bobberineyes

Really wanted to do these outside but the oven will have to do. Bacon, onion shroom cheese burger stuffed peppers. A dash of of garlic, gourmet burger seasoning a another dash of Montreal seasoning and cheese . These were really good!!

That's one cut I need to do on the pellet smoker. Everything so far has turned out real moist and tender, I'm guessing since the door seals up so tight. I prefer as well to slice that day, the leftovers can go in the crockpot for shredding.. I better go get one.

Looks good big d, how'd it turn out?

I'd start looking for sales at Walmart, fleet farm etc. Not only the tent but air mattresses and everything else you'll need. REI is spendy but they have some nice equipment. We camped out of big tent for years duck hunting, rain fly, porch and it took 4 guys around 30 minutes to set up. If you do go cheap get some descent stakes, Cuz they usually come with skinny metal ones.. Gotta remember the bigger the longer it takes to air out.. Good luck!

I guess my question big d would be how even it cooks. You know how some of them electric griddles can be, or even a small portable grill gas grill with the with a small flame down the middle. We have a cast griddle like was mentioned at the cabin that gets used either stove top or grill that works great. Just a thought..

35 years ago, crazy.. I bet that popcorn was tasty!!

Atta boy eyeguy, I knew you would come around using no heat!!

I spose yur gonna unlike it now . If you watched the video, that's one giant water pan it comes with, after using it the first time I yanked it, blocked all the heat. My old smoker water bowl works much better when I do use the bowl. That's good info del, it was hard to fathom 1 1/2 tsp pink cure was going to be enough on a 8 # belly, but it was pink all the way thru. There is definitely more recipes online with #1 vs tenderquick.

Well, the last few with tenderquick I didn't need to soak em, just rinse and pat dry. This time around they turned out pretty salty which I'm guessing mostly came from the kosher salt. So in a nut shell still work in progress..

Perty good, fergot pics this morning, all in da freezer..

Kinda, last November. The manufacture says to use baking soda and vinegar on the glass but glass cook top cleaner works real well every other smoke..

The last several bellies I did were cured with tenderquick but this time around I used pink #1. Some kosher salt, black pepper, hot pepper flakes and brown sugar. The fry test yesterday it seemed a little salty but the Mrs approved so I went with it. After a rain delay were up and running, an 8 # belly I quartered for some reason..

Looks like you'll need to run a pair of hats on the table buddy!!

Sorry can't help ya, kingsford briquettes are still made in the good old US of A..

Cling wrap, plastic wrap or whatever it's called. Helps keep the moisture in for less watering too.