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Everything posted by JWoodyNE

  1. This was my reaction as well. Looking forward to playing with the base recipe
  2. TL;DR - Homemade apple wood smoked jalapeno bacon is easy and awesome! (http://chaosinthekitchen.com/2010/10/home-cured-jalapeno-bacon/) My wife and I have a Red Beans and Bacon dish we absolutely love, that we've always made with jalapeno bacon sourced from a local supermarket. Unfortunately during pandemic-times they stopped carrying it, and they don't know if it will ever come back. We were nearly resigned to using "normal" bacon, until I found the recipe from Chaos in the Kitchen (above). We picked up a 3.5# skin-on pork belly from the local Super Saver, made up the brining solution, and parked it all in the cold box for a week. Then smoked it at 200F to internal temp of 150F with a chunk of apple wood. In order to slice it, I put the finished bacon in the freezer for 40 min, which allowed me to cut 'thin enough' strips with a sharp knife for burgers. For the Red Beans and Bacon, I cut 1/4" strips, then knocked those down into lardons. The bacon had more jalapeno flavor than heat. We might try adding some birdseye pepper power to subsequent attempts to amp it up a bit. Here's Alton Browns Red Beans recipe we modified (we omit the rice entirely and instead serve dish with deluxe cornbread, and we substitute the pickled pork with jalapeno bacon): https://www.foodnetwork.com/recipes/alton-brown/red-beans-and-rice-recipe-1943443 [In some of the comments on the DIY bacon page, folks mentioned it's "not really" bacon because it hasn't been "cured". Perhaps that's correct, but my bacon lasted 7 days in fridge just fine post smoking, so I think I'm good with the finished product regardless of the name]
  3. I will be watching this post like a hawk for @Daz's announcement the wifi comparable units are for sale. If they had a "sign up to be notified" type thingie on the BBQube website, I'd be all over it. Looks like a great product, and I'm happy to support a fellow Maker
  4. We did a pair of half chickens over a pan of veg (red/yellow new potatoes, carrots, mushroom, OO, fresh thyme). 400F, indirect (using the 3-legged deflector thing) and raised (with bricks), 95 mins for the chicken - Skin needed to be more crispy, but meat had a wood-fired taste. Gave veg an extra 30 mins, but was still kinda firm in texture (wife and I would both have liked them *just* slightly softer). A small bit of chicken broth or other liquid (beer?) will be in our next attempt. We used a "Famous Dave's" rub on the chicken (held in fridge for 4 hrs). Mopped every 10 mins with a white vinegar, S&P, red pepper flake, jalp and onion mop sauce (this is what makes this my absolute favorite chicken!). Veg featured an "Ozark Seasoning" from a spice box from Penzeys's we were gifted, and some fresh squeezed lemon juice. I'd say 6.85 out of 10. Room for improvement - but the bones of this dish are good. I think we're both excited about learning how to employ the kamado to make yummy food.
  5. Hello All! My name is Woody, and I have just purchased my first ceramic cooker. This forum helped me learn about who might have made Snap-On branded cooker (likely a Brinkman knockoff of a Vision), and has really got me chomping at the bit to get cooking with it! Unfortunately, the thing is absolutely filthy on the inside and the lid is mis-aligned (but the cart is solid, and probably just about worth the $200 I put down on the whole rig). So, I've been spending some time getting the lid mating surfaces cleaned up to accept a new gasket, and will then tackle the alignment issue. After that I will do a clean burn in to get my ceramics clean again. And then... probably do some chicken, then some ribs, and then a chuck roast I have 10 or so years of experience cooking in cast iron and over hibachi style grills. I'm really hoping to learn and have success with low-and-slow cooking, and also pizza baking. I'm so very much looking forward to the road ahead, and being involved with this forum. Thanks for reading, and for having me [I haven't dealt with them yet, but other users on this forum have purchased things from The Ceramic Grill Store, from the options available for the Vision Classic B. After I get a few cooks behind me, I'll decide if I want new toys for the inside.] https://ceramicgrillstore.com/collections/vision-pro-classic-b-grill-accessories-by-ceramic-grill-store
  6. Hello Everyone, Just wanted to say 'hi' from Nebraska, and mention that I too, have this Snap-On cooker. Purchased for $200 used, the thing is filthy and the lid is mis-aligned. Currently working on getting the lid mating surfaces cleaned up for a new gasket, and then will be doing a clean-burn in to get the ceramics clean again. From the research I did, it does appear to be manufactured by Brinkman like the above user mentioned. It also seems that accessories for the Vison Classic B cooker may fit the Snap-on: https://ceramicgrillstore.com/collections/vision-pro-classic-b-grill-accessories-by-ceramic-grill-store . After I get mine all cleaned up and a few cooks behind me, I'll start thinking about new toys for the insides. Looking forward to being a part of this forum, and learning to use my egg.
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