Summertime...Barbeques, Grills & Smokers!

How is the red ring of smoke look...beautiful dude!

 

I wanna be your fridge!

 

put this on bright and early this morning 12 hour smoke

 

Now you're talking 'Q! ...Nice

 

My first attempt at Canadian Bacon. Cured for a week, smoked for 3.5 hours until reaching 145F. Just getting ready to come off and head to the fridge to mellow and firm up for a day before slicing.

 

Lookin good dude!.

 

Thanks. I am hoping it turns out well. I had the smoker set at 180 for the first 2 hours then gradually opened it up to 225F for the last stretch. Each time I open the fridge I get blasted with a dose of apple wood smoke. I am looking forward to it.

Just a quick question about the pig head. Do you clean out the brains and such before smoking? My grandmother made jellied brains when I was a little one and it scared me away from them. The jowls are very tasty though. Do you raise/hunt the hogs or did you buy it from a butcher? That is a couple levels above my skill set.

Regards,

Dale

 

My nephew bought a whole hog and roasted it and asked me to smoke the head whole without brining it brains intacted I dried it for 2 days then seasoned it with fresh garlic crushed red pepper kosher salt and ghost pepper chili and a little olive oil just enough to make a paste rubbed it all over the head let it sit over night smoked for 10 hours at 90-120 degrees smoked to an internal temp of 140 degrees then turned up smoker to 225 degrees cooked to ans internal temp of 175. Easy easy dude you can do it problem.

My nephew then is going to put it in a slow cooker all day with some beans.
Take care.

 

You da man.

 

Sliced the CB tonight and had some. It was fantastic. Weird, but I have to say I liked it much more than the streaky belly bacon I made a few weeks ago.

I will definitely be making this again.

 

Batch number 2 of Canuckistan Bacon came off the smoker this afternoon. I gave it a bunch of apple wood smoke for the 3.5 hours it took to come to 145F internal temp. I did a quick fry test and it is very tasty. The rest of it went in the fridge for a day or two to meld and mellow. I will slice and vacuum pack it mid week. 7 lbs should last me a good amount of time.

 

Tried something new on the Kamado today. I baked an Apple Cranberry pie with Oatmeal Crumble topping. It took just over an hour at 350F.

Here it is ready to come off. I may need to go get some vanilla ice cream for this one.

 

Dang, that looks good!

 

Yummie

 

Looks good, I haven't had Canadian Bacon in over 40yrs. They don't even put it on Eggs Benedict around here any more, just ham. Enjoy.

 

Now your talking my kind of barbeque

 

Now that makes my mouth water!

 

Can't beat a nice dry rub.

 

More baking on the ceramic cooker today, a simple Apple & PB tart.



Here's the complete setup if you are interested.
http://www.kamadoguru.com/topic/15331-a-simple-apple-peanut-butter-tart/

 

That looks awesome. Love me some apples.