Food Tre's kitchen, episode one: Making Bacon (lotsa pics) - NO APRILS ALLOWED

[APRIL]

Dairy Queen has pink salt?

 

[APRIL]

I've never been much of smoked meat fan except for jerky.

 

[Mean Mr. Mustard]

I've never been much of smoked meat fan except for jerky.

B7

 

[gee]

GET A SMOKER SO YOU CAN MAKE THINGS LIKE THIS

That's 2 pounds of lean ground pork, 1/2 pound of fried bacon, fried apples/onions, sauce and other stuff wrapped in woven bacon and smoked for 4 hours. We called it the bacon torpedo.

 

[tre]

oh ya, i also smoked some cheese. Gouda - turned out great. Gonna try some salmon soon.

 

[Mr. Argumentor]

Holy crap that's amazing. The EpicMealTime guys are in Canadia. Do you know them? If not, they should know you.

edit: And how often do you use your smoker and what's its cost. I think I'd like one, but Im concerned that I wouldn't use it.

We have a smoker, use it roughly once a month. Depending on the size of the chunk of meat you toss in there, you can make that last for a couple weeks.


We make a good pork butt.

 

[Mr. Argumentor]

I assume I can store it outside all year in Florida on my lanai? Interesting.

And you have a typo tre. I had to look up pink salt, never heard of it. It's DQ curing salt.

S'where ours has sat

 

[Mr. Argumentor]

I've never been much of smoked meat fan except for jerky.

YOU SUCK SO HARD!


Also, you have horrible taste in what meat you put in your mouth



Also, you need to eat better tasting foods.

 

[tre]

Smoking meat is also highly addictive. I got my smoker as a gift to myself when I quit the other type of smoking. Ther'e lots of cool mods and stuff you can do to the Bradley's as well, like putting in dual burners for heat retention, and using a PID, basically to be able to automatically control the smoker temp to within a couple degrees, it's pretty neat.

 

[Mr. Argumentor]

We have a cheap one that is very hard to regulate. We should upgrade.

 

[tre]

Also, for April's sake, I did smoke a whole turkey breast for thanksgiving (which is in october here)

 

[tre]

I should also note that making homemade bacon is in no way cheaper than buying bacon. It's probably more expensive once you add in the smoker cost and the wood cost. It's just a fun project, and I like doing fun food stuffs.

It does produce some pretty bad-ass bacon though.

 

[fly]

B7

Awww, she's pouting.

 

[Mr. Argumentor]

Awww, she's pouting.

I heard she was talkin to some hot dude with a beard.

 

[CletusJones]

Smoking meat is also highly addictive. I got my smoker as a gift to myself when I quit the other type of smoking. Ther'e lots of cool mods and stuff you can do to the Bradley's as well, like putting in dual burners for heat retention, and using a PID, basically to be able to automatically control the smoker temp to within a couple degrees, it's pretty neat.

My dad bought a big green egg this past summer and went through about 250 pounds of charcoal. He's smoking a turkey breast for Thanksgiving. We made bread in it, pizza, smoked fish and ribs. Good times. I want one now.

 

[Mean Mr. Mustard]

Awww, she's pouting.

I am officially amused.

 

[Applesauce]

So, what does it taste like raw?

Does it taste bacony before you baconed it to bacon?

 

[Petunia]

Looks yummy Tre. But sooo much work!
Glad you enjoy your manly meat making thing.

Fuck I bet it tasted like heaven

 

[fly]

Does the skin taste good at all or just smoky?

And how expensive was your slicer?

 

[Applesauce]

So, what does it taste like raw?

Does it taste bacony before you baconed it to bacon?

Plz answer! I Must know!