Saltwaterfish.com › Forums › Special Interest Forum › The Aquarium › Fun with the smoker
New Posts  All Forums:Forum Nav:

Fun with the smoker

post #1 of 33
12/27/10 at 2:16pm
Thread Starter 

Take one slab of baconbacon

 

Add some sausage and some crispy bacon

bacon and coral 004.JPG

 

Add sauce and seasoning, roll it up and leave it in the smoker for a few hours with maple smoke and you get ...

 

 

 

 

 

 

Divine Swine

bacon and coral 006.JPG

Reply
post #2 of 33
12/27/10 at 2:34pm

I thought that dish was a urban legend...........

 

Fishtaco

Reply
post #3 of 33
12/27/10 at 5:04pm

If that doesn't have heart attack written all over it, I don't know what does. laughing.gif

Reply
post #4 of 33
12/27/10 at 7:41pm
Thread Starter 

You ain't gonna fill up on it, thats for sure. Going to try throwing tatter spears in the middle. Maybe some broccoli.

Reply
post #5 of 33
12/27/10 at 10:10pm

Potatoes and broccoli?  Come on.  Is that how you're going to justify the healthy eating aspects of that artery-clogging bomb?  Yeaaa, those 'taters and greens' will just suck up all that pork grease.  Don't forget to top it off with a ladle full of melted Velveeta or cheddar cheese.  Send a picture to that Man vs. Food guy.  He'd love to try that concoction. 

Reply
post #6 of 33
12/28/10 at 7:23am

Holy crap, that looks good!

Reply
post #7 of 33
12/28/10 at 7:29am

 Add some honey ham in the mix before the crispy bacon next time.

Done that before...very good. You just refreshed my memory for what I need to make this weekend for New Years.

 

Darth (Alla doesn't know what he is missing) Tang

 

Reply
post #8 of 33
12/28/10 at 8:22am

Don't forget your Lipotor! 

 

Looks good.

Reply
post #9 of 33
12/28/10 at 8:43am
Thread Starter 
Quote:
Originally Posted by bionicarm View Post

Potatoes and broccoli?  Come on.  Is that how you're going to justify the healthy eating aspects of that artery-clogging bomb?  Yeaaa, those 'taters and greens' will just suck up all that pork grease.  Don't forget to top it off with a ladle full of melted Velveeta or cheddar cheese.  Send a picture to that Man vs. Food guy.  He'd love to try that concoction. 

I don't have to justify anything. It's just too rich with pure meat. Does make a great sammich filling. Doing something like this once or twice a year is about as unhealthy as drinking a 12 ounce beer once a day. Also, it's cooked on a pan with holes in the bottom (done about half way though the cooking time) to drain off the grease so while it ain't going to make the gorp health eating cookbook it didn't come out greasy at all.

 

Someone has suggested putting cheese in the middle.  YUCK!!!!
 

Reply
post #10 of 33
12/28/10 at 8:45am

Or h3ere is what I do soetimes to really make things FUN.  Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon.  Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms.  Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY.  Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.

Reply
post #11 of 33
12/28/10 at 8:46am
Thread Starter 
Quote:
Originally Posted by Darthtang AW View Post

 Add some honey ham in the mix before the crispy bacon next time.

Done that before...very good. You just refreshed my memory for what I need to make this weekend for New Years.

 

Darth (Alla doesn't know what he is missing) Tang

 



Mmmmm. Ham. Great idea. Actually we threw a spiral sliced ham in the smoker for Christmas. Lightly sprinkled with brown sugar and kissed with some maple smoke. Holly Crap that was unexpectedly good.

Reply
post #12 of 33
12/28/10 at 8:53am
Thread Starter 
Quote:
Originally Posted by ironeagle2006 View Post

Or h3ere is what I do soetimes to really make things FUN.  Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon.  Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms.  Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY.  Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.



Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.

Reply
post #13 of 33
12/28/10 at 8:54am

Looney-Tunes---Porky-Pig--C11754811.jpg

Reply
post #14 of 33
12/28/10 at 12:27pm


 

Quote:
Originally Posted by reefraff View Post



Quote:
Originally Posted by ironeagle2006 View Post

Or h3ere is what I do soetimes to really make things FUN.  Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon.  Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms.  Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY.  Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.



Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.

 

You dont have any trouble maintaining the temp in the smoker in the middle of a Colorado winter?
 

Reply
post #15 of 33
12/28/10 at 5:39pm
Thread Starter 
Quote:
Originally Posted by DragonZim View Post


 

Quote:
Originally Posted by reefraff View Post



Quote:
Originally Posted by ironeagle2006 View Post

Or h3ere is what I do soetimes to really make things FUN.  Take a Prime rib Roast then take a slab of Thick sliced Apple smoked Bacon.  Then wrapped the Prime Rib with Bacon and also my special touch Butter Sauteed Portabello Mushrooms.  Then Put that into the oven for 2 1/2 hours at 300 or until a Meat Prbe reaches 135 then Slice and ENJOY.  Put it to you this way I make this for my Wife and there is Nothing and I mean Nothing she will not do for me where it counts.



Drop the fungus and that sounds good. I am really loving this smoker. You can drain off the grease and still not dry out the meat. Going to do a pig butt for New Years. Also have a brisket to sacrifice in the new year.

 

You dont have any trouble maintaining the temp in the smoker in the middle of a Colorado winter?
 

Not at all. Hasn't been really cold though, maybe in the 20's when I did some chicken and it held 225 at about 2/3rds on the heat control. Wind doesn't affect much it either.
 

Reply
post #16 of 33
12/28/10 at 5:51pm

Maybe in the 20s lol!  I bitch when it gets under 40!  And I have been bitching a lot lately.

Reply
post #17 of 33
12/28/10 at 6:05pm
Thread Starter 

Ain't allowed to bitch in the rocky mountain west unless there is a - in front of the temp reading.

Reply
post #18 of 33
12/28/10 at 6:10pm

Well bitch here when it gets below 40 and when it gets over 95 for like 60 straight days and no rain like it did this year.  I actually got my car windows tinted this year to see if that helped with the heat but it didn't. 

Reply
post #19 of 33
12/28/10 at 6:20pm
Thread Starter 

Did a few years in Phoenix. You "Southerners" are whimps. Anything under 110 is just another day.

Reply
post #20 of 33
12/28/10 at 6:22pm

That was a dry heat lol!

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: The Aquarium
Saltwaterfish.com › Forums › Special Interest Forum › The Aquarium › Fun with the smoker