Jump to content

Search the Community

Showing results for tags 'bacon'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Introductions
    • Introductions
  • Kamado Cooking Challenges
    • Kamado Challenges
    • Member Kamado Challenges
  • Announcements and Information
    • Announcements / Site Suggestion
  • General Discussion
    • Kamado Cooking and Discussion
    • Accessories & Product Reviews
    • The Cooler
    • Sales, Bargains, and Giveaways
    • Guru Classifieds
    • Charcuterie
    • Dry Aging
    • Kamado Pizza and Baking
    • Sous Vide Cooking
    • Indoor and Non-Grill Cooking
    • Do-It-Yourself
    • Healthy Lifestyles
  • Talk About Your Cooker
    • Char-Griller AKORN Kamado / King Griller
    • Vision Kamado
    • Kamado Joe
    • Big Green Egg
    • Primo Grills
    • Komodo Kamado
    • Grill Dome
    • Blaze Kamado
    • Pit Boss Kamados
    • Gourmet Guru Grill
    • Big Steel Keg / Bubba Keg
    • Saffire Grills
    • Bayou Classic Cypress Grill
    • Other Kamados
    • Non Kamado Cookers
  • Recipes
    • Beef Recipes
    • Pork Recipes
    • Charcuterie Recipes
    • Poultry Recipes
    • Pizza and Pasta
    • Chili / Soups / Stews
    • Other Meat Recipes
    • Seafood Recipes
    • Rubs / Marinades / Brines / Mops / Sauces
    • Side Dishes / Veggies
    • Snacks / Hors d'oeuvres
    • Desserts
    • Artisan Breads
    • Other Recipes
  • Pellet Grill Enthusiasts's Topics

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


ICQ


Yahoo


Jabber


Skype


Location:


