MadCityJim
Knows what a fatty is.
- Joined
- May 4, 2010
- Location
- Madison WI
I've been lurking awhile here, but MRI_Guy encouraged me to join. I've been Grilling on my Weber kettle for years and years and I have Steaks and Roasts and chicken down to a science.
Getting ready to Smoke Roast a Brats for a Couple Of Friends...
2 years ago I had to cut down an apple tree and I saved 2 buckets of slabs to chunk up and do some smoke roasting like they show on America's Test Kitchen. I liked that so much I even took to smoke roasting brats.
Then at the end of January, I noticed some Baby Back Ribs on sale and I decided to give them a try. First batch in the oven. they were ok. Then a week or 2 later I tried running them in the Kettle with indirect heat and water pans. Those were better. Hard to control the temps though. A couple of weeks later I picked up a Smokenater baffle for the kettle. That worked a little better. 2 or 3 more tries with the baffle and I get temp control down and they're coming out great. The 2 racks I bbq'd Saturday were the best ever. First time using Cherry wood chunks. I'm going to have to q a couple of more racks soon to see if it was because of the Cherry.
Sacrificing the Cherry Tree a couple of weeks ago
In the meantime, I've been trying to figure out what to do with those cryovac bagged pork loins in the grocery store for $2 a pound. So I search around the internet and learn about Canadian Bacon. (I even took a bunch of inspiration from Cowgirl's Blog). First batch April 14th. Pretty good-better than the crap in the store, but a little salty. Second batch May 4th. Much better. Salt is under control. Next round, I'll experiment with the seasonings. But after spending time at Cowgirl's blog, I'm itching to try regular Bacon. After a couple of hours research, I realized that some recipes call for hot smoking the cured bacon at 180-200 for a couple of hours. I know I can do that in my kettle with the baffle. So it takes me about a week to find some pork belly and a week to cure it. Smoked my first batch last Thursday. it is incredible. Can’t wait for the next batch of bacon. Probably in about 2 weeks, think I’ll put some cherry smoke on it.
Already wishing I had a real smoker…
Getting ready to Smoke Roast a Brats for a Couple Of Friends...
2 years ago I had to cut down an apple tree and I saved 2 buckets of slabs to chunk up and do some smoke roasting like they show on America's Test Kitchen. I liked that so much I even took to smoke roasting brats.
Then at the end of January, I noticed some Baby Back Ribs on sale and I decided to give them a try. First batch in the oven. they were ok. Then a week or 2 later I tried running them in the Kettle with indirect heat and water pans. Those were better. Hard to control the temps though. A couple of weeks later I picked up a Smokenater baffle for the kettle. That worked a little better. 2 or 3 more tries with the baffle and I get temp control down and they're coming out great. The 2 racks I bbq'd Saturday were the best ever. First time using Cherry wood chunks. I'm going to have to q a couple of more racks soon to see if it was because of the Cherry.
Sacrificing the Cherry Tree a couple of weeks ago
In the meantime, I've been trying to figure out what to do with those cryovac bagged pork loins in the grocery store for $2 a pound. So I search around the internet and learn about Canadian Bacon. (I even took a bunch of inspiration from Cowgirl's Blog). First batch April 14th. Pretty good-better than the crap in the store, but a little salty. Second batch May 4th. Much better. Salt is under control. Next round, I'll experiment with the seasonings. But after spending time at Cowgirl's blog, I'm itching to try regular Bacon. After a couple of hours research, I realized that some recipes call for hot smoking the cured bacon at 180-200 for a couple of hours. I know I can do that in my kettle with the baffle. So it takes me about a week to find some pork belly and a week to cure it. Smoked my first batch last Thursday. it is incredible. Can’t wait for the next batch of bacon. Probably in about 2 weeks, think I’ll put some cherry smoke on it.
Already wishing I had a real smoker…
