have a pair of pork butts in the BGE for bo ssam tonight. rubbed with salt and brown sugar.
What time should I be over?
We smoked whole turkey for Thanksgiving - was excellent
Spatchcocked and smoked a turkey, was also excellent and moist
I didn’t do it, but we also had smoked turkey on thanksgiving day and really enjoyed it.
My buddy was deep-frying a 16 lb. turkey. He got to talking and drinking wine with friends, and lost track of time. He said he eventually pulled up about a 12 lb. bird. Tasted okay, but was way overcooked.
Was the turkey like in Christmas Vacation? I like fried turkey a lot but like the smoked turkey the best. It is juicy and very flavorful.
thistlintom posted:Was the turkey like in Christmas Vacation? I like fried turkey a lot but like the smoked turkey the best. It is juicy and very flavorful.
He said it was okay, but like many of us, he is a perfectionist and was plenty sore at himself. Knowing his cellar, I'm sure the wines helped make up for it.
Smoked a pork loin over pecan yesterday. Love me some smoked pig...
Getting up early tomorrow to load up 20 lbs. of bacon into the smoker. Going to use a dab of mesquite along with the usual corn cob and cherry mixture this time. This will be mainly for the in-laws again for Xmas; man, I never should have started it.
mneeley490 posted:Getting up early tomorrow to load up 20 lbs. of bacon into the smoker. Going to use a dab of mesquite along with the usual corn cob and cherry mixture this time. This will be mainly for the in-laws again for Xmas; man, I never should have started it.
I've never tried mesquite with bacon. I may have to give that a try with a batch coming soon.
thelostverse posted:mneeley490 posted:Getting up early tomorrow to load up 20 lbs. of bacon into the smoker. Going to use a dab of mesquite along with the usual corn cob and cherry mixture this time. This will be mainly for the in-laws again for Xmas; man, I never should have started it.
I've never tried mesquite with bacon. I may have to give that a try with a batch coming soon.
I hear it's common in Texas; I don't really know. There used to be a Tex-Mex place somewhat near me that served it at breakfast. It was different, but really good.
Last week I had a couple of slabs of bacon to smoke so I threw on a turkey and a pork butt to fill out the grill. I have another turkey and some beef ribs lined up for this weekend.
mneeley490 posted:thelostverse posted:mneeley490 posted:Getting up early tomorrow to load up 20 lbs. of bacon into the smoker. Going to use a dab of mesquite along with the usual corn cob and cherry mixture this time. This will be mainly for the in-laws again for Xmas; man, I never should have started it.
I've never tried mesquite with bacon. I may have to give that a try with a batch coming soon.
I hear it's common in Texas; I don't really know. There used to be a Tex-Mex place somewhat near me that served it at breakfast. It was different, but really good.
I wouldn't say Mesquite Smoked Bacon is wide spread here in Texas but it does exist. H-E-B Stores are the ones where I see it most often and when I do it is typically in what we call the Hill Country.
If I smoke bacon I use Hickory. Tried and true.
wineismylife posted:mneeley490 posted:thelostverse posted:mneeley490 posted:Getting up early tomorrow to load up 20 lbs. of bacon into the smoker. Going to use a dab of mesquite along with the usual corn cob and cherry mixture this time. This will be mainly for the in-laws again for Xmas; man, I never should have started it.
I've never tried mesquite with bacon. I may have to give that a try with a batch coming soon.
I hear it's common in Texas; I don't really know. There used to be a Tex-Mex place somewhat near me that served it at breakfast. It was different, but really good.
I wouldn't say Mesquite Smoked Bacon is wide spread here in Texas but it does exist. H-E-B Stores are the ones where I see it most often and when I do it is typically in what we call the Hill Country.
If I smoke bacon I use Hickory. Tried and true.
Hickory is classic, but I also enjoy apple and cherry. I am intrigued by mesquite though. I imagine a little goes a long way.
Large brisket currently on the smoker
I ended up slicing the bacon on 12/23. Threw in another 10 lbs that I had in the freezer for a total of 30, so between slicing and vacuum packaging, it took 6-1/2 hours. I had tried drying it in the fridge for a few days instead of freezing it before slicing. I heard you could get a firmer texture when it comes time to slice, but that was a bust. They went back into the freezer for a short time.
It was worth it though, when the first thing my (grown) niece and nephew asked when I walked in the door on Christmas Day, was, "Uncle Mike, did you bring any bacon!?" 
I have a good wino friend whose last name happens to be Bacon. Every year, he invites me and his regular wine group to a Bacon-bacon party, where everyone brings something made with bacon. Last year I made some gluten-free, bacon-maple cupcakes with maple syrup/bacon fat-cream frosting. Sounds weird, I know, but they were the hit of the evening.
This year, the bacon-iest thing I could think of is a bacon-ized pork belly plait. I've made the belly plait before, but this time (making it up as I go) I did a week-long savory cure on the belly, after I braided it. It will go on the Weber to cook and get a little char, then cubed for appetizers. I'm basting it with a little bourbon-barrel maple syrup and soy sauce.
Here is a link to the original belly plait: Pork belly plait
Finally got around to smoking some more bacon this weekend. I went with more of savory profile this time than usual.
mneeley490 posted:I have a good wino friend whose last name happens to be Bacon. Every year, he invites me and his regular wine group to a Bacon-bacon party, where everyone brings something made with bacon. Last year I made some gluten-free, bacon-maple cupcakes with maple syrup/bacon fat-cream frosting. Sounds weird, I know, but they were the hit of the evening.
This year, the bacon-iest thing I could think of is a bacon-ized pork belly plait. I've made the belly plait before, but this time (making it up as I go) I did a week-long savory cure on the belly, after I braided it. It will go on the Weber to cook and get a little char, then cubed for appetizers. I'm basting it with a little bourbon-barrel maple syrup and soy sauce.
Here is a link to the original belly plait: Pork belly plait
ok, how did it turn out?