BBQ and beer
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Thread: BBQ and beer

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    orono's Avatar
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    BBQ and beer

    I have had a smoker for about 6 months. This past weekend I made pork belly burnt ends, and made bacon yesterday. The bacon was in a brine since last Friday.

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    I just started home brewing as a hobby. I made a Kolsch (gone now) about 2 months ago, this past weekend I brewed a Hefeweizen (father-in-law likes that), and this past Monday I made a Czech Pilsner. The Hefeweizen will be ready next weekend, the Pilsner will be ready in about 5 weeks. This weekend I plan to brew another Kolsch that should be ready in about 4 weeks. Now running through my head is the question "should I add a forth tap to my kegerator?"

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    Mike

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    Tomfive's Avatar
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    Looks DELICIOUS.

    I'm assuming that samples will be sent to all who "like" your post ... right?
    Tom

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    2LaneCruzer's Avatar
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    I'm assuming you will need a test pilot? BBQ and beer sounds like Texas and Oklahoma; right up my alley. If you weren't isolated up in the Northern frozen wilderness, I might volunteer...
    Have wings, will travel.

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    Man that stuff looks horrible. You should pack it up and send it to me so I can sample all of it.
    2019 3046r, 385A BH, FEL, JD Ballist box, 6' 3pt hitch rake, 4 way 48" snow blade, 7' 3pt hitch drag blade
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    bvbearcat's Avatar
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    My mouth literally started watering. Well done!!
    farmgirl19, keefus and PJR832 like this.
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    PJR832's Avatar
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    Quote Originally Posted by bvbearcat View Post
    My mouth literally started watering. Well done!!
    Same here
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    Pat
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    goat704!'s Avatar
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    I'm already up here in the frozen tundra. I don't know what I actually like better, beer or bacon. I should come to your place and try to decide.

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    Detail the smoking process, please
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    bmichael's Avatar
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    The food looks good the beer sounds good I always liked a good home brewed beer and like you I only had a smoker about 6 months I love the thing but it took me awhile to get used to it

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    brian
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    orono's Avatar
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    Quote Originally Posted by Jjm1893 View Post
    Detail the smoking process, please
    I will start by saying I am not an expert but I will give you what my process was for the 2 foods in this thread.

    Pork Belly Burnt Ends:
    1. I started with 8 lbs of fresh pork belly cubed into pieces about 1"-1.5"
    2. I put Smokin' Brothers Plus The Kitchen Sink rub on all the sides of every piece. Be generous with the rub
    3. Then placed the pieces on grates (for easier transporting to smoker). Make sure to leave space around each piece so that all pieces can get even smoke
    4. I started my smoker with (Cherry wood) and set it to 265 degrees
    5. Once smoker is at 265 degrees place the grates on the smoker for about 2 - 2.5 hrs (color will determine length of time)
    6. After your color has been achieved, remove grate(s) with burnt ends from smoker and place each burnt end into an aluminum pan. The pieces will continue to darken in the next step, too
    7. Sprinkle the burnt ends with 1/2 cup (+/-) of brown sugar and drizzle with honey
    8. Then add about 1.5 sticks of sliced butter on top of the brown sugar and honey before covering the pan with aluminum foil
    9. Put back on smoker for about 1.5 hrs
    10. Remove from smoker and transfer the burnt ends to another aluminum pan. Add a glaze of your choosing, stir the burnt ends to make sure all are covered in the glaze and put back on the smoker (uncovered) to carmalize. I do about 10-15 minutes depending on what my glaze is

    Bacon: This is for Maple Flavored bacon - the flavor in the picture referenced above
    1. I stared with about 3 lbs of fresh pork belly
    2. I made a liquid brine of kosher salt, black pepper, dark brown sugar, Canadian Maple Syrup, distilled water and Prague Powder #1
    3. Mixed all above ingredients in a large measuring cup (for ease of pouring - coming up soon)
    4. Placed the pork belly in a large ziplock bag and poured the brine into the bag
    5. Placed the bag (pork belly and brine) in a cake pan (in case of leakage). The pork belly will give off liquids during this time, too
    6. Flipped the bag over 1X per day for 5 days
    7. After 5 days, I washed off the pork belly and put it on the smoker
    8. Set smoker (I used Maple wood) to 225 degrees
    9. Cook until internal temp is about 150 degrees
    10. Remove from smoker and place into a fridge or freezer for about 30-45 minutes (being cold will ease with slicing)

    I have bought both fresh and frozen pork bellies. Either one will make great tasting food.

    Maybe this is what you were requesting. Maybe not. If it is not, please let me know your specific questions and I can answer them about my process.
    Mike

    2018 1025R w/120R FEL
    54" Quickhitch snowblower (JD)
    54" Quickhitch blade (JD) with Artillian wings
    54" JD MMM
    Frontier RC 2048
    Titan 36" forks
    53" Heavy Hitch tooth bar
    MCS 20 w/ Power Flow
    Heavy Hitch
    I-Match - JD
    16 - 42# suitcase weights (JD)
    3 pt sprayer (Northern Tool)
    3 pt plug aerator (DR Equipment),
    54" Quichitch (DL) de-thatcher (JD)
    Ken's Bolt-on-Hooks
    Stihl chainsaws, brushcutter, blower, trimmer

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