We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here
i've decided to do a little curing and experimenting with bacon. haven't really seen much on here about cured meats....
so i got a pork belly and built a cure for it. let it go for seven days, turning twice a day with a message to distribute the cure. started some lump in my chimney as i wanted a cold smoke on the belly. i used applewood chips i had soaked. did a slow cold smoke for two hours on the bacon...dome temp was up to 100 degrees when i took it off.... http://i71.photobucket.com/albums/i145/lang96/002-50_zps279f9227.jpg
i really like the buckboard bacon! kinda like a cross between bacon and country salt cured ham (Virginia ham). less fat than regular bacon with the same great taste, and it's cheaper and easier to get than pork belly!