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I actually did get some photos...if I could only find the cable for my camera to upload them! When I do, I will post them.

Just a follow up note (for clarity)...Typically I'll do this recipe with about (4) chicken drumsticks and (8-9) B/S chicken thighs. I also poke all the chicken with a carving fork before putting it in the marinade. The B/S thighs will cook faster than the legs, so if your grill has a hot spot...

Deconstructed Chicken Kabobs 1-2 lbs dark meat chicken (legs, b/s thighs) 2 red / yellow Bell peppers chopped in 1” pieces 1 pkg baby Portabella mushrooms halved 1 large white Sweet Onion rough chopped in 1” pieces 3/4 C. Yay Soy - Island Teriyaki Sauce 1/4 C. Wishbone – Italian (Bold...

I love using different kinds of rubs on smoked and grilled meats. Cabela's has a particularly good Prime Rib rub which I'd really love to know what's in it. It goes on and looks almost black, but has a wonderful flavor. I also notice it cakes after a while so it must have some brown sugar in...

It is confusing, frankly. I've seen published and storied cures for Canadian Bacon with 3 Tbsp of Prague #1 (yes, "TABLEspoons) for one 8lb loin!! :eek: (and more than just a couple times too!). I'm still learning...and this isn't my first rodeo either. Lots of knowledge here though...

Perfect! Thanks, Dave!! Really appreciate your input and assistance!

Well...according to my understanding 1 Tsp = 5.7g (of Prague #1), and there are 3 Tsp per 1 Tbsp (no debate there). Therefore, 2 Tbsp = 34.2g. Consequently, by weight, 34.2g = 1.21oz. However, the max for Prague #1 is 200ppm or roughly 3g/kg, or 3g/2.2lbs. So, doing the math another way...

Yep, you're absolutely correct! Major mistake on my part (and also over the 200ppm max)!! Thank you! Now the question is, what to do? Trash the whole lot, or dump the brine/cure and make a new batch with the correct levels? It's been in the brine/cure for just under 20 hours...

I saw the link to this in the 'loaf of death' thread, and loving the ultra-hot as I do I decided to make some. I did a few things a little differently though (hope you don't mind). The basic idea seemed fantastic. I started off with about 12-14 habaneros, 8-10 serranos, 5-6 large jalepenos...

Wow! Looks great! What are the items 2nd and 4th from the left?

Came out awesome!! Can't seem to get the second picture to load for some reason. Keeps telling me I have to be logged in to perform the action, but I am logged in (???). Anyway, second picture is with the cobbler cut. Edit...it showed up as an attachment (that's odd). Oh well, it's there.

Well, here's what I've done so far. I halved a tasty lookin' roughly 5 lb pork loin into to equal weight pieces. The brine I went with is basically your recipe with a couple tweaks and adds. 1- Gal Water 1 - Cup Kosher salt 2 - Tbsp Prague #1 (NOTE - See comments below!) 1-3/4 Cup Brown sugar...

I'm doing this recipe tonight. In fact, it's in the oven now. I had a can of peach pie filling hanging around so I used that. Hopefully it turns out. I'll report back.

I've read many posts here, and I'm a fairly experienced "cure" guy (and very experienced smoker), but I've never done much 'injection', AND, most of my curing is wet brine type. I use a curing brine very similar to Pop's, although I go with a little more cure and a little less time. (at least...

biteme7951, Thanks! I think I'll take your advice and just put the maple syrup on while smoking instead. And maybe I'll just go with all brown sugar instead of a 50-50 blend. Nothing against white sugar, but I just prefer the character of brown sugar better. Thanks again!

We grill on our Traeger all the time. It does an excellent job! It has all but retired all the other grills. I never would have dreamt I'd park my old Weber kettle charcoal grill, but I pretty much have since getting the wife the Traeger she wanted. It hasn't replaced the dedicated smoker(s)...

Gosh, I must have made some kind of a mistake here. In fact, I don't even think I wrote that. Maybe it's a fragment of a post I was responding to. In any case, you're right...it doesn't make any sense. My apologies for whatever goof-up I made!

My apologies if this question is redundant, I've read most of the threads, but not all. Regarding Pops brine cure recipe (all the way back on page 1), would it be possible to eliminate the white sugar altogether and just go with a combo of brown sugar and maple syrup? Specifically, I think I...

All, Folks need to understand that pellet grills turned to high heat (regardless of manufacturer) are burning the pellets like a wood or pellet stove (i.e there's little to no smoke). It doesn't matter what pellets you use. To get smoke you need to turn the grill down, so you either smoke...

So, I have about 800 lbs of meat from a steer we packed, and I'm making some jerkey from the beef tonight. Using the Masterbuilt smoker (over the Traeger). Been on now for nearly 5 hours at 160F. Warmed it up a little after 1.5 hours (to 180F) to smoke. Put in some peach and hickory wood...