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  1. R

    Has anyone else lost their tolerance for heat?

    I've had a low tolerance for it my whole life and I never understood those who love it extra hot. To me it's like hitting yourself in the head with a hammer, why do it if you know it's going to hurt?
  2. R

    Cold smoking bacon question

    I let it dry out for a few days uncovered in the garage fridge, then ran it through the slicer. There is definitely a difference in giving it more time to dry out a bit, it is my best slab yet. So thank you all for your feedback, I appreciate it. Smoking Meat Forums is an awesome group!
  3. R

    2nd Armadillo eggs going on today

    Those look amazing! Nice move adding the Maui onion. I have to try this one.
  4. R

    Rack of Lamb on the grill

    Rack of lamb over a mesquite charcoal grill.
  5. R

    Hello from Ohio

    Welcome from AZ.
  6. R

    !Business help needed. Reverse flow offset size!

    I have a Lang 48" Deluxe Patio for sale with the wagon wheel cart. It's not towable, but could be put on a flatbed trailer. Excellent condition. See my ad in the classifieds forum.
  7. R

    More GA Folks...

    Welcome from AZ.
  8. R

    For All You Bakers Out There!

    That is suitable for framing. Get one of those frames that has two sides of glass to protect that. I have done that with family generational recipes from relatives that have passed. Cherish that, and make some copies to give to other family members, so there is always a copy somewhere.
  9. R

    American Country Style Dry Aged Bacon is done

    That looks incredible! I can damn near taste it. What was the temperature outside on the nights that you cold smoked? I just did a slab myself but our temps aren't cold enough in AZ to do the 60 hours, even at night. Here's mine cold smoked 10+ hours. Like you, I do Mostly Hickory and apple plus...
  10. R

    Cured turkey drumsticks... aka Disney legs

    Those are perfect! At what internal temp did you pull them?
  11. R

    Hello from Arizona

    Welcome from nearby Scottsdale and a fellow Lang owner.
  12. R

    Cold smoking bacon question

    That mellowing thing was mentioned in one of the videos I watched. Like it helped force the smoke flavor deeper into the meat.
  13. R

    Cold smoking bacon question

    Ditto, I do the same thing with the garage fridge with the same contents.
  14. R

    Cold smoking bacon question

    After cold smoking my bacon, I always refrigerate overnight uncovered, or sometimes in pink butcher paper. Watching some cold smoking bacon videos recently, I see that some do it my way and others wrap it in plastic wrap to contain the smokiness. So I'm curious what everybody else does here on...
  15. R

    COLD!!!!!

    I feel for you all. I don't miss the snow and the cold one bit. I moved to AZ from MI 36 years ago, and I wish I had done it sooner. The forecast highs for the next 10 days will average 75° with no more than a 6° +/-. 75° with a windchill factor of 74°, that's my idea of winter in February. We...
  16. R

    Dave in AZ "Red Dogs", Flavorbursting, Keto, no-heat hotdogs!

    Dave, Those look awesome!
  17. R

    We Lost another Member today....

    Sorry for your loss. Now it's up to you to be sure to pass on what he taught you about wine as well as stories of times you shared with him. In doing so, he lives on through you and others.
  18. R

    My story

    Welcome from AZ!
  19. R

    St. Louis cut ribs and bakers on the Lang smoker

    Yep, like the old saying, "Arizona in the summer, for the hell of it!" I tolerate it better than most, so I have the grill and smoker going year round. What doesn't kill ya makes you stronger! Either that or no brain, no pain on my part, hahaha! Gilbert is a very nice part of the valley!
  20. R

    St. Louis cut ribs and bakers on the Lang smoker

    I didn't season them very heavy and the salt level was perfect. We don't care for too much salt either, especially my wife, and she thought they were great. So if you still have some Meat Church seasoning, give it another try. with these ribs, I went with Honey Hog on the back side, and Holy...
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