Food Smokers and Smoking Tips/Tricks/Techniques

They grow up so fast

 

Y'all SC boys need to come on up for the next pig pickin.

 

Stuck at work looking at y'alls food

Did make some venison cheeseburgers though

 

You've definitely got a handle on that thing, that's for sure.

I think I posted it somewhere else in this thread, but I love everything about the PBC company.

 

Thanks. It's been really fun

 

Roadside stands are already selling freezer specials 5 doz. for $25 but you actually get closer to 75 ears. Which means there is only a week or 2 left :-( Felt kind of bad only getting half a dozen tonight but can only eat so much by myself.

Yeah I didn't want to use Velveeta hate the stuff. But doing the no boil several people said it was the best route to go. When I made my ABT's tonight discovered only had a little bit of cream cheese left. Did a fine grate of $6 worth of cheddar and made it work. Looked at the Velveeta still in the fridge and said no freaking way. With so little cream cheese it was thick as hell but it worked mashing the cream cheese around and rolling it with the grated cheddar between my hands. The preshreded cheddar is no better than Velveeta. Grate it yourself and will be happier.

Damn Costco stopped and got 2 chickens to do on the spit tomorrow and walked out a lot poorer. Stopped at the grocery store and picked up a few things and ended up spending almost $100. But Costco wins hands down in the meat department. Those damn Ribeye capsteaks I can't help myself.

Used up some home made bacon tonight.

Top grate steak at 110* ready to pull and sear.


If your going to sear might as well sear the hell out of it. Sitting there right on tip of hardwood lump. Meat. Fire. No grate needed.


Lower Grate


Lot of food for one person. Be eating good the rest of the week


And did tonight


Homemade bacon for desert


Yeah it turned out OK

 

What ya got in them Jalapeño's? I see meat.

 

They are just Anaheim peppers. Sliced and cleaned. Mixed cream cheese with a bunch of grated aged Cheddar that I picked up on the other side of the River in Wi. And little smokey sausages. Wrap in bacon. You can add rub to it also but be careful if you do that it doesn't contain salt. The bacon already is salty. Usually anyhow at least the stuff I make is. Great stuff Murph! With people around they get eaten as fast as you can take them off the smoker.

 

I'm kinda doubting they would make it in the house.

 

What's people's deal with bacon?

It's not that great to ruin perfectly good veggies and other meats with LOL.

 

Ehhh... I really could take or leave bacon.

I think it's flavor is good some places. Like bacon and eggs are good sometimes. But most of the time when I want a steak, I want beef flavor, not smokey pork. Bacon completely ruins veggies, with the exception of creamed cabbage.

 

Bacon is used in cooking for a variety of reasons, flavor is one. Adding fat to meat or other foods is another.

 

If you want fat, buy fatty meats. I'm a purist. I like a filet when I'm in the mood for a great lean cut. If I want fat I go for a ribeye.

Maybe I'm just a purist. I don't like pork flavor with my beef flavor.

And that post above wasn't using bacon for flavor, that was using veggies for flavoring the bacon HAHA.

 

Some cuts are awful that have fat. Sometimes the fat is terrible. Just sayin'.
Bacon can be used in a very creative way. You may like it.

 

I like it, just not that much.

And I would go broke using it like that. I only eat uncured bacon.

 

mmmm....uncured is yummy.

 

@PackCon
Bacon wrapped boobs? Yes or no?