I've never done it....but on a whim, I'm going to try it for this evening's pork tenderloin cook. The only thing I have on hand to tickle the taste buds is thick sliced bacon (sacrilege perhaps, shameful...no ). Good choice or run to the store for some cheap, fatty burger?
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
To clarify, this is my question regarding a burnt offering:
Use thick cut bacon that I have on hand or go to the store for some burger? From the AR web page: Try a burnt offering
Meat drippings incinerate when they fall onto hot flavor bars, ceramics, or lava rocks, and they create flavor molecules that land on the meat and can really add character. So try putting a hamburger, or some meat trimmings, or even fat trimmings above the hot flames as a burnt offering. They will burn to a crisp, and they may cause flareups, but your meat is on the other side so it won't burn. They may also cause a rise in temp, so you may need to compensate by turning down the gas.
I'm not using a gasser for this cook and I would normally use a bit of apple or cherry wood for some light wood smoke in my kettle. The burnt offering would/should provide a unique flavor to the meat being cooked indirect.
Epilogue: the daughter loved the bacon burnt offering smoke kiss on the pork tenderloin (MH's sweet n' sour pork tenderloin recipe). Me...not so much. It was OK but I much prefer a light wood smoke or no smoke at all on the tenderloin. With lots of Mumbo sauce on hand, wings are on deck for tomorrow.
Mumbo wings...are F-R-E-A-K-I-N-G awesome! No time to find a pizza stone today Jerod I used the Susie Q seasoning rub recipe (with extra pepper and garlic)...nekkid they are delicious....mumbo'd....for get about it! My daughter looked at my plate of bones and commented "Dad...really?"
). Good choice or run to the store for some cheap, fatty burger?
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