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  1. IMG_20130216_133647.jpg

    IMG_20130216_133647.jpg

    • bhawkins
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    • Album: Pizza Oven
  2. IMG_20130216_133641.jpg

    IMG_20130216_133641.jpg

    • bhawkins
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  3. IMG_20130216_111423.jpg

    IMG_20130216_111423.jpg

    • bhawkins
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  4. IMG_20130216_111224.jpg

    IMG_20130216_111224.jpg

    • bhawkins
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  5. IMG_20130215_191423.jpg

    IMG_20130215_191423.jpg

    • bhawkins
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  6. 1361043877369.jpg

    1361043877369.jpg

    • bhawkins
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  7. 1360945138154.jpg

    1360945138154.jpg

    • bhawkins
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  8. 1360945129960.jpg

    1360945129960.jpg

    • bhawkins
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  9. IMG_20130216_134322.jpg

    IMG_20130216_134322.jpg

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  10. 1359121981960.jpg

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  11. Pizza Oven

    Pizza Oven

    • bhawkins
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  12. bhawkins

    War's A-Comin'

    Well, we do still say...."The South will rise again".
  13. bhawkins

    The Letter of Recommendation

    I work with a Bob, do you???
  14. bhawkins

    Whose the brains in this outfit ?

    That does look great! I would try them even knowing they are brains!!  Side note: Like you said about habits and attitudes, my Grandmother lived through the depression, her oldest son fought in WWII. One of her grandsons owned a hog farm, and for a while slaughtered and butchered their own...
  15. bhawkins

    I'm A GRANDPA!!!!

    She is beautiful!!
  16. bhawkins

    First build

    Dave, in this and another build thread you mention the exhaust above the CC. I just want to be clear. If I come out of the CC with the exhaust at cook grate height then 90* up I will have to make the stack the recommended height per Feldons plus the distance from grate to top of CC correct??
  17. bhawkins

    What's your occupation?

    Break press operator in a bending and rolling shop. We don't do a lot of true fab work, we just bend and roll for others. Also a good place to get smoker parts cheap!
  18. bhawkins

    need some new ideas

    http://www.smokingmeatforums.com/t/135262/newbie-with-backstrap OK smker, if you read this thread then you will find that soaking is not needed. Proper handling after the kill is. Many things can be done ,if you wish, to add flavor and seasoning. That part is all a matter of what YOU like...
  19. bhawkins

    Newbie with backstrap

    In all the ones I cleaned the belly was lean. One thing you also have to remember is that farm raised animals are kept in pens of some fashion,and don't have to move very much. That is why the fat gets marbled into the lean muscle tissue, deer and other wild animals are constantly on the move...
  20. bhawkins

    Newbie with backstrap

    Like I said "everything but the grunt!". I had an older cousin that had a hog farm at one time. When it was hog killing time my grandmother would scramble the brains with eggs.Then again she was depression era and wasted nothing either. For me adding fat would depend on what I would be using it...
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