View Single Post
Old 05-03-2005, 08:42 AM   #39
Ron_L's Avatar
Join Date: 12-09-04
Location: Chicago 'Burbs

My attempt at canadian bacon ising TQ and brown sugar tasted very good, but i screwed up in the smoking process and cooked it too long, so it was dry. A fattier cut. like a butt, would probably have been mor forgiving.

The info the Neil cut and paste (nice job!) talks about cutting the butt into pieces. I wonder if using pre-cut boneless country-style ribs (usually cut from a butt) would work?
"Ron Rico, Boss. You can call me Captain Ron..."

The Naked Fatty!

Coming soon! Chicago Area Mid Winter Lunch!

Southern Q Limo Elite Gravity Fed/FEC-100/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser
Ron_L is offline   Reply With Quote