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  1. blackened

    Smoked cream cheese

    this is the right thread. you created it after all
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    Dutch baked beans

    in the future just google it . there will be several links on top
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    Baby backs on the old Weber Kettle

    Just ordered the Craycort CI grate for my Performer, shipped today, can't wait.  FYI, you can save a few bucks on sales tax if you order it through Amazon.. saved me $7.00
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    Bacon Wrapped Loins in the Vault: q-view

    Nice!
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    Cali Cornbread: Chile Relleno with Bacon and Red bell peppers

    Looks great!
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    What is your favorite Pork injection????

    Here's Chris Lilly's.. 3/4 cup apple juice 1/2 cup water 1/2 cup sugar 1/4 cup salt 2 tablespoons Worcestershire
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    What is your favorite Pork injection????

    Apple juice, worcestershire, and butt rub works well..
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    Turkey boobs

    Yep, thanks bro..
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    Turkey boobs

    Very true, and damn, I'd lave to swap a plate!
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    Turkey boobs

    Smoked a 7 lb turkey breast. 3 1/2 hours in a brine consisting of: 1 gal. distilled water 1 cup kosher salt 1 cup sugar Worcestershire, garlic & onion powder, sage, thyme, and rosemary. Cooked it over apple wood in the drum @ 325 for about 2 hours 15 minutes.. Very juicy and tasty...
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    I just got WOOD!!!! Ahhh, wait

    Sweet deal! I'm fortunate enough to have a apple and cherry orchard less than 5 miles from my house that hooks me up really cheap..
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    Smoking whole chickens

    I'll brine for around 3 hours, and smoke with apple wood at 325* until 180 in the thigh/165 in the breast. I never foil chicken = rubbery skin.
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    side pipes on a uds

    Single 2 1/4" intake works well on mine..
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    Jeff's Naked Rib Rub and Special Sauce Recipes

    I make a triple recipe of rub and a quadruple recipe of sauce every couple of months.. I've adjusted it to my taste. Good stuff!
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    bbq sauces help

    Big fan of Jeff's sauce..
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    Want to reduce Pork Butt cook time - Cut in half?

    That'll work.. More surface area for bark too..
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    Meaty baby back pork ribs w-q/view

    Wow, those things are meaty!
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    ribs::bone side up or down?

    45 minutes bone down, 45 bone up, 45 in foil, and 45 back in the smoke comes out perfect every time in my drum.
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    BBQ Show on Food Network

    Hmm, for some reason my dish guide is showing Bobby Flay at that time..
  20. blackened

    Curing loin for CB ?

    I wouldn't too much worry about over-curing as I would under-curing. I would go about 7 days as well.
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