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- May 14, 2018
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Looks amazing and has me wishing for some steak sammiches.Had to drive 30 miles find skirt steak. It’s the thinnest skirt steak I’ve seen but it’s a skirt steak.
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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Traditional blades and BBQ
- Thread starter Mitt
- Start date
Thanks it was good. It was the only thing my wife wanted for Mother’s Day. Said it reminded her of home and her family. Definitely made the trip to get it worth it.Looks amazing and has me wishing for some steak sammiches.
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- May 14, 2018
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- 28,969
afishhunter
Basic Member
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- Oct 21, 2014
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Thanks to the Governor's lockdown, and the park being closed, our scheduled for 8 months BB-Q got canceled. 
Oh well. At least hotdogs and over-cooked (mostly) mystery cuts (they do admit beef heart is one of the cuts. Personally, I like medium rare beef heart strips.
Yes. I'm weird. ) "100% beef" pre-formed and pre-packaged off brand inexpensive 25 to a box "quarter pounders" (pre-cooked weight. Might be as much as 1.5 to 2 ounces after cooked) "hamburgers" were removed from the menu. 
Oh well. At least hotdogs and over-cooked (mostly) mystery cuts (they do admit beef heart is one of the cuts. Personally, I like medium rare beef heart strips.
Yes. I'm weird. ) "100% beef" pre-formed and pre-packaged off brand inexpensive 25 to a box "quarter pounders" (pre-cooked weight. Might be as much as 1.5 to 2 ounces after cooked) "hamburgers" were removed from the menu. 
- Joined
- Nov 15, 1998
- Messages
- 3,097
My first try at pork belly burnt ends. Remove the rind from a whole pork belly and slice into 1" cubes. Place in a bag and season with your favorite rub, coating all sides. Let your spices absorb into the cubes while you start your smoker, for these I used my stick burner and hickory. It's a pain but gets nice deep smoke. Cooked with fat side up to allow the fat to render into the meaty portion. Smoked until internal temp was 205 - 210, wanted to render out most of the fat. Gave half a light coating of Burman's BBQ sauce and left the rest dry, wife prefers no sauce, cooked an additional 30 minutes to caramelize the sauce. While they were tasty, bite sized morsels of smoke and spice, my verdict is meh. Even rendered out as much as possible, they were still a bit fatty for my tastes, maybe I should trim more fat off next time. After all, they are nothing but cubes of bacon. Have a great day!
