First Canadian Bacon in the smoker

So as I did a few slabs of regular bacon I decided to do some Canadian bacon one to see if we liked it and two we think with the less fat it has it might be better for us in the long run. Time will tell but it sure does taste good to me!!!!

Ready to slice

Ready to slice

 

Canadian Bacon Sandwich

First BLT Canadian style

 

 

Home Made Bacon

So we decided to make our own bacon this last week and found a method on the following site:
http://www.amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

The process takes a week most of which is brining the meat to cure it for safe storage. A daily massage of the pork in zip lock bags to  insure complete curing which makes it bacon not pork belly. It is tasty not salty and much better than store bought bacon.

First was the brine, then the smoking and then trimming up the slabs for freezing, (of course a little taste test on the way!!

In The Smoker

Smoked and cooling Test Pieces Cooking Bacon bits freezing

 

 

Smoked Steelhead On A Cedar Plank

So I was tired of the cost of store bought Cedar Planks and decided to do my own. I bought cedar fence boards and made my own. Sanded them until glass smooth and cut them to lengths that I could use for individual pieces.
The fish picked up the aroma of the cedar and a bonus was that the skin sticks to the board so serving is simple. Great for Salmon also!

steelhead

Beef Ribs With Corn On The Cob

So we had not done any beef ribs on the smoker/grill yet and we had to do something about that. I used the same basic plan as I do for pork ribs called 3- 2- 1 which is 3 hours on smoke, two hours swimming in apple juice wrapped in foil and one hour unwrapped and basted with sauce (sets the sauce). The corn went in during the last part of the cook and was delicious and tender.

Beef and corn on the cobb

Beef and corn on the cobb

Chicken And Peanut butter sauce noodles

So we did a meal together using the Pellet smoker for the chicken and Sharon did the Peanut Butter sauce and noodles. The chicken thighs were smoked/cooked skinless and had a good barbecue sauce applied as they cooked.

Skinless chicken thighs smoked/grilled and Peanut Butter sauce over noodles with a crisp salad. Does not get any better than this!chicken

Cold Smoked Mixed Nuts

This method uses a smoke generator and no other heat source with the intent to create a lightly smoked flavor to the mixed nuts without the need of salt. I then store them when finished in a vacuum canister where they stay fresh and ready for snacking. The mat is supplied by Amazing Smoker Products as is the smoke generator. http://www.amazenproducts.com/SearchResults.asp?Cat=12

Simple and foolproof products to use. The mat is fiberglass with a Teflon coating so there is a no stick benefit and easy clean up. The smoke generator will work with pellets or saw dust (food grade) for almost 12 hours and you choose the flavor you want..

mixednuts2

want.

Ribs on the smoker my way!

My first ribs on the Traeger pellet smoker/grill. I used the 3 – 2 – 1 – method of three hours of smoke, two hours while wrapped in foil with new sauce applied and then one hour unwrapped with new sauce applied to set the sauce and finish the cooking.

Here are the pork ribs after an overnight soak with our home rub ready to start the three hour smoke.

ribsready

 

The ribs after the first hour of smoking.

onehourin

 

The ribs after the three hours of smoke ready for more sauce and a two hour cook in foil.

threehoursin

 

The ribs wrapped and ready to be opened up and cooked for one more hour without the foil and with a new coating of sauce applied (this cook sets the sauce).

wraped2hours

And after the last hour of cooking, the ribs are ready to be brought in and served for dinner. They were fall off the bone tender and very tasty!

ribsdone6hours

Chili Verde with Pork on the Traeger

So we went all out with this first time meal (we have had burritos from the chili Verde also now) all cooked on the pellet grill/smoker. The pork had a nice smoke ring and flavor that imparted to the Chili Verde and the peppers were easy to peel after their time on the grill. I used our old turkey roaster pan to simmer all of the ingredients for a few hours and it was worth it. Great with rice and beans, in a burrito and soon we will make enchiladas with the meat and sauce. Enjoy!

The pieces of pork smoking and cooking.porkfor-chiliverde

 

The Tomatillos ready to cook for easy skin removal.

tomatillos

 

An assortment of green chilies for flavor and heat ready to be cooked to remove skins.

greenchilies

All ingredients in the pot to simmer for three hours!

Chili Verde in the pot

 

And the finished product ready for the plate or some burritos or chili Verde enchiladas.

Finished Pork Chili Verde