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Advance Planning-National Bacon Day, Sunday Dec 30th
Comments
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Thanks, friend.
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Just refine the mallet strikes or double wrap the pepper corns. Sweet look right there. Enjoy the outcome. Edit: spelling fix.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Cured two 10 lb slabs of beef navel as a part of my bacon makin' efforts:
It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
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Thanks for the heads up!
Looks like I'll be making bacon.SE PA
XL, Lg, Mini max and OKJ offset -
Bump for planning purposes-gonna be a great day!
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
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Killit_and_Grillit said:That’s my anniversary.
Now i I can honestly tell my wife that it’s my favorite day of the year! I jest. But seriously.___________________________________
LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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I've got about 40 pounds of bacon out of cure tonight, smoke tomorrow, slice and package Thursday. Just in time for Christmas presents. Pics to follow. Also have me some Canadian Bacon that I will be smoking tonight.
Question regarding smoke woods. I have done 4 batches of bacon with cherry wood only. I have access to cherry, apple, and post oak right now. Any suggestions on smoke wood?XL BGE, Lg BGE, MiniMax BGE, Mini BGE
Appleton, WI -
Weekly bump for now. More frequent as the date closes in.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Guanciale 2 weeks drying ( 3 weeks total) water loss is moving forward but slowed
Visalia, Ca @lkapigian -
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Bump since we are clear of the Xmas holiday. The countdown continues.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
Bump as we are closing in-plan, purchase and execute Sunday.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
SWMBO and I have sceduled a last minute trip to visit my parents in Charleston, SC for New Years. I will be relying on Restaurant bacon for this holiday. Any recommendations for good bacon at a Charleston restaurant are appreciated.Memphis, TN
LBGE, 2 SBGE, Hasty-Bake Gourmet -
Took a few months but love the Guanciale
From This
Visalia, Ca @lkapigian -
Why percentage weight loss do you aim for @lkapigian? That looks really good!--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:Why percentage weight loss do you aim for @lkapigian? That looks really good!Visalia, Ca @lkapigian
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Yes, I like the 35% more than the 30% as well. I like the firmer texture. Was that picture sliced at 25% or 35%? I am not clear if the picture was at your target or when patience lost out to immediate gratification.
Also, I am very curious to know if there was any smokiness picked up from hanging in the smokehouse. I was thinking of charing a smaller bit full size hickory split and once fully out for a night, place it in my chamber to pick up some notes of smoke. I do not want to smoke the meat per say, but would like to see if I could catch the most subtle of undertones if possible. I thought it might be worth trying. Maybe.
Thoughts?
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Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
Sea2Ski said:Yes, I like the 35% more than the 30% as well. I like the firmer texture. Was that picture sliced at 25% or 35%? I am not clear if the picture was at your target or when patience lost out to immediate gratification.
Also, I am very curious to know if there was any smokiness picked up from hanging in the smokehouse. I was thinking of charing a smaller bit full size hickory split and once fully out for a night, place it in my chamber to pick up some notes of smoke. I do not want to smoke the meat per say, but would like to see if I could catch the most subtle of undertones if possible. I thought it might be worth trying. Maybe.
Thoughts?
I have 1 cheek past the 35% mark I will cut into later and post....this stuff was excellentVisalia, Ca @lkapigian
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