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I had some guests over yesterday to hang out by the pool, as we try to do once a weekend during the summer... We were planning to keep the food simple - just grill some burgers and dogs - but I didn't want to go without smoking something! The chuck roasts were on sale, so I picked up one to try...

To prepare for my Independence Day pool party, I decided to smoke a couple of butts. I made a very basic rub of brown sugar, coarse black pepper, garlic powder, onion powder, cumin and cayenne pepper. I liberally salted the butts and then added the rub (no mustard or whatever to make the rub...

Loosely inspired by Polish kiełbasa wędzona, I decided to make some garlic sausage Sunday evening. Here's what it took: 3860 grams - pork butt, cubed (8.5 pounds) 10 grams - cure #1 70 grams - salt 120 grams - garlic, minced 35 grams - black pepper, coarse 35 grams - onion powder 20...

I saw "London broil" (choice top round) on sale (if you call it that) for $4.49 a pound, so I picked up a 1.66 pound cut to smoke and then SV for 24 hours. I decided to also throw a flat iron steak in the smoker for dinner, since I was running the smoker anyway... I just seasoned with salt and...

Inspired by "Charcuterie: The Craft of Salting, Smoking and Curing" by Brian Polcyn and Michael Ruhlman, I decided to make some duck prosciutto. The simplest dry-cured meat, right? I picked up two (half) breasts - moulard magret from D'Artagnan. I had some plastic containers that came from our...

Been about three weeks since I made sausage, so I was well overdue... I love the combination of coriander and pork, so I thought I would give that a try in sausage. I like keeping some whole coriander seed for that intense "pop" of flavor. I had some dried, crystallized garlic sitting around...

My FoodSaver Professional II just burned out the heating wire, so apparently I'm in the market for a new vacuum sealer. Has anyone purchased the new VacMaster Pro 275 yet? If so, what do you think? Or should I just suck it up and go for the 350 or 380? Or are there other recommendations? I...

Based on a question in another thread, I winged a recipe for a Mexican mole-inspired dry rub. I wanted to smoke a pork loin today, so I figured that I would give it a test drive... Note: the rub does not include any salt or pepper - I put that on the meat directly so that I can control the...

After brewing a batch of beer and getting in an hour of swimming, I didn't feel like putting too much effort into cooking, so I dug out some leftovers - and modified some of the sides using leftovers from various smokes... In this thread, I smoked, sous vide, and broiled a flat iron steak. We...

Well, folks, it is long past time for me to try my first fatty! So of course, I pick a day where I get home late from the airport to start... Please join me on this journey! I decided that pork sausage and bacon wasn't enough pork, so I decided to stuff the fatty with, among other things...

I confess. I have never had burnt ends, so I don't really know what I was trying to accomplish! I wanted a chicken snack for out by the pool on Memorial day. I trimmed the fat off of about 2.5 pounds of boneless chicken thighs and cut them into small bites. I tossed them with my butt rub and...

Any time that I have a meaty bone(s), I make a pot of stock. I typically toss in some coarsely chopped onion, carrot, celery, garlic, maybe a bell pepper, and various herbs from the garden. Put it on low and let it simmer over night. Then I refrigerate it to separate the fat. I pour it through a...

I decided that I was overdue to make some sausage. Jump on board for the journey! This time I thought that it might be fun to make a smoked pork sausage with tons of paprika and some roasted garlic. So I did... Recipe: * 8.5 pounds - pork butt * 10 g - cure #1  * 70 g - kosher salt * 40 g...

I spotted an eye of round roast at a decent price a couple of days ago and decided to make "roast" beef. I figured, while I was smoking it, I would throw a flat iron steak in as well. And, what the heck, a couple of potatoes as well. I salted both pieces of meat and put them uncovered in the...

When I search on "Canadian bacon - dry brine", most of the results are for Morton TQ. I don't have that. The ones that mention cure #1 mostly mention volumes, not weights. Can anyone provide the correct weights for cure #1 and salt for a dry brine for making Canadian bacon? What is a typical...

This is for the wife, not my mother. My mother doesn't move to the area until July... I asked the wife what she wanted for Mother's Day. She said she wanted to hike with the kids (and dogs) and eat a nice dinner at home. This is her request for a menu: salmon, grilled asparagus, smashed garlic...

My wife gave my a LEM 8.5" slicer (model 1164) for Christmas. I've tried it three times now: salami, roast beef, pork loin for jerky. The performance is problematic at best and nearly unusable. I have two issues with it: (1) the height of the sliding feed table isn't adjustable. This causes...

Probably a stupid question, but I'm not a welder so... Is it possible to use an aluminum tank for a reverse flow smoker? Can you weld steel to aluminum?

Tomorrow is our monthly homebrew club meeting (and "Big Brew", a celebration of the federal decriminalization of homebrewing by Carter). I always like to bring something meaty and/or smoked, so I decided to try jerky for the first time. Rather than keep it simple, I chose to make a Korean...