Smoking a pork tenderloin this weekend. Don't think I'm going to get fancy - Just some rub and smoke. Although I am tempted to wrap it in bacon...
Eh, wrapping pork with bacon to smoke is generally a waste of bacon. Unless you are hot smoking, the bacon will render almost no fat and generally be too smoky to eat. It sounds good on paper but my results have always been subpar.
Am going to try and make bacon once I get my smoker going again. It's electric and has no heat. The old elements have continuity from end to end but also from end to outside. That supposedly is no bueno. I hope they are bad. Would hate to think I spent 4 hours pulling this thing apart.
I bought 4 big chicken drumsticks for $2.21 this morning going to smoke those up for the wife and I sunday supper.
Have a whole pork loin in the freezer. Think I'm going to cure it and make some Canadian Bacon. Be good for some breakfast sandwiches and pizza topping. I need to empty my freezers, way too full/old.
Same Clint, this week I’ll be making summer sausage with whatever deer is left Sent from my iPhone using Bowhunting.com Forums
Primer for the weekend. Thought I would try the peepers and onions on the initial slow and low smoke and see how that turns out. Brats are hatch chili brats. Late start on dinner but work is kicking my arse. Sent from my SM-G960U using Bowhunting.com Forums mobile app
My corn on the trager has become a family favorite. I roll the corn in melted butter add Mc Cormack's sweet and smokey rub and throw it on the grill for 25 minutes. Upper rack.
15lbs of summer sausage stuffed and in the fridge. I’ll probably smoke it tonight or tomorrow morning. And grinding another 15lbs into breakfast sausage Sent from my iPhone using Bowhunting.com Forums
Today I decided to get adventurous at the local grocery store . I bought a pound of honey BBQ chipotle bacon, holy crap is that good and the pound was gone faster than I could fry it.
