ONSC's Cookin', Grillin', and Bacon thread (2 Viewers)

[S4Cruiser]

 

[AJR]

First post in this thread. I’ve got some bacon curing in the fridge right now. Next weekend will be smoking bacon. I’ve had this snap-on egg for a while now, thinking about moving towards more of a dedicated smoker, maybe even something like a smokehouse where I can cold smoke.

 

[jfz80]

Digging the doggy photobomb ^^^



Spaghetti squash with sautéed veggies, olive oil and Parmesan.

 

[AJR]

Digging the doggy photobomb ^^^



Spaghetti squash with sautéed veggies, olive oil and Parmesan.
View attachment 2253256

Looks pretty good, don’t usually eat like that till a little later in the year. Dog’s good at the photo bomb.

 

[weejub]

. . . thinking about moving towards more of a dedicated smoker, maybe even something like a smokehouse where I can cold smoke.

I picked up the commercial hotbox that I could sell. Two door, all stainless. I was thinking about doing ribs/wings as a business here at the house, but too many hurdles, etc.

Was gonna cut a hole in it and put in one of these:

The Pellet Pro® Elite Pellet Hopper Assembly - 36,000 BTUs - Smoke Daddy Inc. - BBQ Pellet Smokers, Cold Smokers, and Pellet Grill Parts & Accessories

The Pellet Pro® Elite Pellet Hopper Assembly - 36,000 BTUs - Smoke Daddy Inc. - BBQ Pellet Smokers, Cold Smokers, and Pellet Grill Parts & Accessories

smokedaddyinc.com

 

[S4Cruiser]

Continuing my quarantine of meats diet...pork tenderloin in a honey garlic and mustard marinade.

 

[jfz80]

Garlic habanero wings ...

 

[afgman786]

Cookin up some chicken now, lamb chops waiting their turn

 

[AJR]

Brined in salt, maple syrup, brown sugar and pepper. Smoked with Apple, I borrowed a friends Bradley smoker. Seems like the Bradley is made to make things easy, does an OK job.

 

[JohnVee]

Last night was grilled chicken thighs and bacon/apple/brussel sprouts.

 

[JohnVee]

A couple nights earlier was porterhouse.

 

[JohnVee]

Then, country style ribs done the same way. And by that, I mean 'heavily pollinated'.

 

[S4Cruiser]

Some great ideas above! I need some variance to my meat diet. @AJR that bacon looks legit. I might need to start smoking soon!

 

[AJR]

Some great ideas above! I need some variance to my meat diet. @AJR that bacon looks legit. I might need to start smoking soon!

It was so good I started brining another batch today. This time I'm using salt, honey, red pepper, paprika and cayenne.

 

[FJ Noob]

Did a lot of work on the truck when the quarantine started. I needed a break and I needed a smoker, so I started a new project. I wanted to try out a vertical barrel smoker.

Got some barrels (picked up a couple extra for some buddies)and some regular and expanded sheet metal from the local yard....

Fabricated a grill, coal basket, ash pan, and a heat diffuser.

Then did some cleaning, some burning, ALOT more grinding, burning and cleaning.
Made a little jig to bend some hooks...

Now we wait for the smoked goodness...

 

[JohnVee]

@FJ Noob has raised the bar for entry into a thread.

 

[FJ Noob]

@JohnVee nah...I’m cheap, like to just make things, and get bored easily!

 

[JohnVee]

@JohnVee nah...I’m cheap, like to just make things, and get bored easily!

I love making thi...oh, squirrel!

 

[FJ Noob]

Few hours later and we’re done. Must’ve been good because I haven’t heard the kids that quiet during dinner in a while.

Just some pork ribs rubbed with a mix of brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and a pinch of coffee grounds (adjust proportions to your taste). Cook over indirect heat at around 215-225* for about 4.5 hours. Pull them and let rest for 10 minutes.

 

[JohnVee]

Trying to make sure I get enough non-animal flesh lately.