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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...

I'd put some garlic in the roll, coat it heavily with coarse cracked be pepper, and throw it on the rotisserie until the juices ran pink.

That's, yet unmade, gravy.

I use an old 40 quart beer cooler that I took a 3 inch hole saw to the top for an insert for the heater, at my camper. At home, I picked up a 20 quart food grade pvc tub that I picked up at the restaurant supply store. Also being cheap, a modified file rack works great to segregate bags.

Go figure... type "sausage stuffer" "churro" and "recipe" into Google and it leads to SMF. I know it's a little (over 10 years) late, but this may help.

After some additional investigation, maybe real old school authentic Kosher-ish, pastrami may be in order as well. These things are twice the size of a hog belly.

I just scored 3 whole beef navels, yes I'm proud of myself. Hopefully Bearcarver checks his PMs and we can hook up so he can take one off my hands so we can make the western Lehigh Valley smell like tallowy bacon goodness. Pictures of the bacon to follow.

Yes, that helped with the "jelly" as well.

It will meet some Saimin, and a plate lunch!

Cooling overnight makes a huge difference! There's the jelly! Frying is much better! And on square white bread, with generic salad dressing, it's like I'm 7 all over again. Only this time I chose to eat it, not because it's all there is to eat.

I got impatient! The tell tale goo is forming though! It's definitely going to have to sit, weighted down overnight. But, it's Spam... and even with all of the fat from the shoulder and bacon, it dry fries really well. I came out of the pan with no problem.. I still might smoke one...

Out of the oven after 3 hours. The gelatinous gooey goodness is still liquid around the outside,  everything is cooling in nature's ice box out back. I put the foil back on, placed another cookie sheet on top, and weighed it down with a cast iron Dutch Oven. It's got the color of Spam. Lets...

$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...

Never used it, so I'm looking forward to hearing the results myself. If you have a grapevine around, a fresh grape leaf in each jar also promotes crunch.

Here's the end result! Smoked for 3 hrs at 200 using a combination of pecan and oak. The beans simmered away. I had to make my wife and daughter Voodoo Shrimp and cornbread. Although my daughter ate a big bowl of red beans before she had some shrimp. I wanted to make Shrimp and...

Out of the fridge, pellicle formed, and into the smoker. The red beans are enjoying a slow simmer too! Beans and habaneros, I think it's going to be windy at my house tonight.

Nice. Looks like I"LL be breaking out the rig.

I need to shred by Sunday. Corned Beef is going to go be on sale for 1/2 price on the 18th, and there's no reason to let the mass produced swill go to waste, when it can meet a nice rub and some smoke. Lazy Pastrami is a March tradition in my house, and you can't have a good Ruben without good...

Yeah, dried chilis, like they use in Famous Dave's Pickles and the Vlasic "artisan" pickles, don't work. This season, I'm going to make a batch with Carolina Reaper Peppers sliced in. I had a bumper crop last year, so this year should be just as good.

I want to hear how this turned out! A good Bloody Mary, with little work involved during the Sunday Brunch, is always something I;m looking for. Of course, I'll kick it up beyond the piddly jalapeno. Thai chilis would take it to an enjoyable level (me), in my house. Ghost Chili Bloody Mary's...