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.

Chuck roast came out pretty good with the onions and peppers.

Today I'm doing a 4-1/2 lb rib roast at 250°, and using "Italian Spice" pellets for smoke. These are a specialty pellet that incorporates rosemary, thyme, and basil into the wood; great for beef. The roast is lying on a bed of vegetables and broth that will later be reduced with some red wine to make a smokey au jus. 

To those who smoke, I tried a "technique" last weekend that is supposed to yield a 5-hour pork butt. Basically, you up the cooking temp to 300°, and wrap in foil at an IT of 165°, which I do anyway. My 7 lb. pork butt took 7 hours, but that is better than the usual 10-14. After resting in towels inside a cooler for an hour, there was not much difference in flavor or texture.

I normally never vary from 225-250 cook temp except for chickens.  Chickens I'll smoke spatchcocked closer to 300-325 for an hour to 90 minutes so you get crisp instead of rubber skin.  I do wrap my brisket (Texas Crutch) when it his 160 IT to keep the moisture in.  It does accelerate the cooking for sure.

Smoked a brisket Friday night/Saturday morning.  I was only planning on smoking the point as I wanted burnt ends, but ended up smoking the whole packer.  I did, however, split the point and the flat prior to the cook and smoked them separately as an experiment.  The point and the burnt ends were excellent, but the flat ended up going over due to some timing issues unrelated to the cook.  I think next time I'll just smoke the point if I'm only looking for burnt ends, or smoke the whole packer together rather than splitting them if I want some flat.

wineismylife posted:

Inside the living room?  Man, no place around the side of the house or a garage or anything not in your living room?

Sounds strange, I know. But it is a multi-level deck, and they are very heavy and situated on an upper level, so it would've been quite a hassle to lug them down anywhere else, and then lug them back up again.  So it was better just to move them inside temporarily on a plastic tarp.  We don't use the living room all that much anyway, unless guests are over. Contractor is almost done, so I'm hoping to be back grilling by next weekend. 

I was in Costco yesterday, and they had a trimmed, prime brisket flat for the same price per pound as the untrimmed packers. Well, that was a no-brainer. Put it in the pellet smoker late last night and it's about to finish up. IT is at 192° right now, and soon it will be wrapped in foil and rest in a cooler covered in towels for a few hours. I've pulled out a couple of old Auzzie shiraz to try with it tonight.

mneeley490 posted:

I was in Costco yesterday, and they had a trimmed, prime brisket flat for the same price per pound as the untrimmed packers. Well, that was a no-brainer. Put it in the pellet smoker late last night and it's about to finish up. IT is at 192° right now, and soon it will be wrapped in foil and rest in a cooler covered in towels for a few hours. I've pulled out a couple of old Auzzie shiraz to try with it tonight.

How was it? 

thelostverse posted:
mneeley490 posted:

I was in Costco yesterday, and they had a trimmed, prime brisket flat for the same price per pound as the untrimmed packers. Well, that was a no-brainer. Put it in the pellet smoker late last night and it's about to finish up. IT is at 192° right now, and soon it will be wrapped in foil and rest in a cooler covered in towels for a few hours. I've pulled out a couple of old Auzzie shiraz to try with it tonight.

How was it? 

Brisket turned out great, the shiraz, not so much. Definitely past their prime. 

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