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  1. ~~ A Range of Blackstone Oven Cook Goodies ~~ Bacon - gotta be careful the grease doesn't catch fire. You MUST be watching it the whole time and getting the heat and flame just right but it can be done and produces really nice bacon rather quickly. Only load the tray you use with a single layer and make sure the tray has some type of rim. Be careful removing from the oven not avoid spilling the grease and having it blaze. After I put this in the oven I got worried and had my son bring the fire extinguisher in case of a serious grease fire but it did not happen. Cheesy Rye Crackers - just use a simple cracker recipe - they cook quite well this way. And they do not take long either. Delicious, too! Have done other types and crackers do well on this machine. Parmesan Cheese Crisps - doable but they stuck to the parchment. I needed to spray it with cooking spray but then the parchment then gets rather flammable and can go up in a woosh! -- Don't ask.. I think the trick might be to lightly spray just under and around the crisp - on better yet rub a light film of butter on there. And cooking just on the greased foil is a non-starter. And gotta have some pizza on the Blackstone. Even better with a lot of the ingredients are homemade.
  2. OK guys... here's my video on the Buckboard Bacon process. This is the first time I have made bacon from shoulder meat instead of pork belly and I will probably NEVER go back. Shoulder meat is cheaper and I love the results. This cook was inspired from several previous posts on this forum but I used (for the most part) the recipe from Smokehowze's post here:
  3. Buckboard bacon is made almost exactly like your typical belly bacon, but it's made with different cuts of meat. The most typical forms are made with pork loin or pork shoulder. I have personally come to prefer buckboard bacon over belly bacon, because it is mostly meat with much less fat than typical bacon. I have used this method to make at least 6 pork butts worth of bacon, and it is dead simple and one that I encourage everyone try. First, you need to butterfly your pork shoulder. You could buy a boneless shoulder, or you can just take a few minutes to cut out the bone and split the meat in half. Next, comes the brine. I've tried using multiple dry rub cures to make bacon, but I've found too much inconsistency with that method. From hot spots and the potential of not properly curing the meat, i've moved on to using the wet cure method. I use a really basic wet brine. The recipe is as follows: 1 gallon water 1 cup salt 1 cup brown sugar 1 cup sugar 1 tablespoon Prague Powder No. 1 Pink Salt From there, you can add whatever spices you like. I usually at fresh ground black pepper, garlic and onion powder. With 1 pork shoulder, I can use 1/2 gallon of water and in the right pot it fits perfectly. I add a few small plates to the top in order to submerge the meat. Then it's off to the fridge for 10 days. Every few days, I take it out and rotate the pork in order to make sure it cures evenly. After it comes out of the brine, you'll need to pat it dry, and put it on a rack back into the fridge for 24-48 hours rotating it every 12 hours or so. This will allow the pork to develop a "pellicle" or sticky surface on the meat that will help the smoke adhere to the meat. 48 hours later, the pork was ready for smoking. I filled my A-maze-n pellet smoker with Hickory and cold smoked the pork for 12 full hours. I lit it on both ends and refilled it after about 5 hours. From there I refilled it and lit one end to allow it to continue lightly smoking. Next, I took the meat off the smoker and lit up some charcoal. Once the smoker was locked in around 180 degrees, I put the pork back on and brought the internal temperature of the meat to 150 degrees. After it was finished, I threw it back into the fridge overnight to firm up and get ready to slice. The best part is the fridge smelled nice and smoky. Now typically I have hand sliced all of the bacon I've made, and I am pretty good at it, but I didn't want to buy a cheap slicer and I certainly don't have the cash to get a quality meat slicer. Thankfully I called our local Restaurant supply store that has a used section, and it turns out they had a used 10" medium duty slicer he was selling for $150... SOLD!! It took about an hour and a half of thoroughly cleaning it before I felt safe slicing anything with it, but that sucker was a steal at that price. When you are ready to slice your bacon, whether by hand or with a slicer, throw it into the freezer about an hour and a half ahead of time. It'll make the job go a lot easier. Just make sure you don't freeze the bacon sold, you'll never get through it with your knife, and you'll really wreck a slicer like that. This is the "lower" half of the pork butt. As you'll notice, there really isn't much fat on there, but plenty of tasty meat! Although the half with the fat cap does have more fat on it, it's still a really meaty slice of bacon. Since I'm still getting the hang of the slicer, and trying to dial in the perfect thickness, I had a pile of partial strips, but I ain't skeered! I also love cubing up the ends to add some amazing flavor to tons of dishes. Off to the frying pan for a taste test! My personal favorite method for cooking bacon is the microwave. I occasionally like a chewier slice of bacon out of the pan (on the right), but you can't beat the ultra crispiness that you get by microwaving bacon (left), No matter which way you cook it, you are a winner! The best part about making Buckboard bacon is that if you can find pork butt on sale, you can make some extremely affordable bacon. Give it a try, you won't regret it!
