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  1. mballi3011

    It's been A Longtime

      It has been so long I think I should have to say Hi I'm Mark from Florida and I'm a smokeoholic . Well, I'm still alive and really doing well. The last time a lot of ya'll saw me I was well let's say pleasurably ( I topped out at 318) plump. I went on a diet the doctors told me I was a great...
  2. mballi3011

    Here you go Gary "Scarbelly"

    I honor of a good friend and sometime inspiration I smoked all weekend for you buddy. We used to talk smoking and meat in general many many times and we both learned a lot. He had some really good recipes and ways of doing things that were different. I also would like to say thanks for all the...
  3. mballi3011

    things are getting better

    Hello all I'm still alive and some what well. As some of you know I have been having problems breathing after 34 years of smoking cigarettes. Well it has finally caught up we me after 12 years since we quit smoking. So we are working on everything that we can do with getting my lungs better or...
  4. mballi3011

    First timer for whole pig and caja China Box cooker

    Well here we go with something new and something old and something cold.  I have a 36.6lb whole pig to cook. I wanted try to learn how to use this new cooker before I do an on-site 60lb pig with 50-60 people st airing at me. So here we go with some Q-view. Now this is in the mojo marinade. I...
  5. mballi3011

    Whole pig marinades

    I have just received the Caja Chinese Roasting box. Now I have a luau to cook for and they want to cook a whole pig (60lbsor so) to learn how to use this new contraption. I have a small 36lb pig and I wanted to marinade it maybe with some fruits. Some pineapple and oranges maybe some lemons and...
  6. mballi3011

    You Know Your Good When..................

    In the past months I have been talking to Dave Omak and he said he could make stuffing tubes. So I asked him to make me one since I have been looking for a really longtime to no avail. You really need to look if you can get replacement or more parts n pieces for your stuffer BEFORE you buy it. I...
  7. mballi3011

    Nitrate an Nitrite free bacon.

    Now I have to ask the best folks I know who might know the answer. I have friend really a friend that's wife like bacon but can't have nitrates or nitrites. How can I make them some good bacon that she can eat. Now I would think maybe a sugar cure maybe but I'm looking for some help.
  8. mballi3011

    Oh no I'm out of Bacon.

    The other day I went to get some more bacon fro the freezer and there was none. So we all know what that means. Bacon on the mind. Off to get some bellies and a butt or two. Well it's all cured for 2 weeks an now it's time to smoke it. The one that's all rolled up is a piece of bellie that I...
  9. mballi3011

    Here Spot, See Spot Run, OH NO spot See Spot Smoke, Eat Spot

    Well our kids wanted a pig so we got a pig. Then the pig got pretty big. Now the pig doesn't run anymore. He was a good pig made a heck of a lot of noise thou. Till BANG......... But BUt Spot don't feel good anymore. Then a shoulder a couple hams and some ribs too. With alittle rub a dubb dub...
  10. mballi3011

    New way of Stuffing Sausage

    Now I'm not sure of how to do this so bare with me. I saw this show on Anthony Bourdain show No Reseravtions / Praque. I was amased as I think that you will be at this guys talent of stuffing sausages. Then this guy uses a touchpick looking thing to tie or close up the ends. Now forward to the...
  11. mballi3011

    Sausage , sausage and some more with alotof Q-view.

    Ok let's try this thing again. I needed some more sasages and I'm also feeling like some good old Gumbo to. I do have a great recipe fro "Eman" Bob and I have eaten his gumbo and I'm making some andouille, and then I thought how about some chirozo too. So here we go with the cuttin up and...
  12. mballi3011

    Chorizo and andouille sausage with loads of Q-View

    Well I needed some more sausages and I happen to have a couple of butts in the freezer. Now I started out with the question what to make. Maybe some spicey and I went with chorizo and them I craving some good cajun foods so Andouille  came to mind pretty quickly. I'm gonna be making some good...
  13. mballi3011

    another pork butt pulled with oh poop method

    Well the wife looked into the freezer for some PP. She could find any so it one butt into the smoker. Here we have my regular rub of Old bay and brown sugar. Then we have in the smoker and now the foiling This is where the fun starts. The wife came home alittle earlier then I expected...
  14. mballi3011

    Coutry style pork steaks

    I was going thu some new threads the other night and came upon some CSR steaks and thought that they would be good. So here we go. I found some CSR steaks that were pretty thic so I picked them up. I used my normal Old Bay and brown sugar rub and smoked them over some cherry wood chips and took...
  15. mballi3011

    Porchetta

    On a recent trip to New York City we stopped into a small place with maybe 5 seats and ate a sandwiches that was out of this world. They had a hunk of meat that they called a porchetta. I tried to talk to recipe out of the guy behind the counter and this is what I got: First I cured a pork...
  16. mballi3011

    Porchetta

    On a recent trip to New York City we stopped into a small place with maybe 5 seats and ate a sandwiches that ws out of this world. They had a hunk of meat that they called a porchetta and it is as follows: First I cured a pork bellie (small chunk) and then seasined it with some herbs from the...
  17. mballi3011

    I'm still alive and Smokin, a weekend for the books with alot of Q

    Well I haven't posted in quite a while. I'm still out there and still smoking. I did spend sometime in New Jersey working without the Internet an my smoker. I'll tell you, when I got home I kissed the wife (had to do that first) and then ran out to the porch and hugged my smokers. Then I started...
  18. mballi3011

    Slicing "Hog zilla"

    Well I finished smoking this Huge bellie. I had to cut it in half to fit in my smoker. So it's smoked and in the re-frig but I need more bacon for the Gathering @Jerry's. So here goes my trying to slice this monster. Oh yea here's my E-bay slicer with it's 7" blade.   The blade is really sharp...
  19. mballi3011

    Smoking Hogzilla

    To some of you that have seen the pictures of the "hogzilla pork bellie" this is the continuing saga. Now it goes along with a tiny 10lb bellie to boot. So they have been in the refrig curing for 9 days and I have to smoke them for some of my old and soon to be new friends at Jerry's North...
  20. mballi3011

    To Good To Pass Up

    Now when I cut in this thing I thought that this is gonna be good. Now being a solid member of this place I have gotten into the rythym of taking pictures of my food so here they are:   I had to make some more ABt's for we haven't had them in a couple of weeks.   I hope you like them as much...
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