sudsandswine
Quintessential Chatty Farker
- Joined
- Jun 23, 2012
- Location
- Kansas City
...my food, in the drum, that is. I cured some belly bacon using a couple Duroc bellies I had in the freezer and needed to use. Kind of a maple bourbon thing going on with these.
Some bourbon for the cook
The bellies after spending a little over a week in the fridge curing
The cook drank all the Maker's Mark used in the cure, so Old Forester was used as a maple bourbon glaze before it went into the drum for a cold smoke
Hung in the drum with the pellet tube, it was pretty cold here that day, and they spent about 5 hours hanging
Hand sliced, nice marbling and meat:fat ratio
Another day I decided to cook some ribs that were in the freezer and needed to go. I'd trimmed these up prior to freezing, so it was thaw > season > cook.
Ran them at 250* hung for 2 hours, then foiled and cranked up the heat to a little over 275* and finished a little over an hour later
No finished pics, sorry! I moved the drum into my basement with a walkout patio, so I've been cooking on it more often now that it's out of the garage/front yard.
:thumb:
Some bourbon for the cook
The bellies after spending a little over a week in the fridge curing
The cook drank all the Maker's Mark used in the cure, so Old Forester was used as a maple bourbon glaze before it went into the drum for a cold smoke
Hung in the drum with the pellet tube, it was pretty cold here that day, and they spent about 5 hours hanging
Hand sliced, nice marbling and meat:fat ratio
Another day I decided to cook some ribs that were in the freezer and needed to go. I'd trimmed these up prior to freezing, so it was thaw > season > cook.
Ran them at 250* hung for 2 hours, then foiled and cranked up the heat to a little over 275* and finished a little over an hour later
No finished pics, sorry! I moved the drum into my basement with a walkout patio, so I've been cooking on it more often now that it's out of the garage/front yard.
:thumb:
