What's cookin' boys?

RCW

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Never did Beer Can Chicken before.

Got a couple 6# roasting chickens. Needed larger cans….

Still worked out okay.

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Daren Todd

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Got a pot toast started in the crock pot. Should be ready about 6. Will add taters and carrots around 1:30 😁😁😁😁😁😁

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RCW

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Made another batch of both my Texas Hot and chicken wing sauces.

Both are good enough to try to sell commercially. Might be a venture I take on in retirement.

This is the wing sauce. Good stuff.

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RCW

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I'll be a taste tester... just in case you need one ;):giggle:
I’ll keep that in mind….I’ve done quite a bit of consumer research in the last 15 years since I came up with this recipe. 😉

When I started restaurant cooking 40++ years ago, I boiled wings for stock and threw them out….lately I can’t afford to eat them….😳
 

johnjk

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Preview of things to come. Trying my hand at making my own bacon. First batch just came out of the seasoning (Kent Rollins recipe) this evening. Will fire up the smoker Saturday and smoke it. Should be ready to taste test Sunday morning. I’ve got another brine to try this week. Just need to get to the butcher for a couple more bellies
 

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RCW

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Preview of things to come. Trying my hand at making my own bacon. First batch just came out of the seasoning (Kent Rollins recipe) this evening. Will fire up the smoker Saturday and smoke it. Should be ready to taste test Sunday morning. I’ve got another brine to try this week. Just need to get to the butcher for a couple more bellies
Dang John, you’ve done some great stuff with your smoker over the years.

Look forward to how the bacon turns out😋
 
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johnjk

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Thanks RCW. I tell the wife if I can fit it in the smoker, I’m gonna try it. I’m interested in the next brine due to using celery powder instead of nitrites. With that batch I will do some cracked pepper rub and possibly a maple bacon. May need to invest in a slicer if this works. Pirate and I will take a ride to the meat market today and see if I can grab a couple more bellies.
 

johnjk

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Ready for the smoker. Doing this indirect at 170 to an internal temp of 150. Hickory and apple for smoke
 
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johnjk

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Bacon is smoking and I have 2 new bellies waiting for the next experiment. Temp holding pretty steady with the gusty winds we have today. Should hit temp around 12:30
 

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johnjk

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Ok. After resting overnight, here is the final product. My slicing leaves a lot to be desired but the bacon is great. Nice cure, apple and hickory provided a good smoke flavor and you can pick up hints of the maple syrup. Hope to get the next belly in to brine Monday. That will be done half smoked and half cracked black pepper. Stay tuned.
 

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Fordtech86

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Cold crappy day here, got beans and chicken cooked for a batch of tamales tomorrow

dinner was country fried steak 😁

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RCW

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Ford - dang that looks great!😋

We had broiled haddock and pasta primavera yesterday.

I had help…..he’s getting so he parks himself like that a lot.

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