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  1. gary morris

    Pizza Oven for the Weber 22.5 Kettle.

    Hiya, I have a Weber 22.5 inch kettle WSM too and was thinking about using one of the ½" man made granite 'chopping boards'  as there quite cheap.  Do you think one of these would be any good as opposed to the more expensive Weber ones?
  2. gary morris

    MULE'S SMOKED CHEESE IN THE DELUXE UDS WITH AMNPS

    Hi David, your cheeses looks great, can I ask is  Monterey Pepper Jack the same cheese that you used?  I can get Monterey Jack cheese over here and would assume it's Pepper Jack without the peppers?  I have some Wookey Hole cave aged Cheddar and would like to smoke a few other varieties too. Gary.
  3. gary morris

    Bacon made the easy way...

    It's now Tuesday, it will be kept in the fridge until cooked Saturday, wouldn't this be OK?   Providing it's in date and refrigerated.   Will it be bacon though or would this be 'flavored' pork and not traditional bacon?   Just a thought from a beginner. Gary
  4. gary morris

    Brined bacon turned slimy

    Hi thought I'd say, I too have the gelatinous slime.  My pork belly has been in the fridge for 11 days now, I noticed it today - it smells fine.  I used Pop's tried and tested brine recipe - so thats not the cause. I checked the temperature in my fridge and was really 'miffed' to find it was...
  5. gary morris

    hwat to use in a chicken brine

    Mmmm.,. looks lovely, smashin colour. Gary
  6. gary morris

    TBS & Cornhole!

    I've not come across this game, is the idea to throw the cornbags into the hole?  Are there any rules? Gary sorry didn't read page 2  
  7. gary morris

    My Begginings in Bacon

    Hi Danny, Foamheart, Everyone.  Friday's the day to take them out (day 14)  I have noticed that the brine has gone a little gelatinous the smell is fresh and clean, with no off smells, I've read a similar post and the replies were that it's OK to proceed. Thanks for the advice, Foamheart I...
  8. gary morris

    Temperature Probe Insertion Question -- Timing

    Here in the UK it's 75° or 172°f  and would be taken in the thickest / most dense part of the food.  (there are exceptions)   I would hazard a guess and say there wouldn't be many people who have not broken the guidelines at some point, I know I have! Do you guys also torch the patch before you...
  9. gary morris

    My Begginings in Bacon

    Foamheart, funny you should mention 'duct tape and bailin wire.'  This is my next step.  I can't find any supplier over here for the AMNPS so I thought I would have a go at my own.  I bought some mesh, both stainless steel and some wire, it wasn't called bailin wire, but I hope it's close. The...
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    • gary morris
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    • Album: My Begginings in Bacon
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    DSCF0390 (Medium).JPG

    • gary morris
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    • Album: My Begginings in Bacon
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    • gary morris
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    • Album: My Begginings in Bacon
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    • gary morris
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    • Album: My Begginings in Bacon
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    • gary morris
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    • Album: My Begginings in Bacon
  15. gary morris

    Whats your favorite BBQ sauce?

    Jeff's rub and sauce for me. I was wondering which of the two (rub or sauce) gives more of a lasting taste and does everyone use the same dry ingredients in there rubs and sauces?
  16. gary morris

    Temperature Probe Insertion Question -- Timing

    I use probe wipes and or sanitiser, these kill / reduce the amount of potential pathogens, on a probe.   At a temperature of 75°c - 172°f  any bacteria present will have been destroyed or reduced to a safe level.  Any bacteria on the outside of the food item, will be subject to the same...
  17. gary morris

    More Thin Blue Smoke Discussion

    Yup I will, far better to trust someone whose actually done it, over and over, rather than a generalisation, just curious though.  Thanks FWIsmoker. Gary
  18. gary morris

    More Thin Blue Smoke Discussion

    I'd fall into the inexperienced and limited equipment pigeon hole, so I thought I would start reading up some.   I came across a site that says a lower ignition temperature is generally favorable when smoking, as higher temperatures break down the molecules in smoke, producing the nasty tasting...
  19. gary morris

    July Throwdown Finally !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    almost past a  joke.
  20. gary morris

    Talkwithjim from Georgia

    Hiya & welcome to the forum, there's plenty going on and lots of members with a wealth of experience to draw on. Gary
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