Show us what you're cooking - 3/6/2016 through 11/7/2020

[Huskee]

Bacon.

One full 9 lb belly, fat cap cut off and cut into 3 slabs. Two became Meathead's Maple recipe, and one Simple (regular). I did a test to check wood smoke flavors. One of the Maples and the Simple were both cooked on the SnS with cherry wood. The other Maple was cooked on the other SnS with hickory. Taste testing them hot off the smoker, my son & I like the cherry wood better. But that doesn't at all mean the hickory isn't good, it IS!! Hickory is just far stronger by comparison. Of course hot off the smoker isn't the best representation of it. The test will continue after refrigerating & re-cooking.





And even not being a big bacon guy, I can tell already this is WORLDS better than the best storebought bacon I've had.




I sliced these more like brisket, kinda forgot what I was doing...but I like thick bacon when I have bacon, which isn't often.

If all goes according to plan, tonight will be homemade bacon cheeseburgers. I feel like I coming down with the crud, so who knows what the near future holds.

[Atalanta]

Thicker cut slices grill up really well.

[Mr. Bones]

Fantastic lookin' bacon, Huskee !!! Scottish, Irish, welsh, n' German, here, so no love of great food or alcohol!;-) There's bin' some talk o' some Anglish also bein' involved, but that always ends in a bloody row! 8-0

[Huskee]

Atalanta I need to re-visit skilletless eggs & bacon. Lay several slices of bacon down on the grates, slightly overlapping to form a fairly liquid resistant base, then crack a few eggs right on the bacon. Since this is precooked and doesn't overcook easily, it would be perfect...in theory

[Huskee]

More bacon. I had a 'gonna die early' breakfast of just 7 slices of bacon. This was the maple.
What I appreciate about this recipe of Meathead's is the salt level. I like a good amount of salt on my food, yet most storebought bacon to me is so ridiculously salty I almost can't stand it. This recipe is perfect- you don't notice the salt. I didn't think 'this needs more salt' nor 'this is too salty'. To me that's a sign of success, when you only notice positives.

Fried up of course it's even better than hot off the smoker.

This is cold out of fridge




And this was breakfast. I had a couple thin bacon-like slices and a couple thick ham steak slices. Yummo.

[tbob4]

It's 08:30 where I am and all I have in the fridge is Costco bacon. I know we are not to get into health issues but it really healthy for me to be this jealous of you this early in the morning?

My address is....

[Gator Lau]

Great looking bacon! I'm with you on the salt levels, and one of these days I might have to try bacon. Ya think it'll work on the PBC?

[Huskee]

Yep! https://pitmaster.amazingribs.com/fo...acon-on-my-pbc

[fuzzydaddy]

Brisket, it's what's for dinner! Cooked on my BGE at ~235 average temp for about 15 hours. I did not inject or crutch.

Two hours before coming off the smoker. My first peek at it.


Out of a two hour faux cambro.


A few slices to get me started. Yeah I know, no smoke ring

[fuzzydaddy]

Mr. Bones I was surprised that the bark got that dark in the last 2 hours, but nonetheless it was tasty and the meat was moist. You may be right on the smoke ring color.

[Mr. Bones]

fuzzydaddy Ya nivver said in yer OP, but my best' guess is it had to do with smoker wood type, an' quantity...please, elaborate, at yer convenience, Good Sir.

[fuzzydaddy]

Mr. Bones What I think happened was I didn't get the Fruita cherry chunks over the burning lump (a little to the left) and the lump burn pattern was to the right away from the wood.

[Spinaker]

I have a nice chuckie going right now. I am using the KJ Jr. I wanted to see how she does with a long low and slow cook. So far so good, I've got that clear smoke rolling! Holding strong at about 250 F. She is looking good so far! Believe it or not, this is the first chuckie I have cooked in recent memory. Doing a smoked poblano pepper too.

[fuzzydaddy]

I have never smoked a poblano. Sorry I'm no help.

[Spinaker]

Hahaha, me either. fuzzydaddy

[tbob4]

Cook the peppers hot until the outside chars. Take the outer layer off - it will crinkle off. Let it cool. Cut the top off and very gently scrape the insides out - I use a potato/veggie peeler. Stuff and then smoke!

[fuzzydaddy]

Darn, I've got a wait a week for the best. That's why I made 2 batches of the Cowboy Candy (1 for sampling during the next week). First time to make these.

[Spinaker]

What exactly is "cowboy candy"? Just Jalapeños or is there more to it than that?

[TheCountofQ]

http://amazingribs.com/recipes/snacks_and_munchies/cowboy_candy.html

[Spinaker]

Thanks Count! TheCountofQ

[Elton's BBQ]

Whats cooking;

[Elton's BBQ]

Thanks!!

[troymeister]

Real cool pic!! Looks delicious!

[Elton's BBQ]

The shot was taken with a Nikon D800 with a sigma 50mm f1.4 Art.. Great combo..
Thanks for the comments!

[RonB]

Great lookin' ribs!

[josht138]

Sous vide and pan seared beef tenderloin



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[lschweig]

OMG I just did a face plant into my Monitor.

[bbqoaf]

Looks perfect!

[Wando52]

I did chuckies on my PBC today. The first one was a bone in roast from a side of beef we had gotten, the second was from the local butcher choice grade.

i rubbed them down with the PBC beef rub, kosher salt, and olive oil last night

started the coals at 830am this morning and had the meat on by 9am

using my Maverick to monitor temps, I put the probe in the bigger of the two

PBC temp was averaging 240F, I cracked the lid at one point when it dropped down to 230F and brought it up to 290F pretty fast

Crutched them at 150F with some porter beer and put them back on till 208F and took them off at 3p

drained the liquid from the foil and used that for a gravy (awesome!)

the bigger roast was was the best, not sure if it was just better meat or better since that was the one I was monitoring the temp in, both were great

[Elton's BBQ]

Looks really good!

[Mr. Bones]

Fantastic lookin' Chuckie, Wando52 !!! I'm fixin' t' try my hand at a nice one tomorrow....wish me luck!

[Wando52]

Good luck, I'm sure it will be fantastic, be sure to share some pics!

[Ernest]

The Mrs Birthday. She loves baked potato and seafood. So I decided to put those two together........crab and mascarpone cheese stuffed twice baked potato topped with shrimp and lemon butter sauce.



And she loves chocolate.... So, Ya know.

[Ernest]

TheCountofQ I have had exactly zero culinary training!! I'm hack like you. HAHAHA, I wing everything, can't be bothered to follow recipes.

[TheCountofQ]

Either way, I'm impressed with most everything I see you photograph and post here. There are a few others around the site that I suspect have some training. They probably wouldn't admit it either!! :-D

[Spinaker]

Hahahahaha, unreal man!!! You are the KING!!!!!!!! Ascend your throne.

[Mr. Bones]

Ernest those look fan-freakin'-tastic!!!! WOW!!!
Give my best regards t' th' Mrs, Happy Birthday, an' such...

[lschweig]

Oh my does that look good! Ernest

[RonB]

Ernest - Another post where I wish I could "like" it more than one time...