Results 1,481 to 1,490 of 2052
Thread: Sausage and Smoke Cooking
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06-09-2022, 09:26 PM #1481
Well I had bacon and eggs for breakfast! Man o man was it tasty.
I'm slicing it up and getting it ready to cryovac--------------
I'll vacuum pack and freeze some for my mailman Robert.Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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06-09-2022, 09:43 PM #1482
Looks like nice thickness and meat to fat ratio.
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06-09-2022, 11:40 PM #1483
Jeez that bacon looks yum. Makin' me hungry!! Good stuff.
- Mick.
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06-10-2022, 01:53 AM #1484
All packaged up! I have 8# 20 ounces of bacon. Along with 22 ounces of chunks/ends etc for beans.
Our house is as Neil left it- an Aladdin’s cave of 'stuff'.
Kim X
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06-24-2022, 03:48 PM #1485
Took the day off work to smoke a brisket for my annual family and friends, cookout.
Started at 8:00 am, this morning.
Spritzing with 50/50 ACV and apple juice, every hour. Temps staying around 255-265, watching temp gauges set at front and back of brisket. ( closest, farthest, from heat )
Mike
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06-24-2022, 09:47 PM #1486
Double wrapped in foil, and brought to 204°f. Meat probe felt like I was poking jello.
Wrapped in several towels and put in the cooler. The smell from the cooler is just intoxicating. And surprised it finished in 9 hrs. Was expecting another 5-6 hrs.
Mike
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07-04-2022, 02:57 PM #1487
Ok I guess I do this all the time, pork shoulder, but everyone coming made the request, I would have made brisket or ribs, but hey they are the guests
“ I,m getting the impression that everyone thinks I have TIME to fix their bikes”
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07-04-2022, 03:16 PM #1488
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Thanked: 4206Happy 4th there skinny!
Looks melt in your mouth tc!"Depression is just anger,, without the enthusiasm."
Steven Wright
https://mobro.co/michaelbolton65?mc=5
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The Following User Says Thank You to MikeB52 For This Useful Post:
tcrideshd (07-04-2022)
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07-04-2022, 10:25 PM #1489
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07-04-2022, 11:17 PM #1490