I was sitting bed reading this post and let out a grunt when I saw 14 pounds of bacon. My wife (who is on a diet) knew I was looking at food and told me not to even tell her what I was looking at lol.
What's Hittin' the Grill or Smoker?
- Thread starter USMC615
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I cooked three pounds of candied bacon yesterday morning. I left it on the island in the kitchen when I went out to cut wood. Several of my wife's friends showed up late morning, for a gathering of the Coven.
When I got back to the house, mid afternoon, here's what was left.
At least I got to taste it.
Looks outstanding Charlie!
amberg
Addicted to ArboristSite
I’ve been so busy with work it’s been hard to find time to snake anything lately. It was nice to spend a little time bbq’ing some baby backs this morning.
Literally falling off the bone. Glazed with honey, butter, brown sugar and pineapple BBQ sauce.
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Literally falling off the bone. Glazed with honey, butter, brown sugar and pineapple BBQ sauce.
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amberg
Addicted to ArboristSite
I’ve been so busy with work it’s been hard to find time to snake anything lately. It was nice to spend a little time bbq’ing some baby backs this morning.
Literally falling off the bone. Glazed with honey, butter, brown sugar and pineapple BBQ sauce.
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Hmmm hmmm good!! Got to love that!!
bowtechmadman
Addicted to ArboristSite
Flint Mitch
ArboristSite Guru
Very warm here yesterday so I grilled a small steak, few shrooms and a foil pack of potatoes with some roasted sprouts. Was good!
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After we got done there were only two left!
Ok I smoked a whole corn beef brisket. A 14# corn beef only took 5 hrs at 275 to hit 205 internal temp. I did not add any salt only pepper and some minced onions. Turned out very good! The family loves it.
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Flint Mitch
ArboristSite Guru
No pics on the grill, but I put a chunk of pork loin on the Weber over some lump charcoal. Turned out great
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cuinrearview
Red saw lover
Any deets on the brine, rub, or other seasoning?No pics on the grill, but I put a chunk of pork loin on the Weber over some lump charcoal. Turned out great
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Flint Mitch
ArboristSite Guru
Rubbed with olive oil and this stuff with extra black pepper and garlic powder. After about an hour over the smoke I place in a cast pan, pour in a Busch light, a splash of cider vinegar and a little more seasoning and lit go over about 300° until about 165° in the center
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Did these two racks up first on the grill then on low in the oven. Experimenting with rubs so not my all time best work but they certainly didn’t suck either.
Served with corn on th cob and black eyed peas.
Served with corn on th cob and black eyed peas.
Finally did a brisket that the family liked. I almost gave up on briskets because there are so many easy cuts of meat that they like. Any way 7 hrs on low temp smoke and then 4 hrs wrapped till it hit 205 internal. Then 2 hrs wrapped resting in a cooler. When I cut into it the meat was so juicy and almost falling apart, the family loved it! Finally had success
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First time smoking brats and ribs on the Weber. My rib rub needs some work but everything else was great. 2 hours on the brats and 3 for the ribs. Locally harvested pin cherry for smoke.
Threw some bacon and a London broil on the Weber yesterday. It was all good but thinking the pin cherry isn’t providing as much smoke as I’d like so I’m going to try something different next time. Sorry for the lack of finished product pics.
The London broil needed more seasoning. A friend recommended Italian dressing as a marinade which I’ll try in the future.
The London broil needed more seasoning. A friend recommended Italian dressing as a marinade which I’ll try in the future.
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I came across a great recipe for Carne Asada the other day. I have two NY Steaks now marinating in the mix. My finger taste says it is going to be great.
- Joined
- Apr 28, 2014
- Messages
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Big gathering of friends and neighbors yesterday evening. Lots and lots of great food. I smoked a Butterball turkey for over 8 hours and was given many compliments on the taste and its tenderness. Fantastic!!!
bowtechmadman
Addicted to ArboristSite
Smoking a turkey is my favorite way of doing a turkey for the tenderness and how moist they remain.
