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Maggie’s THE "NOM NOM NOM" THREAD
Hickory smoked maple bacon- Skimafia
- Post #2,240
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
I bought a pork belly at Costco yesterday. I'm going to make a curing brine tonight and let it soak until Sunday. Then it will go onto the smoker for 2 hours. The result - bacon!- Skimafia
- Post #2,223
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
Burnt ends. The flat is resting- Skimafia
- Post #2,167
- Forum: The Bear Pit
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Official Smoker Thread
It's looking fantastic! Its wrapped now and cooking right on schedule- Skimafia
- Post #155
- Forum: The Bear Pit
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Official Smoker Thread
Pellet poopers are definitely convenient. I used one for quite some time before converting to a stick burner. I went to Austin to visit family a few years ago and had true central texas BBQ. It ruined me because I could never get anything close to the flavor of cooking on wood. I guess I am...- Skimafia
- Post #153
- Forum: The Bear Pit
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Official Smoker Thread
I've got another brisket going on tomorrow. I'm mixing it up this time. I split the point from the flat. I'm going for some burnt ends. This piece of meat is one of the nicest briskets I've ever bought Check out this marbling- Skimafia
- Post #147
- Forum: The Bear Pit
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Official Smoker Thread
- Skimafia
- Post #146
- Forum: The Bear Pit
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Official Smoker Thread
They make a really good unit at the right price point. My smoker started its life as a Old Country Brazos before I did some modification. They make a great product.- Skimafia
- Post #141
- Forum: The Bear Pit
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Official Smoker Thread
I had that same smoker. It did a great job and served me well.- Skimafia
- Post #125
- Forum: The Bear Pit
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Cat shit in my flower bed
I feel your pain. I am also an avid gardener with some neighbor cats that roam free. I have churned up cat shit more times then I care to count. There is nothing worse than making a hole for an annual and grabbing a handful of wet cat shit when I'm backfilling- Skimafia
- Post #19
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
It's a different kind of cooking, that's for sure. It cooks certain things extremely well. I love cooking pork sous vide. Steaks turn out amazing too. Just think of it as reverse searing. Once the meat hits the desired temp, you pull it from the bag and sear it on high heat.- Skimafia
- Post #1,925
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
I've watched YouTube videos of people using liquid smoke in sous vide and they say it tastes like shit. I usually just use a good seasoning and brown the food in butter. I am sure I could smoke food only smoker for an hour or two and finish it sous vide.- Skimafia
- Post #1,923
- Forum: The Bear Pit
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Maggie’s THE "NOM NOM NOM" THREAD
I've got a couple of small pork tenderloins in the sous vide. They should be tasty- Skimafia
- Post #1,921
- Forum: The Bear Pit
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Official Smoker Thread
- Skimafia
- Post #106
- Forum: The Bear Pit
