Whatchya smokin

[Cooperman]

I had an extra slab of pork belly, so I made some pork belly burn’t ends. Into the smoker with rub, pulled after a couple hours of smoke. Into an aluminum pan covered, with brown sugar, honey, and butter. Back into the smoker for 1 1/2. Over to the Weber to caramelized.

[mike89]

dang that looks great!!!   

[glenn57]

dang that looks great!!!   

yep had me droolin until I seen brown sugar and honey.

[mike89]

dang that looks great!!!   

yep had me droolin until I seen brown sugar and honey.

so now brown sugar needs to be added to the "list"!!!!!!!!  honey is already on it...  HD!!!!!!!

[glenn57]

The only way I'll knownly eat brown sugar is in cookies or the like. My ex wife made chili or something with brown sugar, I swear she put 5 lbs in it. Although she'd  ef up a pot of boiling water.
 

AND ya don't put sugar of any kind in chili for cripes sake.

[Cooperman]

dang that looks great!!!   

yep had me droolin until I seen brown sugar and honey.

Well Glenn, what do you think they put in barbecue sauce? It’s only a 1/4 cup of each.

[glenn57]

yea i know.......i maybe go through a jar of BBQ a year. some just taste a lot less like brown sugar then some.

[glenn57]

Don't get me wrong coop, that looks really good 

[Bobberineyes]

Don't feel bad coop,  I tried to give Glenn some homemade bacon at rebs, but he ran like a Somalian from that..   He did tho grab some Canadian bacon I brought,  which was brined in pops ( brown sugar, white and molasses).  See, your still breathing..

[glenn57]

Don't feel bad coop,  I tried to give Glenn some homemade bacon at rebs, but he ran like a Somalian from that..   He did tho grab some Canadian bacon I brought,  which was brined in pops ( brown sugar, white and molasses).  See, your still breathing..

I don't recall??

[mike89]

Don't feel bad coop,  I tried to give Glenn some homemade bacon at rebs, but he ran like a Somalian from that..   He did tho grab some Canadian bacon I brought,  which was brined in pops ( brown sugar, white and molasses).  See, your still breathing..

I don't recall??

you are so full of  !!! 

[glenn57]

 

[Bobberineyes]

Don't feel bad coop,  I tried to give Glenn some homemade bacon at rebs, but he ran like a Somalian from that..   He did tho grab some Canadian bacon I brought,  which was brined in pops ( brown sugar, white and molasses).  See, your still breathing..

I don't recall??

Uh huh.. Nice try!! 

[LPS]

Those burnt ends look great.  Did they taste as good as they look?

[Gunner55]

Don't feel bad coop,  I tried to give Glenn some homemade bacon at rebs, but he ran like a Somalian from that..   He did tho grab some Canadian bacon I brought,  which was brined in pops ( brown sugar, white and molasses).  See, your still breathing..

I don't recall??

[mike89]

well I have 2 chunks of boneless pork loin in apple cider till tomorrow and then on the smoker they will go!!!!  might have to make some hard boiled eggs too so they can go on there at the same time!!!

[mike89]

well the pork loin is still smoking away!!  did the eggs too and now I have a bunch of smoked deviled eggs!!!  and they taste good too!!  a few more hours and the loin will be ready too!! 

[markn]

Mike, how long do you leave the eggs in the smoker? It sounds like they would be great. Thanks.

[mike89]

Mike, how long do you leave the eggs in the smoker? It sounds like they would be great. Thanks.

Mark, any where from 1/2 hour to an hour..  but mostly done by 45 minutes...  they can get rubbery other wise...  and lowest temp too and you are welcome!!   

also when I did these I cut some in 1/2 before smoking to try some thing different..    good luck with them!!!

[delcecchi]

Mike, how long do you leave the eggs in the smoker? It sounds like they would be great. Thanks.

Mark, any where from 1/2 hour to an hour..  but mostly done by 45 minutes...  they can get rubbery other wise...  and lowest temp too and you are welcome!!   

also when I did these I cut some in 1/2 before smoking to try some thing different..    good luck with them!!!

few times i did eggs, I Used pellets and one of those tube things... They work great.   

[Bobberineyes]

Mike, how long do you leave the eggs in the smoker? It sounds like they would be great. Thanks.

Mark, any where from 1/2 hour to an hour..  but mostly done by 45 minutes...  they can get rubbery other wise...  and lowest temp too and you are welcome!!   

also when I did these I cut some in 1/2 before smoking to try some thing different..    good luck with them!!!

few times i did eggs, I Used pellets and one of those tube things... They work great.   

  ×2 an hour will do a cold smoked egg wonders.

[delcecchi]

Smoked eggs might be on the menu for tomorrow...

[Bobberineyes]

The boys could use some pics del..

[delcecchi]

The boys could use some pics del..

OK, haven't done anything yet...

[delcecchi]

Did a pork butt instead..... but no pics.

[mike89]

well I got the porcupine meatballs made, 3# of burger and made 21 meatballs, now they are on the smoker..  we shall see!!!

[Bobberineyes]

Good luck Mike,  I did look em up but I'm not a huge fan of rice. Although I'd give one a shot.  Someday I'm gonna do cheesy smoked meatballs,  that'll do the arteries some good!

[mike89]

Good luck Mike,  I did look em up but I'm not a huge fan of rice. Although I'd give one a shot.  Someday I'm gonna do cheesy smoked meatballs,  that'll do the arteries some good!

I'm the same about rice but this just sounded good..  and I thought about adding cheese to them too!!!  next time!!!  and thanks!!

[mike89]

well other than the bottom of the meatball got a little crispy, they turned out good I'd say!!  some thing different...   

[snow1]

I had an extra slab of pork belly, so I made some pork belly burn’t ends. Into the smoker with rub, pulled after a couple hours of smoke. Into an aluminum pan covered, with brown sugar, honey, and butter. Back into the smoker for 1 1/2. Over to the Weber to caramelized.

looks great but holy cholesterol,neighbor does a good job on burnt ends but fattly as hell,does "buffalo turds" as well but nary a sample of those yet,