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Did a pork belly last week, cured it then smoked on the KK Sunday and sliced it Mon. Today was the taste test. The morning of the smoke was perfect. I have 20 of these piles, 7 strips per pile. Taste test. Double espresso coming up.

I cut the belly into two pieces to make it more manageable for me. I have 20 of these stacks of 7 slices per stack. Yummy.

Gorgeous looking bacon, @MacKenzie. Happy party guests, for sure, @Troble

Picked up a 15lb Prime Brisket, 4 racks of spare ribs and used 4 different rib ribs that my good buddy @jonj turned me on to, plus used a brisket rub from @jonj. Ribs were rubbed with honey mustard then dry rub sat in fridge 36 hours. Brisket was rubbed with Worcester sauce then dry rub in fridge for 48 hours was aiming to serve at noon today so started the bbq during my kids birthday party yesterday and the brisket went on at 4pm much time the delight of all the dads who were at the party. Smoked at 250 with some coconut charcoal and mesquite wood. I expected to get up in the morning and wrap it but I ended up waking up at 1am, spritzing the brisket with apple juice, getting back up at 3am spritzing again then I got up at 4:45am thinking it would be time to wrap it but when I checked the temp it was 206, so I pulled it and wrapped it in butcher paper and a towel and put it in a cooler at 5am started the ribs at 5am, threw some post oak wood in there and cooked it at 225 for 5 hours then foiled it for an hour wife convinced me to get pre-made potatoes from Costco so I opted for scalloped potatoes which everyone liked and I got premade Caesar salad from trader joes. Everything turned out great. It’s been a minute since I did a big BBQ but between the last two weekends I made 2 pork butts, 4 racks of ribs & a 15 lb brisket. Thanks @jonj for all the rubs. Everyone liked them

While I obviously have carboy airlocks in my brewing room, I use these membranes for the Mason jars in making my pepper mash. https://www.amazon.com/gp/product/B01H7GI7V8/ You can see the pink tip of it in the picture that I posted. It's funny, but they look just like nipples - LOL. I sanitize everything that will come into contact with the mash with StarSan, which I use all the time in my brewing. It's a no-rinse sanitizer that kills just about anything with a couple of minutes of contact. I agree that the white stuff is NOT mold, but Kahm yeast. I should be more precise so as to not scare folks off from trying this. Plus, you mix the mash with a lot of vinegar to make the hot sauce, which drives the pH down to where no other preservatives are needed. I've never had a bottle of my hot sauce "go bad." Your best judge of whether it has turned on you, is your nose. It's very sensitive to the off smells when something has gone bad. Evolution got us here.

Hey there @Syzygies. Not controversial round here. Just more and helpful information. The site that I use for my recipes is here https://www.chilipeppermadness.com/cooking-with-chili-peppers/how-to-make-fermented-pepper-mash/ and they talk about a white film of Kahm yeast being normal. This is what I was referring to when I referred to "white mould". Any feedback you have on the method and approach would be gratefully received. I used these fermentation airlock kits https://www.amazon.co.uk/gp/product/B08G11J5VT/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 for the first few months and then put the mash in the fridge with a lid to store.

And the pics…

@C6Bill. You know what's really scary? The fact that you are a Patriots fan. Fly Eagles Fly!

It's just overpriced Royal Oak charcoal.