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Winnipeg based BBQ sauce company.
All the plans changed this weekend. Smoking a pork belly right now for my annual dinner.
Going to do some sausage stuffing today and smoke tomorrow. I took tomorrow off when my truck lost power on Friday and they didn't have the part in stock. Throttle sensor. Wont be ready until late Monday. Good and bad I guess.
Patiently waiting to go in the egg. It sure is tough keeping it down low. I don't know if I lost fire or it is holding.
I think its working . I moved the DFMT just a hair and I got the temp to go up slightly. This just might work. Looks to be at about 140 and holding.
I know Im a bad bad man. I forgot to take pics of the process. I have been craving some more lately.
I mixed up a 4 lb batch of cracked pepper and garlic, and a 4 lb "pizza" blend. I used the Pepperoni mix and added some tomato soup powder and parmesan to the mix. Just finished stuffing them and into the fridge to cure overnight. Its way tooo frickin cold here to smoke outside, so I am going to do these ones in the oven tomorrow. I also want to see how they come out with no smoke so its a dual trial.