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So... here's my quandary :) Restaurant Depot near me has a good price on boneless prime ribeye roasts ($11.39/lb for Black Angus); they are cryovac packaged and about 20-22 lbs. I will be smoking one (though I cut into 2 pieces to get 4 ends) on September 24th but picking them up on the 14th...

Haven't made bacon in a while, so this is what I just started 😀 5.5 lb. Pork belly 6.6 g #1 prague 39 g kosher salt 20 g brown sugar Mixed it up thoroughly and rubbed both sides of the belly. Bagged in Ziploc and in fridge. I'm think 14 day, but open to suggestions 😀!

Hello all! I have a couple of brisket flats (about 5 lbs each) curing in the usual solution (apple juice, water, pickling spices, brown sugar, etc.) in my large food-safe bucket. It's in the fridge and I'll stir it up every day until the 16th. At that point it'll be uncooked corned beef :) I...

Normally wee're a thin-crust crowd, but figured we'd try Chicago style. Dough was made from scratch (thanks to my wife), and I made the sauce from scratch (except the sausage). It was quite tasty, but as you'd expect, a very heavy slice.

I have an 18 lb. Butterball turkey that is thawing out in my fridge since yesterday (12/26). The plan is to make this as part of the NYE festivities, and reading around, I've seen dry brine, wet brine, low-temp smoke (225), high temp smoke (325) and some combos of both. At the moment, I am...

It's been a while, so I decided a couple of weeks ago to get a full packer and start some pastrami. It was brined for 12 days, flipped each day. patted dry, then generously rubbed with some fresh ground and toasted mustard seed/black peppercorns/coriander, paprika, brown sugar, and no salt as...

I have a 12" vertical skewer and base that I am using for the firs time to make Al Pastor (for the first time). I have an 8 lb. boneless pork shoulder that I'll be doing 1/4" slices and marinating overnight on Sunday. Any ideas on about how much of the 8 lbs. I'll be able to fit on the skewer...

So I pulled this out of the bag yesterday and patted it dry. It went uncovered in the fridge to form the pellicle. It looks fine except for the white stuff on the one jagged edge. Was going to smoke it overnight, but? Thoughts and suggestions?

Took some of my Memorial Day pulled pork, made from scratch Mac and Cheese with triple cheddar mix and Gouda. Yum 🙂

So...I've done a number of butts, but most often with mopping or spritzing starting after hour 2-4. This time I I want to give the no-mop/no-look method a shot. Here's my plan, but any suggestions, including "it'll be a disaster :)" replies are always appreciated! Fresh pork butt that will...

I have an 18lb. boneless prime rib that I am making for my wife's birthday on Sunday. I am trying to decide if I should leave it as one piece to get 2 end pieces, split it half for 4, or split it into thirds to get 6? Personally, I like the extra flavor on the end, though they of course cook...

So here's the deal :) Dry cured some pork belly for about 10 days and put it on the smoker (Timberline 1300) last night. It was going fine until with the belly up to about 105 (in about 3-4 hours) and then for some reason, the fire went out, so by time the alarm woke me up the pit temp went...

OK, so I went to Restaurant Depot yesterday as they had Beef Plate Ribs (Dino) on sale. It has 4 plates in the package and totals about 28.5 lbs. 😎. My plan is to smoke @ 225 'til probe tender, expecting IT of about 205, maybe in 5-6 hours, though I certainly won't go by time? The plan is to...

Well...I decided to try a basic jeky for my first attempt. I used a bottom roast that started out about 4 lbs, and then was trimmed to remove all the visible fat. For the spice/cure, I used Hi Mountain pepper/garlic that include the cure as well as the spices. I did everything by weight, and it...

I mad the mistake of buying a $60 30x20 banboo cutting board on Amazon. The size was great, but the original and it's replacement dceloped cracks and split in two within weeks. Thery were gently washed and then properly oiled, so I know I'll need to spend a bit more $$$. This board was thin...

In another thread, I saw that many on this awesome forum get meats from Wild Fork. With that in mind, I have several things in my cart at the moment, one of which is Picanha - USDA Prime Beef Picanha – Wild Fork Foods. For those that have done this cut, do you usually slice it up into...

Ok, so I've done pretty good with brisket, burnt ends, pulled pork, ribs, etc., but decided to give it a shot. I made the brine according to wait, with a mix of kosher salt (1.5 cups), brown sugar (0.5 cups), 32 oz. Apple juice, 3 qts water, 3.5 TBS pickling spice, 3.2 tsp #1 Prague for a ~6...

Mostly a catered Christmas dinner given so we could enjoy spending time with family. That being said, I did make a Prime Grade Prime Rib (boneless). It was a 15 lb. piece cut into two (2) pieces so we didn't have to fight over the ends :) Prepped on 12/23 and tented in aluminum foil until...

So....I am going to be doing another round of bacon using Pop's cure as a starting point, though I often through in a few spices just to see what works :) The last time I did it, I had the pork bellies sitting in a food safe container, covered in brine and weighted down. This time, I was...

I am planning to make a smoked and stuffed (with cheese) this weekend. It's going to be a Jack Daniels Whiskey infused loaf, with JD mixed into the beef/pork mixture as well as in the sauce. I am strongly considering a basket weave on top simply because it's bacon. My question is will the...