Recent content by chaspope
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Tips or pic for a pork crown roast
You must have been watching Anne Burrell yesterday. I have never smoked a pork crown roast, but I can't imagine it would be a whole lot different than a pork roast. I'm curious to see how this comes out. I love them. -
Pork Shoulder with Brand New MES 40--w/Q-View
Also have you gotten the new larger chip tray from Masterbuilt? If not they will send you one for free. If helped me a ton to produce better smoke. -
Pork Shoulder with Brand New MES 40--w/Q-View
Man I forgot how clean my MB40 used to be. I did several small smokes, and it stayed a little clean, but when I did my first 16 hour brisket, its was nice and filthy. I would recommend seasoning it quickly. I sprayed mine down heavily with Pam, and smoked with Apple and Cherry @ 275 for 2... -
Glazed Cure 81 Ham in the Smoker?
I'm doing a brisket for Easter, but my mother-in-law wants ham also. I have a 8 pound Cure 82 ham in the freezer. I was going to do a glaze with strawberry jam, mustard, and lemon juice. I know the Cure 81's are already a little smoked, but would it be over doing it to throw this in and let... -
My Easter line-up
Yeah lets see it, it sounds amazing.- chaspope
- Post #4
- Forum: Fruit, Nuts & Vegetables
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First brisket at home. Want to try something different.
Ive done about 100 briskest when I worked for a BBQ joint before it closed. But I have only had my smoker since December, and haven't done a brisket yet. Here's what I was wondering. I have a marinade for flank steak that is your basic flank steak marinade. I love it for flank, but how would it... -
My Easter line-up
So usually for Easter I stick to the usual. Rack or leg of lamb, rosemary red potatoes, bla bla bla. Well this year my girlfriend and I are hosting her family. So I'm switching it up. Brisket Smoked Ham Smoked beans (plus I have 3 pounds if ends from making bacon to put in them. Smoked...- chaspope
- Thread
- Replies: 5
- Forum: Fruit, Nuts & Vegetables
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My first attempt at bacon .
I'm paying $1.79/# for my pork now. That is on a cheap side of it, but I have a connection through the restaurant I manage.- chaspope
- Post #16
- Forum: Hot Smoked Bacon
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Makin' Bacon Round 2
I should have been more clear, this was NOT A tutorial. This was me experimenting at home. I guess I should have called it "smoked salt pork". But I was taught that you can essentially call food whatever you want to. It was your "creativity" that produced it. When I think of bacon, I don't...- chaspope
- Post #11
- Forum: Hot Smoked Bacon
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Makin' Bacon Round 2
Thank you for your concern, but I'm servsafe certified, and well adversed in food safety. I graduated culinary school, and understand the process. I only smoked it for 3 hours, and it was above 135 degrees in 2 hours. The last house was from 135 to 150. I keep the bacon frozen, and thaw out what...- chaspope
- Post #8
- Forum: Hot Smoked Bacon
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Makin' Bacon Round 2
I did not use a cure. I did just salt the first couple of day, and after that I did a kosher salt, brown sugar, and maple sugar mixture. Next round I will be adding TCM. Also iI will be smoking is lower and longer next time around. The flavor of the hickory is wonderful, the apple is on the...- chaspope
- Post #5
- Forum: Hot Smoked Bacon
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Makin' Bacon Round 2
This is completly expierimental, DO NOT try this yourself. I made my second round of bacon this week. I have done it one before. Here's round 1 (I didn't have a smoker so I tried to smoke it in a grill, but failed) Failed as far as making a smoker out of my grill, the outcome was fine...- chaspope
- Thread
- Replies: 16
- Forum: Hot Smoked Bacon
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