Originally Posted by AK1
Originally Posted by Wonko
I'm telling you, a person could put dirt in the Bradley, and it would come out tasting like gourmet cuisine. In the world of food preparation, the Bradley is the greatest discovery since fire.
Perfect! I need to get myself a Bradley. Hell, I've been trying to smoke dirt for years. I've used my Weber, my gasser, UDS, offset, tried cold smoking, even roasting. All this time I could never get it to taste like anything other than dirt with a hint of smoke flavour.
One question though; Is the type of dirt important? I want to get it to taste like prime rib
Me Too !
I had to put a "Choice" standing rib ($5.99 per pound) in my MES, to get it to taste like Prime Rib.
I got plenty of dirt around my property---I could really save some Bucks!
The money I'd save on the dirt, could offset the Buck an hour for the pucks.
I guess you could make Bacon too??
Let me see here:
10 pounds of dirt (FREE)---12 hours in Bradley + $12 for golden pucks = 10 pounds of Bacon (dirt shouldn't shrink)
That's $1.20 per pound for "Dirt Bacon".
10 pounds of Belly ($2.50 per pound)---12 hours in an MES 40 + $2 for Dust = 9 pounds of Bacon
That's $3 per pound for Meat Bacon.
See what I mean???