Here's a recipe for everyone to try. I've made this a couple of times, ooooo's, ahhhhhhs, and "you've got to be kidding".
Very delicious though.
www.bbqaddicts.com/blog/recipes/bacon-explosion/

I'm hungry:blink:

FirepotPete wrote:


I'am giving it a whirl as I write this. Got it going on the Green Egg. Typically I only cook on the weekends, get home too late during the week. Off this week so Iam always cooking and experimenting, along with my other honey do's.

I think that is called Heart Explosion

www.bbqaddicts.com/blog/recipes/bacon-explosion/[/quote]

I'am giving it a whirl as I write this. Got it going on the Green Egg. Typically I only cook on the weekends, get home too late during the week. Off this week so Iam always cooking and experimenting, along with my other honey do's.[/quote]

You go Binford!! No I wouldn't eat this weekly, but with the smoke rolling with the smell of this cooking, you will have the neighbors coming around asking "what cha cookin'". I had this happen a couple of times now.
Now I'm working on making home made cheese. From Wisconsin, what else can I say.
Enjoy!!!!

Sting wrote:


Hmmm, correct you are. The New Forum appears to be missing the Preview feature on the message composition screen. At least it is missing on the Reply screen as I write this. I see only SUBMIT and CANCEL and, of course, the winner: ADD FILE.

I like this thread and one of those Big Green Eggs is on my shopping list or a similar type ceramic cooker.

I want one of them because the pellet grill just doesn't quite muster a high enough temp to really put a fast sear on that big thick ribeye or porterhouse.

So enough of that and back to smoking a few more wood pellets and experimenting with this new forum. Thanks JA, I am just playing a bit with the pictures and edit. Looks like 10 minutes and you are done changing. I am a bit slow for that but oh well it's cool.

You guys ever do hard boiled eggs on a smoker? The smoke will permeate the shell. Try it.



How bout some stuffed japelanos with bacon wrapped around and sprinkled with your favorite rub ready to go on.



Get those ABTS, moink balls, armadillo eggs ready to go. The slow is the way to go. Remember this temp..... 225 to 250 and you cant go wrong till it comes to chicken with skin. Sneak it to 325 to 350 so it's not rubberish. A piece of salmon at 225 till it just bleeds a bit of white. Oh yeah!

Wow, that salmon looks good.

Tell me more about those eggs. You hard boil the eggs first then smoke them? How long to smoke?

You cannot beat a pork loin, meatloaf or pulled pork from these pellet poopers. Set them at 225 or 250 jam the therm in the meat and go mow the grass, clean corn whatever. Use the bone on a pork butt to wiggle lol. The smoke flavor is always consistent and not overpowering.







May as well cook shrimp too. I only buy raw shrimp now.