Laughing Grass
Well-Known Member
You guys work for awesome companies!
What did you accomplish today?
- Thread starter 420God
- Start date
xtsho
Well-Known Member
Got to sample some of the bacon I made. I smoked it on Sunday. When it was done I let it cool and then wrapped it in plastic and put it in the refrigerator. Took out a slab this morning and sliced it up. Cooked some and ate it. It was really good. It could have been better but overall I'm very happy with it. I'll give myself a B-. It had just the right salt and smoke amount. I used a combination of apple and hickory for three hours and then cherry at the end. I think I fell short with seasoning though. I didn't add any. I just did salt, sugar, smoke. Next time I'm going to use some garlic and onion powder which I think will bump me up to a B+ or maybe even an A-. We'll see. But that won't be for awhile since I have almost twenty pounds of bacon to finish off first.
Out of the smoker
Out of the smoker
cannabineer
Ursus marijanus
That’ll take you like a monthGot to sample some of the bacon I made. I smoked it on Sunday. When it was done I let it cool and then wrapped it in plastic and put it in the refrigerator. Took out a slab this morning and sliced it up. Cooked some and ate it. It was really good. It could have been better but overall I'm very happy with it. I'll give myself a B-. It had just the right salt and smoke amount. I used a combination of apple and hickory for three hours and then cherry at the end. I think I fell short with seasoning though. I didn't add any. I just did salt, sugar, smoke. Next time I'm going to use some garlic and onion powder which I think will bump me up to a B+ or maybe even an A-. We'll see. But that won't be for awhile since I have almost twenty pounds of bacon to finish off first.
Out of the smoker
FIFY
That looks good and I love the consistency of the slices!Got to sample some of the bacon I made. I smoked it on Sunday. When it was done I let it cool and then wrapped it in plastic and put it in the refrigerator. Took out a slab this morning and sliced it up. Cooked some and ate it. It was really good. It could have been better but overall I'm very happy with it. I'll give myself a B-. It had just the right salt and smoke amount. I used a combination of apple and hickory for three hours and then cherry at the end. I think I fell short with seasoning though. I didn't add any. I just did salt, sugar, smoke. Next time I'm going to use some garlic and onion powder which I think will bump me up to a B+ or maybe even an A-. We'll see. But that won't be for awhile since I have almost twenty pounds of bacon to finish off first.
Out of the smoker
raratt
Well-Known Member
I wish I could find a pork belly that lean.Got to sample some of the bacon I made. I smoked it on Sunday. When it was done I let it cool and then wrapped it in plastic and put it in the refrigerator. Took out a slab this morning and sliced it up. Cooked some and ate it. It was really good. It could have been better but overall I'm very happy with it. I'll give myself a B-. It had just the right salt and smoke amount. I used a combination of apple and hickory for three hours and then cherry at the end. I think I fell short with seasoning though. I didn't add any. I just did salt, sugar, smoke. Next time I'm going to use some garlic and onion powder which I think will bump me up to a B+ or maybe even an A-. We'll see. But that won't be for awhile since I have almost twenty pounds of bacon to finish off first.
Out of the smoker
xtsho
Well-Known Member
I sliced it by hand. But I cheated and used a smaller cutting board as a straight edge. It helps to have a razor sharp knife though.
I got that for $0.99 a pound at Smart Food Service. I was just there picking up a strip loin and it was back up to $2.47 a pound. I bought it on sale. Now I wish I would have bought a couple more and tossed them in the freezer.
raratt
Well-Known Member
Had a big bucket of dirt from investigating the water meters in front of the house (long story) that was too heavy for me to risk moving so I put parts into a smaller bucket and dumped them in some of the holes Roxy dug. I sprayed some with crab boil, I need to do the rest soon or they will be holes again. Beer shelf is full, buds and suds in a bit. Dinner is frozen lasagna because I am lazy.
printer
Well-Known Member
Took my mother to the dentist, she is 90. She is shaky on her legs, held onto me and used her cane, but we walked into the office. Transplanted a seedling into a beer cup for the 'contest', everybody that finishes wins (pride I think). I had a nap, no idea why I woke up at 7:00 this morning. Need to make a veg tent right now, maybe some 2"x2" studs and some poly. The dentist trip threw the day off, no need to fret about it though.
DustyDuke
Well-Known Member
xtsho
Well-Known Member
Nothing wrong with frozen lasagna. I have some in the freezer myself. However I did make it from scratch and vacuum pack it in individual portions. I get lazy too and it's nice to just pop something in the microwave and not have to deal with cooking.
