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NOT MINE!!! Just passing this onto you pizza guys. This trending right now and seeing LOTS of it on a FB Pizza page I'm in and think you might like. This was from a joint and not homemade. Looks INSANELY good to me.

I push a lot of limits but that's a hard pass for me. Cure #1 only lasts 30 days. Yes, the 3% salt helps but no data on how long it helps. If you told me it was the beer fridge holding at 33F MAYBE.

You sound like a candidate for a charcoal gravity. Don't think I ever read a charcoal guy being happy with pellet grill. Charcoal is pretty heavy handed to me but I do like some things grilled on it. Right now craving some fresh sweet corn on some. I am confident when I get the opportunity...

Pile of drums brined with TQ+brown sugar, then rubbed with Con Yeager wing fry over hickory.

I went down that rabbit hole and there are ton of Mom's making "nuggets" this way. They use cookie cutters to shape. IE dinosaur/stars/kids stuff. White Castle chicken rings are ground chicken.

For anyone on the fence running chicken like this, it's as good or better than you think it is. I REALLY like thighs+all the skin. Rich knows that my goal is to learn how debone leg quarters to drive the price even more. Anyhow, this stuff is great on it's own and REALLY adds to things like...

I personally think our water is not so bad and not worth softening. Basic filtering with carbon to remove chlorine or and/or RO for kitchen is what I would do. That being said, I DO like the feel of softening but just not worth the cost IMO.

There's fair vendors doing them here and yeah outstanding. Not bbq tho. Some kind of savory flavor not sweet at all. Soy sauce base I bet. It's weird as they are bone in but still totally worth it. @chopsaw Found it for me! My inspiration for this thread...

They ARE better! That's how I do them too. One time I was grilling some chicken but got the hankering for some ribs I smoked a few days ago too so I threw them on the grill and the rest is history. Adds another layer of flavor for sure that we REALLY like.

WOW. Thanks for all the kind words and ride. Did not expect that at all. Simply was thank you to the member who originally posted the idea. Cannot locate the thread. I swear it was called racetrack sandwich or something like that.

Nice looking sticks!!! Welcome to team Auber PID.

Forget who gave me the idea but this is pork loin pounded thin, rubbed, grilled, and sauced. Still working out the kinks but this will be regular fair. The other sandwich I ate got BBQ sauce on the bun and was MUCH better. Aiming for sorta a premium McRib flavor. Plan to try other ways...

Keep up with the Dutch mods! Not really a baked bean guy but the mods you guys are posting are getting me thinking about it. SAME. I searched a TON of times. Had to do a web search to find it. I think you have to switch to "articles" maybe?

The de facto SMF bean recipe is Dutch's. Countless threads and happy campers. https://www.smoking-meat.com/dutchs-wicked-baked-beans

Here's an old family recipe:

NICE!!! Oh man that cut shot! One of my all time breakfast snacks is a really charred up cheap dog. I bet that's gotta be a 1/2lb or more dog right? Talk to me on trimming. I remember the flap but just how hard to trim out the rib tips? Have not trimmed in ages but not seeing SL cut rib...

Bottom line for me is cheese in sausage is mostly for show. I do like how it looks but you simply cannot add enough to do get the sausage+cheese+cracker effect. I tried... I am talking summer sausage here. That being said, it does add a little bit of flavor and creates a softer texture in...

Gonna lose manly points, but as a musician I glove up. Does not stop everything but most. Years ago BIL gifted me some Hyflex gloves and life has been different ever since. Harbor freight/Lowes make good copies of them pretty cheap.

Rooting for ya Norm! It could be much worse. My Dad's best friend was a life long tree trimmer so you know what I mean.

NICE! That is a textbook perfect pie to me. My family fights over any charred slices. Meunster is nice change and is great reminder that you can run pies a TON of ways. IE jarred alfredo sauce+TON of sliced garlic+cheese (we like smoked provolone). My riff on the California Pizza Kitchen...