bacon

Every so often I enjoy to make my own bacon. I've taken a costco's slab of belly and cured it for 12 days. Today is smoke day. This is my first attempt at a cold smoke. I want to keep the smoke under 80f. Being cured, the belly should be food safe at these temps. First stab at this...

For our Christmas meal I wanted to have something delicious, a bit out of the ordinary and on the healthy side. I searched the web for a Brussel Sprout recipes and came up with one from Bobby Parish which served as the inspiration for this dish. (Here’s the link to his cook...

With the “Grilled Shellfish” Throwdown going on I searched for what might be on sale at one of the local stores. Sprouts had U15 shrimp on sale for $7.98 per lb. so I purchased a pound. I decided to prepare them my two favorite ways of cooking shrimp. The first is what I call Atomic Shrimp...

The Unofficial Basic Meat Curing Thread The following posts are a collection of Topics / Subjects I have used for teaching Culinary Students the art of curing meats for the past 18+ years. I thought I'd share them with everyone here and help to maybe answer some common question that always...

https://youtu.be/hvLrdmLpMa8 Beef Bacon from Beef Rib on Oklahoma Joe Offset Smoker Ingredients: Beef Rib (The thicker the better) Brine Brine: 3 Tbsp Salt 1/3 Cup Sugar 2 Tbsp Pepper 2 Tsp Paprika 1 Tsp Pink Salt Method: Thoroughly mix all ingredients for the brine. Remove bones from the...

Bacon Chile Cheeseburger With Labor Day kind of signaling the end of summer I figured I might as well go out with a bang. We had company over and I cooked up Bacon Chile Cheeseburgers. (Hatch Chile that is) Yesterday I cooked up a mess of bacon to use in these burgers. Today I made...

https://youtu.be/Ljujl6XDI70 This was probably one of the best steaks I've ever had. Cooked using wood fire. Ingredients: Thick Ribeye Steak Bacon Salt Pepper Method: Get your smoker to the desired temp. I went with 250°F using all oak wood fire. Season the steak with salt and pepper...

I used the information from the link below to attempt to make my own bacon for the first time. Based on 6lbs of pork belly 1 tsp of cure, 1.5 cups water plus sugar and kosher salt. It says cure 1.3 days and don't push it more than 25% longer. What happens if you over cure bacon...

I know this is rookie stuff for the pros on this website, but I recently tried my hand at making my own bacon using "the Original Bacon Kit". I was at a garage sale the other day and they had "The Original Bacon Kit" for sale for a few bucks and it looked completely unopened. *Making homemade...

Hey all. First time posting here. Thought this was something you may all enjoy...or not...haha. I was playing around and came up with these. I call them "Martian Eggs". Little egg-sized avocados stuffed with egg yolks, encased in sausage and wrapped in bacon. Smoked with apple at 240° on the...

I’ve made these before and since there is a “Make it Better With Bacon!” Throwndown going on here: http://www.bbq-brethren.com/forum/showthread.php?t=233551 I decided to make these again. I took some U13 shrimp and split them as much as possible and then filled the cavity with sharp cheddar...

Pigskin Barbeque Presents..... Chipotle Bacon BBQ Sauce Recipe • 5 slices of Bacon • 1/3 Cup Sweet Onion minced • 2 Garlic Cloves, minced • 1 1/2 Cups Ketchup • 1/4 Cup White Vinegar • 1/2 Cup firmly packed Dark Brown Sugar • 2 Tbsp Wostershire Sauce • 2 Tbsp Soy Sauce • 2 Tbsp Molasses • 1...

I have the day off today, and we are having some friends over for dinner. But with the extra time today I thought I would enjoy cooking breakfast outside before it heated up. Made some buttermilk biscuits in the DO. Fried up some bacon in the skillet and then some eggs in the bacon grease and...

Hi all - Background - blah blah blah, bacon. My wife and I make bacon, we're in the process of working out the details with the Health Department to have a go at making a business out of it. Anyway - a sticking point with scaling up is cooling the product. We currently can get ~45lbs on the...

On day 2, of 3 days off and decided to make some breakfast pizza. Per the special rules, I am stating that this is for the TD this week, and it is very much so cooked in a flat. Made some dough just after starting the morning coffee. Set the dough aside to rise, and started on the rest of it...

This is a packaged product from Trader Joe's, but it was so good I thought you folks should check it out or try to make you own. http://www.traderjoes.com/fearless-flyer/article/2707 It is a pork shoulder roast that was butterflied and then rolled with herbs and then wrapped in bacon. I ended...

Copied from my BBQ Journal/Blog- If you have detected a theme on this here BBQ Journal I’d say it’s bacon. Who in the world doesn’t dig anything with bacon added to it? I’m gonna go out on a limb and say that if someone doesn’t like bacon they need to re-examine their life. After seeing...

Thought I would try a little something different last night. Being a west coaster I love some good tri-tip. Not as mush as I love brisket, but it's up there. But I wanted to mix it up a little bit. I really like to have the smoke flavor in in the meat its self so I don't really like to wrap it...

Trying to get better about documenting my exploits somewhere, and this is much more fun and interactive than a blog. Like many others around here, I decided to snatch up a pork belly from Costco a few weeks ago to try my hand at bacon. Started with a belly just shy of 10# and cut it up into 4...

Hello everybody, my name is Benny. About three years ago, I finally gave up on getting my (otherwise very nice) gas Weber to cook ribs properly and looked on Craigslist for a cheap smoker to achieve this "low and slow" method of cooking I'd heard so much about. I found a beat up old bullet...