What did everyone cook today?
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GWG8541 that is a really nice looking meaty belly! I have still yet to make bacon. That is on my to do list!
ND Mike its not hard at all. The hardest part for me was the drying and smoke schedule. Not having a smoker meant for this means babysitting it for over 5 hours. I did the final stage in my oven. Im happy with the final product and more importantly, the wife approved. I keep telling her how much easier and better things will be if I by a new smoker.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 That is some fine looking belly you’ve got there. I sure would like to know your source. If I can even get it around here & 99 99/10 of the time I cannot, then it is way, way, way over priced & doesn’t look 1/8 as good as what you have there.
calldoctoday that was the best one I could find a Costco and it was way to high, but I just wanted to make the dry rub bacon, so I grabbed it. This time, I chose wisely.
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH call if you need help eating those.
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calldoctoday that was the best one I could find a Costco and it was way to high, but I just wanted to make the dry rub bacon, so I grabbed it. This time, I chose wisely.
GWG8541 It is really nice looking. I used to get them at Sam’s (we do not have Costco here) on a Blue Moon & even then they were over $4.00 lb. I have not been able to get them now for at least a year I am certain as I bought a few new batches of Walton’s brine & then could not find the bacon. None I found ever looked that good though. Still Searching.
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zbigjeff it was a Costco belly. They only had 3 and this one looked great on the ends. Finding bellies has been a challenge lately and the prices are way too high.
GWG8541 Same here with non-butcher houses. That’s still a very good piece and more amazing that it came from a warehouse club.
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ND Mike its not hard at all. The hardest part for me was the drying and smoke schedule. Not having a smoker meant for this means babysitting it for over 5 hours. I did the final stage in my oven. Im happy with the final product and more importantly, the wife approved. I keep telling her how much easier and better things will be if I by a new smoker.
GWG8541 Good luck being THAT salesperson.
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ND Mike its not hard at all. The hardest part for me was the drying and smoke schedule. Not having a smoker meant for this means babysitting it for over 5 hours. I did the final stage in my oven. Im happy with the final product and more importantly, the wife approved. I keep telling her how much easier and better things will be if I by a new smoker.
GWG8541 when the wife approves that is a huge bonus!
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
zbigjeff Looks awesome and I’ll bet it tasted even better! What did you wash it down with? A nice red?
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
zbigjeff Now that looks tasty, either serving method will work for me & my whole family!
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zbigjeff Looks awesome and I’ll bet it tasted even better! What did you wash it down with? A nice red?
Bob Stehlik Selected a Pinot Noir because of it being 84. Maybe, with the leftovers, I’ll throw it over some linguine and have a Malbec. Just enjoying life after “hip lockup”.
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zbigjeff Now that looks tasty, either serving method will work for me & my whole family!
calldoctoday Have to admit that the place smelled pretty darn good when the Madiera in the sauce was reducing. Now, I have to start thinking about stuffing some more Italian.
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
zbigjeff Looks great I would have it on the bun.
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH nice looking birds. Did you let them sit for a while after you injected them, or go right to the smoker?
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Getting ready to can up some garden fresh salsa!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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bocephus
My wife bought me a oklahoma joe offset smoker and I just managed to adapt a rotisery for it.Gave it a test run last nightRON PARRISH those look great. I would love have a rotisserie.
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Using the last of the Mild Italian sausages in the freezer to make sausage with bell peppers, cherry tomatoes and onions in a Madiera sauce. Sous vide the sausages. Then, crisped them up before dumping them back into the veggie mixture. One wanted a roll. The other in a bowl to save on the carbs.
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