Bareback
Well-Known Member
The bacon is awesome looking and so are the tatters.... I don’t see any black pepper???? are you pepper racist.... I’m certainly not I like peppers off all colors reds, greens, black, yellow, orange....well I met a orange one once that was a bit spicy and it might of been from a bad neighborhood because it was a bit seedy.Got to sample some of the bacon I made. I smoked it on Sunday. When it was done I let it cool and then wrapped it in plastic and put it in the refrigerator. Took out a slab this morning and sliced it up. Cooked some and ate it. It was really good. It could have been better but overall I'm very happy with it. I'll give myself a B-. It had just the right salt and smoke amount. I used a combination of apple and hickory for three hours and then cherry at the end. I think I fell short with seasoning though. I didn't add any. I just did salt, sugar, smoke. Next time I'm going to use some garlic and onion powder which I think will bump me up to a B+ or maybe even an A-. We'll see. But that won't be for awhile since I have almost twenty pounds of bacon to finish off first.
Out of the smoker
FresnoFarmer
Well-Known Member
Super high=super hungry. Ribs Moroccan style.Workout, picked up some plants from mother-in-law, smoke, water plants. I have a feeling most of the remainder of my day will be smoking and stretching lol. Been hitting it hard at the gym. Need to loosen up those tight muscles
cannabineer
Ursus marijanus
looks yes-ish.
Tell me more about Moroccan style.
FresnoFarmer
Well-Known Member
Well first you pick the biggest dog with still a bit of fat on her.
FresnoFarmer
Well-Known Member
Moroccan-Style Short Ribs
Serves 4
Ingredients
- 1 tablespoon olive oil
- 4 English-cut short ribs (about 3 pounds), patted dry
- 3 medium carrots, sliced into 1/2 inch-thick coins
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 14-ounce can diced tomatoes
- 2 cups low-sodium stock
- 1 bay leaf
- 1/2 cup chopped mixed olives
- 1/2 cup chopped dried apricots
- salt and pepper, to taste
- Preheat the oven to 350F.
- In a large Dutch oven, heat up the olive oil on medium high. Liberally salt and pepper the short ribs, then brown them in batches. Take your time here -- this will impart so much flavor. Set aside.
- Reduce the heat to medium low, then add the carrots, onion and garlic. Saute until the vegetables have softened and browned slightly.
- Stir in the tomato paste, cumin, cinnamon, coriander, ginger, paprika and cayenne. Cook for 2 minutes, then add the tomatoes stock, bay leaf and olives. Nestle the short ribs back in the pot. Increase the heat and bring the liquid to a boil.
- Once the liquid has boiled for a minute, turn off the heat. Cover the pot and carefully transfer it to the oven. Cook for 2-1/2 hours, until the short ribs are tender and can be easily pierced by a fork.
- Transfer the pot from the oven to the stove and uncover. Skim as much fat as possible from the top of the pot. Carefully remove the short ribs from the pot (it's ok if the bones come loose).
- Bring the sauce to a boil and reduce by half, about 10 minutes, stirring frequently to ensure none of the vegetables stick to the bottom of the pot. Serve the short ribs with the sauce on top.
cannabineer
Ursus marijanus
Oh sweet mama that sounds righteousMoroccan-Style Short Ribs
Serves 4
Ingredients
Instructions
- 1 tablespoon olive oil
- 4 English-cut short ribs (about 3 pounds), patted dry
- 3 medium carrots, sliced into 1/2 inch-thick coins
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons ground cumin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 14-ounce can diced tomatoes
- 2 cups low-sodium stock
- 1 bay leaf
- 1/2 cup chopped mixed olives
- 1/2 cup chopped dried apricots
- salt and pepper, to taste
- Preheat the oven to 350F.
- In a large Dutch oven, heat up the olive oil on medium high. Liberally salt and pepper the short ribs, then brown them in batches. Take your time here -- this will impart so much flavor. Set aside.
- Reduce the heat to medium low, then add the carrots, onion and garlic. Saute until the vegetables have softened and browned slightly.
- Stir in the tomato paste, cumin, cinnamon, coriander, ginger, paprika and cayenne. Cook for 2 minutes, then add the tomatoes stock, bay leaf and olives. Nestle the short ribs back in the pot. Increase the heat and bring the liquid to a boil.
- Once the liquid has boiled for a minute, turn off the heat. Cover the pot and carefully transfer it to the oven. Cook for 2-1/2 hours, until the short ribs are tender and can be easily pierced by a fork.
- Transfer the pot from the oven to the stove and uncover. Skim as much fat as possible from the top of the pot. Carefully remove the short ribs from the pot (it's ok if the bones come loose).
- Bring the sauce to a boil and reduce by half, about 10 minutes, stirring frequently to ensure none of the vegetables stick to the bottom of the pot. Serve the short ribs with the sauce on top.
FresnoFarmer
Well-Known Member
I used what I had on hand. Didn’t have all the ingredients. Added in a heaping teaspoon turmeric, because that’s how I roll. Made it in an instant pot.