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I've done about a half dozen bellies and have been doing just the cure mixture. I apply the rub, about 30 mins before smoking. For rubs, I've tried a few seen in this forum, and some I've seen on the Internet. In most cases, folks don't have amounts, so I've been guessing at ratios. I like the...

I'm on my second year for myself and my wife. Went to medicare.gov and looked over advantage plans in my area, comparing coverage and benefits. It allows you to enter your prescriptions and then, when comparing plans, you can see the total expected cost per year. You can also enter in all your...

Link to the recipe?

I'm smoking today, trying a sweet rub this time with honey, dark brown sugar, cumin, sweet paprika, and red pepper flakes. Will see how it comes out. I do want to try the Jalapeno flavor @isla mentioned next time.

Should just be a bullet list of ingredients…

Hi, I'm at the start of dry curing another pork belly (~5 lbs) to make more bacon. I will apply a rub, and then hot smoke in a few weeks. So far, I've tried these for rubs that I found searching on the internet... Classic Blend: Smokey flavor, not too hot. Good. Guessing at 2:1 for these...

Thursday, I spatchcocked a 12 lb bird, applied rub, and smoked with cherry pellets... Served with sausage dressing, cranberry sauce, mashed potatoes (cooked with sous vide), corn, and creamy broccoli salad... Turkey came out tender and tasty. Everyone was pleased. I made an apple pie and...

I didn't, but should check that. I probed it once before, but had the probe on the upper shelf, and it was ~20˚F hotter than setting. I should try at the main grill level. I was wondering if I'd get a better bark with a higher temp, or a lower temp and longer run. Here's a quick pick of the...

I bought a 9.89 lbs pork shoulder a while back, thawed it for 3 days, and then scored it and applied mustard and Jeff's rub, placing it back into the fridge overnight... Yesterday, I got up at 5am, set my Traeger to 265˚F, with cherry (using up what I had) and apple pellets. Here is a shot...

Looks like it came out great! Wonderful job on the keto diet. I eat mostly Paleo, keeping carbs down to 75g/day, except I allow myself to have dessert on the weekends. Lost about 20 lbs when I started. Been holding well. I'm not overweight, but use the diet to help with cholesterol.

Post some pics!

I made the meatloaf and poppers, along with some corn, and an apple pie that I'll devour later tonight. Mid smoke shot. It took about an hour for the poppers and just over two hours for the meatloaf. Here there are, when done... Here's my plate of food. It was wonderful... great flavor on...

Makes sense given the temps. Thanks! I’m going to give it a try Saturday!

Do you recall roughly how long it took to cook overall? I've got all day to do this, but would be nice to have a rough idea of when I can serve.

Looks like it came out great! Well done!

I’m going to try this on a Saturday. Did you smoke it directly on grates, or on a pan/matt? What temp was the smoker set to?

Looks really tasty. Thanks for sharing, as I'd like to do a meatloaf some time.

Thanks!

The smokey seasoning was very good, but the spicy seasoning was wonderful! My favorite so far. Granted, this was the end pieces, which had more seasoning, but I was very happy. The spicy seasoning... The smokey seasoning...

I'll know tomorrow, when I slice and fry some up. :emoji_fingers_crossed: I was surprised at how little weight loss there was. I don't think I measured it the previous time I made bacon.