Who likes to smoke food

I LOVE My Pellet Grill Smoker, Roaster, Baker and every thing else it does. I liked mine so Much I bought a Country Smoker Traveler Tail gate Pellet Grill to take to the races!! I rarely use my cabinet smoker any more.

Armadillo Eggs Stuffed Jalapinos with a cream Cheese mixture Encased in Spicy sausage dusted with my Homemabe Pork Rub wrapped in Bacon and smoked at 250 for 2.

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Smoked Pork Shoulder
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Home Cured Smoked Pork Belly Bacon
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Brisket
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Porchetta
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Dry Rubbed Cubed Flowered Pork Belly Bites finished with a Maple Dijon Bourbon Glaze
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Dry Rubbed beer Butt Chicken
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Ribs
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Home Cured and Smoked Pastrami
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I am a Egg guy have had one for 30 years.
I am not allowed around a family event without bringing
something from it.Attachment 473467

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Rookie checking in. My girl absolutely loves everything I’ve smoked on it so it’s a win-win for me. A friend and I are doing wings later today. I’m partial to the brown sugar based rubs and I normally stir up some concoction of wet sauce to glaze with. Need to try some new things and see what happens.

Wings are great if you smoke them first and then flash fry them and toss in sauce like normal.

I kinda like a mix of oj, honey, brown sugar and a little pineapple juice on a lot of stuff. Cook it down to make it thick. If you like heat, add some sriracha sauce.

XstreamVking, that is nearly the exact sauce I whip up. I start with a base of Sweet Baby Rays though.

"Sweet Baby Rays" You can't go wrong.

...those pictures are ridiculous. wow.

Dude...after looking at this gourmet delicacies.......I have put my grill in storage indefinitely. I obviously have been wasting my time.

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Originally Posted by HStream1

I LOVE My Pellet Grill Smoker, Roaster, Baker and every thing else it does. I liked mine so Much I bought a Country Smoker Traveler Tail gate Pellet Grill to take to the races!! I rarely use my cabinet smoker any more.

Armadillo Eggs Stuffed Jalapinos with a cream Cheese mixture Encased in Spicy sausage dusted with my Homemabe Pork Rub wrapped in Bacon and smoked at 250 for 2.

Attachment 473422Attachment 473423Attachment 473424Attachment 473425

Smoked Pork Shoulder
Attachment 473458Attachment 473459Attachment 473426Attachment 473427Attachment 473428

Home Cured Smoked Pork Belly Bacon
Attachment 473429Attachment 473430Attachment 473431Attachment 473432
Brisket
Attachment 473433Attachment 473434Attachment 473435Attachment 473436
Porchetta
Attachment 473437Attachment 473438Attachment 473439Attachment 473440Attachment 473441Attachment 473442

Dry Rubbed Cubed Flowered Pork Belly Bites finished with a Maple Dijon Bourbon Glaze
Attachment 473443Attachment 473444Attachment 473445Attachment 473446
Dry Rubbed beer Butt Chicken
Attachment 473447

Ribs
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Home Cured and Smoked Pastrami
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Originally Posted by HStream1

I LOVE My Pellet Grill Smoker, Roaster, Baker and every thing else it does. I liked mine so Much I bought a Country Smoker Traveler Tail gate Pellet Grill to take to the races!! I rarely use my cabinet smoker any more.

Armadillo Eggs Stuffed Jalapinos with a cream Cheese mixture Encased in Spicy sausage dusted with my Homemabe Pork Rub wrapped in Bacon and smoked at 250 for 2.

Attachment 473422Attachment 473423Attachment 473424Attachment 473425

Smoked Pork Shoulder
Attachment 473458Attachment 473459Attachment 473426Attachment 473427Attachment 473428

Home Cured Smoked Pork Belly Bacon
Attachment 473429Attachment 473430Attachment 473431Attachment 473432
Brisket
Attachment 473433Attachment 473434Attachment 473435Attachment 473436
Porchetta
Attachment 473437Attachment 473438Attachment 473439Attachment 473440Attachment 473441Attachment 473442

Dry Rubbed Cubed Flowered Pork Belly Bites finished with a Maple Dijon Bourbon Glaze
Attachment 473443Attachment 473444Attachment 473445Attachment 473446
Dry Rubbed beer Butt Chicken
Attachment 473447

Ribs
Attachment 473448
Home Cured and Smoked Pastrami
Attachment 473449Attachment 473450Attachment 473451Attachment 473452

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Thats exactly it you can grill, smoke etc with 1 unit. I havent used my grill 1 time since having this thing and I smoked a brisket for 16hrs last week but I never remember or think about takin pictures I swear ill try get some pics also soon

Got a Traeger last December. Use it 5-7 nights a week. Still use my side box smoker and weber grill occasionally.

