Search:

Well maybe they don't even call it that there but what is called "Canadian bacon" here is indistinguishable from ham...but mainly I was yanking your chain. :nj

Bacon??? I thought you guys called ham bacon up there.:roflmao

My wife has a digestive condition that prohibits her from eating spicy hot things and strongly smoked meats so I purposely crust or wrap mine early. At least that way I get to use my smoker AT ALL.I...

Finished product.
347842
347843

347844
347845

And don't forget the cake...which I didn't make.
347846

About halfway through at 8 hrs now.
347835

Time to start brushing on some apple juice to add some moisture.

347836

347834

NOW I see what you did there. Sorry, I must not be fully awake from my little catnap.

I probably didn't say that right. I don't put all the charcoal in at one time. I'll put about 3/4 of that lid worth in each hour on the hour and scoop out the ash. I'll take little cat naps in...

I empty the ash out as I go. I wish it had a trap door but I put the fire on a grate and use an old machete to scoop out the ash under it into a bucket.
347831

If I let the ash accumulate the...

It's too soon yet but I also will put potatoes on the grill because baked potatoes are nice to have, both regular potatoes and sweet potatoes, but mainly because they help regulate the temperature...

It's not exactly auto feed but I have found that the amount of charcoal it takes to fill this Weber tabletop grill lid about 3/4 full once/hr will keep the temp about right through the night. In the...

It's supposed to be safer for food safety that way. The higher temperature is supposed to kill off antigens on the surface then go low temperature because they can't penetrate into the dense muscle...

I dry rubbed the brisket 2 nights ago...
347828

and it's been in the refrigerator until this afternoon at 4:30 when it went on the smoker. This is after 2 hrs at 300. Bringing it down to 225-250...

My daughter graduates from nursing school tomorrow and we have the family for dinner...the WHOLE family so about 35 people. I'm smoking a brisket...a WHOLE brisket.

347810

16 lb almost right on...

Righteous Roy! I have always wanted to make my own bacon. Of course I haven't bagged a ferel pig for quite a while now plus, I don't know that there is enough fat on a ferel pig to make bacon. Good...

Yeah the processing the meat part doesn't bother me. It's all of the "byproducts" that would put me off about packed meat. That's what my dad was talking about. All of the things that they use and...

Well you know the old saying:
"Everyone wants to eat the sausage but no one wants to see how its made."

Although I would imagine making your own is probably not as much that way. My dad used to...

100% . I don't trust a meat thermometer. Every time I try to use one I screw it up. When I worked in a restaurant back in school the kitchen manager used to say, "that's what God gave you a finger...

Yep, just like Gilligan's Island except these are dwarf Cavendish so the trees are short but they are the same kind of bananas you see in the grocery store.

Man! Now I have pit envy. I haven't used my smoker for quite a while. My lovely bride has a stomach issue where she can't take spicy or smoky so I've been unable of late. Maybe I could do a couple of...

Unless I eat it all up before you get there Roy.

:p

Two young hens for pulled chicken. Sweet potatoes on the left, Idaho russets on the right.
334015

325560
2 lb top sirloin steak, pounded, drenched and rubbed with olive oil, sprinkled with minced garlic and freshly ground black pepper. Cooked to medium rare and served with sliced carrots and...

Nice TC. I love a good butt. I like to rub mine with Bad Byron's and drape with bacon. Damn, I need to do that this weekend.

You mean like this one?
320098
120 lbs

Bacon makes everything good.:rock:
I think someone should make homebrew with them.