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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-06-2013, 08:23 PM
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#1 |
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is one Smokin' Farker
  Join Date: 04-20-13
Location: Pleasant Prairie, WI
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Did one of you guys come up with this?
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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06-07-2013, 06:44 AM
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#2 |
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On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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I can't claim it but 2 of my food loves in one package----has to be great.
A project on the cooker(not oven) tomorrow |
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06-07-2013, 06:58 AM
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#3 | |
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Quintessential Chatty Farker
  Join Date: 08-01-12
Location: Fairfield, Florida
Name/Nickname : Dave
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Quote:
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I'm Dave Got a bunch of cooking toys and a custom metal fabrication shop where I spend my time building all sorts of smokers & outdoor cooking gear. |
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06-07-2013, 09:14 AM
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#4 |
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Full Fledged Farker
Join Date: 05-10-12
Location: Blaine, MN
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This will be immediately added to my repertoire. Might even try it tonight with the in-laws coming! Thanks!
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[FONT=Century Gothic][SIZE=2][B][COLOR=Red][COLOR=Black]Chris [COLOR=Blue]Good Batch BBQ Competition Team[/COLOR] [/COLOR] Webers: 22.5 Kettle, 18.5 Kettle, and dual 22.5 WSM[/COLOR][/B][/SIZE][/FONT][SIZE=2][B][COLOR=Red][SIZE=2]'s[/SIZE][/COLOR][/B] [COLOR=Blue][B]Proud to be supporting our troops: Limited Edition Supahfast Thermapen with US Flag[/B][/COLOR] [FONT=Century Gothic]Joined my first TD, and dove headfirst into the [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero's Club.[/URL] [B][SIZE=2][COLOR=Red]Come [/COLOR][SIZE=2][COLOR=Red]to the Dark Side![/COLOR] [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][SIZE=2]Join a Throwdown![/SIZE][/URL][/SIZE][/SIZE][/B] [/FONT][/SIZE] |
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06-07-2013, 09:56 AM
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#5 |
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On the road to being a farker
Join Date: 05-02-13
Location: Saint Louis, MO
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SmokyWoodTurner, if you try this on the smoker. Please share with pics!! Sounds amazing.
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Learning the ropes of BBQ, built my first UDS and have a few butts under my belt |
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06-07-2013, 06:45 PM
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#6 | |
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On the road to being a farker
Join Date: 06-30-12
Location: Birkirkara, MALTA - 35⁰ 53'55.1" N, 14⁰ 28'37.5" E
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I did see one potential problem with the recipe:
Quote:
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"I Love Animals. They Taste Good. " |
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06-10-2013, 09:36 PM
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#7 |
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On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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Here's the smoked beer candied bacon Sorry no text
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06-10-2013, 09:39 PM
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#8 |
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On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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Sorry I could not get the message in with the prons. MY FIRST PRONS
I added some chipolte pepper to the syrup. Smoked it with hickory at 375 for a little over an hour and basted the bacon 3 times Made a nice bloody mary addition |
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06-10-2013, 09:45 PM
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#9 |
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On the road to being a farker
Join Date: 04-25-12
Location: Pikeville, Tennessee
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Here's a pix of the bloody mary
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