Search results for query: Pepper bacon

Looks awesome. I have done kind of a coffee rub before with my brisket back in the day and have been thinking of doing it again. Instead of the good ol Folgers I was planning on fresh ground the next go around. The in-laws got me a bottle of Tuffy Stone's Daily Grind rub and I have been using...

Here is how Mrs Civil does it are house..... it was from this thread..... https://www.smokingmeatforums.com/threads/butter-knife-brisket.314282/ Homemade Mac & Cheese: 1/4C Flour 1/4C Butter Cook flour & butter till the flour is cooked in. Wisk in 2C Milk & 1C heavy cream & put on a very low...

I started this journey about 1½ years ago and have been sucked in, hooked ever since, all thanks to the folks on here such as yourself John, who have most graciously given your knowledge. This and making sausage has become an addiction and I'm always trying to learn even if by accident. Still...

Below are the entries from this throwdown. Lets pick a winner. Note the images for #2 and #4 are thumbnails. I did this because the way it showed in the thread looked better. Please click on them to enlarge if you want to get a bigger image. 1) Hand Pies from Around the World...

Picked up the ribs from a ranch that sells at our farmers market and the time was right. I hit the ribs with a Grey poupon binder and Montreal seasoning. The brisket flat section with no binder, garlic salt and black pepper. Also tossed some mac and cheese on the smoker and some stuffed...

So many things here I concur with, starting with a toasted bun, and preferably in the burger's drippings. Hell Yeah! But let me stick to toppings on a standard Bacon Cheese Burger Top or bottom, or my way of top and bottom, I guess we can just call them all garnishes. First thing I generally...

The slice looks nice and pink, so the color is surface only. I did sprinkle some very coarse cracked pepper first, and my cure was 1.5% canning salt, 1% white sugar, and 0.25% Cure #1. In my curing notes is a snip from Martin (Digging Dog Farm) where he mentioned that excessive bag juice can...

Got two slabs in my fridge about to do the same thing

Good afternoon! I'd been toying around with this idea for a while and saw a weather window of opportunity and decided to stop procrastinating. Started with a 1# chub of Italian sausage from Meijer and pizza sauce I made up the day before. I also got one of those pre-made thin pizza crusts...

Final update: everything finished good, the pork was a little behind schedule but all worked out well. Fired the Kamodo up to about 500* and added some flank steaks for good measure! On the plate in the final picture is all the meat, pulled pork, chopped Chuckie, flank steak, with a few of...

Nice work. Bacon looks beautiful. Just remember that all commercial bacon is in fact hot smoked. They don’t have time for artisan ventures. What you can do is give the process more time. The time will make the flavor better, don’t hurry the process. I add white pepper and garlic powder in my...

Well, After about 36 hours of resting in the refrigerator, after smoking, I sliced up the two portions of bacon with different seasonings, fried up some of each, and tried it out. I feel awful.... Awful because I probably ate about 8 sliced of bacon, along with my breakfast of three...

WOW BRO ITS SOOOOO TASTY! GREAT!

Well ran out of the last beef bacon and decided it was time to make some more. Enjoy the pics. It is currently cooling before it goes in the fridge to rest. Cooked to IT of 150 and smoked with pecan wood. Black pepper, roasted garlic powder, paprika with olive oil binder. Cured 10 days. 7.5...

Thanks everybody. Yes, meatloaf is ideal for smoking. It's not very dense, and smoke easily penetrates and permeates the meat with goodness. I don't use bacon because it's so good on its own. Here is what I usually put in mine: 1 egg (lightly beaten); 1 - 1.5 lb ground beef (80-85 % lean)...

That looks great, love the pizza crust idea! - Jason

Nice work, looks fantastic!

Yup, that’s good stuff right there Charles. I really like the flavor of the dry bacon. Plus almost zero shrinkage in the pan and browns much faster. Might try a slab with both gran onion and garlic with white pepper.

yeah buddy. Thanks for reminding my that a pizza fatty needs to go on the list. I used to make a supreme style that no matter how hard I tried to keep from over stuffing I pretty much always had it bursting at the seems

It's been awhile, but it was just me and my wife for supper. I've been really busy with fishing and many days I just don't feel like cooking. No one coming to eat, hungry as heck, and not sure what to do. Didn't feel like driving to a grocery store so I looked around to see what I had here. Vac...