Interests

Found 66 results

  1. Made some snacks for the Vikes/Eagles game today super easy, really tasty. 1 lb bacon 1 lb pretzel sticks 1 cup brown sugar 1 tablespoon cayenne pepper preheat grill to 350 F on indirect, put some foil down to catch the bacon grease. You can use about any kind of pretzel sticks, the large rods work well, those thin crunchy breadsticks work, I decided to try these Dots brand today, they are a local brand and have a flavor like seasoned salt and pepper baked in. They are short though so I cut my bacon into thirds, wrapped each stick and rolled it in brown sugar, you can't over sugar, It'll just melt off. Lightly sprinkle with cayenne and cook for 10 to 20 minutes, start checking about 10 though because they can go black in a hurry. I let them cool and serve, excellent with a beer!
  2. Artisan Belly Bacon using a 'Sweet Cure' For this bacon, I wanted to push up the sugar percentage in the equilibrium immersion cure more toward what some might refer to as a ‘Sweet Cure’ bacon at 6% sugars in the curing brine. Just to give us a taste comparison to belly bacon using lower sugar concentrations in prior bacon batches. I also slightly increased my typical salt percentage up to 2.5%. The bacon flavor after the final fridge rest has become quite uniform and well balanced throughout the meat. Quite good to eat freshly sliced (since it is fully "cooked") , but outstanding when carefully fried off at low to medium heat due to the higher sugar. It cooks and crisps nicely with the outer edges developing a nice caramelization. It has a much sweeter finish on the palate when eating a slice. Quite rich. Quite filling. Great for breakfast, outstanding on BLTs. This started out at just under 10 lbs. I utilized an equilibrium immersion cure approach at the higher sugar level. Cure #1, salt, brown/white sugar, and some fine ground black pepper in the brine. Smoked in my converted electric kitchen oven smoker using a graduated time/temperature profile starting at 130 and not exceeding 170 degrees heat. After immersion , a solid day in the fridge uncovered to dry. Dusted lightly with fine ground black pepper before hitting the smoker. A total cook time of 11.5 hours with 10.5 hours on the hickory smoke using pellets in my smoking maze. Internal meat temps were between 147 and 150. Yield after smoking was about 80% by weight from the initial meat weigh-in. A 3 day fridge rest wrapped in peach butcher paper equalized the bacon and it firmed up nicely. Chilled for a bit in the freezer and sliced on the Berkel 827A at a thickness of 1/8 inch. Finally the bacon was chamber vacuum sealed in a mix of 1/2 and 1 pound packages. Ready for future good eats. The family says this recipe is a keeper.
  3. So it's family Christmas at my brothers this year which means interstate for two families. I asked my brother what we could bring to help contribute and i was told nothing. It's all sorted. But i just couldn't turn up empty handed. I think I'm taking the perfect thing.... home made bacon! Picked up a pork belly, wet brined for 4 days in a solution of salt pepper, molasses, sugar and water. Hot smoked on the KJ for approx 2hrs (150f internal temp). Should feed the whole family breakfast for the time we're there :-)
  4. The Guru Moderators Challenged me to create a “Weave Your Way Through May”. I thought long and hard at what I could create. Create something delicious by weaving ingredients together? At first, I thought I kept thinking and then came to the “point” where an idea “stuck” with me. If I had the correct ingredients then I studied up on my past cooks and if you will I’ll provide you with a little educational reading and show you I assembled most of my ingredients Greased up my CI pie pan with some Crisco. Did my crust weave in it but it looked a bit (Not my best work. I should’ve done this on the glass pie dish like last time but since the crust won’t show this was no biggy) Now I placed the glass dish in the CI dish to try to control shrinkage and keep its shape. Now place it upside down on the kamado to let the bacon grease drain. I let it cook this way for 30 minutes. While that was cooking I whipped up the egg, milk, sour cream and Bisquick Once the bacon crust was cooled I placed in a layer of thinly sliced potato. Now some slivered onion and then the Hatch Chiles. Now I added half the egg mixture and 1 cup of cheese. I repeated this process and placed it on the kamado for 50 minutes at 300 degrees. Here it is after 50 minutes. I thought we could clink our glasses in a toast but alas it still wasn’t alive like I wanted so I threw a little temper tantrum. It needed one last ingredient So I added a bacon weave on top of mostly already cooked bacon and cooked it an extra 10 minutes. (Didn’t want to deal with the shrinkage or the extra grease) and in a last desperate attempt, I yelled out Here it is after the additional 10 minutes. IT’S ALIIIIIIIVE!!!!!!!!! Close-up with flash. Without flash. Today I cut a slice and heated it up for breakfast. It was so delicious it had me dancing! THE END!
