Porky goodness and a big thank you

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Smoke Blower
Original poster
Jun 14, 2010
Nashville, TN
Howdy all,

I've not been able to comment much lately, but I've not stopped cooking. 

This weekend I made my first Canadian bacon (apple) and it is delicious.  I smoked a sharp and mild cheddar, a mozerella, 2 wedges of manchego, a grand queso and a havarti (pecan and apple for all of them).  If you haven't tried a manchego cheese yet, please do so as soon as possible.  It's a little pricey but it is soooooo good.  I also smoked some sea salt (maple).  It's beautiful and tastes good too!

I've been "volunteered" to do ribs for a luncheon at work.  They are in the smoke right now in some apple and hickory.  I was reading the forum this morning and think I have figured out the basics of a homemade sauce.  I made a red and a mustard sauce and they don't suck none at all.

So thank you all for your support, assistance and friendship.  I never saw myself doing some of these things and I think I owe most of it to you good folks.

Have a great week.


Pics to follow!
Sounds like some tasty Q..
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.