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  1. theyankeesmoker

    Bacon redo

    Right on. I'll read up on their posts.
  2. theyankeesmoker

    First smoked pork butt

    Crackling take time. My wife does it. Plain and easy. Just bake in oven overnight at 200, than you deep get. Consult with the other guys here though. When I didba suckling pig, they mentioned taking the skin after smoking and deep frying.
  3. theyankeesmoker

    Bacon redo

    I'm certainly no expert here except on eating bacon. What is flawed with the recipe? It looks good but looks can be deceiving.
  4. theyankeesmoker

    Pulled pork help.

    The internal temp should be between 195 and 205.if you haven't done so, you should get one of those thermometers. I didn't get one at first and after fudging my first brisket, decided to get one and never regretted it.
  5. theyankeesmoker

    Pulled pork help.

    How'd it come out? Any pictures?
  6. theyankeesmoker

    Bacon redo

    Pastor, I've done bacon three times. I've heard of the wet cure and never done it. I only use dry cute. Simple salt and brown sugar. Let it sit in the fridge for at least a week, rinse, let it sit for another day or two, then smoke. First attempt came out more like smoked pork belly. Secoind...
  7. Bacon redo

    Bacon redo

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    2016-10-17 07.00.27.jpg

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    2016-08-13 19.41.21.jpg

  10. theyankeesmoker

    Pulled pork help.

    Dirt, thx, very important. I forgot to mention it's the same cut, just different name.awesome idea with using the bone for beans. My wife always used it for broth.
  11. theyankeesmoker

    The Yankee is in town

    The pig was definitely more tender. Not as much fat, and the skin was edible even without being crispy. A week after cooking and the pig still tender with reheating.
  12. theyankeesmoker

    Grilled T-Bone ~ Foamheart

    If you like your steak thick, Ill suggest a well marbled short rib. I lucked out one day and got one that was not too fatty. Grilled about 2 minutes on all four sides, with just some salt and pepper, and it came out perfect and soft. Just pick it carefully as some could have thick wads of fat...
  13. theyankeesmoker

    LET'S TALK BRISKET!!

    For me, it's family and friends.
  14. theyankeesmoker

    PERFECT RIBS EVERY TIME! This really works!

    All hail Al! Those look amazing. Ill.be trying this recipe soon.
  15. theyankeesmoker

    The Yankee is in town

    Some more pics.
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    20170528_100902.jpg

    • theyankeesmoker
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    • Album: The Yankee is in town
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    20170527_174158.jpg

    • theyankeesmoker
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    • Album: The Yankee is in town
  18. theyankeesmoker

    Newbie to sausage making.......some observations! LAP (long ass post)

    Right on. You've encouraged to dive head in. Soon I hope.
  19. theyankeesmoker

    Second Butt turned into Hot Link mix

    Def want to see how it ends. Can you share instructions on how to do This? I got a meat grinder and I'm just aching to use it.
  20. theyankeesmoker

    Smoking first whole turkey - Rub under the skin, on the skin, or no rub at all?

    Squid, whatever you do, please take pictures!!! Love to see how it turns put. Turkey, as big as it is, hard to screw up. I normally avoid mops or spraying as I love crispy skin. And I do put butter and garlic under the skin as it helps keeps the bird juicy. Good luck! James
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