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  1. thecheese

    The CharGriller Owners Group Official "Introduce Yourself" Thread

    I love your extra-fancy brake there. Excellent results!
  2. thecheese

    The CharGriller Owners Group Official "Introduce Yourself" Thread

    Here's Miss Otis (who started out life as a Pro Deluxe 2727, then got a SFB, reverse-flow chimney, baffle plates, fire basket, sealing gaskets, and custom rims) with her new thermocouple data bus installed.
  3. thecheese

    Curing

    Turkey and duck breasts cure up nicely; so does sheep belly (like lamb bacon.)
  4. thecheese

    The CharGriller Owners Group Official "Introduce Yourself" Thread

    Hi folks! I live in Portland, Oregon and I've been using my Char-Griller Pro Deluxe (#2222, not the fancy ones with the condiment basket or the front shelf) since 2012. Mine started off as a grill, and I used it as that all of the first year and a half I had it and was very happy using it just...
  5. The CharGriller Owners Group Official "Introduce Yourself" Thread

    The CharGriller Owners Group Official "Introduce Yourself" Thread

  6. 20150627_170459.jpg

    20150627_170459.jpg

    • thecheese
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  7. Memorial Day Bacon

    Memorial Day Bacon

  8. thecheese

    Memorial Day Bacon

    The freezer was empty of my homemade bacon, so I figured that Memorial Day was as good a time as any to reflect on the holiday and smoke some bacon at the same time. On Friday,I started by taking Mom on a trip across town to Western Meat and getting a pair of fine 10-pound pork bellies (along...
  9. 20150525_085207.jpg

    20150525_085207.jpg

    • thecheese
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  10. 20150525_085203.jpg

    20150525_085203.jpg

    • thecheese
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  11. 20150525_201940.jpg

    20150525_201940.jpg

    • thecheese
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  12. 20150525_171555.jpg

    20150525_171555.jpg

    • thecheese
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  13. 20150525_085229.jpg

    20150525_085229.jpg

    • thecheese
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  14. thecheese

    baconed cured

    Yeah, you want to get those bellies frozen if you're not going to be able to smoke them for 4 weeks. They are apt to 'catch something' in the refrigerator if they stay in there that long. Or they may go green on you... or rancid. Either way, that's not what you want to have happen.
  15. thecheese

    Prime Rib on a beautiful Saturday

    I was born and raised in Turnagain; I moved to Portland in the early 90s. But my mom lives with me, and she lived in Anchorage from 1955 until 2011.
  16. thecheese

    Prime Rib on a beautiful Saturday

    Always happy to help a fellow Alaskan ex-patriate! I still have a chunk of that Prime Rib in the freezer; I ought to thaw it out and see if it has mellowed any.
  17. thecheese

    Prime Rib on a beautiful Saturday

    Oh man... Now I have to wipe my screen off again! That looks SO good, Smoked Alaskan! My first try at smoked Prime Rib looked like that, but tasted terrible... Take my advice: don't smoke beef in apple. Just... Don't.
  18. thecheese

    Whats your favorit scotch, rye, whisky or burbon.

    Funny that so many of us like the Laphroaig... There's something about it's smoky, peaty flavor that I just adore.  Anything from the Laphroaig family is fine with me. Other than that one, I'm good for most any of the Islay single-malts, with the exception of Talisker, which is too aggressive...
  19. thecheese

    What did your chargriller smoke this summer?

    I neglected to take pictures, but I smoked 30 pounds of bacon, 10 pounds of Canadian bacon, and five racks of baby back ribs this summer. Not to mention that I've grilled dozens of steaks, Kalbi flank steak pinwheels, Kalbi flanken-cut ribs, burgers and kabobs on the old Char-Griller this...
  20. thecheese

    Decals/stickers

    Check the temperature of your smoker where you want to put the sticker while the smoker is at temperature. If the place where you want to put your sticker gets over 100-120 degrees F, you probably want to go with stickers that are designed for high-temperature environments.
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