  5. My wife found some boneless spareribs on sale at our local supermarket. I had some thick cut bacon that need to be cooked. So here is their beautiful marriage. Rubbed with Jake's grillin' coffee rub, cooked over indirect heat at 250°. Pulled when internal temp of 155° was reached(first time checking). Also cooked some bacon that was awesome as well. Here's some pics! The sparerib in the front was on the back of the grill, still great though.
  6. For the "Let's Take Sides Challenge! " I decided to try Gouda and Jalapeno stuffed tater bombs to go with a maple/sriracha glazed ham. Most of the ingredients. I used an apple corer to make a hole completely through the potatoes and stuffed them with jalapenos stuffed with Gouda cheese and wrapped the spuds in bacon. ( Some of the smaller yukon golds I stuffed with a dragon cayenne pepper inside the jalapenos but they were scarfed down before I could get a photo.) Added some olive oil, salt and pepper and wrapped them in foil. While the ham was getting pretty on ole smokey I put the tater bombs on Jr. at 325-350 for around 40 mins. I hate to waste the residual cool down heat of ole smokey so I put a couple of the large tater bombs on her after the ham was done. Plated pics Thanks for looking. Merry Christmas and Happy New Year!
  7. Trying a Whole30 compatible bacon curing process... here's the video I am following... I want to try this as is to start with and then I want to try it again with some added flavor seasonings...
  8. Walked through my favorite Asia Pacific market the other day because they usually have some nice fish and pretty often have pork belly. Last time I bought pork belly there it was from Poland, this time I I was transfixed when I came to the pork belly display... dark red meat a little marbling, nothing like typical US bacon, looked at the label, it was from Spain. I don't think they raise pigs in Spain like we do here. Got a couple of pieces and went home to cure. Put a Morton TenderQuick cure together by weight, added a bunch of maple syrup and some brown sugar. Eight days in and ready to smoke. Set up the Akorn for a 3 hour 155 degree smoke using Cherry wood and my Digi-Q...used a really small bit of a ring-of-fire because I was shooting for low temps, mainly smoke and a pretty short smoke.. Got things up to 155 with some white smoke and put the pork on. Had one spike to 161 (why? don't know, maybe a new wood chunk starting up) and smoked in mostly clear smoke for 3 hours. I caught the spike and closed the top vent completely for about 5 minutes and got back to 155 and soldiered on. Three hour smoke produced some really nice bacon. First use was Carbonara, second was plain old bacon and eggs and hash browns. Fun to spot something new!
  9. I have been wanting to do this for a long time and I'm glad I finally got it done! Here’s what you need: 1 5-8 pound whole pork belly Cure Ingredients: ¼ cup kosher salt 2 tsp pink curing salt (Prague Powder #1) ¼ cup brown sugar 1 tbsp red pepper flakes 2 tbsp paprika 1 tsp ground cumin ½ tsp ground coriander ¼ tsp ground allspice ¼ cup pure maple syrup Combine all the cure ingredients except the maple syrup and set aside. Unpackage your pork belly. Rinse, pat dry, and do any trimming that you may want. Rub the surface of the pork belly with the maple syrup and apply the curing rub liberally to both sides of the meat. Place the meat and any leftover maple syrup in a 2 gallon Ziplock bag or vacuum seal bag and remove as much air as possible. Place the meat in the refrigerator for 8 to 10 days, flipping the bag over once a day during the process. After the pork belly has cured, remove it from the bag, rinse it completely and pat dry. Place on a rack in the refrigerator overnight for at least 12 hours or as long as 48 hours. Preheat your Kamado Joe grill to 200-225 degrees and add several chunks of your favorite smoke wood. I prefer a mix of maple and hickory for bacon. Set up for indirect cooking with your heat deflectors in the lowest position and the grill grates in the highest position. While your grill is warming up, combine the following ingredents: ¼ cup cracked black pepper 1 tbsp paprika 1 tbsp onion powder ½ tsp ground clove Take your pork belly out of the refrigerator. Drizzle some more maple syrup on the surface and then coat with the seasoning rub you just made. Let this sit on the counter until your Kamado Joe has preheated. Place the meat on the grill and smoke until you reach an internal temperature of 150 degrees in the thickest part of the meat. My 8 pounder took 3 hours. Remove from the grill, lightly tent with aluminum foil and let rest for 30 minutes. Put back on a rack and refrigerate until completely chilled before slicing. Cook and serve any way you would normally serve bacon! Enjoy!
  10. Cured and smoked by first pork belly this past week. I cured for 8 days, let it rest for a day and then smoked and refrigerated. How long will it stay good refrigerated?
  11. I've done regular belly bacon lots of times and just recently heard bout buckboard bacon made from the shoulder, so decided to give it a go. This is a shoulder from CostCo cut in half for two pieces. The second shoulder in the pack wasn't suitable (it had a big split that was too uneven between the halves, or more accurately 1/3 and the other 2/3rds) so I am just unfortunately(?) going to have to turn that into pulled pork It's now put away to cure, I will "massage" it a couple of times a day and pull it out in about a week. I'll update the post for the cook.
