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  1. bacon_crazy510

    My smokers

    That brick pit is AWESOME! Your coworkers better appreciate what you do for them @mark38090 ! Welcome to the forum!!
  2. bacon_crazy510

    Jamaican Me Hungry Beef Ribs

    Those ribs look great .... LIKE!
  3. bacon_crazy510

    18 Hour Smoked Pork Shoulder

    Holy Gospel has a little more black pepper , and to me has better flavor @Motorboat40 .
  4. bacon_crazy510

    Brown Sugar Glazed Ham

    Wow .. that looks soooooo good! Please excuse my Yankee ignorance .... what are copper pennies @disco ?
  5. bacon_crazy510

    Beef Cheek Tacos

    Ehrmagerd! Tasty!!!! Great cook ... thanks for sharing!
  6. bacon_crazy510

    18 Hour Smoked Pork Shoulder

    You bet @sauced ... this was the best tasting PP I've ever done. It had perfect bark, and was soft as butter. It literally came apart like a pile of the most supple, tender sweet meat. Ummm. Sweet meat.
  7. bacon_crazy510

    18 Hour Smoked Pork Shoulder

    I never tried the Dublin Dr. Pepper @thirdeye ... I did see the documentary about them a while back.
  8. bacon_crazy510

    18 Hour Smoked Pork Shoulder

    Thanks for the kind words @TNJAKE , @sawhorseray , @normanaj , @Smkryng , @ososmokeshack and @chilerelleno !
  9. bacon_crazy510

    18 Hour Smoked Pork Shoulder

    Yes @sawhorseray , straight up soda pop. I had a friend tell me that's how he does pork shoulder, so what the heck? I thought I'd give it a try. The meat is so moist and tender, and there is no "soda pop" flavor, just good sweet pork flavor.
  10. bacon_crazy510

    18 Hour Smoked Pork Shoulder

    Ummm. Pulled pork. I smoked a 9 pound shoulder for 18 hours at 250F with oak pellets on the Yoder. First I injected it with as much Dr. Pepper as I could get it to retain, then I seasoned it heavily with Meat Church's "Honey Hog". Every so often I basted it with apple cider to keep it moist...
  11. bacon_crazy510

    SV Chile Verde - Quarentine Style

    Wow, it turned out pretty darned good. I puled it, shredded it, warmed some tortillas, melted some jack cheese on them, topped them with meat and sauce, and a little guacamole for good measure. Happy belly..
  12. bacon_crazy510

    I am grateful to still be working...but...

    I'm in the same boat my friend. My company started country wide "furloughs" 2 weeks ago, and has now started layoffs. I run my operation, and have been micromanaging the expenses from the start, and although I've had to cut peoples overtime, I run a lean enough machine that we are still in the...
  13. bacon_crazy510

    SV Chile Verde - Quarentine Style

    You know, I was cooking like I was making a "traditional" braise, and didn't think of that! Sous vide is still kind of new to me ... you are completely correct Sir!
  14. bacon_crazy510

    Ribeyes with Cajun Shrooms

    Looks great!
  15. bacon_crazy510

    SV Chile Verde - Quarentine Style

    I love a good chile verde, but rarely make it for myself. I live near some great tacqerias, so there's no need. But this quarantine has me longing for some comfort food, so I thought I'd put my spin on this... Since tomatillos are not available at my local market right now (just like toilet...
  16. bacon_crazy510

    1st try at Smoked Roast Beef

    I've got 4 words for that ... nomnom ... nom. Looks GREAT!
  17. bacon_crazy510

    Quarantine Bacon

    It's ok @HalfSmoked ... I don't mind. This was kind of a "shoot from the hip" project. I'm trying to make freezer space so I can make a gang of sausage again. All that mattered was the thin smoke smelled good .... my wife is looking forward to getting the fridge space back!
  18. bacon_crazy510

    Quarantine Bacon

    I used pellets @HalfSmoked ... I don't know what kind, as they were in my scrap bag where I throw all the small amounts I have left. It has really darkened since yesterday ... I'll probably slice some up tomorrow .... I'll post pics when I do.
  19. bacon_crazy510

    SV Double Cut Bone In Pork Chop

    I had a double cut, bone in pork chop ... one with both the loin and tenderloin attached. It was seasoned with Meat Church's "Holy Voodoo" rub, vacuumed, and sous vide at 141F for 3 hours .... I took it out, put a light coat of bbq sauce on it, and seared it over a bed of crackling mesquite...
  20. bacon_crazy510

    Quarantine Bacon

    Thanks @39Buick ... I'm feeling better and back at work ... I wish I could stay home though ... I feel awfully vulnerable in my job. I deal with a lot of people, a lot of invoices and a lot of cash. I handle literally every invoice we write every day (500+) and every piece of money that comes...
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