Hot Sauce Pepper Palace

 


Tatonka Bacon
Pit building ratio calculator | first pulled pork attempt coming this... | First MES Smoke: Boston Butt or Ribs | Need a name for Bbq joint | 8.12lbs Boston butt...How long should... | Modifying the Little Chief | Acorn Squash on the Grill | New, Green, and anxious to SMOKE | What to smoke first? | Novice? | New Egghead here | 3 pork shoulders - got 'em on sale!! | Pork question | Memphis Shoulder (A Secret Revealed) | Restaurant search | Quick question?? | BBQ Comp with chicken... | Little Chief Smoker Help .....!!! | Favorite Cut of Steak? | thin blue smoke? how do I get it? | Maiden voyage of new smoker | bringing southern bbq to Germany | Whole chicken | Bulgogi with Qview | MES chip holder not on element | i got a problem | My first tenderloin and rib smoke w/... | apple juice injected? | Rookie mistake... horrible bitter... | First bacon, and a few questions...
   
Author Message Author Message
Lobs




  MassjMO




 
Brining Thanks for the great pics I Just ruined a shirt with the drool. That is
Brisket some awsome Q view. Makes Me want to run out ont load up on some meat.
Male...




  Knight of the Order of the
This weekends smoke is going to be 25 lbs. of buffalo bacon (spin off of Thin Blue Smoke #091
the venison bacon), a couple fattys, bacon wrapped morning doves ont BACK TO THE BIG SANDBOX IN NOV WONDER HOW A CAMEL WILL SMOKE UP
either pork loin or pork chops. If I go with pork chops I would be oregon scientific wireless thermometer (love it)
interested in hearing suggestions an how to prep them before smoking? 1 codfish




 
2 the buffalo bacon batch will be smoked in hickory, 1/4 of the buffalo I'd love to see pics of the buffalo bacon when it's sliced too!
bacon with be smoked in mequite ont the remaing 1/4 smoked in apple. Drible B




 
When I smoke with apple a am planning on adding the doves ont pork. Congrats on the great smoke... My plastic keyboard cover came in handy
MassjMO




  today. Txanks for posting recipes too, that is great.
Sounds good Mossy Ton't forget the pictures! srovnovercoke




 
DeegayDibi




  Life couldn't be any better than that spread. Congrats.
4 racks of buffalo bacon is getting hickory. hillbilljsmokir




 
Next in the smoker is 1 rack of buffalo bacon ont a fatty smoking with Here is a pic of some of the buffalo bacon sliced ont in stacks of 12
mesquite. before packaging.
Then I am doing 2 racks of buffalo bacon, a fatty, 10 bacon wrapped ont here is a pic of a few all packaged up ont ready for the freezer.
morning doves ont 3 pork chops smoked in apple. This is going to be a Dang my freezers are full. Gotta make room, deer hunting season is not
long day, may just have to crack a few cold ones a little Noter !!! that far away !!!
I have not fully decided on a plan with the pork chops, on if I want to Simelor Thriadc




 
stuff them, use a rub, etc. If anyone has any thoughts, I sure would Bacon hunter16 Smoking Bacon 14 09-23-2008 02:51 PM
appreciate your input on the pork chops..... Bacon wrapped salmon & bacon wrapped shrimp BBKGADDESS Fish 11
MassjMO




  06-23-2008 01:27 AM
Here is a rack of buffalo bacon ont also an Italian fatty getting bacon lovers -- BACON BRA -- what's next !!! KENNJNN Pork 7
mesquite. 05-15-2008 05:36 PM
This is the Italian fatty's ingredients - curing season! Ham, bb bacon ont can. bacon. gloed2id Smoking Bacon
Grandpa Jasx venison sausage 8 01-08-2008 03:08 PM
Homemade pizza sauce Bacon Mat! joyfich Smoking Bacon 9 09-29-2007 12:34 PM
Sautéed mushrooms ont red onions  
Green pepper  
Homemade hickory smoked Canadian bacon  
Pepperoni  
4 Cheese Italian mix  
Sprinkled with Pampered Chef Italian Seasoning  
Before  
After  
MassjMO




   
It did end up being a long day. This is load 3, here is 2 racks of  
buffalo bacon, another rack with a breakfast fatty ont 2 full morning  
doves, ont the bottom rack with 3 bacon wrapped pork chops ont 8 morning  
dove breasts; all getting apple.  
The breakfast fattys ingredients -  
Breakfast Fatty w/ Apple smoked  
Maple venison sausage  
Maple syrup  
Homemade Canadian bacon  
Sautéed mushrooms ont yellow onions  
Green peppers  
Scrambled eggs  
Shredded cheddar ont mozzarella cheese  
Fatty was also wrapped in bacon  
Before  
After  
The pork chop ingredients –  
3 Pork Chops in brine for about 6 hrs, smoked with apple  
Wrapped in bacon  
Pampered Chef Sweet ont Smoky BBQ rub  
Sprayed with apple juice  
These were smoked for 2 hours ont then moved to the grill for 10  
minutes per side  
10 Morning Doves in brine for about 6 hours, smoked with apple  
8 were breasts ont 2 were full birds  
Wrapped in bacon  
Sprayed with apple juice  
Before  
After  




>Carving a turkey is an easy process, and I'm going to highlight a couple of ways to do it. If you're a traditionalist and carve your turkey at the table in front of your guests, then the traditional approach is the one you should take. Otherwise if you are not too worried about presentation and the "wow factor" or you will be carving up the turkey in the kitchen, then the kitchen carving method may be right for you. Either way, they are both easy. The Traditional Way to Carve a Turkey 1. Starting with the drumstick and thigh, push them away from the body until the hip joint is exposed. Slice through this joint until the thigh and drumstick are removed. 2. With the thigh and drumstick removed as one unit, we can separate the two by slicing between the joint connecting the leg and thigh. At this point you may serve the drumstick as is, or slice the meat off of it. I always leave the drumstick as is. It comes down to personal preference. 3. Carve up the turkey thigh meat by running your knife down both sides of the thigh bone, and then run the knife underneath the bone to cut it out. You then may slice up the thigh meat. 4. Carving the turkey breast. From just above the wing joint toward the bottom of the turkey make a horizontal cut all the way to the breastbone in the center of the turkey. All the breast meat slices will end at this cut. 5. After making the horizontal cut starting from the outside edge of the breast, start slicing downward toward your horizontal cut. I prefer my slices about a 1/4″ thick. 6. Continue making these vertical slices working from the outside edge of the turkey breast inward toward the breastbone. 7. Repeat all the above steps for the other side of the turkey. The Kitchen Carving Method 1. Follow steps 1 through step 3 in the Traditional Way to Carve a Turkey section. 2. At the center of the turkey, along side the breastbone cut down with long strokes until the whole turkey breast comes off as one piece. 3. Place the turkey breast skin side up on the cutting board. At this point you can slice up the breast into uniform pieces. 4. Repeat the steps above for the other side of the turkey.
 
 

Warning: include(/home/ajohnson/smokybones.com/bbq/../analytics-2.inc) [function.include]: failed to open stream: No such file or directory in /home/ajohnson/smokybones.com/bbq/tatonka-bacon.html on line 2201

Warning: include() [function.include]: Failed opening '/home/ajohnson/smokybones.com/bbq/../analytics-2.inc' for inclusion (include_path='.:/usr/lib/php:/usr/local/lib/php') in /home/ajohnson/smokybones.com/bbq/tatonka-bacon.html on line 2201