  12. These ribs were about as simple as you can get and some of the best I've ever had or done. Started with full spares and trimmed down to St Louis. These were as easy as 1-2-3 Towards the end brushed on a nice glaze made from what was in the cupboards. Catusp, brown sugar, AC vinegar, orange marmalade and some of the rub I used on the ribs. (Sucklebusters Wild Thang)1) Coated with olive oil and rub2) Put them on the OctoForks3) spun them to probe tender over medium flame. (300* or so)Ribs don't have to be complicated that's for sure! These peppers were a first. Cut off the top and stuffed with cream cheese, replaced the top and wrapped in bacon.
  13. I've just ordered a Joetisserie and now I am wondering if there are any joetisserie accessories to go with it? what I have in mind is a wire cage that fits on the rotisserie forks so food like firm vegetables like peppers, onions maybe small corn and small cubes of meat, even rashers of bacon can be placed and cooked while tumbling around inside the cage, dose anyone know if this is available or of something of that sort that could be used for that purpose?
  14. tried my hand at curing some bacon. used meatheads recipe/technique for maple smoked bacon & it came out bomb! so easy to do.
  15. Smokehowze’s Honey Cured Pork Belly Bacon Using Equilibrium Cure Method This bacon was 11 pounds (~ 5 kg) of skinless pork belly from Costco. After much study, I choose for this bacon to employ an immersion cure using the equilibrium cure method. This was a sweet pickle cure as it involves a sugar component. The flavor profile in this bacon was honey and brown sugar with a hint of black pepper in the cure followed by low temperature smoking accomplished using a cherry, hickory, and maple blend. The Final Belly Bacon Slabs Gotta Hand Cut Some First Slices for a Treat (yes.. that is a jar of pickled eggs in the background) Need to cook at low heat because of the honey or it will burn The Equilibrium Cure Method An Equilibrium Cure is an immersion brine cure method where the initial salt brine and the sodium nitrite percentages (PPM) from the Cure #1 (pink salt) are based on the amount of water by weight for the covering pickle solution brine (i.e., 8 quarts in this case ~ 7.5 kg) ) PLUS the weight of the water in the meat (65% meat weight less any major bone weight) or about 3 kg effective water. Thus in this case, the percentages for salt and the nitrite PPM (as well as other seasonings) are calculated on 10.5 kg of water. The way it works is that the solution equalizes over the cure time and settles at the final desired ratio where all the water both in and around the meat reaches an intermixed equilibrium state through diffusion/exchange mechanisms in terms of salt and nitrite (as well as seasonings). Hence, there is no over or under cure and as long as the meat is in solution for sufficient time for equilibrium to be reached with full penetration into the meat there no issue for leaving it there longer (up to a point). Thus, it is a more accurate curing method than a dry rub cure or even certain other immersion or injection curing methods – however, because the initial solution percentages are lower than other methods this immersion cure will take longer for proper meat pickup. If the meat is near 2 inches thick or greater, then the same covering pickle solution must be injected into the meat so that there is curing from the inside out and from the outside in. This method differs from certain other immersion methods that utilize a high concentration of brine and nitrites (excess cure solution) and presume about a 10% inflow/pickup into the meat or the use of an injection only cure at a certain percentage by meat weight (e.g. 10% pump) of a 10 times concentrated amount of nitrite by PPM where there is potentially a greater end result variability. This equilibrium method cannot exceed the PPM nitrite of the solution, which is from the onset quite close to the final desired PPM. It works similarly for the salinity component which will closely match the solution salinity. Per USDA information, the PPM of nitrite on the belly bacon was set to be 120 PPM at the end of curing. As I wanted a lower salt bacon, the salinity of the brine was established at 1.75% for final cure. Prep of the Meat and Building the Brine The belly trimmed as required and rinsed plus soaked in a mild solution of water and vinegar for about 15 minutes to cleanse it. After soaking rinse and set aside in fridge while the brine is prepared. At the same time, the amount of water used for the cleansing soak was measured to determine how much water would be required to fully immerse the meat with a couple of inches above it. This is needed for the proper salinity and PPM calculations. The brine mixture was prepared with the salt and all seasonings and heated to boiling. It was then cooled some and the Cure #1 (pink salt dissolved into the solution). Finally it was put in the fridge until well chilled. After that the belly was placed in the brine (I used a large meat lug with a lid) and weighed down with an inverted dinner plate. A Nice Belly Cure Time & Smoking Cure time was 14 days in the solution at 38 degrees. Every few days I stirred the solution and flipped the meat but