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    • cheapchalee
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  6. cheapchalee

    Whole Top Round 7.5 kilo's

    Well dressed it up and put it on at 8:00am.  Here are a couple of pic's so far. The water pan with veggies. Checking to see if it will fit or if I need to cut. On the grill . Will post more as the day goes on I got the smoker at 225ish and using apple and hickory to smoke. EDIT: ...
  7. cheapchalee

    SCARY GOOD! Cold Smoke & Sear Refresher Course- T-Bones for Halloween: Drool-View

    Thanks for the tutorial Eric.  Great qview also.  Thanks, Chalee
  8. cheapchalee

    Nee temp suggestions for Round Roast

    I have just bought one of those and plan on doing it on the 20th.  Any particular type of rub that you used?  Can you post some pic's of it sliced? Thanks, Chalee
  9. cheapchalee

    Whole Top Round 7.5 kilo's

    I plan on smoking this over either mesquite or hickory and apple.  For a roast this big, I think I can get it on the grill with out cutting it, What would you smoke it at and to what temp for say a medium well?  This is my first big piece of beef.  I have to provide 5 kilo's of ham and 5 kilo's...
  10. cheapchalee

    My Nov. TD entry, open faced Oaxaca sub

    Nice looking sammie there Rich.  Great looking qview also. Chalee
  11. cheapchalee

    First try at Canadian and Buckboard Bacon

    Well here are a few photo's of the finished project Well anybody got any ideal why the pic will not load, I did it the same as all my other pic's? Chalee
  12. cheapchalee

    buckboard test fry w/Qview *more Qview added*

    That BB looks real good.  Bonus points for qview. 
  13. cheapchalee

    buckboard test fry w/Qview *more Qview added*

    That pink color is what your looking for.  If it wasn't cured it would just turn brown like a normal piece of meat.  What internal temp you smoking to?  I do mine to 160 so that it can be eaten at any time cold or hot. Chalee
  14. cheapchalee

    Finally Found Some Bellies Locally!

    My first batch of bacon turned out awful, because I smoked it for far too long.  I only smoked (1) small slab, but learned a lot.  Todd can you expand on this statement.  I've read in Cowgirls (I think) that she smokes hers for up to 14 hours.  In your opion if your smoking at or below 100...
  15. cheapchalee

    First try at Canadian and Buckboard Bacon

    I've been in Thailand since 1998.  Most of it is sold to friends right now.  Been smoking for awhile now and thought that I would venture over into sausage making and making bacon.  Pork is easy to get over here and it is usally fresh.  My Thai wife thinks I'm stupid for doing this.  It's a...
  16. cheapchalee

    Loin&apples

    Looks real good.  What did you do with the bacon?   Again the qview looks great. Chalee
  17. cheapchalee

    First try at Canadian and Buckboard Bacon

    Well this is my second batch.  Haven't got anything else curing except some pork bellies.  This was another batch of BBB and CB, here are some pic's . Sliced Here are a few pic's of the pork belly Charlie
  18. cheapchalee

    First try at Canadian and Buckboard Bacon

    Got the vacuum packer ............. new pic's coming soon Chalee
  19. cheapchalee

    First try at Canadian and Buckboard Bacon

    Thanks for the replys guys.  I have done another batch since then using the same recipie.  This is test marketing for selling this in a local market without turning a hobby into a job.  The wife thinks I'm crazy. Chalee
  20. cheapchalee

    Finally Found Some Bellies Locally!

    I got one whole side of bellies curing now, the dry cure method.  I am about 4 days now I have all four pieces in one bag.  I did weight and rub each one indivually, then put all 4 back into the same bag.  I rotate it around a couple times a day.  I plan on cold smoking this batch of bacon. Chalee
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