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Thoughts, downsides (including health risks etc)? We are considering it. I am of course in favor if for nothing else other than experimentation. Holding 2" pork steaks overnight at the same temp is also on the table (though it is rare we don't sell out), vs. cooling and using for chili and...

This went very well and better than expected. Smoked a little piece of maple sugar cured belly at 225*F for 3hrs with mesquite and cherry, wrapped with some maple syrup to finish enough to slice the corner for sandwiches The fat was melt-in-your-mouth, but the meat itself was a little...

3hrs of mesquite and cerry smoke on this ~3lb chuck. Tuscan herb seasoning Chilled, sliced very thin, layered in a deep brownie pan with a tiny bit of stock at 205*F for 4hrs. Very difficult to pick up a slice without disintegrating Sliced some maple pepper bacon- Mayo, malt vinegar...

Is the nitrate content simply much lower in TQ and CP than the amount in #2 cure? Or is it a trial/error or "better safe than sorry" thing where we don't know well enough? I have never used TQ, but the meat i've cured with celery powder is inexplicably better than using cure #1. It may very...

Cut buckboard into strips: Put into a cold skillet and turn it on for the most crispness possible. Fill up and salt pasta water (i used MSG and No-Salt as I find they flavor it a little more) Get the eggs ready, at least 1 yolk per serving, 1 egg white per 4 servings. Grate your parm or...

Around here it is known as "(St. Louis) Bread Co", but I know they are all over the place now as "Panera". They send out free sandwich and other coupon e-mails a few times per year, and this is the one I get most often. I cheated and bought the bread, as I had credit via one of those e-mails...

Belly and the last Buckboard were pretty much dry-cured, but I did put a little water in the ziplock bag. The first 3 were Pop's with half sugar, one with refined white, another generic Sugar-In-The-Raw, another brown. Pickling spice rub on all three, and pickling+quite a bit of Fenugreek seed...

So I am pretty cheap, and often won't "splurge" on a disposable pan to smoke a side dish. Thus I am limited to my 3 cast irons, of which the biggest won't even fit on my WSM 18" when I use that. I also don't like intensive dishwashing. I have never considered to just wrap a metal casserole pan...

Split a slab in half last Friday, so 9 day dry cure- One with just sugar+salt+cure1. It got rubbed with powdered pickling spices ( mustard seed, allspice, coriander seeds, cloves, ginger, red pepper flakes, bay leaf, sage and cinnamon). The other got cured with the pickling spices, and only...

In case anyone wanted something to experiment with this summer.. Came across this interesting video earlier this afternoon. Needless to say I am intrigued

Don't wanna forget this one.. Yesterday- Just Hickory, RO Lump, and ~90min Couldn't be bothered to get out and weigh down the whole umbrella for <1hr forecast sprinkles (It actually poured for a few minutes, and took down the temp to ~180*F) ~3hr in ~4hrs in the actual storm started...

In short, I need to eat more iron and a lot of it. I just found out Walmart sells beef liver for $2.50/lb; quite a bit cheaper than crustaceans or even chicken livers here. Liver & onions is always a solid choice, as are tacos (not too far from de Lengua IMO), but I'm looking for anything that...

8-day cure on the low-salt end of Pop's brine. All brown sugar, lot of black pepper and pasilla chiles in the brine. This pic was before the wrap of strawberry jam, miso gochujang, and parkay Pasta Salad was just free macaroni, grape tomatoes, and green onions I got free from a produce...

About 2" max thickness on this butt slab Red and white oak, some hickory and mesquite chunks, steady 200-225* Smoked some hot dogs separately (kept taking them off and baptizing in Blues Hog Tennessee Red), garbanzos and black beans and onions in the cast iron, I got all of 'em free in a...

skin and start marinating chicken drums in my proprietary greek viniagrette in the morning, throw some of them on the top rack of the oven shortly past 4pm, with a stainless skillet underneath to catch any drippings. broiler was on high. flipped once, pulled the skillet and the chicken and...

I'm sure it would get a lot of use

Bought a real old, very much salvageable offset cheap yesterday. Once I got done burning off the cobwebs and wasp nests, figured I shouldn't let the coals go to waste.. Pretty much just Pop's brine. About 1c salt and about 1c sugar/gallon, but I used 1c of strawberry jelly instead of any...

Came up in chat, figured I'd post this here as there's not too many videos (to my knowledge) of making it at home. I have yet to try making it. Thinking white American though.. Maybe brick, monteray jack, white cheddar, a little liquid smoke..

Herbs de provence and a new green curry powder that tastes mostly of lemongrass were the differences this time

(STL trimmed these a little too tight, i know...) (Left the fat cap on heavy so i could give it more time, knowing how pretty it'd be once i peeled it off..) (My GOOD cleaver couldn't even cut through it clean..) Tiger Sauce (obv) Sriracha Kraft Catalina Thai sweet chile sauce Honey...