In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

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  1. Mr A
    Post

    Any kamado pitmasters here?

    Some chickens I cooked on the kamado recently. Always looking for a good rub, these eye rubbed with Simon garfunkel rub. Rosemary, thyme, parsley....
    Post by: Mr A, Jan 26, 2015 in forum: The Smokehouse
  2. Mr A
    Post

    Makin Bacon

    I made some bacon a while ago. Same Willamette Valley pork belly bought from the Mexican grocery. but no rind, and they were able sell me just a...
    Post by: Mr A, Jan 25, 2015 in forum: The Smokehouse
  3. Mr A
    Post

    Makin Bacon

    Looks very good! My recipe calls for rinsing the slab off after curing. I follow amazingribs, no recipe there has ever let me down. One thing I'm...
    Post by: Mr A, Jan 25, 2015 in forum: The Smokehouse
  4. Mr A
    Post

    Pecan wood

    Yea, you did it right. A little rub under the skin goes a long way. Why just rub the skin, right? A little olive oil or any cooking oil, mixed...
    Post by: Mr A, Jan 23, 2015 in forum: The Smokehouse
  5. Mr A
    Post

    Is this a good price? Ok brand?

    When did you get it? I called my local Sam's, they're going for $599 there.
    Post by: Mr A, Jan 18, 2015 in forum: The Smokehouse
  6. Mr A
    Post

    Is this a good price? Ok brand?

    Yes, made of black earthen Japanese clay. Highly preferred by by the types that would pay hundreds of dollars for it, or so I have read. These...
    Post by: Mr A, Jan 17, 2015 in forum: The Smokehouse
  7. Mr A
    Post

    Is this a good price? Ok brand?

    If I was closer, i would jump on it. If the outside has no cracks, the innards are easily improvised. That could be a $60 negotiated bargain!
    Post by: Mr A, Jan 17, 2015 in forum: The Smokehouse
  8. Mr A
    Post

    Is this a good price? Ok brand?

    I'm pretty sure I've read the the 18" Classic B series goes on sale the first 2 weeks of August, at least it has the last couple years. It's the...
    Post by: Mr A, Jan 16, 2015 in forum: The Smokehouse
  9. Mr A
    Post

    Makin Bacon

    Yea, growing up in the 70's, my mom would leave frozen chicken out on the counter all day to cook for dinner. No one ever got sick.
    Post by: Mr A, Jan 15, 2015 in forum: The Smokehouse
  10. Mr A
    Post

    Makin Bacon

    Did you thaw in the refrigerator? Water bath?
    Post by: Mr A, Jan 14, 2015 in forum: The Smokehouse
  11. Mr A
    Post

    Makin Bacon

    i picked up a belly at Cash and Carry today. How long did yours take to thaw? Mine is 15 pounds. I also got 3 racks of back loin ribs, $24@ $2.68...
    Post by: Mr A, Jan 14, 2015 in forum: The Smokehouse
  12. Mr A
    Post

    Kerosene Fire Starter Recipe

    I just did. My noodles are free. The kerosene, $6 bucks. I'll easily get 100 starters from the small batch I made, 6 cents a piece. I only used a...
    Post by: Mr A, Jan 13, 2015 in forum: The Wood Pile
  13. Mr A
    Thread

    Kerosene Fire Starter Recipe

    I've been using Zip fire starters from Walmart. They really work well. As good as the SuperCedars, but available close to home, no waiting. So,...
    Thread by: Mr A, Jan 11, 2015, 57 replies, in forum: The Wood Pile
  14. Mr A
    Post

    making bread.

    Bread has fueled civilizations for thousands of years. It the most basic and ancient of foods, yet not many individuals know how to produce it....
    Post by: Mr A, Jan 11, 2015 in forum: The Smokehouse
  15. Mr A
    Post

    making bread.

    Sourdough?
    Post by: Mr A, Jan 11, 2015 in forum: The Smokehouse
  16. Mr A
    Post

    2015 BBQ plans...

    38.7525° N, 121.2894° W
    Post by: Mr A, Jan 2, 2015 in forum: The Smokehouse
  17. Mr A
    Post

    2015 BBQ plans...

    Thanks for the Cash&Carry information. Looks like there is one near me. They have good prices for baby back ribs. I'll probably go there to get...
    Post by: Mr A, Jan 2, 2015 in forum: The Smokehouse
  18. Mr A
    Post

    2015 BBQ plans...

    I'd start with getting some bacon cured! The rest is what you have time for. I've never smoked or cured a raw ham, that takes a while. I've read...
    Post by: Mr A, Jan 2, 2015 in forum: The Smokehouse
  19. Mr A
    Post

    Christmas Dinner lol.....

    Guinness is making a blonde lager. I don't care for their signature stout, it just seems like drinking flat beer to me. Their lager is pretty good
    Post by: Mr A, Dec 29, 2014 in forum: The Smokehouse
  20. Mr A
    Post

    Christmas Dinner lol.....

    What! You can't burn wood in San Diego. It's 80 degree year round. kidding
    Post by: Mr A, Dec 25, 2014 in forum: The Smokehouse
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