Smoke Day 10 in my backyard


 
I ate half the ribs tips too lol...by the time I got to partake in the rib taking I was full on chips and snacks unfortunately...

On the other hand, it leaves more ribs for me to enjoy today...and it's almost that time to dig back into them
 
I know Smoke Day is over, but I'm gonna add this to this thread anyways because it's still Memorial Day Weekend...

I'm gonna smoke up some Chuck Roasts...covered 2 of them with some SPG and onion...and the other I only covered in Montreal Steak Seasoning...gonna try them out and see which way we like it better...

I'm also gonna smoke up some sliced pork belly that we bought about a year ago...it's been vacuum sealed in our deep freeze since then...being naive, I thought that pork belly would taste like bacon if you cooked it up...not exactly the case lol...it takes like crap if you just fry it up like regular bacon because it's not regular bacon...I know this now...to remedy this I laid the pork belly in a pan, rubbed it with some brown sugar and SPG and onion, and then I laid out some honey and blue bottle butter...I'm gonna cover it and let it sit on the top rack...hopefully it cooks up and tastes yummy because we have a lot of it

here's some prep pics waiting on the smoker to come up to temp...

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here's the bacon finished...I'm thinking about smoking up the other 10 lbs I have and then cooling it and freezing it in convenient packages...then thawing and frying on a griddle to reheat...

do ya'll think that would work?

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Chuck Bench said:
here's the bacon finished...I'm thinking about smoking up the other 10 lbs I have and then cooling it and freezing it in convenient packages...then thawing and frying on a griddle to reheat...

do ya'll think that would work?

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Click to expand...

Sorry, Chuck, but I do not think that will work! So, please vacuum pack what you have, quick freeze it and send it to me and I will dispose of it properly! ;)

Looks great and I don't see why it wouldn't work.
 
yeah it's already been sliced Bob...oh well, I guess it'll just be a tasty treat every time I fire up the smoker and there's extra room in there for a pan of it...it was so damn good it should be criminal...I'll definitely get it in a slab next time and cure it myself...

ok so here's the chuck roasts...I let them rest too long and they cooled down...think they would have tasted better if they were warmer...definitely very tender and juicy just not very warm...

also, there's a little bit of smoke ring there...not a whole lot, but they definitely had a bunch of flavor to them...

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