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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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02-28-2013, 12:07 PM | #17 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Naked Fatties Rule!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-28-2013, 12:12 PM | #18 |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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how long and temps?
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02-28-2013, 12:16 PM | #19 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
If smoking the bacon wrapped ones alone, I bump the heat up to 300 or 325F and just cook until the IT is 165F. I like crisp bacon so I bump the heat up even more at the end if needed to crisp it. Good luck to you and take pics if you get the chance! Thanks Ron!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-28-2013, 12:21 PM | #20 | |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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Quote:
i love food prep, its soothing for some reason lol. i will have to do mine a little different since i dont have a piston, well i do but its for a motor . it probably wont turn out as pretty but i bet it does the job :D its the bacon wrapping that might be rough, never woven bacon, oh snaps, peppered bacon would top that off for my style. |
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02-28-2013, 12:26 PM | #21 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
I love food prep too. For the weave... IMO it makes a tighter weave if you start in the center. http://cowgirlscountry.blogspot.com/...con-weave.html Also...thin bacon is easier to crisp. I like to sprinkle the whole fatty with cracked black pepper before smoking. I agree with ya, peppered bacon is killer!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-28-2013, 12:35 PM | #22 | |
On the road to being a farker
Join Date: 02-20-13
Location: South of Dallas
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Quote:
last weeked at the comp, i cooked breakfast for our little group, they never had peppered bacon.. and from Texas, i was like are yall serious?! Son of a b..... that isnt hard at all, i have done much more complex deals. much thanks! |
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02-28-2013, 01:34 PM | #24 |
is one Smokin' Farker
Join Date: 03-19-12
Location: Louisville,Ky
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So ballpark, how long does it take to smoke one of those nekkid.....
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02-28-2013, 01:40 PM | #25 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I didn't time it but would guess 1 1/2 to 2 hrs. It depends on your cooking temp too. I had a pot of venison simmering in the drum at the same time so my drum temp was around 275F.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-28-2013, 02:20 PM | #26 | |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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Wow! I learn something new everyday! |
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02-28-2013, 03:20 PM | #27 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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Looks the goods Jeannie.
Could you steer me to your Corn cake recipe.I love corn in all ways
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02-28-2013, 04:10 PM | #28 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Thanks John! :)
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http://cowgirlscountry.blogspot.com/...-campfire.html I'm a corn lover too. 1 cup of flour 1/4 cup of cornmeal 1 1/2 tsp baking powder 1/4 tsp of salt 1 tsp of sugar 1 egg About 1 cup of milk or more if needed for a thinner batter 1 cup of corn Chopped green onion
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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02-28-2013, 04:32 PM | #29 |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Wow. Yea, I'm diggin' that!
Super huge "Thank You" for the corn cake recipe, I'll be rippin that off, for sure!
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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02-28-2013, 05:31 PM | #30 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Those Look Fantastic...and Thanks for the recipe !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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