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Giveaway for Inkbird WIFI Sous Vide
I would love to give this SV a try. Thanks for the chance.- link
- Post #16
- Forum: Meat Thermometers
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Bacon (fist smoke in a long time)
Thanks, Chris, Before I started making Bacon I spoke to Bearcarver and he gave me a warning I will pass along. Be warned, once you make your own bacon you will never want to buy it from a store again. It also makes going out for breakfast hard as their bacon will never compare to yours. Good... -
Bacon (fist smoke in a long time)
Hi all, I have not posted much lately as Life got busy. But I was almost out of bacon and you have to have your priorities right so bacon was made. I followed Bearcarvers Bacon (Extra Smokey) because you cannot go wrong with this step-by-step... -
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Time between cure and cold smoke, 4 days okay?
I use a dry cure and never let it sit less than 7 days (sometimes longer depending on when I can smoke). 1 day for each 1/2 inch at the thickest part then I add 3 or 4 days. Just how I do it. Link -
Brisket (it has been a while)
Thanks, I agree with Hickory as well but was out. -
Brisket (it has been a while)
Thanks for the comments all. The brisket really did come out very well but time constraints made me pull it a bit early. I just cut it thin across the grain and it is good. the flavor was spot on (had some for breakfast today). I have not smoked much lately (too damn cold in Mi) but I am... -
Sponsored Giveaway for Inkbird 150 FT Bluetooth signal barbecue thermometer IBT-2X
Thanks for the chance to win, Recently made Brisket (USA)- link
- Post #2
- Forum: Meat Thermometers
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Smoked Parmesan
I have never tried Parm but have done butter many times. Great on popcorn.- link
- Post #5
- Forum: Smoked Cheese
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Brisket (it has been a while)
It was pretty tender and juicy. I would have liked it to hit 200 but it was getting late and my wife was hungry. I aslo would have let it sit for a bit normally and did not this time. Next time I will start it the night before. -
Brisket (it has been a while)
I have not done much smoking lately so I picked up an 8 lb Brisket this weekend. Got it going yesterday at 9 am and it hit 190ish at 7:30 pm. It had great flavor and looked fantastic. I use the MES 30" at 240° with nothing but S&P. The smoke was a garlic spice pellet. It was a late dinner... -
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Cold Smoked Deviled Eggs
JJ, you did not come across as judgemental at all and I did not t as ke it that way. After reading your comment I realized I left out lots of details. So I added them. You are correct the freasher they are the harder they seem to be to peel. So, sorry if I came across as snippy in my post. Link -
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Cold Smoked Deviled Eggs
Yeah, it is tough going back to store bought. They do not get as many eggs in the winter so I do not usually get any. but now they are laying again so hopefully, the eggs will keep coming. -
Cold Smoked Deviled Eggs
JJ, Fresh as in he brought them in on Wednesday and I hard boiled and smoked them that night. My wife made the deviled Eggs Thursday night and we ate them Friday morning. So they were less than a week. I say Farm fresh but he does not live on a farm. Just a house with a bit of property and they... -
Cold Smoked Deviled Eggs
One of the guys I work with gave me three dozen farm fresh eggs. I eat a lot of eggs but 3 dozen is a lot. So deviled eggs it is. Brought them into work this morning for the guys to snack on. An hour and a half with apple pellets (it is what I had) using the 6" A-Maze-N tube. Perfection! Yes... -
Got some things.
Those are mighty pretty. You are one lucky guy.- link
- Post #2
- Forum: Slicers, Grinders, Tools, Equipment
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Prayers for Pops Updated 7/11/19 post #135
Sorry to hear this. Hoping he has a speedy recovery!- link
- Post #10
- Forum: Blowing Smoke Around the Smoker.
