kjs

I agree, keep it simple and please post pics.

Nice cook and thanks for posting the recipe.

Sweet!

Nice set up. I am intrigued. Looking to seeing the finished product.

I would recommend a slow cook at 240 until it reaches an internal temp of 155 . Then pull the roast, cover and let it rest, it will probably increase to 160 or 165.

Nice cook.

mmm bacon.

Something very primal about these pics ... like sitting by a fire. Makes feel at home.

You are most welcome.

Cool!!

Tsatalia, here is a link to purchase COCOCHAR by the box on Amazon http://www.amazon.com/Coconut-Shell-Charcoal-Komodo-Kamado/dp/B00P9S71E6

I decided to cure some bacon and ham for Christmas. My neighbor wanted a ham and bacon as well, so I made two 18 lb hams and 22 lbs of bacon. The hams were cured with Morton's Sugar cure (I like to add maple sugar as well). It was cured for 7 days, then smoked at 225° until the internal temp was 145°. The hams were in a brine solution of 3% Morton Tender Quick and 2% brown sugar by total weight of water and pork, I also added various spices. They were in the solution for 14 days and smoked at 240° until reaching an internal temp of 145°. 8 slabs of bacon Bacon sliced Prepared ham, it is wrapped in cheese cloth to promote even evaporation and browning Hams on the KK 9 hours later, cheese cloth removed Finished ham ready to cook for Christmas dinner ... I'll post pics of the finished plated ham after Christmas.

How sweet are those! Congratulations. The stainless on the teak shelving is just amazing. I am always impressed with the continuos improvements that Dennis incorporates into an already stellar product.

As always MacKenzie, just amazing.

Very interesting approach and it looks really good.

Neat idea.

Very nice.

My guess he is weighing that decision very carefully. Nice shot.

Wilbur, so glad this worked out for you. The finished ribs look,wonderful.

eh der

How sweet, so true!!!!

Looks delicious. I'll have to go to Trader Joe's and pick one up.

Nice cook. I love thinking outside the box.

Nice presentation. Even better it is on the Amazing Ribs website.

Looks soooo good.