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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-08-2013, 08:24 PM   #16
humbe
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I had originally thought to cure bacon this week but the butcher got my order wrong. So wound up buying what they had. An old teacher use to say to get what you want, want what you get. From what I've read and seen here it looks like this May have been a blessing in disguise.
That said, I'm with you on store bought bacon. The things folks do to bacon should be illegal.
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Unread 11-08-2013, 09:15 PM   #17
c farmer
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Quote:
Originally Posted by humbe View Post
Thinking pastrami is my next project. I did a full brisket last weekend and was very happy with it.


YYYUUUMMMM Pastrami good.
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Unread 11-08-2013, 10:38 PM   #18
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Quote:
Originally Posted by humbe View Post
Here's a picture of the belly in the fridge. Forgot to mention I got it with the skin on. Anybody have suggestions on how to crisp the skin? Was thinking to perhaps pull it off at the end and finishing in the oven. Then again may just leave it on as I do with a Boston butt.

Attachment 87254
You can try this way of crisping the skin: http://www.bbq-brethren.com/forum/sh...d.php?t=159535
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Unread 11-09-2013, 08:35 AM   #19
humbe
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The belly went on the grill at 7 am. I'm going to hold the temp at 275 using the advice from one of the posters on the site in order to render the fat. I'll check the temp at noon and take a picture then.
I'm considering turning the heat up for the last 30 mins to crisp the skin but am hesitant as the rub has quite a bit of sugar and don't want to burn it.
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Unread 11-09-2013, 11:04 AM   #20
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Here it is at 12 noon, temp reading 180. Looks about done, turned up the heat to crisp the skin a bit then will pull to rest.

image (4).jpg
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Unread 11-09-2013, 11:19 AM   #21
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Looks awesome!
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Unread 11-09-2013, 11:31 AM   #22
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^^^what he said^^^
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Unread 11-09-2013, 11:32 AM   #23
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:drool: That is ridiculous...
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Unread 11-09-2013, 06:56 PM   #24
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Here are a couple more pics. Didn't get the same smoke ring that I've seen others get. Will need to work on that. Things I would do differently: Mainly use more salt on the skin, the Memphis Dust was lost on it. Also, how does one go about carving this thing? I just cut the top layer of meat off, exposing the bones.
The meat was nice and juicy!
Thanks for all the support and helpful comments!
Humberto

image (5).jpg

image (6).jpg
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Unread 11-09-2013, 07:30 PM   #25
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Those look fantastic!
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Unread 11-10-2013, 12:10 PM   #26
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Ribs+bacon!How can you go wrong?
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