=Mark

I still have to go with the Schaller & Weber Double smoked slab bacon. I pan fry it till "Smushy Crisp" (You bacon addicts know what I mean). As the first wave of Jersey tomatoes have hit the farm stands I declare BLT season officially open! I also like a BLT with a slice of raw onion (BLOT), and then even an added slice of cheese (BLOTCH). I think I'll have to do this for dinner with a couple ears of fresh corn. (Wrapped in Bacon?)

Why French? Why not Japanese or German? What do any of these languages have to do with BBQ?

Global warming... Feh.

I use an Old Thompson acrylic mill with a ceramic grinder that's supposed to last forever...

I remove it when smoking ribs as it prevents the smoke flavor from penetrating that side.

That was my understanding. Having stuff remain in the colon was not the issue...

Actually for traditionally spit roasting a hog you may want to consider burning hardwood down to coals and shoveling these under mr piggie. Hardwood coals burn much longer and tend to impart more flavor than plain charcoal (hardwood is usually cheaper and easier to find, also). Generally a burn barrel is set up with a coarse grate of rebar punched thru at 3 or 4 inch intervals. A fire is started and hardwood pieces/logs are added to the top of the barrel. As the logs burn to coals they drop through the grate and are shovelled into the pit. Generally a separate fire is started in the pit and allowed to burn to coals, then the coals are spread out before the pig goes on. From then on coals from the burn barrel are shoveled into the pit to maintain temps. You'd be surprised how few of the coals are needed to maintain, and preventing the pit from getting too hot is often more of an issue than not having enough fuel (Too hot a pit can cause too much fat to render too quickly into the coals resulting in a possible conflagration).

I'm game! You should come a few days early and come to the NJ pig pickin!

If you'd like I could bring one of those 2 1/2 gallon container of spring water. They're pretty cheap and handy.

I've been involved in smoking & BBQ for some time now and have to agree. Most of those here on the forum that enjoy smoking, even those taking it up fairly recently will tell you that 95% of home smoked product, from newbie amatuers to BBQ contest competitors is better than most of the commercial stuff out there. You can taste the love...

Looks like the greens are accounted for...

They can have my bacon when they can pry it from my cold, dead fingers.

Griffin Dunne being chased down the late-night streets of Manhattan by Teri Garr in a Mr. Softie truck in the 1985 movie "After Hours."

I keep one of those Brita 8 Qt. dispensers in my fridge. Gets rid of chlorine and nasties but does not remove fluoride.

For da Hot stuff! Mild to Wild Pepper Products Extreme Foods.com

The smell of bone in/skin on chicken parts being grilled, from a distance...

I was a Hobart jockey during my college years. One memorable event was when a busboy dropped a bus tray full of silverware and wineglasses. Hands and fingers soft and puffy from a few hours of dishwashing, looking into that plastic tray full of silverware nestled amonst thousands of shards of thin broken glass... Sigh... Dig in...

Freedom is not worth having if it does not include the freedom to make bacon. ~ Gandhi

You've obviously been subjected to those who cook it either 5 seconds too short or 5 seconds too long. When just right I guarantee you and companions will be fighting for that last little crispy tenticular bundle...

Is Tarbell's still good? I read good things about the place a few years ago.

Hmmm... Never considered hotdogs with tuna...

What happened to your WSM, Jim?

Missed this the first time around! Have known about the Pepper Shack for years, even when it started in Fair Haven. The owner Lorraine is quite nice, until you get to know her and she'll endlessly rag on you... She's damn cute too, too bad about her boyfriend Sonny... (Just kidding!) Will likely see her this weekend to renew my stash of Hoboken Eddie's Mean Green...

The Solomon's Island Tiki Bar (Mai Tai Recipi: Rum. Rum. Special mix. More Rum) hasn't been the same since they built that huge brick sewage pumping station right in front of the bar, blocking the view of the harbor.

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