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Prime Rib, Brisket, Butts & a Turkey!
Debi, The Prime Rib was great! All though most complained that I did not cook it to death (scared of a little pink juice!), at the end of the rest period, just as I sliced it the internal temp was up to 138 - don't know why they were whinin'. I used a wee bit to much smoke again, so I will have... -
Prime Rib, Brisket, Butts & a Turkey!
Thanks for the compliments, will update with more Q-veiw later tonight. Have a gastronomically great Turkey day! -
Prime Rib, Brisket, Butts & a Turkey!
Got a little break and started posting Q-view! -
Prime Rib, Brisket, Butts & a Turkey!
Happy Thanksgiving to all. I am doing a 6 lb Prime Rib, 13 lb Packer Brisket, two 8 lb Pork Butts, and a 16 lb Turkey for today's meals. Prime Rib - Rubbed with Worchestersire sauce, kosher salt, fresh ground black pepper, secret seasoning (friend makes it for me, but willl not give me the... -
bourbon smoked ham
I soak my chip or chunks in water with a little JD or Bourbon of choice, just don't use it straight for a soak. I have the weber wood soaker and just add shot or two in the water - works great! -
The analysis of my first turkey smoke yesterday
If your smoking outside right beside your grill, I have been known to fire up the grill to about 350 and toss the T-bird on the grill to crisp up the skin. That skin was GOOD! Here's some Q-view for ya! -
Maple & Brown Sugar Buckboard Bacon?
Debi - it was an awesome feeling to know I did this myself (with alot of PM's between us - Thanks!), and even better when we had homemade BLT's! I think that next time I make Canadian Bacon, I will use Pork Tenderloins (like you do), instead of Pork Loins, I just wasn't 100% happy with the way...- nauidvr1
- Post #23
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
Many thanks to all who offered advise to help me get this done! All in all, I would say this was a successful smoke. Things I will change next time are the amount of wood I use - my smoker takes much less wood to smoke than most, and I forget that when reading threads on this forum. So my...- nauidvr1
- Post #20
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
6:30pm - Canadian Bacon is finished (5 hrs total) Starting to slice Vac sealed and half of batch added maple syrup in the vac bag 7:30pm - BuckBoard Bacon is finished (6 hours total) Time to eat - Homemade BLT's!- nauidvr1
- Post #19
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
4:30pm - Two hours in to the smoke I spritzed with Jack Daniels & Apple Juice, added Cherry wood, and here is how they looked. What supprised me is, 2 hours in to this (3 if you count the 1 hour at 150), and the Canadian Bacon (Pork Loins) are already up to about 140 - I am taking to 160. The...- nauidvr1
- Post #17
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
Q-View: 1:30pm - Just placed the Bacons in to the smoker for there 1 hour at 150. 2:30pm - Adjusted temp to 200 - Let the Smoke begin! I am getting hungry, can you guess what is for dinner tonight? Yep, homemade BLT's!- nauidvr1
- Post #16
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
12:30pm - Now I am up to the point where they sit on the counter at room temp for 1 hour, after patting dry with paper towels. In the mean time I have my smoker warming up to 150, then the meat goes in with no smoke for an hour. Q-View: Pork Loins for Canadian Bacon on left, Pork Butts for...- nauidvr1
- Post #15
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
Here is some Q-view of the rinse process. I will be posting more pics throughout the smoke. I rinsed and scrubbed starting at about 9:30am EST. Got the soak started at 10:00am, changed water at 11:00am, so these should be in the smoker at about 1:00 - 1:30pm.- nauidvr1
- Post #14
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
Thank you guys for all your help and wish me luck for Saturday, as I will start the smoke about 12 noon, after the rinse. I am going to use Hickory for the 1st part of the smoke then finish off with Cherry. I will also do as suggested and add the maple syrup after I have sliced and just before...- nauidvr1
- Post #13
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
Tbone Tim Thanks for the tips!- nauidvr1
- Post #11
- Forum: Hot Smoked Bacon
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new to the smf
GOT Smoke - Welcome aboard, the people here are very helpfull, they have assisted me in many first time smokes that I had to do for parties, ones where I did not buy the meat, and did not want to screw it up and have to pay for it myself (like 64 lbs of Prime Rib) Smokeys my pet - looks like... -
Maple & Brown Sugar Buckboard Bacon?
Hey all, I have been reading that some say the Hi Mountain BuckBorad bacon cure is to salty, if you cure for the full ten days. I have aslo read that if you vac seal your bacons for the curing process that it reduces curing time by about 30%. What are your expirences on this? Because I have vac...- nauidvr1
- Post #8
- Forum: Hot Smoked Bacon
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Maple & Brown Sugar Buckboard Bacon?
To late to inject, but will next time. I am just going to experiment on this batch, by painting on the maple syrup halfway thru the smoking process.- nauidvr1
- Post #7
- Forum: Hot Smoked Bacon
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2nd try at Ribs MMMMmmmmmm..... Good
It was easier for me to pull them from the smoker after the 3 hours and finish the rest of the 2-1 in the oven. My smoker is kinda small and once you open the door to wrap with foil, you loose all your heat. So I usually pre heat the oven for this part, that way I can pull & foil them in about 1... -
2nd try at Ribs MMMMmmmmmm..... Good
I had 350 lbs of other meat to smoke first! Seriously, I have a contact that is in food sales/supply for a major restsurant supply company, and he gets me Prime meats for dirt cheap pricing. So I make large orders from him for me, close friends and family. I have so much other stuff to choose...