since I had the full belly on a perforated plastic support rack to hold it off the bottom of the container I really did not need the flip. Another 1.5 days was spent uncovered on a drying rack in the fridge before smoking to form a pellicle and permit final equalization of the solution in the meat now outside the immersion. This levels out any gradient in/across the meat. As this is a low salt cure, I would not do an extended drying phase beyond 1 or 1.5 days lest the bacon sour or go rancid. Smoking was performed for 7 hours with smoke the full time in my converted electric kitchen over smoker starting at 130 degrees smoker temperature increased over time to 150 degrees smoking temperature. The smoke was a mix of cherry, hickory and maple food grade smoking sawdust. The belly was set out at room temperature and let warm up for about an hour prior to introduction into the smoker. Out of the Brine and Ready for the Drying Step (At this point I cut the full belly into three appropriate size slabs) The finished belly was removed from the smoker at 130 degrees internal temperature – at this point the meat had changed in character externally and became tenderer when probed. As this is not taking the meat internal temperature to at least a 155 degrees internal final cook point, the bacon is still considered “raw” and requires cooking before eating. I purposefully chose not to make this a fully cooked bacon in the production step. Going to a minimum of 125- 130 internal temperature also sets the meat protein and makes for better handling of the bacon in the slicing and in its uses in cooking. Just Out of the Smoker (The aroma is outstanding) Post Smoking Phase After smoking, the bacon was wrapped and placed in the fridge for 1.5 days to mature the flavor. It was further chilled in the freezer (but not frozen) for a short period of time before slicing to make slicing cleaner and to avoid fat smear. I took advantage of my Berkel 827A commercial meat slicer and sliced and vacuum packaged the bacon in 1 pound portions using my Vacmaster VP215 chamber style vacuum sealer. I would not have enjoyed hand slicing that much bacon. Final meat yield was 9 lbs. Ready for the Freezer My Smokehowze Labels. I print labels on Waterproof (so they do not come off in the freezer or later) - #5524 Avery Shipping Labels for all my Charcuterie - handy for us and especially useful for the ones you give to friends. The end result was a nice bacon with a good flavor and the family has confirmed this. Because of the honey (1.75%) and the brown sugar (1.5%) the bacon needs to be cooked at a lower temperature or it will burn. There is not a heavy honey element at this percentage – more like a subtle note. This pork belly was also leaner than what you get in most off the shelf bacon probably 40 % fat instead of 50+ percent. Assessment I now have completed my bacon trifecta with this Belly Bacon, with my Buckboard Bacon (pork butt) and with my Canadian Bacon (pork loin) all utilizing variants of immersion curing. Pork Butt Buckboard Bacon Recipe Post https://www.kamadoguru.com/topic/14884-smokehowze’s-pork-butt-bacon-buckboard-bacon-recipe-using-an-immersion-cure/#comment-173484 Pork Loin Canadian Bacon Recipe Post https://www.kamadoguru.com/topic/14380-smokehowze%E2%80%98s-pork-loin-bacon-canadian-bacon-recipe/#comment-165363 I really like this equilibrium immersion cure method for its preciseness of the salinity and PPM on the nitrite (which must be carefully controlled) and the ability to not have to worry about over curing and having the meat end up too salty. This may become my preferred curing approach on any of the above bacon types. I hope you can get some ideas from this. Enjoy!
  16. We are giving our neighbours & a few close friends the gift of breakfast this year. My wife & daughters have put all the dry ingredients for pancakes into mason jars, and we will be adding a package of bacon. Milk, eggs, butter & maple syrup not included. The bacon is Meathead's "Simple Bacon" recipe over hickory smoke.
  17. Taking my first shot at bacon. picked up two pork belly slabs from costco. i followed two recipes one from amazing ribs and one from a friend. amazing ribs is a wet brine where the other one is not. a few questions it says 7 days to cure, that being said it would put me at next wednesday for the time to smoke, would it hurt it if i cured it to friday? as i won't beable to smoke it til saturday. It said to feel the skin off, i'm assuming that the costco belly's were already trimmed i sat there and felt and looked and it just seemed like fat. third since they are in zip lock bags and are suppose to be flipped daily can i stack the bags? i don't see any reason why not, unlike staking bags for the umai dry age bags which i know you cant.
  18. ~~ 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.
  19. 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:
  20. 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!
  21. 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.
  22. 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.
  23. 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!
  24. 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!
  25. 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!
×
×
  • Create New...