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Once again, I'm giving Prairie Fresh pork a thumbs up... but this time for another reason. This whole loin was on sale for less than $15, and had a reasonably good trimming job. I'm expecting the same quality as I always get, but for the first time ever, I noticed the package has suggestions...

When searching, I see a lot of recommendations for Smokin Brothers, but I was curious about owner comments.

Man, that title ⬆️ is a mouthful 😄. I still had a Carver ham in the fridge, and today my plan was to slice it, do a second smoke on them and vacuum seal for a breakfast or a soup. Tonight, we're making a ham and bean soup of sorts. My set-up was a cool smoke in the Big Chief, with the lid...

... three hours this afternoon circling through my front yard and driveway while I was smoking some steelhead. For fish, I generally set up my vintage Big Chief box smoker in the shade, and out of the wind, with the top blocked open... and the smoke lingers. Here is the bounty they were...

I picked up a full slab of Prairie Fresh spare ribs, and decided to cook them whole on my drum smoker. I did remove the membrane, and some of the flap, but kept the breast bone on. The rear end was a little thin, so I trimmed it off for a mid-cook snack. A drum smoker (very raised direct) sort...

I recently smoked a boneless / skinless turkey breast with cracked pepper, which is one of my favorite recipes. My injection was a mixture of Kosmos Chicken Soak and LC Fowl Play (using amounts much less than the competition amounts). I had enough left over to use it as a cover brine. Brine...

My Final Four Picks are Duke, Arizona, Houston and Michigan. Duke's first game was a nail biter, I'm hoping they don't bust my bracket.

Well... this year I broke several rules. First, I bought a different brand of corned beef, and I bought a point instead of my usual Sam's Club flat. This these are from a packing house in Greeley, Colorado, so this might be a regional option. First impression was very good as far as trimming...

... I used spare ribs (they look like ham-on-a-stick don't they?) I bought a full slab of Prairie Fresh spares, and cut them down to a St Louis rack so they would fit into my 2.5-gallon brining bucket. I used my version of Pop's Brine, which is lower in salt, and has traditional corning spices...

Yesterday, I did another round of pre-seared chicken using thighs, and I'm still liking the results. These are boneless / skinless thighs, trimmed of the larger fat areas and loose ends. I brined them for 4 hours, then marinated in Italian salad dressing overnight. Seasoning was Birds & Bones...

Here is a link to my earlier thread after trying the method that @chopsaw uses. There are photos from both of us. https://www.smokingmeatforums.com/threads/chopsaws-boston-bacon.333239/ This time around I was able to harvest a larger piece from a Boston (pork) butt, and I did a 12 or 14 day...

After a recent post by @DRKsmoking , I started a 15 day corning of some pork loin to make Porkstrami. I used a lower salt version of Pop's Brine with a lot of aromatics and some beer, injecting and covering with the brine. Brine time was 14 days, followed by 24 hours of drying in the fridge...

Carver hams have showed up early this year at my Sam's Club. Typically, I score them and follow with a second smoke for a little more flavor. These are boneless hams around 4#. Today, I changed gears and decided to slice two hams, then do a 45 minute "second smoke" on the slices. I vacuum seal...

A couple of weeks ago my Kroger affiliate had an incredible deal on frozen turkey breasts (.99/lb), and Mrs ~t~ picked up two. We thawed one for a test run. First, I removed the skin, and boned out the breast meat. The carcass was seasoned and baked, then turned into a turkey pot pie and bone...

To be more precise... Boston butt bacon. This adventure innocently started in a random thread when I mentioned that competition BBQ cooks coveted a small muscle group in a pork butt, which they call bacon. Below, you can see that small muscle group, located in the fat cap on the outside face...

Following a recent conversation with @chopsaw ,I've dry cured two slabs of meat taken from the outside face of two Boston butts... these are known as "bacon" because of the resemblance. Here is the bacon, sandwiched between these two Coppa roasts, also cut from Boston butts. Fast forward 14...

In case you are not on the email list.... The Sausage Maker has been having "48 hour free shipping & no minimum" specials for months, usually around holidays, and sometimes for no particular reason. Today I got another email with a "no time limit, no minimum for free shipping offer". I buy...

... at Sam's Club. Just in time for the Fall holidays. The ones I bought all had December sell-by dates. I smoked one for some friends to take on a hunting trip, then sliced another and gave it a light smoke.

When I was a little boy in South Texas, barbacoa was one of the Mexican dishes that was a special tradition. My earliest recollection of barbacoa de cabeza, or beef-head barbacoa, was prepared at a neighboring ranch. They had a permanent earth oven, basically a hole in the ground on one end of...

I thought we might have some fun with my Saturday cook, and I'll post a full cook's thread tomorrow. But for now.... here is a photo. And no, I won't be giving any hints, or announcing correct guesses until tomorrow.