Hi. My name is Dave and I live and work near Saint Louis, Missouri.
I've been an on-again/off-again smoker/grill enthusiast for many years. I have an electric smoker that I've used for 10 years. I know. Blasphemy. Lately, I've been thinking about how to up my game and it didn't take too long to figure out The Pit was where I needed to be.
I work in the Information Technology industry and admit to being a science and gadget geek. Since joining this little club and ordering Meathead's book, I've started using grillGrates for my Genesis gas grill (love them) and just ordered a slow_n_sear for my 22" Weber charcoal grill. Also, my wife recently ordered a Joule for sous vide and I admit that I LOVE that thing! Reverse sear with sous vide has set the bar for best burgers and steaks (tri-tip was amazing) that I've ever cooked.
Also, I just sampled my first attempt at Meathead's maple bacon recipe; something that I've wanted to try since watching Alton Brown's bacon show on Good Eats years ago.
Here it is coming off the smoker:
The hardest part of this whole process was trying to slice it evenly. A longer knife would definitely help! I feel another purchase coming on...
After cooling and slicing a couple rashers:
Of course I had to fry a couple eggs in the bacon fat for a true taste test:
It got crispier than I expected after reading others' comments. It tasted great but maple-y not salty. I've got another 3+ pounds of pork belly in the freezer; so, I'll definitely be doing this again soon.
Thanks for taking a look and thanks in advance for the many questions I'm sure I'll be asking in the future as I transition back to more charcoal.
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Dave
I've been an on-again/off-again smoker/grill enthusiast for many years. I have an electric smoker that I've used for 10 years. I know. Blasphemy. Lately, I've been thinking about how to up my game and it didn't take too long to figure out The Pit was where I needed to be.
I work in the Information Technology industry and admit to being a science and gadget geek. Since joining this little club and ordering Meathead's book, I've started using grillGrates for my Genesis gas grill (love them) and just ordered a slow_n_sear for my 22" Weber charcoal grill. Also, my wife recently ordered a Joule for sous vide and I admit that I LOVE that thing! Reverse sear with sous vide has set the bar for best burgers and steaks (tri-tip was amazing) that I've ever cooked.
Also, I just sampled my first attempt at Meathead's maple bacon recipe; something that I've wanted to try since watching Alton Brown's bacon show on Good Eats years ago.
Here it is coming off the smoker:
The hardest part of this whole process was trying to slice it evenly. A longer knife would definitely help! I feel another purchase coming on...
After cooling and slicing a couple rashers:
Of course I had to fry a couple eggs in the bacon fat for a true taste test:
It got crispier than I expected after reading others' comments. It tasted great but maple-y not salty. I've got another 3+ pounds of pork belly in the freezer; so, I'll definitely be doing this again soon.
Thanks for taking a look and thanks in advance for the many questions I'm sure I'll be asking in the future as I transition back to more charcoal.
---
Dave
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