Search results for query: *

Thanks, I used a liquid nails product that claimed it would bond to porcelain, ceramic, etc. so far so good.

Thanks Al

I bought my first Char-Griller Akorn Kamado 5 years ago. The bottom base that the legs hooked to had lost some screws and it wasn't the most stable thing to move anymore. I did purchase a second Akorn Kamado in January of 2016, the grey version that is mounted in a cart similar to the Webber...

I only put it on the vent side. If you needed to get it off for some reason in the future I'm sure a decent razor knife would do the trick.

Wow, a blast from the past. I suppose you are permanently attaching it at least as permanent as silicone could be.

Got them deboned and into the brine today. Thanks Driedstick!

Thanks Disco, my in-laws are very good to us and cooking is my favorite pastime. :grilling_smilie: I don't know about talented, but I take direction well and this site is loaded with great directions. Thanks Bear! I have two more shoulders thawing in the fridge now for round two. :biggrin:

Thanks Justin You should give it a try, it is not difficult and very tasty. These were store bought, not too bad, but not like fresh from the garden.

I did not inject the brine. From what I have read here, if the meat is less than 2 inches thick there is no need to inject. Any of the experts are welcome to weigh in here. I am no authority.

Thanks B! It was pretty tasty, and I am sure I will take the MIL up on her offer :biggrin:

2-2-1 method is 2 hour on the grate 2 hour foiled on the grate 1 hour on the grate You want to make sure that the smoke is flowing for the first 2 hours. Once you wrap them in foil it doesn't matter if the smoke has died. When you wrap them spritzed them with apple juice or water and placed...

I got it all sliced up last night. Mountain o' BBB! Diced up the end pieces for future batches of Dutch's wicked beans. I love those beans :yahoo: Vac sealed and ready to freeze! The zip bag top right is what I cooked for dinner tonight. BBBLT's on a croissant bun with oven roasted...

Thanks, I will definitely get some pics up later this week. I am sure we will have them over for BLT's on Thursday. Thanks Woodcutter

I picked up a 2 pack of Boston butt a couple of weeks ago to make pulled pork for my father-in-law's b-day. I only used one for the pulled pork so I thought I would turn the other into bacon. The birthday feast - pulled pork, coleslaw, grilled brussel sprouts, and Dutch's wicked beans. No...

I am taking the CB I just finished to eat while we are around the pit doing everything else. We have a wild game (beast feast) every year. For an appetizer we take goose breast and and cut it into 1" cubes, marinate it in a chipotle pepper marinade. Once out of the marinade each piece gets a...

Got it all sliced up tonight, will have to fry a little up for breakfast in the morning! The rest is heading to the Super Bowl party.

SQWIB, I smoked the CB today. I did a thread on it entitled Canadian Bacon ala SQWIB. Thanks again for a great tutorial.

I have been wanting to do Canadian bacon for a while now. So of course I turned to SMF for my research. When I did my belly bacon I use Pop's brine, but I really wanted to try my hand at a dry cure. After reading SQWIB's 10-10-10 tutorial I had found my method, now onto the madness. I had a loin...

SQWIB, what a great tutorial! I started a 6 pounder cut in half on 1/16. I will take it out, rinse, and soak tomorrow. I will probably let it dry (pellicle formation) for two days, just because I won't have time to smoke it until Wednesday. I think I will make a glaze of maple syrup and coarse...

Good call SQWIB! Why didn't I think of that. I guess that is why you are an OTBS member and I am a meat mopper, lol. I will definitely do that next time.