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BBQ The thin blue smoke of tastyness

Discussion in 'Food and Drink' started by Jim, Feb 17, 2014.

  1. Awesome!!
     
  2. Christopher

    Christopher Founding Member

    I don't know if there's anything better than a nice butt on a plate :)
     
  3. Could not resist with all these delicious looking inspirations. As you'll see later, it's a perfect day for BBQ here in the Northeast.....

    Overnight rub:
    IMG_8020.JPG

    Just a little pin prick....

    IMG_8021.JPG

    And into the smoker:

    IMG_8034.JPG

    Had to go electric today, offset is buried out there somewhere....

    IMG_8024.JPG
     
  4. Toothpick

    Toothpick #2 since day #1 Founding Member

  5. Jim

    Jim Old Curmudgeon Founding Member

  6. Hit 165F, and went for the Texas crutch:

    IMG_8036.JPG

    Meanwhile....time to make coleslaw and bacon topped buns:

    IMG_8038.JPG

    IMG_8044.JPG
     
  7. daveb

    daveb Founding Member

    Bacon topped buns? You just pegged the coolmeter!
     
  8. Toothpick

    Toothpick #2 since day #1 Founding Member

    I quite literally just said this out loud..."bacon topped buns?!"
     
  9. Guilding the lily so the speak :D
     
  10. Ready to pull;
    IMG_8045.JPG

    And finally, dinner, with crispy fries and pickles.
    IMG_8052.JPG
     
  11. MotoMike

    MotoMike Founding Member

    Where the heck is the drooling smiley?
     
  12. Lucretia

    Lucretia Founding Member

    Great looking pork and the prize for extreme smoking conditions! But I have to wonder about electricity and nice wet snow. Hate to have BBQ'd Neal!
     
  13. zwiefel

    zwiefel Rest in peace brother

    Nice looking butt Neal! esp on those sweet buns (how did you get the bacon to stick?)!
     
  14. Fry the bacon until crisp. Drain all but a tablespoon or two of fat, add a dab of butter and some drippings from the pork and paint it on with a brush. Then dip the buns in the chopped bacon. When the fat cools it holds the bacon.
     
  15. zwiefel

    zwiefel Rest in peace brother

    OK, I figured it was something like that, but wasn't sure it would be sticky enough. I guess the key is to use fats that are solid at room temp? (Saturated fats, I think is the term?)
     
  16. Jim

    Jim Old Curmudgeon Founding Member

  17. Toothpick

    Toothpick #2 since day #1 Founding Member

  18. Brianw

    Brianw The Dark Net Mastermind Founding Member

    Swim ???? I want to live there
     
  19. Jim

    Jim Old Curmudgeon Founding Member

  20. Looky what the 18 wheeler delivered.... Custom gravity-fed smoker.

    scotto smoker 1.jpg

    Scott smoker 2.jpg
     
    Last edited by a moderator: Jun 12, 2015

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