Recent Posts

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Curing / Re: Variety of flavors including Habanero Cold Smoked Bacon

« Last post by John_D on Today at 04:25:07 am »

It will probably be cheaper here real quick. China stopped importing all Canadian meat products today

One good thing about that, is that if beef prices go down all the others, chicken pork,etc might go down as well.

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Curing / Re: Variety of flavors including Habanero Cold Smoked Bacon

« Last post by Habanero Smoker on Today at 02:49:04 am »

Dang!!!!

I'm heading for Saratoga Springs this weekend, I might just keep heading north. 

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Curing / Re: Variety of flavors including Habanero Cold Smoked Bacon

« Last post by _Bear_ on June 25, 2019, 08:21:59 pm »

It will probably be cheaper here real quick. China stopped importing all Canadian meat products today

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Meat / Re: Just a test to see if I can post a pic yet.

« Last post by dubob on June 25, 2019, 06:44:34 pm »

It just occurred to me why my pictures are always small enough to post in any forum without scrolling.  When i upload any picture to IMGUR, there is a GREEN button at the top right of my screen.  Just below that is a box that allows me to pick which album to put the picture in.  And just below that is a second box that will allow me to resize the picture being uploaded to IMGUR.  I always select the 640x480 (MESSAGE BOARDS) size.  This insures that every image I then transfer to another forum such as this fits the screen with no scrolling.  Just copy the BBCode and paste it into the the forum for a perfect fit.  Sorry for missing that little detail before.   

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Curing / Re: Variety of flavors including Habanero Cold Smoked Bacon

« Last post by Habanero Smoker on June 25, 2019, 01:19:48 pm »

I googled that when I got back home. I know pork and poultry for personal consumption are ok, as long as the label proves it is a product of Canada. For some reason beef is treated differently. I need to find out how much I can bring without paying a tax.

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Meat / Re: How To Make Ribs in a Bradley Pictorial

« Last post by Habanero Smoker on June 25, 2019, 01:11:28 pm »

Looks like you had a good cook. Spritzing shouldn't lessen the bark development. The 3-2-1 method is just a basic guideline for spare ribs. All cook times will vary. When I cooked/smoked ribs in the Bradley the 3-2-1 method was never enough time.

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Meat / Re: How To Make Ribs in a Bradley Pictorial

« Last post by JeanetteG on June 25, 2019, 11:38:13 am »

My husband was stealing bones before I could get them all of the smoker. They are tender and juicy, I sure hope I saved the rub recipe somewhere because I love the flavor. They have some chew and I didn't spritz because I like the bark on top. Took a little longer than expected due to some temperature problems. I did all the troubleshooting except open the smoke generator will do that here in a minute.

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Meat / Re: How To Make Ribs in a Bradley Pictorial

« Last post by Edward176 on June 25, 2019, 11:06:36 am »

Hello JeanetteG and Welcome to the Forum. The ribs look really good, how did they turn out? I don't care for saucy ribs very much or too "fall of the bone". I prefer a little chew to them as long as I still have my own teeth.   

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Meat / Re: How To Make Ribs in a Bradley Pictorial

« Last post by JeanetteG on June 25, 2019, 10:50:44 am »

https://photos.app.goo.gl/amwbjmLSGbpXCNmo6

Finished

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Meat / Re: Just a test to see if I can post a pic yet.

« Last post by _Bear_ on June 25, 2019, 10:48:17 am »

It depends on what camera you are using and what settings are in the camera. With mine if I pick original my pictures are quite big



But if I use large thumbnail this is what I get