Canadian bacon
Looks great! What's your brine recipe?
Canadian bacon
Looks great! What's your brine recipe?
This one was the simple dry brine.....1 TBSP Morton Tender Quick and 1 tsp sugar per pound...
The other one was with this: http://www.seriouseats.com/recipes/2012/03/maple-cured-canadian-bacon-grilled-recipe.html
The texture/flavor was much better on the wet brine. But, the maple flavor wasn't much, so I'd probably just use brown sugar in place of maple syrup when I do this again...
Cold smoking some hard boiled eggs for 2 hours they make the best Deviled eggs.
I poke a pin hole through the shell in the fat end of the egg shell, get one inch of water boiling in a pot, place eggs in metal steamer basket, steam for 13 mins lid on, cool in a bowl of ice water then shell works great every time.
That sounds great! Never seen that done before. Love deviled eggs - add some smoke to that, and ...drooling.
Finally got around to smoking this very small brisket (~3 lbs). Threw a rack of baby backs on with it. Ribs for tonight with some smoked sausage. Brisket will be mostly for chopped brisket sandwiches, and some will be incorporated into some jalapeño poppers.View attachment 376926
Wife got impatient last night. Brisket wasn't ready, so made some blended with cream cheese and cheddar, wrapped in some really good smoked thick cut bacon. Delicious just like that.
Now only have two more large jalapeños (might just need to pick up a few more), and some left over brisket, so round 2 will be happening within the next day or two.View attachment 377093
This might be a dumb question - you put those on the smoker to cook?
This might be a dumb question - you put those on the smoker to cook?
Was the original intent, but they were just baked as it was kind of a last minute addition to dinner. Would've never been ready in time at 225 degrees. Was planning originally to do them then next day, but my wife got a hankering for them. Still really good. The bacon was super smoky, so it imparted some of that goodness.
I will put a 10 pound turkey on the Big Green Egg tonight at midnight to be ready for the 2 PM Turkey Day food orgy.
I will put a 10 pound turkey on the Big Green Egg tonight at midnight to be ready for the 2 PM Turkey Day food orgy.
I will put a 10 pound turkey on the Big Green Egg tonight at midnight to be ready for the 2 PM Turkey Day food orgy.
I doing the exact opposite. Spatchcock @ 400* on the egg over a clean burning Mesquite fire. Might throw a chunk or two of Apple or Cherry in for a little extra sweet smoke.
Im strongly debating cooking it on the Memphis pellet grill though too. It cooks the best chicken ever for a hot & fast cook. Set it at 385* & the convection currents really makes for an even, golden brown, crispy skin. Might be the one area it really makes the BGE look weak. Here is the cross section of some thighs I did a week or two ago to demonstrate how lovely the skin can come out; I call it chicken bacon
Cooking it at 160FI hope that is a frozen turkey for a 14 hour cook.
Whatever... bro doesn't even pancetta.
Just finished a carbonara with the homemade pancetta.
Make one.
Soon
You'll thank me
i'm waiting for you to share your recipe with me.
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