Beautiful smoke rings.

My smoker will never replace my Weber. I literally grill 3-5 times a week...........regardless of the weather. There are some foods that just dont need to be "smokey" like a good steak or just some grilled chicken breasts.


HOWEVER......... I DO LOVE MY SMOKER.

There's no way I will ever pay what Traeger wants for one of them. I do have an electric one(fully digital) and it does all I need. I have one primary use for mine...........MAKIN' BACON!!!!!

The price of bacon is stupid and I refuse to pay top price for a meat that is 50 percent fat! We arent independantly wealthy. And my wife and I are always looking for the best prices for meat. SO, we make our own bacon and sausage. Thats where Boston butts come in. I can cut certain portions of the butt and get slab bacon.......only a little leaner. The parts that I cant use, I grind up as sausage and make breakfast, italian, and even brats with it. Its simple. I have been making sausage for over 10 years now. Best money I ever saved!!

As for the bacon, I just started it this year. And i still buy bacon from time to time(on sale at a very good price). But I have nmy freezer stocked up with homemade bacon and the taste is unlike any store bacon. I use a wet brine. Others use a dry rub and drain the water..etc. I like the wet brine(for 5-7 days) because its simpler and more consistant in my opinion. After the brine, I take it out, rinse it off, and let it sit open in the fridge overnight on a cooling rack. When tomorrow comes, I throw a large handfull of chips in the smoker(all thats needed) and cook the bacon to an internal temp of 135..........take it off, and let it cool. Put it in the fridge to firm up(or not). slice it thin and try it out. You can eat it right then for a smokey meat, or fry it up like bacon the next day and have some serious good eats. :D

You can also make canadian bacon by buying a pork loin, tie it up in a log(or not), brine the same way, smoke for 135 internal...done.......canadian bacon. Slice it after smoking tastes like ham.:D

I will try and post the brine if I can locate it. I couldnt make my bacon without my smoker........nuff said:thumbsup:

Yup! Best bacon you'll ever get is off the smoker! We do a peppered bacon with a little kick to it, and a maple bacon! You can't make Canadian Bacon though, only us Canuks can, don't ya know! :cheers:

Gonna have to try the bacon mentioned.

I have a $20 charcoal grill. One of the little square ones from dollar general and it grills a dang fine ribeye, but for smoking, my Pit Boss has been great. Got a $100 off coupon for the Traditions 1000 a couple years back when they started giving a 5 year warranty. I’ve left it out in the rain a few times accidentally. No problems so far. It has definitely paid for itself ($400).

I have a small propane grill for the boat. It does the job when we are way out somewhere on a sandbar.

Tonights spaghetti suddenly sounds a bit less appealing ha

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Originally Posted by InjectorService

Yup! Best bacon you'll ever get is off the smoker! We do a peppered bacon with a little kick to it, and a maple bacon! You can't make Canadian Bacon though, only us Canuks can, don't ya know! :cheers:

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We have Canadian Bacon down here, we call it Ham.

And the best "Canadian Bacon" I have ever had, was not Canadian.



https://media.fooducate.com/products...330205E998.jpg

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Originally Posted by InjectorService

Yup! Best bacon you'll ever get is off the smoker! We do a peppered bacon with a little kick to it, and a maple bacon! You can't make Canadian Bacon though, only us Canuks can, don't ya know! :cheers:

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That's right...........you guys make a ham and call it bacon and we genius' take a blob of fatty belly muscle and make it priceless;):D

WET CURED BACON BRINE:

This recipe is for each quart of water used......remember that. But a quart mix will brine roughly 5lbs of meat or watever you can get in a gallon ziploc bag. If you need two quarts ......x2, gallon....x4 etc.:thumbsup:

5 tsp kosher salt
3 tsp curing salt(prague powder #1) I got mine at amazon
4 tsp brown sugar(you could do equal parts salt and sugar....up the sugar to match)
a couple of squeezes of maple syrup
1 Tbsp black pepper
1 Tbsp Worchestershire
1/4 tsp garlic
2 bay leaves

Bring water to a boil to get everything(minus prague powder) to dissolve in water. Add the curing salt now. Don't taste it after you add the curing salt.....before is fine. Let cool. Put meat in a ziploc bag and add brine. Cure for 5-7 days. Flip it over if necessary to get meat in brine.....weigh it down with plates or pots....use your imagination. if you keep your cuts to the thickness of regular bacon(or generally less than 3 inches thick), you can cure it for 5 days. I have found no adverse affects for leaving it a day longer. I let my canadian bacon...I mean ham:D, cure for 7 days. After the cure time is over, wash it off thoroughly and pat dry. I then place mine on a cooling rack that sits in a jelly roll pan(cookie sheet with sides) overnight. You are letting the outer meat/fat dry out to absorb the smoke. Smoke doesnt adhere as well to a wet surface.....come to find out. Set your smoker for 190. Any higher and you will start melting fat........no good. You can cook lower, but it will take longer. Cook for internal of 135 in the center. At this point its cooked. You can eat it. its really good sliced smoked meat. You could make a smoked pork sandwich at this point and its crazy juicy too. To make bacon you are gonna have cut offs at the ends anyways:thumbsup:!! After it cools, throw it in the fridge. It cuts better cold. Use a razor sharp slicer........I cant emphasize enough how helpful that is. Slice it as thin as you can make it.........enjoy your homemade bacon!!! Even if you are stuck on what the store bacon has told you, "This is what bacon is supposed to taste like" you will appreciate the good flavor of real bacon........just like real maple syrup.....don't ya know.:D

Try it out. You wont be disappointed. Wait till boston butts are on sale in your area(or not) and slice it in such a way that you are left with a cap that resembles bacon. We are making buckboard bacon. And like I said in earlier post,
a rolled up pork loin done this way is canadian bacon or unrolled for some good ham.

Enjoy!!:D

And if you try it.........let everyone know what you think.....

On the boston buts....I have an easy way to make pulled pork sammiches. Make a rub with 1/2 cup brn sugar, cayenne 3 tbs (to taste) 2 tbs salt, 2 tbs black pepper, 2 tbs garlic and onion powder, 2 tbs smoked paprika. Rinse the butt and dry. Coat the whole thing good with rub. Place in the crock pot. Add apple juice to cook and flavor. About 1.5 cups or so will do. (pour it off to the side when adding) Cook on low for 6-8 hrs. This is for a 4-5 lb butt. Makes the kitchen smell like heaven. Shred it up, add some bbq sauce, use some big tasty buns and pile the pork hi topped with cole slaw. I like marie's brand dressing. it is soooo good everyone will love it. Total prep time is 15 -20 mins.

OH Really??! ;):D

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Originally Posted by InjectorService

Yup! Best bacon you'll ever get is off the smoker! You can't make Canadian Bacon though, only us Canuks can, don't ya know! :cheers:

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Originally Posted by keefallan

That's right...........you guys make a ham and call it bacon and we genius' take a blob of fatty belly muscle and make it priceless;):D

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I meant genius' as a sarcastic response just as the priceless comment.........meaning we're crazy for paying so much money for fatty meat!! I re-read the post and it looked like I was taking a shot at Dr. Canuck....I wasnt.............:eek: sorry Doc

Funny fact about Canadian bacon...... we don't call it Canadian bacon up here. Its called back bacon. Nowhere near as good as "belly" bacon though.

I completely agree. I made mine, and I enjoyed it. But when it came off the smoker, I said......tastes like ham. I enjoy the bacon more....probably because its got more fat.......... go figure.

I am going down this makin bacon road!! Any suggestions for a decent electric meat slicer? I had no idea you had to have a degree in mea t slciing to choose one of these jewels.

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Originally Posted by bullet20vee

I am going down this makin bacon road!! Any suggestions for a decent electric meat slicer? I had no idea you had to have a degree in mea t slciing to choose one of these jewels.

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An electric meat slicer? Slow your role there Rockefeller. Still using my old Ginsu set. It slices it dices, it will split an old oil filter to check for metal shavings. And you can still use it to cut your breakfast meats. For the low cost of 19.99 you can have not one, but two Ginsu knives. But wait, that is not all................

