Yup, that's always great advice. I'd also go with peppered bacon.Originally Posted by Gordman
Yeah, that is one thing I learned myself (by trial and error) when doing a weave - spend the extra $ and get good quality thicker bacon
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daly, did you use a thermometer to see when the pork was done?
I'm surprised the bacon wasn't charcoal by the time the pork inside was finished
Funny you ask, the answer is yes. Wife gave it to me as a present a few months back and this was the first time I've used it. The smoker never got above 235 today I'd hate to see what it would do to the shell at a higher temp. As I already said though next time it's thicker bacon.
Backstraps!
I just finished butchering up a small whitetail doe last night.
Im fortunate i finally have a little venison to put in the freezer (right next to my salmon fillets!)
Pics are backstraps, inner loins, and obv quarters.
Backstraps!
I just finished butchering up a small whitetail doe last night.
Im fortunate i finally have a little venison to put in the freezer (right next to my salmon fillets!)
Pics are backstraps, inner loins, and obv quarters.
was it a big doe?
Backstraps!
I just finished butchering up a small whitetail doe last night.
Im fortunate i finally have a little venison to put in the freezer (right next to my salmon fillets!)
Pics are backstraps, inner loins, and obv quarters.
was it a big doe?
No, it was actually pretty small. Nonetheless, it was still deer meat in the freezer, so im not complaining.
My son is tickled pink that he is finally going to get to try some venison. Funny because even up to a year ago he didn't even want to taste it, but since then he did a 180. I guess kids are like that though.
I grew up eating a lot of venison. Now I just prefer beef. Venison sausage is tasty and nothing wrong with some smoked backstrap. Cut across it and put in some bacon and jalapenos with some Dale's sauce. Yum.
No, it was actually pretty small. Nonetheless, it was still deer meat in the freezer, so im not complaining.
My son is tickled pink that he is finally going to get to try some venison. Funny because even up to a year ago he didn't even want to taste it, but since then he did a 180. I guess kids are like that though.
One of the best chili I ever had was at the sandwich fair. It was a spicy Venison with kidney beans..... wow was it good.
I just got back from a cruise.
Here are some food pics.
Pretty much everything was good.
Enjoy.
Beef Carpaccio
Mussels in a white wine sauce
Crab cake
Corned beef with sauerkraut
Salmon cakes
Cocktail shrimp
Beef tongue
Loaded burger with mushrooms, bacon, and rings
Prime rib
Grilled shrimp
Teriyaki Salmon
Beef Fillet
Beef tenderloin with bernaise sauce
Salmon and cream cheese omelet with hollandaise sauce and corned beef hash
Just because you can doesn't always mean you should.
The problem with the world today is that nobody does anything based on principal anymore.
If you reach your 80's, consider your life in overtime. Sudden death overtime.
I'll never understand how swimmers get bitten by sharks. Can they not hear the music?
Up at 5AM to start the smoker for the brisket.
This shit better come out good.
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grilled center cut chops.
"Winning is the most important thing in my life, after breathing. Breathing first, winning next."
George Steinbrenner
13 lb Briskett went on 3 hours ago.....
Should be off the smoker by 2pm est Tomorrow, set for an hour, ready to eat by 3.
Nice and blackened but need to firm up a bit still.
good lookin crust daly...how was it?
Well I fucked up the first few cuts and I set them aside to make chili with....... the rest got eaten
The peeps were happy.
Cooking up this baby for dinner tonight
Medium rare
W/baked potato, asparagus. I might choose a different side if i can think of something and have time to do it.
Cooking up this baby for dinner tonight
Medium rare
W/baked potato, asparagus. I might choose a different side if i can think of something and have time to do it.
Finished product
It turned out pretty good, but i personally feel could have been better. Im not sure if ill use the same time/temp when i do the next one; the inner part was absolutely perfect but im thinking the outer part could have been a little more rare. Then again, Im always striving to do better no matter what and that will never change.
Everyone loved it though so thats what matters.
This is the recipe i followed:
http://allrecipes.com/recipe/221958/...ect-prime-rib/
:freelewfather
fire
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