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Showing content with the highest reputation on 10/11/2018 in all areas

  1. Just finished slicing, vacuum sealing and putting the bacon into the freezer. Did a small taste test and maybe I should rethink about giving any of this batch away, just kidding. The carpenter is coming this evening to fetch his bacon. I just heated up a very small piece and it was pretty darn good. I'll take a pix the next time I cook some up.
    3 points
  2. Cured and smoked a pork belly, 1/2 for my carpenter and 1/2 for me. Did a couple of hours of cold smoke using the cold smoker then moved things over to the bigger KK and hot smoked then until the IT was 145F. We will slice the slabs up tomorrow.
    2 points
  3. Thanks to Dennis and to all of you for your active postings that greatly helped me to move forward with what will be a great cooker for my family for generations! More to come as I get acclimated and when I get experience with the unit! I'll surely support the forum and try suggestions from you all and share my adventures! Dennis we had a thought that I'm not sure we finished on the stoker topic.... so anyone that feels like sharing their stoker experiences please reply or contact me :) Cheers Rob
    1 point
  4. Three years after the Kickstarter, my four probe Meater Block is finally on a FedEx truck on its way to me. Apption Labs certainly had their challenges bringing this product to market. The wait was long, but at the end of the day, I hope they got the kinks worked out and this thing functions as expected. Now to decide what my first cook should be to try out my new device ...... I'll be posting my impressions here when my unit arrives next week.
    1 point
  5. Good idea, @tony b. A bird shall be spun!
    1 point
  6. Fantastic yummy bacon Outback Kamado Bar and Grill
    1 point
  7. Lucky carpenter! No wonder he keeps doing those special projects for you, MacKenzie!
    1 point
  8. Thanks! I’ve cooked them between 225-250 and they take way longer to get to 200 area. Usually 10 or more hours. They are such a fatty cut that 275 is fine. I just wonder why mine take so much longer as I don’t see 30 degrees cutting cooking time by more than half. Hmmmm Sent from my iPhone using Tapatalk
    1 point
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