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First Bacon on a Stick - Page 2

post #21 of 33

First I saw this Disco!!!   Looks Outstanding.

 

Basically similar to my Bacon-on-A-Stick, except I Dry cure mine, and I don't glaze it.

 

I treat mine more like my Bacon on the surface, although yours looks Fantastic with the glaze on it.

 

I remember telling you to try Bacon-on-A-Stick------I knew you'd love it !!!  It's definitely my favorite Ribs!!

 

 

BTW: I've had 2 racks of Spares in my freezer waiting for me to turn them into Bacon-on-A-Stick, but I'm having trouble scheduling it in between Dr Apts, Family stuff, etc, etc.  Hopefully within the next week or two!!!

 

 

Bear

post #22 of 33

Hey Disco

those ribs look fantastic.  now I gotta make ribs.  Linda is on my case alrready

Gary

post #23 of 33

Very nice, looks great Disco, :drool

post #24 of 33
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

First I saw this Disco!!!   Looks Outstanding.

 

Basically similar to my Bacon-on-A-Stick, except I Dry cure mine, and I don't glaze it.

 

I treat mine more like my Bacon on the surface, although yours looks Fantastic with the glaze on it.

 

I remember telling you to try Bacon-on-A-Stick------I knew you'd love it !!!  It's definitely my favorite Ribs!!

 

 

BTW: I've had 2 racks of Spares in my freezer waiting for me to turn them into Bacon-on-A-Stick, but I'm having trouble scheduling it in between Dr Apts, Family stuff, etc, etc.  Hopefully within the next week or two!!!

 

 

Bear

 

Bear, Bear, Bear. Sigh. Family, Doctors, etc getting in the way of smoking? You need a priority check.

 

Just kidding. Take care of yourself and get smoking when you can.

 

I think I will try a savoury herb rub next time I make this.

 

Disco

Quote:
Originally Posted by GaryHibbert View Post
 

Hey Disco

those ribs look fantastic.  now I gotta make ribs.  Linda is on my case alrready

Gary

 

They tasted good, Gary. I'm with Linda, more ribs!

 

Disco

Quote:
Originally Posted by driedstick View Post
 

Very nice, looks great Disco, :drool

Thanks! I will be making these again.

 

Disco

post #25 of 33

That is a MUST try!!! Thanks, and ditto on the, "gratitude to the members of this forum particularly people like Pops."

post #26 of 33
Thread Starter 
Quote:
Originally Posted by RonG View Post
 

That is a MUST try!!! Thanks, and ditto on the, "gratitude to the members of this forum particularly people like Pops."

Thanks. I hope you like them.

 

I think back to my first successful pulled pork and JJ, Seen Red, Kat and many others walked me through it. Then I look at my favourite recipes, pulled ham, beef sticks, pastrami, double smoked ham and they all come from people like Pops, Bear, Case, Todd. This site has given me a lot of joy, not to mention great food!

 

Disco

post #27 of 33

Now that made me hungry!

post #28 of 33
Thread Starter 
Quote:
Originally Posted by Kev O View Post
 

Now that made me hungry!


Thanks, Kev.

 

Sadly, there is only one cure. Get smoking! Even better, smoke and post!

 

Disco

post #29 of 33

Thank you so much for trying this, Disco!  Smoking with wood does a partially good job; the nitrites from the wood smoke 'cures' the ribs (the 'smoke ring') to some extent; a fact I noticed several times doing ribs for family, so, what the heck, finish the job and try curing them to begin with!  It just completes the process and heightens the ham-type flavor.  I don't soak the ribs after brining, but also use a lo-salt cure now, too.  The soaking would further cut down on the salt concentration so anyone with salt sensitivity it is a perfect thing to do!  Absolutely great job and wonderful glaze recipes and please give my best regards to your wonderful wife! 

post #30 of 33
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post
 

Thank you so much for trying this, Disco!  Smoking with wood does a partially good job; the nitrites from the wood smoke 'cures' the ribs (the 'smoke ring') to some extent; a fact I noticed several times doing ribs for family, so, what the heck, finish the job and try curing them to begin with!  It just completes the process and heightens the ham-type flavor.  I don't soak the ribs after brining, but also use a lo-salt cure now, too.  The soaking would further cut down on the salt concentration so anyone with salt sensitivity it is a perfect thing to do!  Absolutely great job and wonderful glaze recipes and please give my best regards to your wonderful wife! 

What kind words Pops! I feel like I have been given kudos from the Professor of Smoke!

 

Many thanks for all the guidance you give on this form.

 

Disco

post #31 of 33

Thank you for the kind words, I'm just amazed to be alive and so grateful for this wonderful SMF forum and being able to share what knowledge I have with everybody!  Between all of us here, from the newest of newbies to the oldest of old hands... uh.. maybe "most experienced" sounds better, lol!... we all are able to contribute and do it with kindness, generosity and total respect for each other!  This is what makes us stand far apart, and far greater, than other forums.  I am so humbled to have such opportunity to serve all others on here and to make a difference in everyone's lives!  Jeff is The Smoke Whisperer and Storyteller on here, the Founder of this GREAT FORUM and he deserves the kudos for keeping us in check, lol!  He is amazing!  

 

I had to edit this to include a promise I made to a couple people who are no longer here; Ron P. and Beer-B-Q.  We were in chat one night and I was a newbie and was yakking and yakking and was reminded to "under promise and over deliver" to everyone on here and put on your humble hat every time you start typing.  It took me quite a while to understand what that meant and got into many 'altercations' to prove I was right, when the right thing to do was to see a bigger picture and realize what our goal is - to help everyone -  every  one!   And, I know now where that direction came from, and am trying to fulfill it.  Thank you, Jeff!

post #32 of 33
Thread Starter 
Quote:
Originally Posted by Pops6927 View Post
 

Thank you for the kind words, I'm just amazed to be alive and so grateful for this wonderful SMF forum and being able to share what knowledge I have with everybody!  Between all of us here, from the newest of newbies to the oldest of old hands... uh.. maybe "most experienced" sounds better, lol!... we all are able to contribute and do it with kindness, generosity and total respect for each other!  This is what makes us stand far apart, and far greater, than other forums.  I am so humbled to have such opportunity to serve all others on here and to make a difference in everyone's lives!  Jeff is The Smoke Whisperer and Storyteller on here, the Founder of this GREAT FORUM and he deserves the kudos for keeping us in check, lol!  He is amazing!  


Good point Pops. The only thing better than good food and good times is sharing good food and good times.

 

Disco

post #33 of 33

Hey Pops

You ARE a winner, in my opinion

Gary

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