  4. It's BLT season! Use those fresh garden tomatoes! Instructions: 1) Make bread on kamado. 2) Toast bread slices on kamado. 3) Cook bacon on Kamado. 4) Assemble sandwich containing mayo, lettuce, bacon, and tomato.
  5. Easy Grilled asparagus recipes for both naked and bacon wrapped styles. Ingredients: asparagus olive oil salt/pepper OR lemon pepper bacon (optional) Directions: Break off tough end of each asparagus stalk by bending it in half. Coat with oil. Sprinkle/toss with spices. Optionally wrap in bacon slices. Grill either indirectly or directly until done. If wrapped in bacon, cook directly.
  6. Hello fellow KG forum members! Again, going through old pics, I came across these of a homemade bacon cook done from cured pork bellies. On one slab, I used maple syrup and on the other, I went with straight turbinado brown sugar. These were smoked with apple and cherry for 12 hours. After, I foiled them up and put them in the freezer for a day. After pulling them from the freezer the next day, I simply lifted off the skin. It's easier to do this now than to cut it off beforehand. Into the slicer they went. Mmmmm! BACON!!! Fortunately, I didn't have to waste any vacuum packaging because we ate this all in one sitting! Just kidding. I divided them into smaller ziploc bags and gave them out to my family, reserving some for our home, of course! As always, thank you for looking and enjoy the pics!
  7. Buckboard Bacon Breakfast This is one good way to do breakfast. Get out from the fridge the slab of homemade buckboard bacon from my last batch and slice up some. Oil the Pan and Fry It Up Add some sunny side up eggs and homemade biscuits. Then savor and enjoy with New Orleans style cup of coffee & chicory with warm milk. Yummmmm!
  8. Hello fellow KG forum members! The other day, while browsing through all of the wonderful posts on the site, I saw a pinwheel cook posted by Oly Smokes that caught my attention. After carefully reading through Oly's post and then researching "tournedos" on the internet, I varied up the different processes that I had read about just a bit and decided to give this cook a try. All I can say is that if you've never tried this, PUT IT ON YOUR BUCKET LIST! If you love beef like I do, then it really is a no-brainer. I bought a pack of flank at Costco that was just shy of five pounds. It had two pieces, so I prepared two rolls. I always try to prepare a little more than what we usually eat at home because I love taking leftovers to my parents and getting phone calls from them later in the week telling me how good my cooking is. Now that I think about it, they're probably just lying to me so that I can keep taking them free meals! Here's one of the pounded out flank steaks. I did use plastic wrap to cover the steak while I hammered it down, although I really prefer not to since I truly enjoy the contrast of bright red polka dots on the white walls of our kitchen. My wife disagrees with me, but I'm the cook in this house, so I make the rules! Here are the strips of bacon and the rest of the non-important ingredients. Did I mention the strips of bacon? Mmmmmm! BACON! I'm not a toothpick kind of guy, so I wrap all of my log cooks and rib roasts with butcher's twine. This is just my personal preference, so take this with a grain of non-iodized salt. With a presentation like this, I wanted to eat them raw, but my better half made me grill them. Oh, well... Bearnaise sauce is the sauce that makes this whole dish come alive. It's not an easy sauce to make, but the results are worth the effort. TRY IT! Yes, I know! I can smell them, too, but it's only a picture!!! SHHHHH! Don't make any noise right now. Be perfectly quiet because they're resting... ...and, the money shot! These little things are like filet mignons on steroids!!! Please remember to cut the butcher's twine BEFORE digging in. Ask me how I know! LOL! Thank you for looking and enjoy the pics!
  9. Bacon 24/7 - By Theresa Gilliam I stumbled across this JEWEL of a book on the shelf at a local bookstore tonight and had to pick it up! If you are a bacon lover (and who here isn't?) you are gonna want to check this book out! It's full of recipes that feature bacon covering breakfast, lunch, dinner, appetizers, snacks, and desserts!