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Originally Posted by InjectorService

Funny fact about Canadian bacon...... we don't call it Canadian bacon up here. Its called back bacon. Nowhere near as good as "belly" bacon though.

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Is that some kind of Jedi mind trick to confuse us Mur-icans? It might be working. Damn you.

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Originally Posted by SS Minnow

An electric meat slicer? Slow your role there Rockefeller. Still using my old Ginsu set. It slices it dices, it will split an old oil filter to check for metal shavings. And you can still use it to cut your breakfast meats. For the low cost of 19.99 you can have not one, but two Ginsu knives. But wait, that is not all................

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LMAO!! That's good man! :cheers: I'm not trying to open a restaurant, I'm just looking at quick and easy slicing of my freshly made bacon and meat to make jerky. You still running decking screws with a screwdirver? Taking lug nuts off with a 4 way?

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Originally Posted by bullet20vee

LMAO!! That's good man! :cheers: I'm not trying to open a restaurant, I'm just looking at quick and easy slicing of my freshly made bacon and meat to make jerky. You still running decking screws with a screwdirver? Taking lug nuts off with a 4 way?

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Decking screws have all been Torx type for a long, long time. Less waste and lost time due to stripping screws. I sink them with a corded power driver. Drywall I still uses Philips with a depth set, driven by cordless drivers. Everything that has nuts gets taken apart with an impact or some form of pneumatic wrench. Everything in that category goes back together with hand tools, torque wrenches etc.

As far as cutting meats, unless you are going to open a restaurant it is likely not worth your time in clean up of a quality electric slicer. Learning the proper way to sharpen a knife and having the equipment to do so is probably the road you want to go down. I could be wrong, but for now that is what works for me.

I disassemble and reassemble everything with hand tools, after 40 years of this, I have decided to go the electric route from here on out. :D I have good quality knives and have been sharpening my on for many many moons, just looking for a faster way due to the Coronvirus. :leaving:

I use my carving knife to make slices............I can make 'em WAFFA thin don't ya know. When I go electric, I am going all in...........getting one of dem fancy Hobarts!!:D But not yet tho.....:nonod:

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Originally Posted by InjectorService

Funny fact about Canadian bacon...... we don't call it Canadian bacon up here. Its called back bacon. Nowhere near as good as "belly" bacon though.

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Isn't Canadian bacon a thin sliced smoked inner pork loin?

EDIT: looked as per google that is correct. I would rather a CB pizza than pepperoni! :cool:

Beef bacon anyone? I have a pack thawing out... :eek:

Beef Bacon

.... that's just wrong

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Originally Posted by Forkin' Crazy

Beef bacon anyone? I have a pack thawing out... :eek:

Beef Bacon

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I thought about making beef bacon @ one time..........the costs kept me away. I would still like to taste it! So, I guess I am gonna have to make it at least once.:thumbsup: Now, to get the right cut of meat.............

The cut to make beef bacon is the short plate. Situated underneath the short ribs and between the flank and brisket — basically it's the belly or pastrami cut.

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Originally Posted by keefallan

I thought about making beef bacon @ one time..........the costs kept me away. I would still like to taste it! So, I guess I am gonna have to make it at least once.:thumbsup: Now, to get the right cut of meat.............

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Thanks Bud!! I appreciate that.:D I am gonna do it...........

Dry Brine and vacuum seal. Refridgerate for 5 days turning daily. Remove and Drain. Wash real good to remove Brine. Smoke at 225 degs until internal temp of 145 degs. Slice and Cook like regular bacon.

The Brine
1 tbsp Black Pepper
1 tbsp Coriender
1 tbsp Dry Garlic
1/4 cup Coarse Sea Salt
1/4 cup Smoked Salt
1/2 cup Brown Sugar
For long term storage add 1 TBSP Pink Curing salt. (optional)

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Originally Posted by keefallan

Thanks Bud!! I appreciate that.:D I am gonna do it...........

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Originally Posted by Forkin' Crazy

Isn't Canadian bacon a thin sliced smoked inner pork loin?

EDIT: looked as per google that is correct. I would rather a CB pizza than pepperoni! :cool:

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Eye of the loin, dry cured, double smoked
Lachsschinken