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  1. milkman55

    Chicken Lollipops with Cherry Butter Miso Glaze

    Pulled them at 172f after the cherry butter had carmelized. They were excellent even after only smoking a total of 3 hrs.
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  3. milkman55

    Chicken Lollipops with Cherry Butter Miso Glaze

    Just pulled them out at 165f and plunged them in the miso cherry butter sauce. Back into the smoker to 170f. The legs swelled up from the moisture and look great so far.
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  5. milkman55

    Cranky Onion

    These look great. I bought three oversized sweet onions and garlic to throw in the smoker with a pork sirloin I am smoking this week. Thanks for the idea.
  6. milkman55

    Chicken Lollipops with Cherry Butter Miso Glaze

    Exactly! I am not that fluent yet with recipe sites. Here is the marinade recipe and I substituted cherry butter for the apple butter. I had made a number of miso fish / pork dishes and love the flavor. Apple butter miso glaze: 4 T white shiro miso paste 4 T sake 2 T granulated sugar 4 T...
  7. Chicken Lollipops with Cherry Butter Miso Glaze

    Chicken Lollipops with Cherry Butter Miso Glaze

  8. milkman55

    Chicken Lollipops with Cherry Butter Miso Glaze

    I had made some pork belly with this cherry miso glaze I hacked from an apple butter miso recipe. The pork belly was so good, I decided to use the left over glaze to make some chicken lollipops. Good fortune that the local market has chicken legs for 55 cent, so $2 later I had a package of ten...
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    • Album: Chicken Lollipops with Cherry Butter Miso Glaze
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    • Album: Chicken Lollipops with Cherry Butter Miso Glaze
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    • milkman55
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    • Album: Canadian Bacon Dry Cured (Step by Step)
  12. milkman55

    Canadian Bacon Dry Cured (Step by Step)

    OK, after 10 days of curing, 7 hrs in the MES30 with hickory and two days equalizing in the frig, we have the finished Canadian Bacon. All sliced up with my new Chef Choice 609. Don't know how to do it without a slicer anymore, made quick work of the bacon. Next up is 6 slices each in my 7"...
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    • Album: Canadian Bacon Dry Cured (Step by Step)
  14. milkman55

    BACON (Extra Smoky)

    Here we go again. My better half just told me to make sure and not change anything. Bought a 10 lb belly at Costco and cut it in half with each 5 lb piece in a 2 gal ziplock bag. Now the waiting begins......
  15. BACON (Extra Smoky)

    BACON (Extra Smoky)

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  17. milkman55

    Half N Half Saint Patricks Day Corned Beef. Now with the final report!

    Anova just posted an experiment where they are recommending 60 hrs in the water. Wow...
  18. Smoked Piggy Pops

    Smoked Piggy Pops

  19. milkman55

    Smoked Piggy Pops

    Found this recipe in Jeff's recipe emails. It looked easy and great appetizer. http://www.smoking-meat.com/january-14-2016-apple-smoked-piggy-pops These were outstanding and super easy. I bought a large package of country style ribs at Costco and cut them into cubes and froze six package of...
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    • Album: Smoked Piggy Pops
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