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Discussion in 'Mini-WSM' started by dirtsailor2003, Jan 20, 2014.
Cold smoked belly bacon using the AMNPS. Smoked for 12 hours yesterday and about 9 so far today. Definitely picking up that mahogany color, so this will be the last smoke session. It's just under 2 pounds.
Looks great! Did you use Pops brine or did you dry rub cure it?
Thanks! I dd a dry cure: 2 T of tender quick, then added 2 T each of brown sugar and maple syrup. Pretty much followed Bearcarvers instructions. It's been in the 30's all weekend, so just had the little bit of heat from the AMNPS. So definitely a COLD smoke!
Lordie this look so good!
Some chuck steaks
I thought you said you were doing Chops!!!!
Regardless throes chucks look great!
I didn't say when I was doing chops. It will be this week. Already had the steaks thawing.
Fried (cheese)burgers... smoked and seared on the mini.
My version of Case's smoker fried chops.
Thread is here. http://www.smokingmeatforums.com/t/160324/smoker-fried-chops#post_1158437
Looks good Adam! I think your thread link isn't correct though!
Veggie pizza on the mini. 5-6 minutes @ 425 with a quick blow torch blast to caramelize the cheese some.
Nice pie FWI!
Where's the BEEF????
Looks great! Gotta love fire roasted ZA!
Thanks Case but hey this isn't a Wendy's burger...lol. You gotta get that artisan bread at Costco, makes the best "ZA" and fit's perfect on the mini!
Double pepperoni and cheese pizza with shrooms (just for you Case and dried organic romas for the sauce.
That looks great Keith.