Recent content by dasgrinch

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  1. dasgrinch

    BACON (Extra Smoky)

    I don't know if I can embrace the pellet smoker, considering those pellets are sold around here for animal bedding. Does it work as well as the dust versions?
  2. dasgrinch

    Failed bacon

    Quote: Yeah, I'm definitely going to add it to my 'wanted' list, but I've got a half dozen other projects going this summer that have tied up my budget.  The bradley is great for smoking pork butts and such, I've never had a problem with ribs or anything either.  I think it's just not the best...
  3. dasgrinch

    Failed bacon

    Yeah, I've tried trimming it, it's sat in the fridge for a week now, hasn't made much difference.  I really like the bradley for smoking butts, it might just not be the ideal way to smoke something like this.  I'm betting it would be fine with a 4-8 hour smoking time.  The thermometer read...
  4. dasgrinch

    Failed bacon

    I said I'd do a post about my bacon attempt, so I've got a couple of pictures of the bacon after smoking.  Long story short, completely oversmoked, I've been in a house on fire, and this bacon smells and tastes like a house on fire.  Plan to try again as soon as I get more pork bellies.  Used...
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  10. dasgrinch

    BACON (Extra Smoky)

    Yeah, the Bradley tends to be a pretty thick smoke, closing the vent partway is probably what made most of this mess.  Maybe I'll put in a fan to help the smoke exhaust faster. I love it for pork butts, but aside from smoking some fish for my brother, I've never done anything else.  Part of the...
  11. dasgrinch

    BACON (Extra Smoky)

    Ahhh, bacon failure!  I totally oversmoked it (12 hours, I think the bradley puts out too much smoke for this), it smells (and tastes) like when my house burnt down.  I gave a piece to my friend after it was cured, he smoked it himself and said it was delicious.  Ah well, just an excuse to go...
  12. dasgrinch

    BACON (Extra Smoky)

    Much appreciated info, this thread is why I went and picked up some pork bellies and decided to try my own bacon.  I can definitely confirm that you need a little heat to get a good color on the bacon.  I'm using a Bradley electric smoker, with the heater turned off, the hot plate alone can get...
  13. dasgrinch

    to pull or chop- i disagree

    I prefer to cook my butts up to 170-180, then pull what meat I can from it, and chop the rest. It gives a nice mix of textures and the long strands keep it all nicely together. I've cooked all the way up to 200 before and for my tastes the meat is too soft, unless you put it on a hard roll...
  14. dasgrinch

    Tones Spices

    GFS is Gordon's Food Service, they're like a restaurant supply chain, but they sell to anyone who walks in, no membership or anything.
  15. dasgrinch

    Tones Spices

    Indeed, I use Tones for most things. But since they don't sell fennel, cumin, or coriander, I order those from the spice house by the pound, and keep them in airtight containers under the counter. I like their chili powder when I'm too lazy to make my own. If you've got a GFS near you, they...
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