Downeast Johnny Posted July 11, 2015 Report Share Posted July 11, 2015 Great looking sides Alex. Thanks again for inspiring me to give this one a shot Brother. I've still got a belly in the freezer. Trying to get one more before I mix up the brine. Once you've tried this bacon you wonder how they get away with calling that stuff you get at the store BACON. No comparison. Quote Link to comment Share on other sites More sharing options...
70chevy03ss Posted July 11, 2015 Report Share Posted July 11, 2015 What time is breakfast!!!! Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted July 11, 2015 Report Share Posted July 11, 2015 Johnny you just brought this to a whole new level... Looks like I might have to hit awful house after seeing this this morning Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted July 11, 2015 Report Share Posted July 11, 2015 What time is breakfast!!!! If you've got bacon anytime is breakfast time. Johnny you just brought this to a whole new level... Looks like I might have to hit awful house after seeing this this morning Sent from my iPhone using Tapatalk Thanks Bryan. I owe Alex the thanks for turning me on to curing and cold smoking bacon. Like he says, "It's not very difficult and is real rewarding". Quote Link to comment Share on other sites More sharing options...
la122685 Posted July 11, 2015 Author Report Share Posted July 11, 2015 (edited) Damn that breakfast looks amazing! Gonna slice mine up today. Will have to get some pics of breakfast when we make some too. Edited July 11, 2015 by Blk_SS (see edit history) Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted July 12, 2015 Report Share Posted July 12, 2015 The slices look fantastic Alex. How many pounds did you get out of it? Quote Link to comment Share on other sites More sharing options...
Muggs Posted July 12, 2015 Report Share Posted July 12, 2015 I'm hungry for some bacon now!! Quote Link to comment Share on other sites More sharing options...
la122685 Posted July 12, 2015 Author Report Share Posted July 12, 2015 The slices look fantastic Alex. How many pounds did you get out of it? I didn't weight the total poundage after slicing. I figure gotta be around 11.5 or so. I'll have to remember to do that next time. Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted July 12, 2015 Report Share Posted July 12, 2015 11.5 pounds of bacon! Your rich Brother. Quote Link to comment Share on other sites More sharing options...
Thickcajun Posted July 12, 2015 Report Share Posted July 12, 2015 Do we need to start a grilling section? T-bones going down shortly served with baked potato... Keeping it simple tonight... Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
jsanders347 Posted July 13, 2015 Report Share Posted July 13, 2015 Smoked some spare pork ribs with a simple salt and pepper rub. Not bad for $13.00 Quote Link to comment Share on other sites More sharing options...
la122685 Posted July 19, 2015 Author Report Share Posted July 19, 2015 (edited) Hey guys got a little change of pace from smoking... But I couldn't think of a better place to share it than with a bunch of guys that like to eat! Made 3 "shooter" sandwiches at work last night. Really easy and some great flavor! Ingredients used were ham, turkey, hard salami, muenster, colby jack, pepper jack, provolone cheese, italian sausage and of course bacon! Picked up 3 whole loaves of bread as well. First step hollow out the bread and save the top Next start layering the goods. We did meat, cheese, meat, cheese etc. Italian sausage MORE CHEESE! We did not use any mayo or mustard. I didn't think it needed it after trying it. Honestly we forgot to put it in though lol Final layer of bacon and cheese Here she is all stuffed and topped. The other 2 we made wrapped em up in foil and grabbed as much weight as we could find to put on top of them. Let the weight sit on top of them for about 3 hours and then tossed them in the oven... Went in at 400°F for 20 mins. (coulda used about 10-15 more minutes to get everything a tad bit hotter) Everything out of the over and ready to be cut Final product. Look at all those layers!!! And one more for good measure. Hope you guys enjoyed this. Edited July 19, 2015 by Blk_SS (see edit history) Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted July 19, 2015 Report Share Posted July 19, 2015 (edited) Great googly moogly! Now that is a MANWHICH. If that's what you all do at work I am ready to relocate and beg for a job. Pretty work Alex. I could probably only manage about a 1/4 of one of those but I'll bet they were good. Edited July 19, 2015 by Downeast Johnny (see edit history) Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted July 19, 2015 Report Share Posted July 19, 2015 Do we need to start a grilling section? T-bones going down shortly served with baked potato... Keeping it simple tonight... Sent from my iPhone using Tapatalk You may be right about needing a grilling section Bryan. Those T-bones look real good and a baked tater on the side would be all I'd need. Smoked some spare pork ribs with a simple salt and pepper rub. Not bad for $13.00 Nice pull back on the rib bones Jesse. The simple approach is often the best way to go. Quote Link to comment Share on other sites More sharing options...
Downeast Johnny Posted July 19, 2015 Report Share Posted July 19, 2015 Today's smoke started Saturday when I took some elbow Mac over to my GF's barn to cold smoke while I worked on a couple projects. Got up early this morning and whipped up a Blueberry Cobbler Built a 7 hour snake in the Weber kettle. About 70 briquettes + 10 or 12 in the chimney. Soup's on. St. Louis ribs this time around. No wrapping. Nekid smoke. About 4 hours in Back to work on the smoked Mac & Cheese. Got out some of my smoked cheese from back in the cooler weather and the smoked Mac from Saturday. Outa the oven . Ribs are done Chow time And dessert I'm stuffed, but happy. Quote Link to comment Share on other sites More sharing options...
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