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General questions about bacon
It is primarily used for measuring gunpowder, in 1/10 grain units.- paleoman
- Post #44
- Forum: Hot Smoked Bacon
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General questions about bacon
Thanks. I have a high resolution digital gram scale (< 1/100g), and a digital kitchen scale that I can use for meat weighing (1g resolution).- paleoman
- Post #41
- Forum: Hot Smoked Bacon
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General questions about bacon
I should be able to do that, as I have a probe that I can measure ambient temp in the smoker. Yes, I have a full jar that I bought, in case I wanted to do some fish, but haven't used it yet. Yeah, I don't have another fridge (only a separate freezer). Could I put it in one of the...- paleoman
- Post #39
- Forum: Hot Smoked Bacon
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First time smoking baby back ribs...
For step 6, are you shooting for that temp in the wrap, or after the wrap? If after, are you getting it close and then adding BBQ sauce for step 7? -
First time smoking baby back ribs...
On my propane grill, I had it at about 350-375˚F doing 30-30-30 mins. :) -
First time smoking baby back ribs...
So that's the thing I'm trying to figure out... They were tender, didn't seem fatty (you can see that in some of the slices), but were a bit on the drier side. I'm trying to sort that out. I was worried about cooking longer, thinking it would only dry out more. When I did this on the propane... -
First time smoking baby back ribs...
They look great and have wonderful flavor, just a tiny bit dry. I'm wondering if adding some apple juice, when wrapped, would help. That, and maybe Fraser's comment about higher temp, and shorter time for the last part of the cook. I've got another rack, so next time I'm try some of the changes... -
First time smoking baby back ribs...
That does sound interesting with higher temp. Mine had a good bend to them, but were only at about 155-160˚F at the end (hard for me to measure with baby backs and the bones). Makes sense. I had it loosely wrapped on the counter, for about 15 mins. I definitely had some good smoke - raising... -
First time smoking baby back ribs...
Hi everyone! I had a quick question that I'm hoping for some suggestions. I'm done numerous baby back ribs on a grill, with the process being... Membrane removed and dry rub applied Indirect cooking Wrap in foil with apple juice and steamed Unwrapped and cooked with BBQ sauce applied I wanted... -
General questions about bacon
I stumbled across this old thread... I LOVE bacon, eating about 10 pieces a week, every week. I'm curious about what is needed to try this at home. I'll look for the Marinski book mentioned. A few questions to see if this is even something I can do... I have a Traeger smoker, will it be...- paleoman
- Post #35
- Forum: Hot Smoked Bacon
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Gonna try a fast cook of pork shoulder...
Thanks for the suggestions. I've been very good at not looking, and just going by what the probes report. On this run, I opened two times. Once at 9 hours to see how the bark was forming from the overnight run, and then very near the end (~13 hours, when one probe hit 205˚F, while the other was... -
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Bulgogi Beef w/bok choy and dumplings
Wonderful meal. I love bulgogi and make it quite often. -
Gonna try a fast cook of pork shoulder...
Thank you! Yes, learning a bit more about the stall - not something I've seen much, as this was my second pulled pork run, I've only done one brisket, and one attempt at poor man's burnt ends. I've been experimenting with a few different things each time (injection vs just rub, fat up vs down... -
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Gonna try a fast cook of pork shoulder...
Everyone had huge portions and cleaned their plates. Several had seconds, even with a large portion the first time. It was a hit. -
Gonna try a fast cook of pork shoulder...
I pulled it out of the cooler for shredding. It was 156˚F. Here's the results (just quick cell phone shots): Was very moist, had good flavor, and some nice bark. Not as much bark as last time, where I cut cross hatch in the fat cap and cooked it cap side up. Weight before was 9 lbs 10 1/4... -
Gonna try a fast cook of pork shoulder...
Update... It's 2:30pm and the probes are reading 172˚F. I'm looking to pull in about 2 hours. -
Gonna try a fast cook of pork shoulder...
They turned out very tough. I think I needed to put more rub, especially on the laces. :) -
Gonna try a fast cook of pork shoulder...
OK. Pulled it at 12:10pm. Probes at 199˚F/205˚F. Probed very tender. Double wrapped, covered with towels, placed in cooler, and set two probes to monitor 140-210˚F range, so I can tell, if cools down too much. Have just over 4 hours, until I pull for dinner. Total time 13 hours 50 mins (1.43...
