more buckie............

Discussion in 'Smoking Bacon' started by chefrob, Oct 25, 2010.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    @ $.99/lb ya can't go wrong.................

    seasoned and cure applied and will "swim" for 10 days...........

    [​IMG]

    after an hour soak in ice water, into the smoker with maple and hickory.............

    [​IMG]

    after 6hrs or so...........

    [​IMG]

    thx for lookin'.................
     
  2. meateater

    meateater Smoking Guru SMF Premier Member

    Perfection[​IMG], I see 2 AMS [​IMG]. I have one but no use yet do to work. Sorry Todd.
     
  3. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks fantastic Rob. You do a nice job of boning out those shoulders! What kind of temps do you get in the smoker with both those AMSs running? Do you take your bb to specific temp or just smoke it till it looks good?
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Waiting for the ginsu pics to follow.  Man I have been to his house twice and I still have not tasted this stuff, so I have my own in the fridge ready to smoke tomorrow.
     
  5. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member


    He hides it from you.

    Looks good Rob.
     
  6. chefrob

    chefrob Master of the Pit OTBS Member

    az
    pete, this time i started it with no heat and then at the end i ran it up to 150-155 internal. the smoker prolly is 120ish in the sun an then i turn on the burner and get around 225.

    gary, i gotta go up north to close dounf my mom's place for the winter so i'll proly slice it on wed......try maple on yers.

    brian...................SHHHHHHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!
     
  7. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Now you really have my mouth watering there Rob. I have run slap out of my bacon too. I have to go and get some more bellies and I think that i will do some BB also this time. I have enough cure to cure maybe 1-2 hundred pounds now. So I guess it's off to the butcher and pick me out some bellies.
     
  8. sqwib

    sqwib Smoking Guru OTBS Member

    Cant wait for the sliced pics, looks great!
     
  9. chefrob

    chefrob Master of the Pit OTBS Member

    az
    sorry i forgot.................

    [​IMG]
     
  10. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Man does that look good.  I so want to do bacon soon
     
  11. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks real good Rob.. Nice slicing as usual too..

    When do ya suppose Food City will have butts on sale again? I didn't make it there the last time..
     
    Last edited: Oct 30, 2010
  12. rbranstner

    rbranstner Smoking Guru OTBS Member

    YOu should take some step by step pics of your deboning process. 
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Yup - Mr Ginsu / Slicer was at it again. Great job Rob. Next time I come over I need a slicing lesson for sure. 
     
     
  14. chefrob

    chefrob Master of the Pit OTBS Member

    az
    pete, they are on right now until tues for @.99/lb bone in shoulder roast......go git'em

    good idea RB...i'll try to remember next time...................

    gary, gary, gary..........................if you show up with one of these, i'll teach ya, my young chapulin

    [​IMG]
     
  15. scarbelly

    scarbelly Smoking Guru OTBS Member

    Rob

    I can get you a cigar like that but I have seen you and aint no way your GF is going to let you wear that hat [​IMG]
     
  16. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i gotz da ceegar..........i needz me da hat!
     
  17. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    BBB is addicting!

    Easy to make and great to eat.

    Speaking of it, I'm gonna take some out for breakfast tomorrow.

    Great Job Rob!!

    What sawdust did you use?  Maple?  Apple?

    TJ
     
  18. chefrob

    chefrob Master of the Pit OTBS Member

    az

     i used maple in the big one and hickory in the small one and i will say that this is some of the best tasting BBB i have made so far..................
     
  19. cheapchalee

    cheapchalee Smoking Fanatic

    Great looking bacon Rob.  Doing some now pic's to come.

    Chalee
     
  20. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hey Rob,

    How about a WIKI on "How to Debone and Butterfly A Pork Shoulder"???

    TJ
     

Share This Page