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Woke up and started the fire, pulled the injected butts out of the fridge, rubbed my butts, put them on the racks.  In my dutch oven tender box, loaded with Pecan smoking pellets, I added 3 coals from the fire I started and thus the cold smoking process started.  An hour and a half later, I...

The smoked Ham turned out great. and Turkey was great but I had some people sniping at "burnt" not understanding the Bark Concept.  Bird was perfect.  Used Bar B Cue Rub rather than Tony's is how I achieved that awesome bark.

Welcome to the site from South Mississippi, and "Smoke on".  

Welcome to the site.  And Smoke on man!

Step one, cornbread made and left sitting on counter to stale for 24 before making it into dressing........Tomorrow I mix all my dressing and casserole stuff, put in pammed up pyrexs, cover and chill in the fridge so on Christmas, I can throw them in the oven at 350 and serve, while I focus on...

When I saw Mirliton's Mike, I knew South Louisiana!  Sounds good. Brekar, sounds like a feast.  I forget how some parts of the country seafood is much pricier than here and it's used for special occasions.

Here's the pic of the contents of my above listed gift bag.

I'm giving Homemade1.5 lb packages of smoked link sausage, Homemade License Plate Blue Bird Houses, and a pint of homemade Blueberry Jam, in gift bags that my bride has to figure out how to make gift presentable.  

Sounds great Gary!!!! Can you share that Aouth African Milk Tart Recipe???????? O.K. South Mississippi, and Alberta Canada have checked in.  Let's start filling in from North to South and East to West!

This house: Deep Fried 16 lb turkey (me) Smoking an already cured ham (me) Big ass pyrex full of Cornbread dressing (me) Corn Casserole (me) Big Pyrex of "Funeral Taters" (me [and I ain't even mormon, just know good recipes from some good friends]) Sweet Tater Creme Burlier (Wife's recipe...

Finished product, 50 pounds of goodness........

I've got them from 25 to 8, and 3 grands from my 25 year old.  I'll be teaching from now on CrankyBuzzard!

Man that looks AWESOME, like if you put a piece of that prime rib on a plate on top of my head, my tongue would beat my teeth out trying to get to it AWESOME!!!!

He ground through 50 lbs of Pork to help me make sausage!

My Step Son, Selby getting initiated to cooking 101.

Thank you for all of the wrapped in Bacon comments........ This is how I normally do Loin........ That's when I do it on the Big Green Egg.......On a Pizza stone no less!

My loving bride just brought me roughly 40 lbs of Pork Loin to do "Something" with in my smoke house.  I'm converting 6 Boston Butts into about 45 lbs of Sausage tomorrow already.  Any cool recipes for the 5 packs of pork loin I have will be welcomed!!!!! On another note...... This is my Shop...

Sure, DriedStick.  I just ordered Rebel Butcher Supply's, Smoked Sause spices and cure for and mixed it with ground Boston Butt, Cold Smoked for an hour and a half with coals and Jack Daniels Smoking Pellets, then cranked up the heat to 190 with the LP burner under the dutch oven I use as my...

No just South Mississippi Smoked Sausage.  It's fully cooked, not Medium for freezing.