I love it!! I haven't really wrapped my head around all the possibilities now that I got one of these. Smoked portabellas on a steak, sounds INCREDIBLE
Hope I catch ya------Don't square it up until you're ready to slice it-------Then you'll get all those awesome Bacon Ends before you get to the nice slices!!! Bacon ends are my favorite!!
I pulled the belly off when the AMNPS went out, right at 11 hours of smoke. I wrapped in foil and placed in the fridge to hang out til the morning. I'll fire it back up and put the belly back on before I head out to work. I'm thinking 30-35 hours total smoke time so it should be ready for slicing on Sunday/Monday.
Sorry bout the lighting in that pic. This was at 10 hours. I am going to square it up a bit tomorrow before putting it back onto the smoke. I'll use the scraps that I trim off for a pot of beans.
I don't know about a plan, but I do have somewhat of an idea
Sounds like you have your plan figured out manI have my BBB in the fridge for a 2 day rest now before slicing - I gave it 24 hours of smoke. I have a brisket in now for tomorrowYou're gonna be spoiled once you get to eat your bacon & store bought will no longer cut it for you!
I'll PM you tomorrow about Friday once I figure out what's going on...
LoL Foam you hit it right on the head. Luckily for now I can just take whatever I need into work and slice it as long as my boss gets to sample. I have already started pricing reefers. Sadly, it would have to stay out back because kitchen space is limited and I have no garage. Its more than a habit, its an addiction, and a very good one at that. I thought I was hooked once I started making ribs, pulled pork and chickens. . . . now Im overloaded with next project ideas, before I even finish the current one
The problem will be digging out the funds then to buy a slicer......ROFLAMO. Then next is a stuffer, then a grinder.... A project reefer?
Its a habit, its a hobby, but it is a deliciously good way to spend some spare time..... And you meet the best folks without even going to jail.
Dang it, too late Bear. I squared it up as soon as I took it out of the fridge. I wrapped the scraps and put them into the freezer for some green beans or bean soup. I plan on running back to the butcher on Saturday to pick up a couple more bellies so I'll keep that in mind for the next time
Hope I catch ya------Don't square it up until you're ready to slice it-------Then you'll get all those awesome Bacon Ends before you get to the nice slices!!! Bacon ends are my favorite!!
Bear
That's alright, you'll still have some ends, just not as much. When you slice it, keep the ends separate----Those are for the Pit Master!!!Dang it, too late Bear. I squared it up as soon as I took it out of the fridge. I wrapped the scraps and put them into the freezer for some green beans or bean soup. I plan on running back to the butcher on Saturday to pick up a couple more bellies so I'll keep that in mind for the next time
They are great for flavoring soupsOriginally Posted by SmokeFever
I wrapped the scraps and put them into the freezer for some green beans or bean soup.
I'll make sure there is plenty for the Pit Master to sample
That's alright, you'll still have some ends, just not as much. When you slice it, keep the ends separate----Those are for the Pit Master!!!
Bear
It was so tempting to just fry it right up as soon as I cut it, all good things come to those who wait I suppose. Now there's an idea, throwing it in with some burger, mm mm mmm gotta try that for sure!
They are great for flavoring soupsI usually throw a few in when I grind burger too & they are also good to throw in when you make deer bologna etc... Plenty of uses for them (or you could just eat them all yourself when nobody is around)
I never found a difference when slicing in different directions. I usually go by whatever marbling looks the nicest, or whichever way gives me the lengths I want. I like my slices short, because they fry up more evenly in the frying pan, and they fit in my BLTs.
I'll make sure there is plenty for the Pit Master to sampleDoes it matter which direction you slice?? I have a few people already wanting to try it so if I slice it along the shorter side it will give me a good bit more.
I like my slices shorter as well for the same reasons. Don't sound like a hog to me, just a man who knows how to eat damn well!
I never found a difference when slicing in different directions. I usually go by whatever marbling looks the nicest, or whichever way gives me the lengths I want. I like my slices short, because they fry up more evenly in the frying pan, and they fit in my BLTs.
I always fry up my ends, and eat them for snacks---I'm such a Hog!!!
Before I had a smoker, I used to buy the Bacon Ends from local PA Dutch butchers shops. The ends were cheaper & more smoky, similar to mine.
Bear
LoL Foam. . . the neighbors dog
Talk about good, mix in a little bacon trim when you grind beef. Your hamburgers, Salisbury steaks, meatloaves, etc.... will always be asked for.
When ya run outta trim, just one slice of bacon makes all the difference. Please don't forget those bean pots. Me, I a Red beans and rice or a big pot of Pintos type guy. Bear made some yankee beans that look damn tastee! Dutch's "Wickedly Good" beans they are pretty good also. I like beans, it makes me a jolly good fellow!
The same with the rind.... don't throw it away! I even occasionally begrudgingly smoke a piece of rind for the neighbors dog.... did I mention I was the dog's favorite neighbor! ROFLMAO!
That might be the difference right there, I just pour them in and light. I'll try it next time
Looking good manDo you pack your pellets or just put them in loosely? I pack mine before I light them.
I'll definitely keep that in mind. I may be a chef but I love simple food and was raised down south. I've heard a lot about Dutch's beans but haven't tried them yet, might have to do so this weekend
i saw a thread on here about lighting the AMNPS and a fella was using a hot air gun, paint stripper to blow on the pellets once started, i now do that and the thing starts to howl like a jet engine. i havnt had any trouble keeping them lit now.
as far as beans go, try DUTCH'S WICKED BAKED BEANS, they may be more basic than a chef would like to put together BUT the wife and i enjoyed them so much we had them 2 weekends in a row, and the 2nd time i made a bigger batch for more left overs.... they are very good..
happy smoking