What are you Smoking (BBQ)?

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.

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.

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. 

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

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?

thistlintom posted:
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?

Not as good as I had hoped. However, due to circumstances beyond my control, I was unable to make it to the party this year, so no one was the wiser.

My Alexa said that today would be only "cloudy", so I decided to throw a 4 lb. chucky in the smoker that's been sitting overnight in a bourbon marinade. Got up at 5:30 am to fire up the smoker, only to find it snowing once again.  

So, I'm cheating by adding a little liquid smoke to the marinade, and using the oven at 225°. Still not optimal, but better than fighting the elements to keep the smoker up to temp. It's resting on a small rack above the marinade pan now. When it hits 150°, I'm going to add a bunch of chopped bell peppers, onion, & garlic to the pan and lay the meat on top. Then will foil and bring to 205° IT. Looking at pulling & making a beef & pepper mixture to top some bolillo rolls.

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