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  1. mistabob

    70.5 pounds of pork belly

    I just bought 70.5 pounds of skinless pork belly from my local ethnic meat market.  Good thick stuff, too, lots of marbling and a good layer of fat that wasn't trimmed off when they were skinned.  I'm thinking the first batch will be 10 lbs bacon cold-smoked with a peach/hickory combo.  Also...
  2. mistabob

    Ribs for the In-Laws and Fam w/ QView

    Here are the ribs I'm in the process of smoking as we speak! Used a new rub I made, ingredients are here: http://smokingmeatforums.com/forums/...ad.php?t=91442 I'm not used to venturing into the land of sweeter meats, as my in-laws like, so it is going to be quite the experiment! I have 5...
  3. mistabob

    New Rub for the In-Laws (Sweet)

    I'm cooking up a bunch of ribs tomorrow for my parents, siblings, but most importantly, my in-laws! Tricky thing is, they LOVE sweet stuff and think most of the stuff I cook is always "too spicy." So, with that being the case I decided I need a sweet new rub. I was going to just add brown...
  4. mistabob

    Last night's Salted Tenderloin aka Filet Mignon steak

    Here's the tenderloin steak I made last night. I was so excited I forgot to take pics with my regular camera, so I just used my Blackberry hence the poor quality. Sorry! It was as thick as it looks, a couple inches. Purchased at Sam's Club. I covered with sea salt, fresh ground black pepper...
  5. mistabob

    Aging beef before smoking?

    Does anyone ever age their meat before smoking it? I would think that would help intensify the flavor, just not sure if that would kind of restrict some of the smoke flavor from being absorbed and making a decent smoke ring. I've heard of some people aging beef for even just a day or two in...
  6. mistabob

    Mustard v. Soy Sauce v. ?

    What do you guys prefer under your dry pork rubs? Mustard, soy sauce, stir fry sauce, olive oil, something else? I generally use plain yellow mustard or stir fry sauce, but I'm making some pork spare ribs ribs tomorrow and I'm thinking about soy sauce or possibly something else. I'm thinking...
  7. mistabob

    Hanging rack in "bullet"-style propane smokers?

    Has anyone made a rack for hanging meat in an upright bullet-style propane smoker, for smoking bacon as an example? I currently have a Cabelas 7-in-1 propane smoker. Is there enough room to smoke enough pork bellies that making some sort meat hanging rack would be worth it? Or should I just...
  8. mistabob

    The Bacon Lovers Bacontastic Bacon Bomb Fattie w/Qview

    I decided to make the healthiest fattie I could think of... a bacontastic bacon bomb fattie! I crisped up some bacon and ham pieces for the inside. Also added some shredded Tillamook medium cheddar and fresh ground black pepper. Wrapped all that with bacon sausage. Then wrapped all that with...
  9. mistabob

    Blood Sausage/Pudding...?

    I've really been wanting to try some blood pudding/sausage but haven't been able to find any local or when I've traveled. I am sure I'd love it. Someday I hope to go to Europe and get some fresh, but until then does anyone know of any place online where I can buy some or someone in the states...
  10. mistabob

    Green Chicken & BBQ Chicken w/ pics

    I will update later when they're done. Green Chicken & BBQ Chicken! The green chicken was rubbed with bacon salt, ground black pepper, and lime zest, injected with lime juice, put 4 limes under the skin, and sat on top of a Bud Light Lime. The BBQ chicken was just rubbed with Dave's Famous...
  11. mistabob

    Anyone else have a Cabela's 7-in-1 Smoker?

    Anyone else have a Cabela's 7-in-1 propane smoker? I have one and I love it. The thing does everything. Plus, I got mine for FREE by winning a drawing the local liquor store had. :) Can't beat that. Thank goodness for whiskey!
  12. mistabob

    Bacon-Infused Bourbon (My Try)

    So, after lurking on these forums for a little while learning how to smoke, I finally decided to join. Anyway, here's the way I made bacon-infused bourbon. Here is where it all went down... Choices, choices... I went with the remainders of my Bulleit bourbon, as it really only had a few...
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