Search results for query: Pepper bacon

Hi, I'm at the start of dry curing another pork belly (~5 lbs) to make more bacon. I will apply a rub, and then hot smoke in a few weeks. So far, I've tried these for rubs that I found searching on the internet... Classic Blend: Smokey flavor, not too hot. Good. Guessing at 2:1 for these...

So i used to not be very good at pizza and decided to start "practicing" which in this case works out pretty good. Started with regular crust, but the sourdough is where its at. Crisp but chewy and a fantastic flavor... last night's pizza was chicken bacon ranch, which was real good, but...

best way i know is in the skillet. a huge onion cooked in bacon grease with a pinch of ground rosemary and plenty black pepper. cook that until onions have browning edges then remove. lay the liver slices in the skillet and salt them. cook just until done and add the onions back in skillet...

I was gifted a couple of whole deer loins and bacon wrapped was the plan. I took out a pack of my dry-cured bacon with garlic and white pepper, recipe courtesy of Eric @SmokinEdge. Only a few pics... Wrapped and seasoned with Kinder's Buttery Steakhouse... Indirect using pecan... Time...

@SmokinEdge , I have a slab of bacon in fridge for 1 week now, dry curing. Next week, before smoking, do I rub any spices on, or it goes in just as is? (Only pepper, garlic and paprika) Thanks

Pan seared, oven finished, bacon wrapped sirloin with firecracker corn, garlic Parmesan black pepper mashed potatoes and pan seared scallops finished with a garlic, lemon, basil butter sauce.

This worth bring back up. These going on the menu with a prime ribeye.

Mine too. There'll be some left over for that. I never got into split pea soup. Probably from a certain scene from the Exorcist.....lol! I make that too. But I usually use lil smokies instead of ham. Good soup.

I got a couple of pork bellies (skin on, ugh) at Costco, getting a little better at pulling the skin off, but it's still a PITA and no one in my family will eat anything I make with pigskin. And I hate my bacon with it on, but oh well. I skinned 'em. Also grabbed a 3-pack of St. Louis ribs and...

Dang man I love doing those! That looks 🔥🔥

A few fellows asked about my turkey gravy recipe. I have adapted this one that I found in Readers Digest years ago. The quality of stock is very important. I will make a stock with turkey trimmings, onions, carrots, celery, garlic, parsley and thyme. Use all fresh vegetables and herbs...

So I got really faded yesterday and decided to use the Peach Cider my mom gifted me in a BBQ Sauce. What transpired was a completely loony and awesome recipe that I doubt I'll ever be able to replicate, but from my memory it went something like this: Ingredients: Bacon, Vidalia Onion, Peach...

I’d go in just like it is.

The Woman of My Dreams had never had ABT's. She did give me the hairy eyeball when I told what ABT stands for but I figured she had to try them. However, I was also going to experiment with an idea I've had of putting some pepper jelly in the jalapeno before the cheese mixture. I picked up four...

I can still see the meat, it’s not too much.

Well just got done seasoning my brisket beef bacon and getting it on the pellet grill at 200. I seasoned one with peper garlic and paprika, the other one I did just black pepper. I will smoke until IT of 150. Using INKBIRD probes and jave one in each end of the bacon to track IT. I'll post more...

I'm going to do this soon for sure. Will sub out the two carbs with almond flour. Thanks for pointing this one out Rich.

The Primo would have been a great choice for this but I enjoy playing around so the kettle it was. I used a house coffee rub, equal parts kosher salt, course black pepper, granulated garlic and fresh ground dark roast coffee. Hickory chunks and ran the kettle in the 235 ish range. I patted it...

They would last about 4 minutes at our place! Sounds and looks awesome!

Oh man, that sounds incredible! 😋 You know what I love about beef bacon on the pellet grill? That slow smoke at 200 really lets the fat render and gives such a deep, meaty flavor — nothing like pork bacon. Using two INKBIRD probes is smart too; can’t risk the ends cooking unevenly. I’d probably...