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.
-
Labor Day Canadian Bacon
So I recently did some Canadian Bacon Using tender loins and wanted to do some with a full loin so here it is. Picked up a full pork loin from Costco (about 9 lbs) and made some Canadian bacon. I followed Bear's steps for making this (always comes out great). let it cure for 7 days and them... -
-
2nd Competition and got a 1st!
That is really awesome, congratulations!! -
-
Alabama White BBQ Sauce/ Big Bob Gibsons
Great stuff on Chicken I will have to try this on Coleslaw.- link
- Post #12
- Forum: Sauces, Rubs & Marinades
-
New addition to my smoking line up. (I have questions)
I have the AMNPS tray and three of the tubes. I use the tubes mostly in mine as I am not doing really long smokes. If a long smoke then I go to the tray. I have never had a issue with the tubes, just make sure you get it going well before you put it in the smoker. I also remove my chip loader on...- link
- Post #10
- Forum: Electric Smokers
-
Rookie Ribs for the wifes Family
That looks fantastic! and I like the Smoker setup, very nice. -
Pineapple Jalapeno Hot Sauce.
I found this recipe and then modified it. I know, you are supposed to follow the recipe but I wanted to make a bigger batch and just improvised. On the plus side, It came out really well. On the negative side, I did not really keep track of what I added so I cannot duplicate exactly. Hope you... -
Chuck Roast perfection
Thanks, I smoked this right about 250° until the IT hit 145°. However I was making Canadian Bacon and following Bears Steps so this started out pretty low and then I bumped the temp every hour. Start - 150° then 170° then 190° Once the CB was done I bumped the temp to 250° and let it finish. -
-
Chuck Roast perfection
Thanks but it did not make it past the next morning (with a couple of eggs for breakfast). -
Canadian Bacon from tender loins
Bear's Step by Steps are great. I use them often. -
Canadian Bacon from tender loins
I am going to do a full loin next or maybe a should just for fun. -
Chuck Roast perfection
I was making some Canadian bacon this weekend (that's in another post) and figured I should fill up the smoker so I got a chuck roast that needs to be cooked low and slow. A little Salt, Pepper and Garlic Powder, apple pelets and away we go. This went for about 7+ hours (while I was cleaning... -
Canadian Bacon from tender loins
Local store had buy one get one free on tender loins so I made some Canadian bacon. I followed Bear's steps for making this (always comes out great). let it cure for 7 days and them smoked it with apple pellets and the a-maze-n tube to an internal temp of 165°. This took about 7 hours. Sliced... -
Howdy.
Welcome to the forum! Look around, kick the tires and enjoy! Link- link
- Post #3
- Forum: Northern California Crew
-
Hello from Liverpool, UK!
Welcome, the UK is on my list of places to visit (one day). You will definitely find all the tips and tricks you want here. this is a great forum to learn from. Enjoy! Link- link
- Post #2
- Forum: For New Members
-
HELLO, & GOOD DAY TO ALL!
Welcome to the forum. There is plenty of information for you hear and if you do not find what you are looking for, just ask and someone will respond (the guys here are great). Link -
My Brick Pit/Tuscan Grill Project
That is Awesome! I would love something like that in my backyard. Very nicely done.- link
- Post #3
- Forum: Brick Smokers
