Food Smokers and Smoking Tips/Tricks/Techniques

Wife insisted I do one of these again, so I did.

A little Pitfaced, a little brown sugar, apple and cherry smoke.

 

I havent been following the bacon process is it actually cooking the meat? or basically drying it out? I just wondered how the fat doesnt render?

 

Where do you get that ham?

 

This one was from local grocery chain, Weis. Spiral cut, honey cured, not smoked.

 

When smoking bacon you can choose one of 2 paths.

Cold smoke - keeping the temp of the smoker @ or below around 100*F. This will not cook the bacon only add flavor. Cold smoked bacon must be fully cooed prior to eating.

Hot smoke - keeping temp f the smoker around 170 to 220* until the internal temp of the bacon reached around 155*. This bacon will come off the smoker cooked and can be eaten as is or fried/baked to brown and crisp.

I prefer cold smoking as I feel it gives a better texture and flavor. I do not hot smoke anymore (only did once years ago) so my bacon internal temperatures should be verified if you going to use this process.

 

saw a local walmart carries beef cheek. Not too bad priced, i didnt buy though.

 

How long and at what temp would one cook one of those things.

 

Sorry, just wanted everyone to see it. Won't post again in here about selling

 

I have a pair of shoes I was gonna give to the goodwill, first 2 bucks takes em.

 

Deleted, sorry

 

All good entrepreneurship at work.

 

No biggie brother. Just dicking with you!!

 

Beef cheek cannot be made into bacon like pork jowl. Beef cheek can be prepared in other ways. I too noticed WM had them. I might pick up 1 or 2 and try making dried beef (not jerky) out of them.

 

better for tacos IMO.

 

Just some baby back ribs on the Kamado.

 

Recipes I've seen are all mostly braised with root veggies brown gravy and taters. They all look good. Taco's in Pennsylvania consist of Old ElPaso shells and spice packet, ground beef or diced chicken. I'm in Amish/Mennonite/Farmer/Orchard country where ketchup is considered a spice. Taco's unfortunately are a fast cheap meal that is about the same quality as Taco Bell.

I'm sure beef cheek would make great taco meat but I'm thinking one of 2 things. Cured to make dried beef or cured an made into beef cheek Pastrami.

 

Tomorrow I’m going to smoke a chicken. What’s everyone’s favorite Alabama White Sauce recipe?

 

I live 45 miles from Big Bob Gibsons BBQ, supposedly he invented/developed this white sauce. Chris Lilly is the pitt-master now days. He's won a fuck ton of national BBQ competitions, and puts out an awesome product. The stuff he sells is very half ass IMO. My Mom came up with her version of it 45yrs ago. My brother, sister and I all make it with never having a recipe written down. We just tune it to our taste. Seems I posted this a few pages back, but here it goes: Kraft mayo (only way I even eat the stuff) tons of black pepper, a few shots of lemon juice, a ounce or so of white vinegar and lots of Lea&Perriens Worcestershire sauce. I know that's a vague recipe, but I just add whatever it needs to taste. If its it's too thin I fold in a bit of corn starch. Some claim there is horseradish (I love it) in there, I promise there isn't.

 

Hey thanks guy. All we have is Kirkland Signature mayo, but I’m sure we have all of the rest. How much mayo do you start with? The rest I can do to taste, but the main ingredient has a big impact on the finished product.