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"WALL·E", who is going to see it?

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ChadTower:

In a reasonable transition from fat dependent slobs... and in the interest of making this thread more interesting...



Those are pork sausage/brat patty flattened out, filled with cheese/potato/eggs, rolled up into cylinders 4" thick and a foot long, wrapped in bacon, and smoked for 6 hours.  Misleadingly called smoked fatties.

My new smoker is going to lead to some evil evil foods.   :cheers:

Hoopz:
I love my smoker.  Brisket, chicken, ribs, salmon etc. 

I have a copy of this cookbook too, that has a lot of good recipes and info:

LINK

ChadTower:
I'm going to have to find a p180x to avoid being 240lb by August once I get this thing in production.   ;D

My local library has that book in the catalog... just placed a hold on it.   :cheers:

Hoopz:
Even the recipes for the bbq sauces are amazing.  Who would have thought that bacon fat and vinegar would be so delicious?

You got the gas smoker, right?  I thought I saw that in the Christmas haul thread.  I started using mine years ago with charcoal and wood chips.  I only use wood chunks/logs now.  Hickory is easy to find in stores.  I have oak trees in my backyard that I use also. 

ChadTower:

--- Quote from: Hoopz on January 06, 2009, 12:30:04 pm ---Even the recipes for the bbq sauces are amazing.  Who would have thought that bacon fat and vinegar would be so delicious?

You got the gas smoker, right?  I thought I saw that in the Christmas haul thread.  I started using mine years ago with charcoal and wood chips.  I only use wood chunks/logs now.  Hickory is easy to find in stores.  I have oak trees in my backyard that I use also. 

--- End quote ---


Yeah, the wife got it, or I would have snared a charcoal burner.  From what I'm reading people do get great results from recent propane cabs though and it's much easier.  Smoker woods aren't so easy to come by up here.  Not many fruitwood trees and most of the forests around here are heavy in softwoods.  I ordered 20lb of apple chips the other day.  Stores around here only carry "specialty chips", hickory/mesquite, packaged at like twice what it would otherwise cost.  Ordered a remote meat thermometer yesterday and once that and the chips are in that sucker is going right into production on the first weekend that is above 45 degrees.

Here, for your torture, is the bacon explosion.

My main dilemma now is how much is enough to run that it's worth doing vs how much is too much for us to actually consume?   ;D

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