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Old January 26, 2019   #46
Worth1
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Sneak preview.
Running about 125F
IMG_20190126_32524.jpg
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Last edited by Worth1; January 26, 2019 at 06:06 PM.
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Old January 26, 2019   #47
encore
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looking good worth! but what the heck you going to do with 3 of them? might as well send one my way! LOL Wed. is only going to be a HIGH of -12 here so I know it won't go bad! lol---tom
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Old January 26, 2019   #48
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Looks like bacon in the making

I just fired up the Copperhead to make some Char Siu. It's a test run for my raman addiction.
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Last edited by Rajun Gardener; January 26, 2019 at 08:37 PM.
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Old January 30, 2019   #49
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Let's see that bacon!!!!
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Old January 30, 2019   #50
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Quote:
Originally Posted by Worth1 View Post
Thanks Arlie.
I'm sure everyone reading this thinks the idea is stupid and on the verge of insanity.

Long after the coals were dead and cleaned out of the fire box, the main chamber still read 150F from the hot cast iron.
I got the idea from what is called thermal mass.
This is one of the reason cheaper offset BBQ pits like mine are so hard to operate and cook on.
That and size.
Some are even cheaper.

Actually, the heat sink idea is a great idea. It gives you a lot of flexibility in how you cook for an extended period and allows you to better utilize the energy from the fuel you use to generate heat.


You may have no interest, but I follow a lot of forums on tapatalk. I found the following post interesting for both what was cooked and how it was cooked.


https://www.bbq-brethren.com/forum/s...d.php?t=268812
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Old January 31, 2019   #51
Worth1
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I think I have accidentally been to that site a few times.
Here is the bacon.
It took several days of not smoking meat for me to enjoy the flavor.
Cut some up in big cubes last night and deep fried it then ate it with crispy hash browns.
It sure was good.
IMG_20190131_1285.jpg

IMG_20190131_52704.jpg
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Old January 31, 2019   #52
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Worth, that looks awesome!
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Old January 31, 2019   #53
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There it is!!!!!

Looks good, I may have to try that soon.
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Old January 31, 2019   #54
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Excellent job Worth! Eat a couple of pounds for me.
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Old February 2, 2019   #55
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Thanks everyone.
The cure is a little on the lite side but it works and the pan isn't covered in salt after cooking.

Later today I will post what is my idea of the ultimate BLT from this heavenly stuff.
It wont be like any BLT ever seen before here on this forum.
Fit for King Henry VIII himself.
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Old February 2, 2019   #56
Worth1
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BLT made from deep fried bacon chunks in a submarine roll with extra Dukes mayonnaise.
It had to be wrapped in a paper towel like a mummy so I could eat it.
This by far was the best BLT I have ever had in my life., it really was.
The salty smoke flavor that came through was unbelievable.

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Old February 2, 2019   #57
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That looks like a good breakfast!! The only thing I would change is the mayo, I gotta have Blue Plate.
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Old 4 Weeks Ago   #58
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Next I have a Fajita experiment going on but need to go to the store to get the ingredients.
Stay tuned.
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Old 4 Weeks Ago   #59
Worth1
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Progress so far.
My mouth is on fire from making and testing the beak of the rooster.
Habanero jalapeno tomato onion.
Added leftover black pepper salt and cumin from meat rub and lime juice on everything.
IMG_20190215_55578.jpg

IMG_20190215_9257.jpg

IMG_20190215_22173.jpg

IMG_20190215_31659.jpg
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Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth
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Old 4 Weeks Ago   #60
Worth1
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Who would have thought.
Nothing I hate worse than tough fajitas with the meat pulling out.
Off to the Steam Punk pressure cooker.
Gonna see what happens at 10 psi for 25 minutes.
IMG_20190215_13255.jpg

IMG_20190215_22783.jpg
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Happy Fermenting.
I Texas.
I came into this life with a backbone and I'll leave it with one.
Worth
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