Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. earthquake5683

    Commercial Food Warmer Conversion

    I know Im digging up an old post, but what temps are you able to hold with the 1500w heating element?
  2. earthquake5683

    Second overnight smoke-Brisket

    Looking tasty. I've been meaning to pick one up for Pastrami.. Sent from my LG-US996 using Tapatalk
  3. earthquake5683

    First "chuckie"

    So I pulled it out of the fridge this morning and let it start to warm up while I got the smoker going.   Oak was the choice today.  Tossed her in about noon  and wrapped around 155.  Finished right around 2040 this evening at 206 degrees. Came out pretty good for my first one.  Will have...
  4. 20170305_203929.jpg

    20170305_203929.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: First "chuckie"
  5. 20170305_111924.jpg

    20170305_111924.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: First "chuckie"
  6. earthquake5683

    Canadian Bacon

    Pulled the CB out of freezer and to the slicer it went (I need  want a better slicer!) Came out pretty good.  The wife even liked the Chipotle Honey Peppered version.
  7. 20170305_111850.jpg

    20170305_111850.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
  8. 20170305_111224.jpg

    20170305_111224.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
  9. 20170305_111327.jpg

    20170305_111327.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
  10. earthquake5683

    Canadian Bacon

    About 12 days.  Pulled it out of the smoker last night and cooled overnight, now in freezer for a bit then to the slicer.
  11. done cb.jpg

    done cb.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: Canadian Bacon
  12. earthquake5683

    Canadian Bacon

    That's good to know, thanks.  The tenderloin we did came out looking like ham color.  The pork is currently at 135ish in smoker.  Will know in the AM when I slice.  
  13. earthquake5683

    First "chuckie"

    Yes.  I think I might pull it out and cut do some burnt end style pieces and pull the rest.  
  14. earthquake5683

    Canadian Bacon

    Yes, i started with that.  I used the recommended amount of cure (or so i thought) but the color didnt change much.  It's not like store bought canadian bacon.  Wish it was a little more pinkish.  
  15. earthquake5683

    Canadian Bacon

    Pink salt (Cure #1), salt, brown sugar, water, garlic.  I started to follow pop's brine then added a few more spices.  Can't recall.  I'm bad about writing stuff down.  I open up the spice cabinet and start grabbing stuff.  
  16. First "chuckie"

    First "chuckie"

  17. earthquake5683

    First "chuckie"

    I was at the store getting some bbq favors and figured I would pick up some beef to toss into the smoker.  Picked up a chuckie, rinsed and rubbed down with yellow mustard.  Then I made a quick spice rub with garlic and onion powder, cumin, chili powder, paprika, salt, pepper and  ground hot...
  18. 20170304_152138.jpg

    20170304_152138.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: First "chuckie"
  19. 20170304_151439.jpg

    20170304_151439.jpg

    • earthquake5683
    • Media item
    • Comments: 0
    • Album: First "chuckie"
  20. Canadian Bacon

    Canadian Bacon

Top Bottom
Back
Clicky