What indeed!
Fat fingered on the phoneWhat indeed!
I always buy mine at Costco. They come in slabs approximately 8 to 10 pounds each. The skin is already removed. All you have to do is add rub and throw it on the smoker...Has anyone done “homemade” bacon with pork belly? I have considered it but haven’t bought a belly yet. We just joined Costco and I think they have them there. I have them at a local butcher shop but they were $14 or $15/pound and I didn’t want to spend that much not having ever done it before. I think Costco has them cheaper but have yet to actually look.
For judging if it's done, do you go by internal meat temp or time in the smoker for these?
The price of the meat from Costco looks a lot better than my local butcher. I try to buy local when I can but 4x the cost is little muchI always buy mine at Costco. They come in slabs approximately 8 to 10 pounds each. The skin is already removed. All you have to do is add rub and throw it on the smoker...
The slab I bought today cost $3.49 a pound. I am smoking half and put the other half in the freezer for another time. It all just depends on how many people are coming over for dinner.
I have never tried to make my own bacon because you have to salt it, season it, let it sit overnight, smoke it, then cook it... That's too much time and trouble for me...
I always smoke mine into burnt ends. Today, I'm trying the lollipops for the first time.
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I always use a thermometer. The recipes usually say, "Remove from smoker when internal temp hits XXX."For judging if it's done, do you go by internal meat temp or time in the smoker for these?
I didn't know you were supposed to clean it... I vacuum the ashes out after every cook, but that's it...I cleaned my Pit Boss today after 5 or 6 smokes......was a little messy.
I didn't know you were supposed to clean it... I vacuum the ashes out after every cook, but that's it...
I think of the inside of my smoker as being "seasoned" like a cast iron skillet. 😆
Same. My wife’s first pellet smoker was a traeger and she about burned her house down with it from grease buildup and it caught fire and was on her screened in porch when it happened. We cleans the ash out after every cook and clean it clean it after every few cooksi agree about vacuuming out the ashes but I do not like too much of the drippings hanging over the fire pit. I will scrape it once or so a year. Also, I like scraping the heat shield so I can open the fire grates.
And the after pic!
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2lbs of ground beef (80/20)
1lb of bacon
Worsterchire (wash you sister) sauce
A1 sauce
Montreal Steak seasoning
Goat cheese chunks
Raw garlic, carrots, onion, celery, spinach
2 eggs
Splash of beef broth
Smoke at 250 degrees until internal temp hits 160 degrees (about 3 hours).
Got mine on already.Getting ready to put on some baby backs. View attachment 730225
All done!It's Sunday!
5lb Tri Tip and two blocks of Cream Cheese are on the smoker!
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Making my mouth water with all that spice and flavor!
I didn't even turn on my smoker today... I've been doing chicken wings in small batches in the air fryer, raw veggies, homemade ranch, Buffalo chicken dip, queso dip, fresh guac, chips, and cake!
My daughters invited some of their little girl friends over. We've been eating junk and watching Puppy Bowl all afternoon!
I wish it was something fancy... It's a packet of Hidden Valley Ranch (Buttermilk recipe) plus a cup of whole buttermilk and a cup of Duke's mayonnaise... Sometimes I finely chop a jalapeño into it.Gonna need this homemade ranch recipe!
I wish it was something fancy... It's a packet of Hidden Valley Ranch (Buttermilk recipe) plus a cup of whole buttermilk and a cup of Duke's mayonnaise... Sometimes I finely chop a jalapeño into it.
Blue Cheese is gross.... 🤮Gotcha!
I can make a good blue cheese dressing - Ranch is next on my list to tackle.
Blue Cheese is gross.... 🤮
I'd try it if you made it.I use it on bacon burgers [bacon ground with the beef] and steak sammies - super yummy!
But yea, some people just do not like the stuff = more for me!