  10. What comes first: Make/Get pulled pork. This pulled pork was made hot and fast at 275. Seven pounds took all of 5.5 hours. Make/Get Crepes. Stores now sell pre-made crepes in a sealed pack if you don't feel like fussing with it. Get a fresh, fully ripe pineapple. The riper the better (but the meat of the pineapple must still be yellow and not brown). Then: Thinly slice the pineapple about 1/16th to 1/8th inch thick. Rub the slices with brown sugar. Throw on grill until cooked, and they have a tacky (non juicy surface). If the pineapple is still too juicy it will make the crepe fall apart when eaten. Put a healthy dose of pulled pork on the seared Pineapple slices. Sauce it up with your favorite sauce. Consider adding a bit of chipotle or sriracha pepper powder to balance out the sweetness. Add a dollop of lemon/vinager/cream based cole slaw. Some freshly sliced cooked bacon give the double-pork whammy. Roll it up and serve!
  11. So what do you do with some fresh homemade thin sliced maple bacon? Well a few years ago (2013) I saw someone (goes by Oldyote) make something he dubbed an “Atomic Raspberry”. I was intrigued by it and have always wanted to try making them. I even made up a Smoked Jalepeño Bacon Cream Cheese Pie w/ Raspberry Chipotle Topping to try and mimic them. (Link: http://www.kamadoguru.com/topic/8615-smoked-jalepe%C3%B1o-bacon-cream-cheese-pie-w-raspberry-chipotle-topping/) Today I tried to recreate them. Here are most of my ingredients. I drizzled hot sauce into the bowl. I then put 5 of the 1 oz. packages of cream cheese, 2 tbsp. of pepper jelly, 2 tsp. of raspberry jam and approximately 18 raspberries in the bowl. and gave it a thorough mixing. I put this in the fridge to rest a while. Now I cleaned out 6 large jalapeños of all the seeds. I put the filling into a zip-loc bag and cut the tip off to fill my jalapeños. (Tip: When you cut that tip off be ready to fill the jalapeños as the filling will immediately start oozing out) After filling the jalapeños I place some raspberries in also. (Tip: Do not over fill the jalapeños with filling or when you do this the filling will ooze out all over the place. Don't ask me how I know this. ) Now I wrap them with some homemade bacon. (Toothpicks as required) I put these in the fridge and went out and got my kamado going. Direct / in-direct with the upper racks in. I let it get up to 325 degrees and then put the jalapeños on the direct side for 10 minutes. I then moved them over to the in-direct side for 25 minutes. While this was cooking I made up some raspberry BBQ sauce. At the 20 minute marks I basted them with the raspberry BBQ sauce And here it is plated. And the Money Shot below. Oh Yeah! Appetizer and desert in one.
  12. Here's another really great snack for game day or any other day where you need a finger food that beats finger sandwiches with chicken or egg salad... Moink Balls These are super-easy... Go to the grocery store and pick up a bag of frozen meatballs of any variety you like. Wrap each meatball with a half slice of bacon and secure with a toothpick. Dust them with your favorite BBQ rub... Toss them on the grill over indirect heat until the bacon is done to your satisfaction. When the bacon is done, dip the moink balls in your favorite BBQ sauce and put them back on the grill for 15 minutes or so and then dig in!
  13. Well it’s been 8 days, so today I got to smoke my bacon. I got them out of the refrigerator. I drained the curing liquid and rinsed them under cold water. (Pepper on the left and maple on the right) I set my kamado up for indirect cooking and included chunks of both apple and hickory wood. Note: I finally tried the left side for once just to see how it worked. I placed a drip pan under the grate. I included a pan with water and apple juice on the grate over the fire. I placed the pepper bacon on the lower indirect side. (I added some extra pepper to replace what came off during the rinse) I placed the maple bacon over the pepper bacon on the upper indirect side. I was really getting some nice smoke. I put the thermometer probes in the smaller of each piece on each level and one on the grate. Closed it up and started the smoking. Waiting! Almost ready. Done. (Maple on the left and pepper on the right) I put these in the fridge to cool way down to make them easier to cut. After around 4 hours in the fridge I pulled them out one by one. First was a maple. The edge wasn’t straight so I squared it up with my slicer. Sweet! My first batch was thin cut. Second was thick cut. Did I have you thinking I cut these all by hand? Nope! Even with this slicer it wasn’t real easy. The carriage that holds the meat wasn’t long enough for the bacon to sit in length wise. I had to feed it in at a downward angle until it could rest on the carriage and then push it thru the blade. Wrapping some up for storage. 3 nice packages of thick cut pepper bacon going in the freezer. And 2 nice packages of thick cut maple bacon going in the freezer. Of course we tried it. We had bacon & eggs with hash brown potatoes for dinner. These were the end pieces that I saved for immediate use. The bacon was fantastic. I’m so glad that Costco had these pork bellies so I could try this.
