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Not quite a grate full but enough to share with friends and family for the holidays. I used my go to dry brine recipe. 4 Cups Brown Sugar 1 Cup Kosher salt 20 Cloves of Garlic (pressed) I like to cut the fillets into 1 - 1 1/2" wide strips. Because thats about the average thickness of...

Copied from another forum. Folks Its with great regret I type this note. I learned a little while ago that JamesB died this afternoon. I cant begin to express the complete sense of loss I am feeling for his family, friends and many forum friends. There are very few whole heartedly good people...

A few years back when Bernzomatic started selling the outdoor torch, (AKA the Okie Fire Stick, thanks TX Sandman) at the big home improvent stores I figured I could make one for less than they were selling them for. I went home and looked for something I could scaveng to make a charcoal lighter...

I posted this in a coupe of other places and thought you guys that dont drift from place to place would like to see too. Its ugly but all the cookers/smokers, only a few really, I have built are in some stage of developement. I made this a gravity feed set up so I can cold smoke all night long...

I made some lunch meat the other day with a cryovaced pork leg I got from cash n carry. The deboning process made it so it needed to be cut into smaller pieces. I cured it with instacure #1 and brown sugar for 21 days. Then smoked it at 125 -150* for 5 hours and 1 hour at 200* to finish the ham...

I made this corn bread using Keri C's recipe. The only thing I done differently was to add a sliced up jalapenio and substituted 1/2 a cup of milk with 1/2 a cup of honey. 1 1/2 cups yellow corn meal 1/2 cup all-purpose flour 1/4 cup sugar 1 tablespoon baking powder 3/4 teaspoon salt 1 1/4...

Its time to start moving this stuff so when the fresh fish get here in a couple of months there will be room for them in the freezer. This is my favorite way to cook salmon. I keep it simple. Salt, pepper and garlic powder. I throw it on a hotter than hell grill grate. I think the thermo on my...

What a deal. Looks to good to be true. http://portland.craigslist.org/mlt/zip/651320964.html

I have made fresh beef jerky a couple of times and want to try something different. I want to make some that dont need to be refigerated. I have a couple questions I have to ask before I get started though. Does dehydrating the meat, alone, preserve it? Do I need to add Cure #2 to the recipe to...

Good day everybody. I been looking for a place to learn more about the art of smoking. It looks like I found one here. I Been useing home built smokers for years, but am no chef any means. Looking forward to good conversation. Lets get started.