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thirdeye 08-21-2011 02:20 PM

Been To A Class ~ Been To A Comp ~ Been Home 2 Hours And...
...I already have a smoker fired up to smoke two pieces of pork belly that was curing while I've been gone. It don't get much better than this does it?

NorthwestBBQ 08-21-2011 02:24 PM

No, it doesn't.

Smoked 08-21-2011 02:39 PM

Yes, it will....when you eat those pork bellies...:thumb:

Hot Sauce Hoss 08-21-2011 05:27 PM

You may be my hero, lol. Go get'em tiger...... :clap2:

Hot Sauce Hoss

bam 08-21-2011 06:17 PM

I'm waiting I know photos to come. :-D

landarc 08-21-2011 06:21 PM

You're addicted!

PigTamer 08-21-2011 07:32 PM

There is programs to help you with that.....sounds like a perfect day.

Hell Fire Grill 08-21-2011 07:45 PM

Sounds like a great weekend alltogether.

Boshizzle 08-21-2011 09:15 PM

You are a fanatic! FANATIC! (In a good way, of course.) :thumb:

thirdeye 08-21-2011 09:24 PM


Originally Posted by bam (Post 1759016)
I'm waiting I know photos to come. :-D

Here it is just off the smoker. About 3-1/2 hours at 190 with maple and cherry. The internal was 155. It's proper to let it chill overnight, then sample. But I'm not always proper.....

peppasawce 08-21-2011 09:25 PM

Do what we all Love Brother....Cook it

Hoss 08-21-2011 10:00 PM

Absolutely DIVINE! :thumb:

Crazy Harry 08-21-2011 10:23 PM

good looking slab there. chill overnight, it slices much cleaner

Sammy_Shuford 08-21-2011 10:27 PM

Addiction, but a nice one!

bam 08-22-2011 09:40 AM


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