  14. So after seeing BSA make some bacon, I was shopping in Costco and what do I see? Oooo pork bellies. Today I went out and got some curing salt from the local butcher and put together the ingredients for two different cures. I used the Simple Bacon (but I added extra pepper) and the Maple Bacon recipes from AmazingRibs.com. (Link: http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html) Each piece was going to be 2 lbs. so I doubled the amounts and put them in 1 gal. zip-lock bags and mixed it up real well. I got out the pork belly and unwrapped it. I got out a tape measure so I could get 4 uniform pieces. (4 1/2” each) Put these in the bag and rubbed in the cure as bet I could. I then squeezed out as much air as I could and sealed them up. Now the wait begins and as you know “The waaaiting is the hardest part!”
  15. With friends coming up, I ran around getting pork bellies. Lo and behold Costco had them at a nice affordable price. Pics are a little out of sequence of days. I bought two slabs. The first slab, I divided in half, and seasoned both halves with my creole spice blend. I like this bacon The other slab was divided into thirds. 1 slab lemon pepper 2 slabs sriracha honey Had to divide my smokes into different days, but you get the idea. A lot of bacon was smoked. The slabs I smoked last night need to be sliced, probably today while I still have the arm strength to do it.
  16. I saw John's recipe for Cheesy Bacon Beer Bread, and to be honest, I'm terrible with bread. I always find a way to make it too dry, dense, bland, etc. I found a recipe for simple bread here and it could not have been more simple and quick to prepare! 3 cups all purpose flour 1 tbsp baking powder 1 tsp salt 3 tbsp sugar 1 1/2 cup shredded cheese (I used Sharp Cheddar, Gouda and Red Leicester) 1 (12 ounce) bottle of quality beer 5 slices of bacon, chopped and cooked 2 tbsp butter, melted Diced Jalapeno optional Preheat smoker to 350° with heat deflector. Prepare your bread pan by greasing and set aside. Mix flour, baking powder, salt and sugar in large bowl with whisk to incorporate. Make a well in the center of the flour and add 3/4 of the bacon and cheese, all of the beer and the optional Jalapenos. Mix with a spoon until everything is combined. Pour mixture into pre-greased bread pan. Pour the remaining bacon and cheese on top of the loaf, and drizzle half of the melted butter on top. As soon as your smoker has dialed in at 350° place the pan on the smoker. I added a few small chunks of Oak to get a bit of smoke flavor. After 30 minutes open the lid and drizzle the remainder of the butter on the loaf. Close the lid and check after 25-30 minutes. The loaf should have a nice crust on the top when it is ready. Let the bread pan rest on a wire rack for 5 minutes. You could add more butter on top if desired. After the 5 minutes is up, carefully remove the loaf from the pan and allow it rest on the cooling rack for another 5 minutes. Then slice and enjoy!
  17. Learned this trick from my in-laws. If you don't want your bacon to be real wavy/bumpy, place the bacon on a cold griddle, then turn the heat on high.This will work with the first cook but not the second as the griddle will be hot already.
  18. The Egghead Forum is hosting a "Throw Down" contest themed "Surf and Turf". I tried to bring a lot of creativity to the entry. I entered a shrimp burger with bacon and a homemade siracha cocktail sauce. I chopped about 1/2 a pound of massive shrimp into 1/2" chunks. Another 1/2 pound went into the food processor with some egg. breadcrumbs, parsley, onion and some seasonings to create a binder. Hope you enjoy this!
  19. I picked up some fresh pork belly this weekend with the anticipation of curing some bacon. Some plans fell through opening up some free time on Sunday so I decided to smoke it fresh. I smoked it similar to a pork shoulder using peach and cherry wood at 235F. The difference was that I wrapped it in foil half way through to render the fat, then glazed at the very end. The belly was melt in your mouth tender. I will definitely be doing this again.
