2022 Official Gratuitous Grilling/BBQ/Cooking Thread

[BigRed]

Making a brine for some chickens to sit in tonight...on to the smoker tomorrow.

 

[Jaybird1980]

I have made homemade bacon only one time. @PhotoNinja didn't like it because it didn't taste like store-bought, it tasted more "hammy". Is this the first time you have made bacon?
Wondering if salt content in the cure has anything to do with how mine turned out.

First time I've done it this way with no curing salt. Just regular salt this time.

It's also the first the I'm using a pellet grill for it, that's the reason for only doing half. If it doesn't turn out good enough I will use the charcoal next time.

If you didn't use enough salt it will definitely not turn out right, also have to let it cure long enough. I go 6-7 days

 

[Jaybird1980]

BBQ meatballs tonight.

 

[MRockwell]

First time I've done it this way with no curing salt. Just regular salt this time.

It's also the first the I'm using a pellet grill for it, that's the reason for only doing half. If it doesn't turn out good enough I will use the charcoal next time.

If you didn't use enough salt it will definitely not turn out right, also have to let it cure long enough. I go 6-7 days

I used the minimum amount of salt as per the recipe, everything was based on percentages and weights. RECIPE
I definitely let it set in the cure long enough...15 days. Then smoked in the Bradley.

I still have a couple bellies in the freezer. Once I get though this batch, I may try a different recipe.

I'm still getting bacon from the store for under $4/lb, which is another reason I'm not using up my homemade stuff.

Let me know how your batch turns out.

 

[indyblue]

We tried making some “pig shots” in the Traeger tonight.
Sausage sliced 3-4” thick, wrapped in half slice thick bacon, filled with cream cheese mixture.
Not bad, pretty filling too.

 

[Jaybird1980]

I used the minimum amount of salt as per the recipe, everything was based on percentages and weights. RECIPE
I definitely let it set in the cure long enough...15 days. Then smoked in the Bradley.

I still have a couple bellies in the freezer. Once I get though this batch, I may try a different recipe.

I'm still getting bacon from the store for under $4/lb, which is another reason I'm not using up my homemade stuff.

Let me know how your batch turns out.

Did you use a curing salt? I have heard that not using one changes the flavor. This time I'm not using it so we will see.

I will try to remember to post here to update.

 

[MRockwell]

Did you use a curing salt? I have heard that not using one changes the flavor. This time I'm not using it so we will see.

I will try to remember to post here to update.

Yes, used pink curing salt #1, as well as kosher salt.

Now I gotta go get a pack of my homemade out of the freezer for breakfast tomorrow.

 

[BigRed]

Smoked a chicken.

 

[mikek]

Smoked a pork shoulder on the Weber Smokey Mountain yesterday. Pulled pork and mustard slaw.

 

[Jaybird1980]

Smoked the bacon today.



Time to let it cool then slice tomorrow.

 

[Bill2905]

Picked up some nice 6 oz. filets this afternoon.

 

[flyingsquirrel]

Smoked the bacon today.

View attachment 193740
View attachment 193739
Time to let it cool then slice tomorrow.

And so, how long till you tell us how the bacon turned out?

 

[Jaybird1980]

And so, how long till you tell us how the bacon turned out?

I'm hoping tonight. Depends on what time I get back from Dr. I Got busy yesterday and didn't get it sliced.

 

[Mitch B]

21lbs of goose jerky sliced and marinating. Should be ready to smoke on Tuesday!

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[KG1]

Post a pic when it's done so we can take a gander at it.

 

[Jaybird1980]

Bacon sliced.

Wrapping

Bacon pieces for green beans

And of course we had to try it. Jr. said it was the best ever and we are having breakfast for dinner tomorrow

 

[hoosierdoc]

Honey and soy sauce salmon

picture hoster

 

[Mitch B]

I wish I would of weighed how much finished product jerky I had after starting with 21 pounds of meat, I also decided I had room for four batches of snack mix…that stuff is addicting! I used 4 different kinds of rub on the snack mix. Sweet preacher, sweet rub’o mine, meat church honey hog and suckle busters honey BBQ rub.

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[Jaybird1980]

I wish I would of weighed how much finished product jerky I had after starting with 21 pounds of meat, I also decided I had room for four batches of snack mix…that stuff is addicting! I used 4 different kinds of rub on the snack mix. Sweet preacher, sweet rub’o mine, meat church honey hog and suckle busters honey BBQ rub.

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That jerky looks awesome.

 

[ghuns]

High West for $20/bottle and 40lbs of butts for $.99/lb. Arguably, the 2nd biggest Easter miracle ever.

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