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I did some 3-2-1 St. Louis ribs, but went a little further. 3 hours at 250 bathed in a hickory/oak blend. 2 hours wrapped, at 250, with a splash of apple cider vinegar. Bones pulled, then sauced and wrapped for the last hour. I used a full Italian loaf. I had to add the sesame seeds to...

$2.50, on sale, for a 12 oz can of Bacon Spam... I don't think so! 88 cents a pound. 5 lbs of shoulder and a $3.00 pack of Hatfield bacon... we're up to $7.40. Ground up, let's say 8 cents of electricity.  $7.48 2 1/3 TBSP of Tenderquick 1 TBSP of Kosher Salt 3 TBSP of Sugar 3 TBSP...

I know it's almost sacrilege to say "without garlic", but my wife is PA Dutch, and every year, she gets more and more Dutch. She won't eat anything with garlic in it anymore, which my half Hungarian/half Irish sausage making self is having a hard time with. I'm going to try Boerewors, since I...

Last weekend's smoke was hot bacon (Habanero, Ghost, and Carolina Reaper pepper). Next week's will be Tasso Ham, 2 ways. 1. Poli's recipe for Tasso Ham. 2. Poli's recipe for Tasso Ham, but with Habanero substituted for Cayenne. Off for a 3 day rest. I think #2 may be called Hiney...

I went to grab a couple of Yuengling Lagers and decided to snap a picture. This is 2 lbs of belly, a week into the cure, using Bearcarver's recipe, but I added a TBS of habenero powder/lb to it, because a TBS of jalapeno powder per pound didn't quite cut it. There's a slab of Ghost Chili...

I want to do a block build with an offset firebox using terracotta flue pipe as a smoke channel, but I can't find any locally (Eastern PA)... does anyone have any recommendations? I think I'm missing the obvious somewhere. BTW, Tractor Supply has the best price on fire brick.

I had to pull a piece of shoulder off so I didn't seem all high falutin' I ended up with 15 lbs of pepperoni that'll be hung in the basement for a couple months, a Lonzino that will join them, a Capicola and Lomo that are going into Umai bags, 12 lbs of Canadian Bacon (4 lbs have cayenne...

The last time I made Nova Lox, I made Salmon Jerky, thanks to my inattentiveness, and cold Yengling Lager, so this time, rather than wasting, I wanted to say pi$$ing away, 30 bucks, but last time, reference the Yuengling Lager, I figured I'd smoke the cure rather than smoke the Salmon. I also...

I was supposed to be spit roasting this bird that's been in my freezer since last Thanksgiving, but outside influences (a teenager) changed my plans. It was thawed, so.. I wasn't planning on this being on an open pit, so I had to use commercial rub and marinade, but the mix of Lawry's Wine...

Sorry for the lack of pre-game pics... I'd love to say I followed Bearcarver's instructions, but I can't find my remote probe, so I'm winging it. The cure was bag measurement directions from Tenderquick with equal amounts of light brown sugar. I didn't add any salt after the...

The pics aren't in any order because they're from 2 weekends at a campsite... but man o' man, I got to mix some lamb in with the chicken, pork, and sausage... without any complaints from my wife! (off site link edited......TulsaJeff said no offsite links in the Terms of...

I've double smoked store bought hams for all occasions for the last 15 years, and I've tried numerous variations of wood, injections, basting, etc. But this year, a 9 lb. Sugarland Smoked (unknown wood, probably hickory.oak blend) meets 1 lb of Hatfield Applewood Smoked bacon! I put my fatty...

2 lbs of Mozz. Various Cheddars, Jacks, and Colby Habanero Jack <------ it gets super intense Queso De Papa (awesome mellow Spanish cheese) A ton of Swiss And 2 new additions, Pecorino-Romano and Cooper Sharp White American Doing this whole batch with wine pellets and the AMZNPS

So I have a hankering for some Carbonara, but I'm not paying 7 bucks for 3ozs of injected crap! Anyway, after a few Yuengling Lagers, I decided it would be a good idea to order some bellies from a local butcher, but they only sell them by the case... I really need a quality recipe for...

It was nice and cold here in Eastern Pa this weekend, so I figured I'd stock up on cheese until the fall.. Saturday started like this.. Which led to this Smoked with a 50-50 blend of Oak and Cherry pellets using the AMNPS Well, I figured I'd go Tex-Mex today with a 50-50 blend of Oak and...

This is just wrong... I hate teasing pics, but my daughter took off with my camera during the assembly! I started with 10 lbs of pork shoulder meticulously cut from the bone,ground and mixed... but this is all I have: Hanging in my new, cheapest possible, analog, Masterbuilt, no frills...

I had an pretty busy weekend. It started with smoked jalapeno cheese puffs, then Velveeta, then 30 lbs of sausage! The sausage was awesome, Dutch Pepper Sausage (from a pre-blended mix) sweet Italian (same thing, but I added a boatload of dried pepper flakes!), an experiment with peppers and...

I questioned before if anyone had ever smoked Velveeta, well, now I have! And some other cheese with it... Mmm, sweet colored cheese food... And yes it's soft! In with the rest of the cheese 4 hours later, the outside temp was 38 and the inside temp of the smoker never went above...

My wife says I officially went over the deep end... A trip to the Dollars store, and my Irish potato scoop... Before After 3 hours with 10 lbs of assorted other cheese and the AMPS The color was slightly enhanced, but man, do those things suck up the smoke.. and the jalapeno flavor...

I had some things to do this morning that went quicker than I expected, so I had some free time. What else better to do with unplanned free time than to make fatties for the first time. I figured my daughter likes Bacon Cheeseburgers, and my wife was talking about Meatloaf last night... why...