The Smokers Thread for Everything BBQ - You Know Who You Are!

(Rob) #241

I GENUINELY appreciate the heads up! Next time I make them I’ll turn the heat up. I kept thinking these are good but they’d be GREAT if the bacon was crispy!

(Mandy) #242

You’re welcome. I also slather my onions in Sriracha (I think it has a Lil sugar added but doesn’t seem to affect me) before I wrap them… Lol. I like the spicy bite.

(William Jeffrey Hunter) #243

Did you put it on the smoker before or after the sous vide bath? Thanks!

(Bunny) #244

OMG that looks delicious (second pic) bon appetit :plate_with_cutlery:

(Mike W.) #245

I always smoke after sous vide. Salt, let rest in fridge for 12-24 hours, bag it, 36 @155, smoke at 225 for about 3 hours. I just have a cheap Chargriller I use. Nothing fancy.

(Mike W.) #246

Thanks! Is the veg glycerin required? I’ve never even heard of that.

(Chris) #247

Ive got a bbq contest this weekend and Im doing my first SCA Steak Cookoff Friday night. Ive cooked so many steaks over the last 6 months carnivore, but now Ive got to hit certain criteria. Cooking a ribeye to medium is a foreign concept at the moment. Should be fun though.

“Alright… Steak Talk”

(Dom DePlume) #248

I wouldn’t say required, but it does give that traditional pit-sauce glossy, simple-sugar mouth feel. It’s the “magic ingredient” to most of my keto red BBQ sauces for that very reason, but can easily be omitted…

(Central Florida Bob ) #249

Does that give a very thin sauce? There’s a 1:1 ratio of mayo to vinegar. I’ve never gone that low, and usually use 3:1 of mayo to vinegar (and I always use ACV - although I doubt I could tell you what it is in the white sauce if you blindfolded me). I’ve done 2,3 and 4 to 1.

And I’m definitely in the spicy side with no sugar, horseradish, and spices.

I don’t think of it as a recipe, so much as a template. Mayo, vinegar and a few spices you like, in whatever ratios you like. A recipe is to get you started.

(Dom DePlume) #250

Yeah. This is a “make it your own” sauce, for sure. That’s half the fun of it!

(TJ Borden) #251

I’ve been dry curing for a few months (using Richards recipe) and LOVING it, but now you’ve sparked my curiosity. I haven’t graduated past the cheaper Costco pork belly, but I’m not sure I can swing $12/lb since I’m curing about 10 lbs every 2 weeks.

Tell me more a bout wet brining bacon?

(Sophie) #252

Ok, I have to be honest here and admit that curiosity got the better of me and I made Chef John’s Alabama White Sauce because it looked good to me and well, Chef John.

I think it’s ok. I can’t rave about it. Maybe it’s my BBQ upbringing (read that as red mustard vinegar based) but it struck me more as what Bob said.

Mine’s been in the fridge since Mon. so I’ll taste it again and then figure out what to do with almost 3c. of the stuff. :smile: I’m open to suggestions…cole slaw? ranch dressing?

(Raj Seth) #253

Amazingribs.com home made American style bacon. I make about a Costco pork belly every week or two. It’s easy. Quantity and concentration of the curing salts is critical so look up the method there. I just use the curing salt, salt and pepper, and water, then for the rest of the seasoning I wing a blend. Simon & Garfunkel (Parsley sage rosemary & thyme), Mexican (cumin, coriander, crushed red pepper, cayenne, garlic), eclectic (paprika, cinnamon). Etc. I do not add any sugar or sweetener to any of them. The recipes on amazingribs all have sugar or syrup
Amazing bacon. Some blends are not as good as others. But still entirely edible😃

(Central Florida Bob ) #254

I think if you don’t like it, putting it on cole slaw or anything else will make that something you don’t like either.

FWIW, I’ve never put yellow mustard in mine. I use 3:1 homemade mayo, ACV (with the mother, like his), garlic powder, onion powder and some ground black pepper.

(Sophie) #255

I don’t think I said I disliked it. I simply wasn’t overwhelmed by it like I was hoping to be based on all the glowing recommendations. And I don’t feel like the mustard actually did that much overall. It’s only 2tsp in 3 cups of the stuff. I did like the horseradish and Cayenne though, but still felt it was lacking somehow. I have to sleep on it for awhile and hopefully it’ll come to me…I’m weird that way. :smile:

(Central Florida Bob ) #256

Sorry I misinterpreted you.

Figuring out what a dish is lacking is where the art is in this.

(Sophie) #257

No worries! And cooking in general is an Art. My focus was always the timing of everything to come out hot at the Same Time, as well as tasting good, of course. What a juggling act! TG for Sous Vide!!! :blush:

(Mike W.) #258

I make a white sauce for steak and chicken with 1:1 mayo and sour cream and horseradish to taste. With G, S &P obviously. I don’t know why I never thought to try it on brisket! I usually make a Spicy mustard sauce that has a hint of rosemary for BBQ but am always open to trying new things. Here’s the recipe.

(Cailyn Mc Cauley) #259

@batowvin Sure! Wet brining is really different. Most people don’t realize when you purchase meat which is sealed in plastic, that it’s actually marinating and aging the proteins. My guess is we probably have some serious professionals in this thread so forgive me if I mis-speak!

For wet brines we mix together the spices with non-fat broth or water. Non-fat broth doesn’t solidify in the fridge and works it’s way through the meat, carrying the spice with it. I don’t remember the technical term! I just remember the salt sucks out the moisture and the proteins suck the seasonings inside.

We were curing the same amount every two weeks when buying from Costco. The expensive stuff lasted a month or more.

Ok, as for the intimidation factor and not wanting to lose $120 pork belly–here is a tip. Ask the butcher for a 3lb cut off the belly, specifically for bacon. They will pick you a great cut.

3 lb pork belly (should fit in a 1 gallon ziplock bag)

Base Brine:

1/4 Cup ground black pepper

1/4 Cup Kosher Sea Salt

1 tsp Prague Powder #1

1/2 Cup water or non-fat broth

1/4 Cup granulated artificial sweetener (we use Stevia)

2 Tbl red pepper flakes

Mix brine ingredients in a 1 gallon ziplock bag.

Add pork belly and rub it around in the bag to coat all sides of it.

Seal the bag, push as much air as you can out of it.

Cheat and suck the air out at the end but be careful you don’t suck the seasonings into your mouth.

Refrigerate on a plate, turning and massaging once each day for 3-5 days.

When your belly is firm, remove and rinse under cold water.

Do not dry! Put directly into smoker at 225 degrees with cherry and mesquite chip mix. Smoke 3 hours or to internal temp of 150 Degrees.

Immediately wrap in plastic wrap 1 hour. Then freeze for 45 minutes. Unwrap and slice. Store bacon on parchment paper in ziplock bags for easy cooking!

Enjoy

~Class of 2017 Topic

KCKO

(Raj Seth) #260

My amazingribs.com recipe is very close - just slightly different ratio of curing salt and water.

I buy the Costco porkbelly, its $3/lb
Prague powder comes in 2 forms - #1 and #2. Please be sure to use Prague powder #1

VItal Step: When you take the smoked belly off the grill, and before you wrap it, trim off all four edges. They will be smoked and overdone and uneven and wont fry up easily. :open_mouth: Please, spare the others the pain and suffering, and just dispose of those right away - typically into the chefs mouth :joy::joy: