smokin' stuff

[retread]

First smoker use this year, 2 four pound Bacon Explosions set to come out in around 20 minutes. Best thing is, I get to taste test them:doorag:.

john

 

[Chupaca]

Really..!!!

How about a you tube aroma clip...:roflblack::roflblack:

 

[Bob Denman]

:congrats:
But since you're not sure that they came out okay...:shocked:

...You should test them again! :thumbup:

 

[Craniac]

Have you ever tried a "Fatty"?

Fair warning, they live up to their name and they are addictive.

http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

 

[garb55]

Have you ever tried a "Fatty"?

Fair warning, they live up to their name and they are addictive.

http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

I gained 5 pounds read this:lecturef_smilie:

 

[SNOOPY]

Does this thread have to do with Colorado? :dontknow:



Lol

 

[retread]

Tomorrow...

Bratwurst with Pecan cured bacon, sweet and smoky rub, and some buckwheat honey sauce.
Then, an experiment, a friend doesn't eat red meat, so, Bourbon chicken sausage with turkey bacon, some Thai rub, and a sauce a friend makes that's hot enough to curl a snake's legs.

john

 

[mowin]

Im making and smoking my first bacon explosion tomorrow. Bunch of us guys are making the gals mothers day dinner. They got to pick the menu, we got to randomly pick our dish. Just hope this doesn't interfere with my Saturday evening nascar plans:shemademe_smilie:

retread, care to share some tips?

 

[retread]

The first thing I thought of was to make sure you roll it as tight as possible, so there are no air pockets. I put mine directly on the rack in the smoker, and put a catch pan underneath, unless you really enjoy cleaning things.
The original recipe calls for Italian sausage, I like the hot version. I've tried different kinds of sausage, and different bacon, along with an assortment of rubs and sauces, just about everything works.

john

 

[Bob Denman]

Have you ever tried a "Fatty"?

Fair warning, they live up to their name and they are addictive.

http://www.smokingmeatforums.com/t/87031/rollin-a-fatty-my-version

That looks pretty tasty, but did I see some VEGGIES in it?? :yikes:

 

[Bob Denman]

Bratwurst with Pecan cured bacon, sweet and smoky rub, and some buckwheat honey sauce.
Then, an experiment, a friend doesn't eat red meat, so, Bourbon chicken sausage with turkey bacon, some Thai rub, and a sauce a friend makes that's hot enough to curl a snake's legs.

john

Tell me about the sauce...
The hotter; the BETTER!!! nojoke
I've got some more Carolina Reaper-flavored beef jerky coming my way! :thumbup:
www.thejerkyhut.com

EDIT: It's here, and I'm already trying to ruin my lunchtime appetite with it!

 

[retread]

Bob, I've been trying to get the recipe for 7 years now, I've even tried reverse engineering on a few batches, no joy so far.

john

 

[Bob Denman]

:gaah::banghead:
Thanks for letting me know... :thumbup:

The ONLY hot sauce that I have found to be hot enough to cook me into quitting...

...Is Cluck-U's 9-1-1 sauce.
(I only ate 6 Wings with it.)

100% pure capsicum... 6 million on the Scoville scale! :bowdown:

 

[retread]

Experiment results

A note on the chicken sausage/turkey bacon idea.
There's a store near Indy called Fresh Thymes, don't know if it's national or not. Anyway, they have a bourbon chicken bratwurst that I used with a good grade of turkey bacon, followed the Bacon Explosion recipe with sweet and smokey rub and SBR's honey sauce, into the smoker for 3 plus hours, glazed it when it came out. Let it cool, and cut an end off.... I WILL DO THIS AGAIN!!!!!! And my friend may not get much of it:shocked:.

john