettes and NO WOOD, if that tastes the same then it can't be the wood - try it a few times then try one with a named wood and see if you can tell the difference.   Have you a cold, flu, sinus, hayfever, I know that a bunged up nose can effect your sense of taste.  Can you...
  18. gary morris

    Smoked Goat ?

    I haven't smoked one, but did a stew once, no kidding, it tasted a bit like mutton lamb, was very tough and dry.  I would do it low and slow and foiled at some point.  I know goat is used allot in Indian Cuisine I'd be interested to know how it goes, GL:)
  19. gary morris

    what to do when you have 35 lbs of meat and a cancelled party?

    PARTY!!!    
  20. gary morris

    Water in the smoker

    Here's what I reckon.   The 'item / Substance / material' you use, whether it be water, sand, bricks or clay pots, is for the purpose of drawing heat into the 'item' used, thus useing up some of the available energy (heat the coals generate) and keeping the general temperature in the BBQ lower...
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