Der, I'm slow tonight. Thanks for the report.
Jeez. Can't you be watching everything, all the time, every night???
Der, I'm slow tonight. Thanks for the report.
Jeez. Can't you be watching everything, all the time, every night???
I've seen this kind of spam on blogs. To make it not look like spam, they copy an existing comment so it looks like it's legit, but then embed their spammy link into the post.
One of the mods should delete and ban... I'd bet dollars to donuts the rest of that user's comments follow the same pattern...
Onetoeddogbrewery = patient zero
are you seriously just plagiarizing my post?
https://www.homebrewtalk.com/f172/whos-smoking-meat-weekend-213643/index255.html#post6258011
I think I am going to stuff a chicken breast with hatch peppers and monterey jack, wrap it in bacon, and throw it on the WSM.
Not sure if I ought to brine or not before I slice & pound out the chicken breast, though.
Chicken experiment came out pretty good. I also took before and after pics...
I
Looks great! How long did you smoke it for? I can't imagine cure being needed for chicken unless you smoked it at a really low temp for a long time (which I wouldn't do with chicken or bacon anyway...)
I consulted my copy of Home Production of Quality Meats and Sausages, which I highly recommend, and the consensus cited therein suggested that brining would produce a much tastier poultry. The real debate among those folk was whether or not to use Cure #1 in the brine, and just what level of salinity is best. The range varied from around 5.5% (from the FDA and others) up to over 10% from some sources.
I ended up opting to use Cure #1 in a relatively light ~5.5% brine.
175 IT on a tri-tip? Surprised it remained juicy...
I did one on the grill today. Indirect @ 250 until IT of 115, then seared hard at high heat until IT of 135-140, wrapped in foil and rested for 30 minutes.
BTW it was juicy, but the pic on the plate I dipped the slices in the juice in the foil just prior to plating, so it looks *extra* juicy there.
Tried some Goya Mojo
Is that a rack for smoking sausages? Nice.
This looks like a modified WSM, but I have to ask: how do you get the lid back on with that rack in there?
Those of you who make your own slab bacon, are there any downfalls to having a belly without the skin compared to one with? I ordered the pink salt and the charcuterie cookbook to try my hand at this technique but realized from what I've seen most have pork bellies with the skin peeled off after the smoke. I have a 14lb belly in the freezer but it's skinless.
I do mine without the skin and it comes out great, in fact I've never done it with the skin on
It's not horrible trimming the skin, but is time consuming. And you need a really sharp boning knife
Good to know. I was a bit worried. Looking forward to trying this out.
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