Be thankful for what you got....


 
Tony R

Tony R

TVWBB 1-Star Olympian
Trying to keep busy over here since my grilling partner is out of state. Sunday I did this...

Listening to oldies...

http://youtu.be/KDTXljIqxRE



Short ribs on the mini wsm. This was the only decent short ribs I can find in my area.

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Season with Webbers Chicago steak and black Pepper

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After 30 minutes I decided to remove the heat diffuser and just cook over the coals

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Got a nice bark & good smoke flavor. Used pecan wood

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Did a slab of bacon used Bob Correll bacon made easy recipe
http://tvwbb.com/showthread.php?13312-Bacon-made-easy

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Smoked @ 190-200 with apple wood on the 18.5 wsm

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Cooled and sliced.

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Had both smokers working.


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Here's a short Ingram video of the cook. 15 second clip.

http://instagram.com/p/mLy4XhRZI5/

Thanks for your time and let's have a great week everyone.
 
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You were a busy guy, did really good! Noticed the shorts were $4.69 a pound, I think the last time I bought them or could even find them was about a year ago paid $1.99 a pound. Pretty soon I'll be down to grilling tree bark and grass clippings if these prices go much higher.
 
I make quite a bit of bacon and use much the same recipe. Only difference is that I don't cure it in a bag. I pack the pork belly in cure and place it on a rack on a cookie sheet, then cover the whole thing in plastic. I think I get better results by letting the moisture drop completely away from the pork belly during the curing process. The more water I can pull out of the bacon the better I like it.

No matter how you do it, you can't beat homemade bacon. It'll change your life.
 
Thanks! I'm going to make some bacon soon. Just saw your thread and you mentioned what i had asked.
 
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Nice cook sensa partner. When she gets back you can do your Sunday AM breakfast with your bacon. She'll appreciate it do sho.
 
Beef ribs look real good ther Tony, need me to do bacon havnt tried it yet. great cook and photos
 
Both look super Tony..I wanted to see if the bay leaves in the curing process added anything? I have added a few different things at this stage with almost no difference..I have been adding things after or during the smoke which seems to help!!

All looks tasty!!
 
Morgan C. said:
Both look super Tony..I wanted to see if the bay leaves in the curing process added anything? I have added a few different things at this stage with almost no difference..I have been adding things after or during the smoke which seems to help!!

All looks tasty!!
Click to expand...
I will let you know when I cook the bacon.
 
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