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  1. 20141030_010447.jpg

    20141030_010447.jpg

    • bobbyk
    • Media item
    • Comments: 0
    • Album: BACON!
  2. bobbyk

    BACON!

    Maple & brown sugar, plain, and black pepper & garlic bacon. Round one, maple pellets.
  3. 20141029_134056.jpg

    20141029_134056.jpg

    • bobbyk
    • Media item
    • Comments: 0
    • Album: BACON!
  4. bobbyk

    BACON!

    Yes sir. The hotel is 1.5 miles from me
  5. bobbyk

    BACON!

    Just pops brine
  6. BACON!

    BACON!

    • bobbyk
    • Album
    • Comments: 0
  7. bobbyk

    BACON!

    11 lbs of bellies gone into brine today.
  8. 20141007_095955.jpg

    20141007_095955.jpg

    • bobbyk
    • Media item
    • Comments: 0
    • Album: BACON!
  9. bobbyk

    Today's jerky w/ Q-view!!

    Smoked it at 165 with pecan wood. Came out absolutely amazing. Took about 4 hours.
  10. IMG_1335963864819.jpeg

    IMG_1335963864819.jpeg

    • bobbyk
    • Media item
    • Comments: 0
    • Album: Today's jerky w/ Q-view!!
  11. Today's jerky w/ Q-view!!

    Today's jerky w/ Q-view!!

    • bobbyk
    • Album
    • Comments: 0
  12. bobbyk

    Today's jerky w/ Q-view!!

    5.5lb bottom round marinated with soy sauce, worcestershire, black and cayenne pepper, and garlic.
  13. 20140916_110006.jpg

    20140916_110006.jpg

    • bobbyk
    • Media item
    • Comments: 0
    • Album: Today's jerky w/ Q-view!!
  14. bobbyk

    Boston Nutt halving

    Thanks Jimmy. Hadn't even thought of it. I'll make a whole butt, pull it and pack it with a cup of au jus
  15. bobbyk

    Boston Nutt halving

    Hey everyone. I was thinking of getting the twin pack of shoulders from Sam's club, then cutting them in half and vacuum packing them since I'm usually only making pulled pork for my family. Good idea?
  16. bobbyk

    Timing opinion

    Hey all. I'm smoking 2 - 7 1/2# briskets for a party tomorrow. I want them to be done around 11am Sunday to rest for two hours. I plan on setting the smoker at 200* and I want to apply smoke for at least 4 hours. When so you think I should start them?
    • bobbyk
    • Thread
    • Replies: 2
    • Forum: Beef
  17. bobbyk

    Pork Shoulder Picnic for MNF

    No opinions on my method?
  18. bobbyk

    Pork Shoulder Picnic for MNF

    That looks awesome!
  19. bobbyk

    Pork Shoulder Picnic for MNF

    Hey everyone. I'm going to start a smoke when I get home from work tonight . I'll probably start it around 12am. I have a 7.5lb picnic that I rubbed and wrapped Saturday. I left the fat cap and rind on. I wanted to do some experimenting with the wet to dry method sort of. I was thinking of...
    • bobbyk
    • Thread
    • Replies: 5
    • Forum: Pork
  20. bobbyk

    My first pork shoulder! (Picnic cut)

    The picnic looks outstanding. How is the inside of your MES so clean though? Was that your first smoke altogether?
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