guywho'sbeensmokingmeats' pics

guywhofishes · Dec 16, 2016

fishies, back bacon, shoulder bacon

cut "wrong way" (with grain) but only so I can fit them in vac pacs - then sous vide to 150f perfection - then chill - then slice

white bass and a big fat dirtymike-inspired trout

butt-sicles - hee hee

MuskyManiac · Dec 16, 2016

Nice setup and technique!!!

deleted · Dec 16, 2016

MuskyManiac said:
Nice setup and technique!!!

x2

Duckslayer100 · Dec 16, 2016

Guywhosmokesthings, we need to chat about your fishy success. I have a tulibee from last winter that I want to smoke. Never done a fish before, so guidance will be appreciated.

luvcatchingbass · Dec 16, 2016

YUM.
How do you do your white bass? Last time I did it was an epic fail.

guywhofishes · Dec 16, 2016

luvcatchingbass said:
YUM.
How do you do your white bass? Last time I did it was an epic fail.

3-4 hour wet apple-themed brine, light water rinse, pellicle formation (half day... overnight?), smoke in ALDER 3 hours at 180f(f?), finish off in oven to 140f or whatever final IT for fish is (can't recall).

I can post details later if you want... my memory sucks since I started hanging around with skaters.

Then cool the fishies (fridge if needed during warm times), then vacuum bag.

WormWiggler · Dec 16, 2016

Yummmy. man I want to know more... ever do sausages or is your waiter boy still hooking you up..

Fishmission · Dec 16, 2016

Damn that bacon looks good

svnmag · Dec 16, 2016

You are evil.

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Kickemup · Dec 16, 2016

Looks good guy I might have to get some recipes for that bacon.

ItemB · Dec 16, 2016

Are you willing to share the process and recipes for the shoulder and back bacon? Looks tasty and can never have to much bacon

johnr · Dec 16, 2016

My business partner picked me up a traeger grill for a Christmas present, I will be trying this out next week when the temp gets back above -25*.
Anyone use one of these have some tips for my virgin time, likely beer butt chickens for my first go around.

I have the same set up as Guy with my Bradley, works well.

huffranger · Dec 16, 2016

waunR

Youtube is full of recipes for traeger cooks.

Rectec is also a pellet grill with many recipes on youtube.

Season the grill with a couple jimmy dean sausages packs ( big fattys ) then do the obligatory beer can chicken challenge.....

The treager has been a blast to play with

fullrut · Dec 16, 2016

johnr said:
My business partner picked me up a traeger grill for a Christmas present, I will be trying this out next week when the temp gets back above -25*.
Anyone use one of these have some tips for my virgin time, likely beer butt chickens for my first go around.

I have the same set up as Guy with my Bradley, works well.

Easy to use. Make sure you follow the start up instructions. Keep it clean. I vacuum mine out every 2-3 uses. If you don't you'll get fine ash on everything you cook. Store pellets in a bucket with a good lid. If you plan to use in real cold conditions, I've read of guys putting a couple fire bricks along side of the burn box to help retain heat.

sweeney · Dec 16, 2016

I enjoy fine ash

ItemB · Dec 16, 2016

johnr said:
My business partner picked me up a traeger grill for a Christmas present, I will be trying this out next week when the temp gets back above -25*.
Anyone use one of these have some tips for my virgin time, likely beer butt chickens for my first go around.

I have the same set up as Guy with my Bradley, works well.

Grilling a bunch of bacon works really well for a first seasoning with all the grease splatters and who needs an excuse to eat a bunch of bacon. If you plan on using a fair amount in winter get the insulated cover or a welders blanket to put over really helps with the pellet consumption. Get an amazen tube if you like a good smoke flavor the pellet grills will put on a good smoke, but I like a heavier smoke and use the pellet smoker on longer cooks pork butts, ribs, etc. Get a couple dog food storage containers that have a snap seal lid on them(tsc is where I got mine) to store the pellets in. Find a few buddies who have pellet grills and order a pallet of pellets saves a lot of money vs. buying just a bag at a time. Giver hell, I know I haven't used my bradley much since getting a pellet grill/smoker

DJE · Dec 17, 2016

Not a compliment u should ever hare from another man but your meat looks great. Straight.

guywhofishes · Dec 17, 2016

I used this recipe on the shoulders (boneless butt from Costco).
http://www.foodnetwork.com/recipes/homemade-bacon.html

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And this for pork loin. Substituted homemade Memphis rub for their cowlick seasoning.
http://dizzypigbbq.com/recipe/dizzy-pig-cow-lick-canadian-bacon/

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Haven't fried up shoulder bacon yet. Canadian style is really good. Made Hawaiian pizza last night. The smokiness was a home run.

Crankn · Dec 17, 2016

YUM;:;bowdown

guywhofishes · Dec 17, 2016

Shoulder bacon was very very good fired - with eggs/toast.

A couple edge pieces were saltier than desired (I am not a fan of salty foods) so next time I'll soak the roasts in a water bath after brining to bring the outside edges down in salt - as opposed to just a good rinsing that I did this time around.

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sliced after sous vide and another day drying in fridge

I ate quite a bit unfried - prosciutto style - good but not "nutty" enough (from letting it rot for months like the real deal)

hmmm... I just might have to venture into funky meat territory :;:smokin

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I'm sorry I ruined fine salami's and prosciutto for you guys that didn't realize where the gorgeous flavors came from

if I did.... sorry - and please don't research what makes good cheeses taste like they do either

guywho'sbeensmokingmeats' pics

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