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Hello all I've been around here for about 10 years, just saw we have a Pennsylvania Group so I had to stroll in and say hi.  I live in Upper Providence and got into smoking also 10 years ago.  My latest crush is my Weber kettle with the vortex.  Good to see PA people enjoying the craft!!

Finished our first bacon for 11/12 winter.  We got two bellies and two jowls from our butcher.  One set we did with the hi mountain buck board bacon and the second set we did with maple cure that we got from the sausage make website.  Cured for 10 days, rinsed and dried for a couple of hours. ...

I wasn't sure where to put this as it contains beef and pork, so I figured it was kind of like a sausage.  Anyway I used ground beef, ground pork, and ground home cured bacon, eggs, oregano, smoked paprika, red pepper flakes, snp, and a little parm cheese.  Broiled them and then cooked them in a...

This is our 5th bacon of this winters bacon project.  I used tq this time as the cure and for flavorings; first bacon I used maple sugar and maple syrup, second bacon brown sugar and hickory syrup, third brown sugar and teriyaki powder, fourth hi mtn bbb cure.  We got two bellies, hubby skinned...

I use this for some of my bacon's, but on the package it states that you can use it for poultry, pork, salmon, etc.  I'm just wondering if anyone has used it for other than curing their bacons...I saw a recipe for pork chops where they sprinkled the tenderquick on them for two hours, rinsed and...

Here is our 4th bacon project this winter.  One belly I used a maple cure from sausage maker, the other belly I used charcuterie recipe for maple cure bacon but I used hickory syrup instead of maple syrup.  10 day in the cure, 48 hour cold smoke over cherry wood using a-maze-n smoker...

Our second attempt was a maple cure...wanted to try a sweet maply bacon.... Trimmed up ready for cure. The cure ingredients. Cure rubbed into slab. Waited 8 days and slabs are rinsed, soaked, and hanging in the smoker waiting for smoke. We did a cold smoke for approximately 30...

Has anyone ever smoked the flour before making bread?  I'm wondering how smoked flour, probably cold smoked, would be in a recipe...

Bacon trimmed up and skinned removed. Rubbed down with Hi Mountain BBB cure...color is a little off, it's my phone camera. Using the a-maze-n smoker.  Out of the smoker, truly cold smoking, temps outside were in the 30's. Smoked them for 36 hours until we got a good color change on the...

kcbs sanctioned - this weekend, 15th & 16th.http://www.glfcbbq.com/

Anyone ever use grape wood? I have a box of it to try, says it's supposed to be a light flavored wood, can't wait to try it!

Any of you mid-Atlantic types who live near a Genuardi's, heads up on frozen 10lb boxes of spares for $0.99 lb, well basically $9.99 per box. My boss came over and told be about it...he said the only thing is that they are from Denmark, don't know if that makes a different or not, but worth a...

Looks like a heck of a smoker for $500 - Michigan http://cgi.ebay.com/BBQ-SMOKER-PIT-O...d=p3286.c0.m14

Hatfield Sausage - roll buy one get one boneless chicken breast - $1.99 lb Jimmy Dean sausage - $2.99 each bacon - $1.99 LB Italian Sausage - $2.99 lb Looks like fatties this weekend!!

I had a friend that gave me a birthday presetn of a beer can chicken cook book and a jar of Steve Raichlen's Smoky Apple Sauce. Finally used it yesterday on some ribs. It was great! Everyone loved it. Now mind you it's a sweet KC style sauce so if you're more into the spicy, you might not...

Not sure if anyone has discussed this here before, but this like like a great addition if you have weber 22" grill and want to use it for smoking! http://www.amazon.com/exec/obidos/AS...aiggoldwync-20

This weekend is the NJ State BBQ Championship & Blues Fest. It's held in North Wildwood. Sure to be a great time! http://www.njbbq.com/

I think since the introduction of stuffing fatties a year or so back that we should break it out of the sausage or pork or beef category and give it own category! It's really taken on it own following!!! Therefore royal members of OTBS I bequest of thee to give the fatty it's place at the...

Total meat: three racks of ribs, one fatty breakfast stuffed with chipotle cheddar, one italian sausage fatty stuffed with 5 italian cheese blend, one hunk of scrapple, one taylor pork roll, 10 bratwurst, one small pork shoulder roast, one beef eye round roast. I have to post one picture at a...

Here's our list of peppers for this year. Just about all planted. Aji Omnicolor Ancho gigantia Bhut Jolokia (2) billy goat bird's eye burning bush cayenne carolina chiltepin texas cochiti datil de arbol de arbol purple fatalii (2) fish grandpa's favorite (2) red savina hab...