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  1. fire in the hole

    Pork Belly SCORE

    Oh my God!!!! I gave credit to the wrong guy. It is Todd's recipe I'm using. Sorry Jeff!!!
  2. fire in the hole

    Pork Belly SCORE

    I just gotta brag. I just picked up 2 belly's at near 17# total ( I had to weigh the cardboard box too ) for $27.04 or close to $1.60/#             I feel really good cuz  I paid $3.09/# a couple of months ago. I have a 2-1/2# slab/chunk in Jeffs dry cure and now the wait begins. Sorry, but no...
  3. fire in the hole

    Ohhh Yeah!!!

    Ok!!! Is it hickory wood/maple syrup........apple wood/brown sugar.......or some other flavor mixture???? I am salivating right now.
  4. fire in the hole

    What's your occupation?

    Fat.........lazy now.........and retired oilfield. But please don't tell my momma that I worked in the oilfields. She has always thought I was a piano player in a whorehouse!!!!
  5. fire in the hole

    pork butt sale $.99lbs

    I just purchased 3 of them myself, at the really discounted price of $1.99/#, from almost $3.00/#. You guys just popped my bubble.
  6. fire in the hole

    Smoked Dawgs

    Those may be JUST hot dogs but they sure do look tasty.
  7. fire in the hole

    Storing rubs with brown sugar

    It's just a thought, but how about putting a saltine cracker in the container with the rub????? I remember when I was in the service they put crackers in the sugar shaker to keep it from lumping up.
  8. fire in the hole

    Brisket Advice For My Weber Kettle

    Something you may like to look at would be the smokenator. You can do a seach for it to locate. I have had mine for 2-3 yrs now and use it religously on butts and ribs. The smokenator comes with a grill the sits atop your regular grill and also comes with a water pan and divider to keep your...
  9. fire in the hole

    They Keep Putting Cheese On Sale!

    Yup...... Cheese is on sale here too. I just bought 9 blocks of different cheeses..........and put them on to cold smoke 10 minutes ago. Yup...........cheese is on sale.
  10. fire in the hole

    Pheasant jerky

    I had not heard of pheasant jerky either, but have heard that if it's meat......you can make jerky. I had to give it a try and I am ver  pleased with my 1st attempt. I soaked my sliced meat in brine for 4 hrs then into the MES for 8 hrs at 150d. Next time I may drop the time to 6 or 7 hrs...
  11. Pheasant jerk

    Pheasant jerk

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  14. fire in the hole

    Pheasant jerky

    Opps!!!! The thred is suppose to be "pheasant jerkY"
  15. fire in the hole

    Pheasant jerky

    I have a couple of pheasants and sharp tail grouse all marinated and in the smoker. I've set my heat at 150d and plan on a 5 to 6 hr smoke........to jerky. I'm new to jerk make'n.........so, do you think I'm on the right track???? Or do I need more time or temp???
  16. fire in the hole

    REPUTATION

    Dave..........thanks for the link to the explaination.
  17. fire in the hole

    REPUTATION

    I just noticed that posters are given a "reputation" number/evaluation. I kinda assume the more posts you make, the higher your number. But I also see 2 posters with simular post contributions, but the reputation numbers are way different. So???? Can someone explain the reputaion to me...
  18. fire in the hole

    North Dakota Smoker

    And a big HOWDY from your neighbor to the west.....in boom town Williston,ND. Lotsa good people and a lotsa good info to be had here.
  19. fire in the hole

    10 days is a loooong time to wait

    I will definitely be going with the cold smoke then. My mouth is watering now!!! I do have the AMNS and it works beautifully along with my MES40.......no heat. Thanks guys.
  20. fire in the hole

    10 days is a loooong time to wait

    After making my 1st home made bacon about 3 weeks ago and running short...........I'm doing it again. This time I'm doing a dry cure and Pops wet cure method. Can I cold smoke the wet cure like the dry cure???? Or is it a hot smoke??? Included is a photo or both............ready to go in the...
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