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  1. bear55

    new guy from AZ!

    Welcome to the forum.  the search bar at the top of the page is a great resource.  Have a problem/question requiring an immediate answer?  Simply search it.  Feel free to post questions or problems and a resident expert will be along shortly to help you. Richard
  2. bear55

    Canadian Bacon Dry Cured (Step by Step)

    Following Bearcarver's step by step instructions I just completed a batch of Canadian bacon.  In addition to the step by step instructions, I PM'd Bearcarver  for advice and encouragement which he gave in spades.  The finished product was simply outstanding.  My next adventure will be belly...
  3. bear55

    Movies you watch over and over?

    Any John Wayne film Any Bond 007 Star Trek
  4. bear55

    Any tips for smoking shrimp and scallops? Rubs and temp and time?

    I'll bet you can use the search bar and find out everything you need to know. Richard
  5. bear55

    Grill before or after smoking?

    Poultry is one of those things that does not benefit from the low and slow method of smoking.  I have smoked at 235 and then proceeded to grill over charcoal to crisp up the skin. Richard
  6. bear55

    Chicken Thighs for a large group

    Were it me, I'd plan on 2 thighs each assuming there is a good selection of other side dishes. Richard
  7. bear55

    Introduction

    Welcome to the forum.  The search bar at the top of the page is a great resource. Richard
  8. bear55

    crock pot concern

    Put it in the trash and take her out to dinner, you'll be the hero. 
  9. bear55

    Newbie

    IMHO you had too much smoke.  I would say to be sure and keep the exhaust vent on your smoker wide open.  that said, welcome to the forum the search bar at the top of the page is a great resource.  Have a question/problem requiring an immediate answer?  Simply search it.  Feel free to post any...
  10. bear55

    crock pot concern

    The four hour rule in action here.  That chicken would go into the trash were it mine.  My crock pot allows cooking on high for an owner set number of hours before changing itself to warm, a much safer method of cooking.  I am thinking if wife had set crock pot on low instead of warm all would...
  11. bear55

    Question on Pork loin for Canadian Bacon

    I just completed a batch of Canadian bacon for the first time.  I dry cured mine using Tender Quik by Morton's.  I suggest you ask Bearcarver, a member here.  He was very helpful to me on my first bacon adventure. Richard
  12. bear55

    First Butts on the Rec Tec

    I too own a Rec Tec and can not be more happy with the performance of the unit.  Nice looking smoke. Richard
  13. bear55

    New to forum

    Welcome to the forum David.  The search bar at the top of the page is a great resource.  Have a question/problem requiring an immediate answer?  Simply search it.  I usually take my pork butts to 203 and place them in an empty ice chest for at least an hour (2 or 3 won't hurt) before pulling.  I...
  14. bear55

    Joined today, Already Loving This Place

    There are many great people here.  I have never been turned down when I have requested assistance.  I recently did some Canadian Bacon with assistance and encouragement from Bearcarver.  There are too many experts to list, just read and you'll figure out who they are. Richard
  15. bear55

    First go at cold smoking bacon

    Looks good, nice color.
  16. bear55

    Finally pulled the trigger and ordered this bad boy

    That is a nice looking unit.
  17. bear55

    beef ribs

    I do beef ribs much like pork spares, using the 3-2-1 method.  I love them cooked this way.  I cook them at 235. Richard
  18. bear55

    Beer Brined Chicken

    What temp did you smoke them at, and how long did they take?  Looks great. Richard
  19. bear55

    Another fine Butt you've got me into, thanks Bear !

    Oh man that looks tasty. 
  20. bear55

    Curing time=torture....

    I just sliced up some Canadian bacon that cured for 10 days.  It is worth the wait.
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