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  1. big bad rog

    Need advice - hot smoking a pork belly?

    I can really use some advice from you smokemasters.... At 2 different joints, I have had smoked pork belly. At one place it had a huge rib bone attached, at another, it was just big hinkin' slices. Both times it was tender and delicious. I want to make this at home - but make it better - you...
  2. big bad rog

    Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)

    I lost very little juice, really, only pierced 3 times. I don't think I lost that much. My wood of choice is hickory - I really think it gives it that classic bbq flavor.
  3. big bad rog

    Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)

    Hey Joe - I didn't make the sausage, I bought it. I did ask the butcher about it though. All I know is that it was beef and pork, with pepper, crushed red and black, inside of a natural casing. Love the natural casing "snap." It was about 1.25" in diameter. AND VERY, VERY TASTY. Here in Jersey...
  4. big bad rog

    Baked Beans from SCRATCH Today (w/ Q-view) and BBR

    I haven't. But I will tell you that we had a lot left over, stored them in several dinner side sized tupperware containers and froze them. They did freeze and reheat very well.
  5. big bad rog

    Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)

    Thanks for the support guys! All the food is done and it was delicious I checked the sausage at 165. I wanted to cook it more - I like my sausage more well done. I checked again at 175 and decided to let it go to 185. Pulled at 185. The casing was to my liking but the meat was a little...
  6. Dinner Plate.jpg

    Dinner Plate.jpg

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  7. Sausage Cut.jpg

    Sausage Cut.jpg

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  8. Sausage Done.jpg

    Sausage Done.jpg

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  9. Brisket Cut.jpg

    Brisket Cut.jpg

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  10. Brisket Done.jpg

    Brisket Done.jpg

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  11. big bad rog

    Today is Brisket and Fresh Hot Italian Sausage Day (Q-view)

    I should probably have to re-up my membership card. I haven't smoked meat in 5 weeks. Sorry.... I've just been busy and smoking is a full day commitment.  Anyway, kinda pumped today. I've got a 5+pound flat brisket in the smoker, now wrapped for a little while but still needs heat to get it up...
  12. Inside.jpg

    Inside.jpg

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  13. Sausage.jpg

    Sausage.jpg

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  14. Sausage.jpg

    Sausage.jpg

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  15. Brisket.jpg

    Brisket.jpg

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  16. big bad rog

    Baked Beans from SCRATCH Today (w/ Q-view) and BBR

    Here they are finished..... Best with a little BBQ sauce on top.
  17. BBR Ribs 2.jpg

    BBR Ribs 2.jpg

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  18. Beans 3.jpg

    Beans 3.jpg

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  19. big bad rog

    Baked Beans from SCRATCH Today (w/ Q-view) and BBR

    Today I'm making Baked beans from SCRATCH. I am so, so tired of beans from a can when I know I can make better. Look, truthfully, I am still going to eat beans from a can - and doctor them up to taste. I am hoping these will be rich, dark and tasty. Here is my recipe: 2 - 1# bags of Great...
  20. BBR Ribs.jpg

    BBR Ribs.jpg

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