Summertime...Barbeques, Grills & Smokers!

Wow, that is a pretty picture.

 

After seeing all of Kevin's wonderful photos, I decided to give the curing process a go myself. Here is about 5 lbs of pork belly not quite 24 hours into the curing process. It should take 7 - 10 days of curing, then some rest and smoking before it turns into bacon...

 

Nice! There is nothing quite so good as home cured bacon. Haven't made any in a while, I'll have to get ahold of belly soon and get some going.

 

I pulled 8lbs of cured pork loin from the smoker after about 9 hours at low temps and plenty of applewood smoke…voila!.. Canadian Bacon!
These will hang for a day or two in the fridge to mellow & firm up!

 

Those look good. The bacon is still baconing in the fridge. The color is looking good and it looks to be firming up a little.

Tonight is a quick rack of ribs, these are about halfway there. I had to cook a little hot as I started them late.

 

Lookin' good there, Dale!




(Now awaiting someone to ask the obvious question, 'why the potato?'...... I use an old wine cork. )

 

Likely my last pork butt of the summer

 

I did a tri-tip today, came real nice. Put a little bit of oak in with the coals. Forgot to take a picture, though.

 

ics:

 

The bacon came out of the cure yesterday and smoked this morning. I let it dry in the fridge over night and added cracked black pepper, garlic, and onion powder. It took about 2 hours for the internal temp to come to 150F. I put them on at 180F and pulled them with a grill temp of 225F. Now they are in the fridge firming up so I can slice and pack them this evening. All in all it was fun and not overly difficult. I only tried a small end piece prior to smoking to make sure it wasn't overly salty.

 

So now we wait for you to post pics of your first pork butt of the fall!

 

bacon is on the smoker today pepper and polish

 

I just realized that I hadn't taken any more pics of the bacon making progress. I will probably do it again with what I learned, but it will be after some buckboard or Canadian bacon. I have a boneless loin in the freezer, so I think the CB will be next, just need to figure things out. Here is a bad cell phone pic of some tasty pigs frying. Overall, it was good. I didn't get enough smoke in it and it was a touch on the sweet side.

 

I took off work tomorrow to smoke a bunch of pork shoulder all day ... I'll be posting pics and rub recipe tomorrow early ... Stay tuned !

 

15 lbs of pork ... About to rub with a little veg oil then the rub

 

RUB:

1/4 c. Brown sugar
1/4 c black pepper
2Tb chili powder
1/4c fine ground coffee
2Tb salt
2Tb white sugar
1Tb red hot pepper

 

Smoking on a Weber silver grill... To the right is my new Weber genesis S330 ... Bad ass grill

 

Excellent...smoking season is just about here along with Amber ales,Ipa's and creamy stouts Amen brother

 

195 internal... And done beautiful spicy sweet bark