  20. I have been toying with ideas to make something a little different. I later discovered braided tenderloin had been done before, but with only a weave of 3 to 1. Also, other examples had been done with a single rub/marinade. Two packages of pork tenderloin were purchased, as well as two different types of marinade. Pineapple was added to the teriyaki marinade to give it sweet undertones, and Honey Whiskey was added to the Worchester-Garlic marinade to give it a bit of kick too. The tenderloin was cut into strips, and each strips was split up the middle almost entirely to the end. The strips were rested with one batch in one marinade, and the other batch in the second marinade. Once removed from the marinade, alternating types of marinated meats were woven in a 9 to 1 braid. A classical bacon weave was prepared to wrap the weave of tenderloin. The bacon was wrapped around the woven tenderloin and secured with butcher's string. The second tenderloin weave was wrapped around it's diameter in four places, then rolled. The roll was secured with butcher's string, and the meat was put on the smoke for cooking.
  21. Tuesday, December 30 2014, was recognized as National Bacon Day! Personally, I could eat bacon every day of the year, but I felt the need to go over the top since it was a national holiday! I decided to include bacon throughout the entire meal. I started with bacon wrapped baby portobella mushrooms, stuffed with fire roasted red pepper and goat cheese. Then, bacon wrapped asparagus. Finally, a grilled chicken breast seasoned with The Rolling Grill's GA I-20 rub, topped with bbq sauce, cheddar cheese and crispy bacon crumbles. My wife thought I was crazy, but enjoyed the shrooms!! I can't want for National Bacon Day 2015!!
  22. Hi All, Based on improv's and pkinetics bacon successes, I decided to try it myself. I found a couple packages of pork bellies marked down to $1.49/lb., and figured it was worth a shot. I followed improv's recommended curing method from the amazingribs website; however, I used extra kosher salt in place of the pink curing salt, as I had none available locally. The bellies cured in the fridge for 9 days, being flipped every couple of days to ensure a full cure on both sides. Here is how they looked when I was ready to smoke them: I got the Akorn to around 190-200 degrees with lump and Jack Daniel's wooden barrel chips; my dome thermometer is off 30-40 degrees, so I account for that when cooking. The bellies cooked for two hours at that temperature, getting to an IT of 150. I pulled them off then, as my lovely bride is not keen on extremely smoky flavor. Here's how they looked: Then, feeling adventurous, I took a pork loin I purchased at Kroger for $1.99/lb. last week, butterflied it, pounded to an even thickness, and covered it with Belgian Style White Ale rub, precooked bacon pieces and Colby/jack cheese. I've never done a stuffed loin before; this process was not near as difficult as I thought it would be! The bacon had been chilling in the fridge, and was now ready to slice. I figured if bacon was good on the inside of the loin, more bacon on the outside would be better! So I sliced up one of the bellies, and wrapped it around the pork loin. Unfortunately, I was out of twine and had to use toothpicks! I brought the Akorn up to 300 degrees and put the loin on the grill; I did let the Akorn settle in at 325-350. The loin cooked for around two hours, and reached an IT of 150. I brought it in, put a foil tent over it and let it rest for ten minutes, and then sliced it up. Here is how it looked: I have to say, everything tasted fantastic! Sorry for no money shot...but we were all ready to eat! If you are like I was, hesitant to either make your own bacon or stuff a loin, don't be! Follow the instructions you can find on this website, and get it done! My family and I are really glad that i did, and I'm sure we will do it again soon! Thanks for looking...my apologies for the upside down pictures. My lovely bride and I were enjoying numerous mimosas while this was going on yesterday; obviously I wasn't concerned about camera orientation! Conversely, CeramicChef, I was VERY diligent regarding hydration!
  23. Thanks to Jeri for the idea of smoking chili. It finally is cool enough the wife and I thought we'd give chili a try. Since the cans of tomato sauce, diced, and crushed were so large it took two pots. I had'nt used bacon in my chili before but we had some extra in the fridge I needed to get rid of. I also not only used burger but stew meat and even some bacon. Never put bacon in my chili before but hay, everything goes better with bacon, right? Have with held the can of chunk tomatos till near the end. Also with holding any paste to see how it tastes in an hour or so. Will let you know how it comes out.
  24. Trying my hand at bacon this coming week. I did a basic cure then added nice aromatics and a touch of brown sugar(not much). I added bacon, onion, bay leaf, fennel seeds, and a touch of thyme. I plan on smoking over apple wood or maybe cherry. Any suggestions? I have 3 other bellies still rind on vacuum packed in the freezer. I think one will be pancetta, but that is 2 others to go. Open to any discussion.
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