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  1. pearlheartgtr

    Best Ribs I Ever Made

    Last year, I received a Char-Broil offset smoker for xmas and haven't gotten around to using it yet. I started building a PID temp controller but had some set backs due to faulty cheapo Fotek SSRs from eBay (I have a 2 replacements coming from 2 sellers and with that, I got fed up with the...
  2. pearlheartgtr

    Evaporating Maple Sap on an Offset Smoker

    Ok. I've decided to tap the 10 Maple trees in my yard this coming February for the first time. I've been looking into building firepits, etc for boiling the sap down. Then I had an idea, why not use my offset smoker? I figure it can be done one of two ways, building a fire inside the smoker...
  3. pearlheartgtr

    Weston 9" Slicer On Sale at Overstock $82.93

    Hey guys! I just bought one and thought I'd pass this along to anyone looking for a slicer. The Weston 9" Meat Slicer (61-0901-W) is $92.15 + 10% off coupon code from Retailmenot.com = $82.93 + free shipping and no tax. Here are the links: 10% off for new customers sitewide...
  4. pearlheartgtr

    10 Lbs. of Kraut!

    Whew! I just finished bagging up 10 lbs. of my latest batch of sauerkraut and am currently airing out the house. Took 8 weeks to ferment (last batch was about 5 lbs. and it went 6 weeks) but I let it go a few more days because I didn't have time to bag it. It's another winner! Perfect crunch...
  5. pearlheartgtr

    New Smoker For Christmas!

    I am so excited! I shall be receiving a new Char-Broil smoker within the week! Just waiting on Walmart to kick itself back into gear and start shipping. http://www.walmart.com/ip/Char-Broil-American-Gourmet-Deluxe-Offset-Smoker/21976929 I know I'll be making the mods before I can actually...
  6. pearlheartgtr

    First Canadian Bacon (Qview!)

    Just finished smoking 10 lbs of my very first CB. I divided the slab into 4 pieces and tried some different things with them while they napped in the cure. All were cured with TSM Country Brown Sugar Ham and Bacon cure with extra brown sugar rubbed on. On 2, I added Onion powder and garlic...
  7. pearlheartgtr

    Just Sliced Up The Last Batch (Qview)

    I smoked 4 lbs of bacon a week or so ago and finally got around to breaking out the POS $25 Harbor Freight slicer. After this, I know what I'm treating myself to when I get my tax return. What started out as 4 lbs mysteriously became 2 lbs after my father went hunting upstate last weekend...
  8. pearlheartgtr

    Got Some Jerky in a Dr. Pepper Marinade

    Q-View to come! Since last week was such a disaster here on Long Island, I decided to make some jerky. The pickin's were pretty slim since the grocery stores are just starting to get their stock in and now we're looking at another storm coming through this week. I grabbed a top round London...
  9. pearlheartgtr

    First Bologna

    I took the plunge and made my first bologna. The recipe I used was from the Lykens Valley Pennsylvania Ring Bologna ( http://lpoli.50webs.com/index_files/Ring%20Bologna-Lykens%20Valley%20.pdf ). I didn't use ring casings, just plain ol' 3" fibrous -- which will take some getting used to working...
  10. pearlheartgtr

    Scotch Eggs

    Such a wonderous creation. For those who don't know what Scotch eggs are, they are hardboiled eggs wrapped in sausage meat (I guess any sausage will do. I used my homemade breakfast sausage meat), dunked in egg, and then rolled in breadcrumbs. You can deep fry them until the meat is cooked...
  11. pearlheartgtr

    Jerky Gun Question

    You guys are costing me more and more money every day. But I'm loving every minute of it! After salivating over the jerky and snack stick posts, I've decided to jump on the jerky boat. I've been looking at the guns and I'm curious if anyone knows if the tube attachment from my sausage stuffer...
  12. pearlheartgtr

    Huge Let down (Italian Herb & Cheese)

    I was so excited when I bought a can of the Italian Herb & Cheese sausage seasoning from Sausagemaker a few weeks ago. I couldn't wait to make it. After mixing up the seasoning and measuring out 7 oz. on my digital kitchen scale (and no, the scale isn't off in any way), I was ready. Cubed up...
  13. pearlheartgtr

    Kielbasa in the smoker!

    Qview to come but in the meantime, I figured I could document a little about what is going on. Around 4pm, I started cubing and trimming a 9 1/2lb pork butt (using 1/2 ground beef to make up the other 1/2lb). While that was chilling in the freezer before the great grind, I figured I'd get...
  14. pearlheartgtr

    Sauerkraut Question (finished first batch)

    About 5/6 weeks ago, I started on the road to my very first batch of homemade sauerkraut. I picked up a 2 gallon glass jar from Wal Mart and 7# (2 heads) of cabbage. I shredded, salted, and packed it into the jar with the leaves and a plastic plate (to keep any stragglers at bay and under the...
  15. pearlheartgtr

    First Smoke in the Rib Category

    Here's my first set of ribs ever for Memorial Day weekend. I picked up 10# of Smithfield babybacks from Restaurant Depot for $34 last weekend. Cut the racks in halves (to fit in the smoker) and rubbed them down with Bone Suckin' Hot rub and set them in the smoker. Later on, I brought them to a...
  16. pearlheartgtr

    More Pulled Pork Qview

    In the last week, I've smoked two butts. The first was a 9 pounder I had smoked for my sister's memorial bbq a couple of weeks ago. Unfortunately, I didn't have time to take pics, but believe me, it was beautiful. I did it up with the Hot Bone Suckin' Rub inside and out and put out Bone Suckin'...
  17. pearlheartgtr

    First Kielbasa w/ Qview

    I made my first batch of Kielbasa yesterday--a 12 hour project start to finish. I cut up 9lbs of pork butt and added 1lb ground chuck to make up the difference for a 10lb batch. After grinding, mixing and stuffing, I finally got the sausages into the smoker to dry by 9:30pm. Because of the wind...
  18. pearlheartgtr

    Keilbasa Cure Question

    I hope I am posting this in the right place since it is about cures. Ok. I have a 5oz bag of Polish Sausage Seasoning from Sausagemaker.com ( http://www.sausagemaker.com/91120-10polishsausageseasoningmakes10lbs.aspx ). It does say to use Cure #1 -- which I have and plan to use. I saw a youtube...
  19. pearlheartgtr

    Waking Up To a Nice Butt (QView to come later!)

    Got up at 7am to get the MES 30 warmed up. Got the butt in about 7:30. Now it's back to bed to get up in a few hours for work. I got my AMNPS in the mail yesterday (super fast shipping!) along with a bag of Oak and a bag of Pitmaster pellets. Last night, I gave it a dry burn in the smoker (as...
  20. pearlheartgtr

    Cured Belly Bacon Color Question

    Hey guys! I picked up a couple of 4lb bellies from the local Compare Foods (the only place in my area that carries bellies) and set them to cure about a week ago. I used the Sausagemaker pre-mixed Country Ham & Bacon Cure. I didn't realize it contained the cure when I ordered it, just thought...
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