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Morning, was thinking of incorporating the high mountain maple sausage mix into a bacon cure has anyone tried this if so I was thinking of just adding the proper cure ratio. Any thoughts?

I just finished making Canadian bacon, using a dry rub 10 days air dry in frig 3 days then cold smoke 5 hrs. The taste is really good. I have a question on the texture after slicing the slices are red and a little tacky is this normal? Oh ya my dry rub did include MTQ

Morning, I saw a episode on Carnival Eats where they had Buttmans Hog on a Log, basically he cubbed a pork butt seasoned and cooked on a large grill, then skewered the meat . My question is can anyone tell me if he was actually grilling the the cubes or low and slow smoking?

Good morning, all, I had access to all the grape vine in the world, its the one wood I have not yet tried. Has anyone used Grape Vines for smoking Ribs?

thanks to all for your reply

I watched a youtube video about Oaklahoma Joes. They were filming in there kitchen. They were showing that after the pulled pork is rested, in there juices, at this point they wrap a good handfull of pulled pork in plastic,the magr stated they never serve the pulled pork staight from pulling it...

Which is better point or flat, I just made some by using the flat and it was good but i read that the point has more fat and is better what's your experiance?

Thanks for replies I will try these this weekend

our meat market has a box labled pork spare ribs SOW cut ,  the box weighs about 12-14 lbs for a total of $14.95 for the entire box not per lb. anyone heard of this cut?

Hi all my friend purchased a grill much like this one, the opening from the fire box into the smoker(grill area) is nothing more then a slit, it about 1-1/2 inch X 6 inches, makes it hard to get temps above 200 and to hold it there. has anyone purchased the same if so did you make some mods to it?

Thats the same model I am looking at. thanks

Hi all, I am looking for a good small table top type protable propoane grill, so far the Weber Q is peaking my interest.  any suggestions or comments please?

thanks

Can anyone help with the recipe please  thanks

those look good where is the recipe posted please?

Saw a show where they made a BBQ cocktail, it was in a clear cup made up of BBQ itmes in layers, like beans, pulled pork, cole slaw stuff like this looked really cool, was looking for pictures or ideas if you have done this, thanks

I will be doing thighs and drumies, i am assuming the drummies wont take as long, what woul most recommend, thighs first then add the drummies so there done near same time? what is the time frame for drummies at about 250 degrees? thanks

I will be in Abilene TX for the next two weeks so I am looking for a good BBQ place to eat, any suggestions  thanks

I have followed many a recipe from Ron P. I discovered Yoshidas when I lived in Juneau AK. I used it to marinate Halibut, in 1993, now it is my go to marinate, I also use it mixed with apple juice to inject brisket and turkey, and of coarse steaks, chicken breasts, very good. Thanks for comments...

I am doing thighs for a large group this weekend, has anyone tried a process like this, first brine 1.5 hours, then in yoshidas about 2 hrs, then rub and smoke at 250-275 until 165 (thinking about 3 hrs), then grill on high 5 minutes to crisp the skin, 1/2 brush with sauce amd half...