My bacon, was going to be whiskey barrel smoked but...........


 

Bob Correll

R.I.P. 3/31/2022
I thought it would be fun to smoke my cured pork belly with Jack Daniels whiskey barrel chunks, but the smoke was too dense, smelled ok though.
The JD chunks were quickly replaced with hickory on my snake/fuse.
6 hours later running about 160° and done.

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Breakfast on the grill this morning.

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Bacon, egg, cheese McBob with a side of bacon.

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It did get a little JD barrel smoke, but I couldn't pick out the taste. :)

Smoke Day's a coming, looking forward to having a smoke with you guys and gals!
 
Considering the price of whiskey barrels, wouldn't it have been cheaper to get the pig drunk first? ; ' )

Damn that looks good. But that a lot of work for 1 little sandwich. I guess my invite got lost in the mail... ; ' (
 
Bob, great looking bacon as always. Don't know if you've used JD chips before. I have some and found them to be really potent, super strong smoke flavor. Found out the hard way, made an ash tray smoked roast with them.
Quick question you said six hours running about 160, I'm assuming that was the grill temp not the IT.
 
Thanks guys!

Rich,
Yes, grill temp, didn't monitor the internal, T-pen check showed 120 after the smoke temp had dropped to 140 near the end.
I think I'll chuck the JD chunks.
 
Looks great Bob. Don't chuck those JD chips - use 'em on burgers or steak, but go lightly.
 
I had a bag of their chips, and was glad to get rid of them. The food didn't taste good.

Good looking presentation, Bob! Sounds like yours turned out better than mine.
 
Great bacon and pics as usual. I wonder what makes the smoke so dense? Moisture content? Delicious looking meal Bob.
 
The bacon looks super & so does breakfast. I love hickory smoked bacon.

I tried some of those JD chunks a while ago, too. I thought they were on sale.
They were rather expensive & was not impressed.
 

 

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