Smoking the bone in pork loin roast for 3 hours then cover and grill till pork is falling apart, that is mother's day dinner the day the dock goes in. Should be in the best things in life until I bought a pellet grill.
Got bored tonight and decided to slice up the second belly of bacon. I did it reverse of how I would do it in the future, going from fully frozen to sliceable, rather than thawed to partially frozen. Will have to refreeze is the main reason I won't do it same way in the future. Slices so much easier and uniform partially frozen. Just have to portion out and vacuum pack it.of course going to have to fry up a bit as well. Stop procrastinating and do it!!!
And lastly, picked up a 2nd job working for my brother on my 3 days off for the past and next few weeks. A good electric slicer will be purchased for just this reason. Will be well worth the $$ and opens up things like smoked roast beef etc...
Seems like you're enjoying this smoking game as much as I am. I gotta try this bacon deal soon. Sent from my SM-G960U using Bowhunting.com Forums mobile app
Mixed bag tonight. Everyone wanted something different. 25 minutes smoke at 185 then we crank to 400 and go to temp on the burgers and chicken. I'm sure the poppers will come off fast. Sent from my SM-G960U using Bowhunting.com Forums mobile app
I had some left over crappie and decided to smoke the fillets since I've never tried it. Almost done. Any of you smoke fish on the regular? Sent from my SM-G960U using Bowhunting.com Forums mobile app
Interested on how that turns out. I'm not big on baked or non breaded/fried fish. Wonder how it would do with a cold smoke, then breaded and fried. Currently warming some pulled pork from my last cook.
I'll take it fried over that any day. Was not impressed with it, but it was my first time trying it. Maybe I will look up an actual recipe that might be better. Sent from my SM-G960U using Bowhunting.com Forums mobile app
2hrs into a pork roast smoke now, 225 for 3 hrs. greatest part is just smelling the pellets, finally got the sear kit for finishing off steaks, worked great. Tried Salmon , way to salty tasting, think wife tried some kind of basting sauce. Love the smoker, we use it ever weekend, still waiting to smoke a brisket
Alright, let's switch it up a bit. Favorite/best store bought BBQ sauce? I like Blues Hog and Super Smokers right now(both have several blends). So many different brands out there hard to discern one from another. Starting to mix a couple, or few, to get a custom taste.
I like all the blues hogg sauces and rubs. We mostly stick to sweet baby rays sauces since my wife has legit gluten allergies. This is a rabbit hole subject and don't mind that a bit. I am not a fan of vinegar or mustard sauces and prefer the tomato based sauces with some sweetness to them. I grew up in western NC, so I'm right on the edge of areas where you can expect all the different bases for sauce. I've tried them all it seems, but sweet is where it's at for me. Sent from my SM-G960U using Bowhunting.com Forums mobile app
Head Country. You serve anything else in Oklahoma you're (references Sota Ted Talk) ahem, so weak you couldn't kick a sick hooker off a piss pot. But I'm still a Mauls guy. I use it for a base.
I'll have to check Heads Country out Bob. I also enjoy the Sota Ted talks and look forward to the day I get to knock a sick hooker off a piss pot. Sent from my SM-G960U using Bowhunting.com Forums mobile app
That is messed up and I really wish I'd thought of it myself. Sent from my SM-G960U using Bowhunting.com Forums mobile app
