honey

I had a hankering for some Wings and Thangs so I searched the internet for a good appetizer to go with wings. I came up with one from “Tasty” on YouTube. I started out with the potato skins as they took the longest. Here are the ingredients: 4 medium large (or 8 smaller) Russet...

Trying to get better about documenting my exploits somewhere, and this is much more fun and interactive than a blog. Like many others around here, I decided to snatch up a pork belly from Costco a few weeks ago to try my hand at bacon. Started with a belly just shy of 10# and cut it up into 4...

And yes it was on the kamado. I haven’t made this in a while but had a hankering so decided to go for it. I've posted the recipe before. (Link: http://www.bbq-brethren.com/forum/showthread.php?t=156892) Here are the ingredients: Mixed everything up and let it proof overnight. Next...

Thirdeye gave me a Ruhlman inspired recipe for doing a sweeter bacon using a dry cure. The recipe originally called for maple syrup but that is rare and quite expensive in the Philippines. So I substituted honey for maple syrup. At Thirdeye's suggestion, I used some hot water to help liquify...

Well, the redeeming meal is in the smoker. Went with the honey-brined recipe posted recently (cut WAY back on the salt since it was, unfortunately, enhanced). Went with a wet rub made of thyme and sage. Here's the opening pics. There will be one quick pic at a later spritz. Have a bacon...