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  1. adiochiro3

    new guy comin in from souhern va

  2. adiochiro3

    Makin' Bacon Round 2

      But how'd it taste??????
  3. adiochiro3

    New smoker from Arizona

    , Shane. You'll have a lot of fun around here.
  4. adiochiro3

    Celibacy

    OMG!!!!!!!!!!  
  5. adiochiro3

    Fat back

    Thanks, but it was just a quick Wikipedia search -- wanted to make sure I was correct before posting....
  6. adiochiro3

    AMZNPS MasterForge Cheese

    Looks great!  Running low on smoked cheddar myself.  Gotta get crackin'...
  7. adiochiro3

    Venison/Beef snack sticks with qview

    Great job improvising!  I bet they're tasty!
  8. adiochiro3

    Two Pork Sausages...

  9. adiochiro3

    Latest Buckboard Bacon with Q-view

    That's about the size of it, Scar!  LOL! Thanks for the kudos, guys!
  10. adiochiro3

    I'm Back....with a few new builds.

    Welcome back!  Those are some nice UDS's.
  11. adiochiro3

    Latest Buckboard Bacon with Q-view

    Cured another batch of BBB because my college kids came home & cleaned out my supply.      I used Morton's Tender Quick #1 and dry-cured for 7 days.  The bacons were rubbed with black pepper and brown sugar.  I decided to soak them for a couple of hours; I normally do this in bowls, but I...
  12. 2012-01-22 22.18.57.jpg

    2012-01-22 22.18.57.jpg

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  13. 2012-01-19 17.18.51.jpg

    2012-01-19 17.18.51.jpg

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  14. 2012-01-19 17.19.08.jpg

    2012-01-19 17.19.08.jpg

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  15. adiochiro3

    Brined yardbirds today

    sorry I missed the dinner bell!
  16. adiochiro3

    A little tease from todays cook...

  17. adiochiro3

    Fat back

    From Wikipedia: It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind). Fatback is "hard fat."  It is also called "speck" or "spek" in recipes I've seen.  It is apparently taken from these 2 regions of the porker:
  18. Schwein_Speck.svg

    Schwein_Speck.svg

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  19. adiochiro3

    What to do with leftover ham??? Wood fired hawaiian pizza on the smoker!

    Dude, that looks great!!
  20. adiochiro3

    What to do with ashes........

    don't know about safety, but I know Kingsford, etc. use a lot of binders in the mix to get those consistent briquettes -- something I would not throw into my vegetable garden.  the rest of the garden I wouldn't worry about so much...
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