I have a mandolin, but it's not nearly big enough for bacon.
I use an electric fish fileting knife to cut mine. Works pretty well.
I have this one:
I have a mandolin, but it's not nearly big enough for bacon.
Yes that's what I mean. My wife is notoriously horrible at slicing stuff. I love bacon, but I don't want bacon that's an half an thick and one corner, an inch thick in the middle, and a millimeter thick at the opposite corner, which is what happens with the bread now. It is a never ending battle of me fixing the loaf to actually be straight and uniform for a sandwich, only to have her mess it up again the next time she slices it.
If she does the same thing with bacon, I'll end up with slices that are burnt to a crisp at one and and still raw in the middle.
As the weather gets cooler, heavier and higher alcohol beers brewed earlier in the year and conditioned a few months are tapped to warm the soul. Stout is one of those Ales built for the cold: a substantial gravity for cold weather, malty but not too sweet, just enough bitterness to balance. I brewed a great Milk Stout a while back so no better time to tap the keg than last night's first freeze.
Interestingly, I found a Beer-Marinated Chicken recipe by Jamie Purviance that calls for 12 oz of Stout so I figured what better time to tap this homebrew and use it in this recipe. I removed the water pan from the 22.5" WSM and set it aside, installed the Expandable Smoking Rack, inserted the hooks and smoke-roasted this bird over hardwood lump and a chunk of Pecan in the Pit Barrel Cooker - style.
I've never had a bad recipe from Weber or Jamie and this one is no different. Zum Wohl!
this butt went 17hrs. first time using peach wood which i really like.
17 hrs? Wow....what temp
You made a jive turkey?
I had some beef center back ribs pulled them out at 170 chewey and they just aren't very good.... any thoughts are these just crappy ribs I cook them longer and they seem a little better should I just cook them more they have a lot of chewy s*** in them
Pretty much, and almost did the same with brisket.
Turns out my propane burner has been throwing some serious yellow flame at higher temps, making everything char-tastic. Smoke flavor is great, but when the meat just tastes like gas...no thanks.
Gotta figure out how to modify the burner so it's not doing that anymore.
I know everyone has been on the edge of their seats waiting to hear the riveting conclusion to this...
I did 2 minutes of research and found that spiders like to build tiny nests in the venturi tube, which restricted the air flow, which causes yellow flame.
All I had to do was remove the tube and run a pipe cleaner up there, which brought back a nice compact little web. Hooked it back up and it started burning beautifully. Currently in the middle of the stall for a pork butt and couldn't be happier.
Here is picture of those ribs I think I didn't cook them enough so I just finished them off and definitely a bunch of fat melted off them they don't have a lot of meat I think that they're the cheap type of beef ribs just brown sugar and salt rubbed
baking Alton Brown's roast turkey as well.
Baby back (pork back loin) are fairly lean and tasty. That's why they are so much more expensive than other cuts.
I haven't done beef ribs in a long time, but I remember thinking they weren't as good as the pork.
I have 20 pounds of Boston Butt to brine over the week, and smoke sometime this weekend.
Molasses brines are the best for this...
I'm sure he'll appreciate that. Save him a bunch of time.
I see what you did there. And I like it.
-Brian
Curtis have you tried an overnight brine in a solution with aromatics, fruits etc? This has been a game changer for my smoked poultry, and also pork chops.
Best damn turkey I have ever had I made last year with the apple cider brine and smoked. I'll be doing the recipe again this year.
Going to Smoke a turkey tonight. Slow and low (225F) Going to be a good one.
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