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hmmm, i wonder why THAT is? just saying

I DO NOT LIKE THIS NEW SETUP. I can't even close the site out! ! ! ! ! I have to restart my computer to leave this site. I won't be back, till THAT bug is fixed!

can someone interpret the amounts used in emtee's recipe please. I am assuming the its a 1/4 of syrup, and a 1/2 cup brown sugar.

I foil at 170, this softens up the barq, because my barq gets SO hard, take a jack hammer to break it up...........then either back in the smoker, or in MY case, oven till 200 or so, then rest at LEAST one hour, this lets the juices redistribute into the meat............but it can rest for...

soon as I know, you will know.......still trying to get the camping spots picked..........who woulda thunk, weekend AFTER labor day, the park is filling up.........

I thought someone else was starting this thread, but i guess not. 2nd weekend in Sept. Saylorville Lake, i "THINK" cherry glenn camgrounds.......18 bux anite, but each site will hold either two tents, or a camper and a tent, so the cost can be split. Several of us will be there either thursday...

getting ready to do these again...........so doc, did you do any mods to the recipe?????????

no CLUE why no one directed you to the mods i did to mine here's a link to em all http://www.smokingmeatforums.com/for...805#post321805 will really help with temp controls and getting a hotter more useful fire d88de

pretty sure i put all these together once, so they must of gone down during the problems fire pan mods........... http://www.smokingmeatforums.com/for...ad.php?t=64186 inlet airflow mod http://www.smokingmeatforums.com/for...ad.php?t=63553 third rack mod...

hows come i am JUST finding out about this LUNCH !......... my invite get lost in the MAIL BUZZZZZZ ! ! ! ! !

and my pics Iowa Gathering.........the camp site ! Buzz and I ran up to the campsite this morning.......... *YAWN* MAN what a long drive........LOLOL nice lil town...........we talked to the butcher shop owner......WOW, i should of taken pics of this place........THIS is a ol time butcher...

LOLOLOL, BUBBA, WHERE'S THE SPEW ALERT ! ! ! ! ! !!

no water, in the fridge or it will spoil. i do a DRY cure, not a wet cure. Big difference.

before the crash, i had like 10-12 dark and lite green tiles.........then i had 5 dark and 1 lite green tile, like everyone here. Now i have only ONE tile. HMMMM. Yeah, i know, everyone will pile on and say tiles don't mean crap. BUT, they are given out by our peers, not like the rep points...

TQ= tender quick. you can find it in most grocery stores. look in the spice aisle. I rubbed well with the tq and bs and put in a ziplock baggie for 5 days, as this small loin weighed only @2 lbs. After 5 days, rinse and rub well to remove the salt. Then into the fridge for about 8-12 hours to...

BOY, does this 'speriment look familiar. Hope it turns out as well for you, as it did for the dude, that tried this first. Apple Pie spice HUH?

for those of you, who doen'st know what this is all about http://www.smokingmeatforums.com/sho...Iowa+Gathering also, do a search on the iowa gathering..........LOTS more info and fun from lasts years.

In all my research on making a irish bacon, its a center cut loin NOT trimmed up. You need some fat surrounding the loin. Thats about the ONLY difference between Irish bacon, and Candiain Bacon.

thankx Richso, Jerry, and Brian.

jerry, i was just trying to reply to your pm...is all