Súper bien explicado se ve que lo disfrutas y eso es importante felicidades y gracias por compartir esta receta, lo intentaré hacer saludos desde Chihuahua Mexico
Thinking about getting one cause it's too hot to cook breakfast in the kitchen in the summer. How's it held up? I prefer steaks and burgers in a cast iron as well.
Two main reasons: so the seasons don’t burn and to rinse the extra salt off. This is just the way I do it. Do some more research and give it a try! I’m sure yours will turn out great!
You need to clean as you go...at one point you were like "the bacon grease is cleaned up"- which it wasn't, and not only that the fact that you didn't clean the grease as you go you ended up with less and crispy bacon. Good video though, love seein folks get into griddling.
Your video title is "Everything you Need to Know About Smoking Bacon".... Sorry... no it is not. What about cold smoking? Cold Smoking is a much tastier and moister product.
It is very convenient making large batches of burgers and freezing and for large cookouts. Since it is plastic I thought it would have broken by now but it’s still going strong!
No sir. I am against those types of preservatives/nitrates. I slice my bacon after it’s done smoking and put in small bags for the freezer. When I pull one out it is cooked and eaten within a few days. Granted, if I wanted to have a pound of bacon in my fridge for a month plus, it would go bad without the preservatives. This is just the way I do it, and I suggest you make tour own decision after some research. Smoke on brother!
Thanks for the video. A couple of things….you are suppose to stand behind the slicer. The plastic guard is a safety hand guard. Almost all meat slicers discharge to the back.
Had a Horizon Ranger years ago and have since tried several other "name brands". The Horizon has always been my wife's favorite. I am almost ready to pull the trigger on another Horizon Ranger....Your videos are helping the decision.
This isn't very helpful without the recipe. I'm assuming you didn't use nitrates, or you would be very specific on the amount of season you use. 8-1/2 hrs to get to 150° is dangerous. If you don't get pork products to at least 145° in 4 hours you are keeping the meat in the bacteria loving, getting you deadly sick zone. Quit posting videos of you getting lucky....
Whoever assembled your egg did it wrong the "lip" is caused by a maladjusted metal band and can be fixed. there are plenty of videos to help. I had a similar issue with a bag of BGE lump coal, my dealer exchanged it for me for free, I think that's part of why it's so expensive...at least when dealers were exclusive before Ace got into the game. As for the genius, I love mine, it works perfectly on a large egg. Yes, when you purchase a 2XL you use A LOT of coal, but you should have known that going in. Every time I consider getting a pellet grill I have to ask myself why? The egg does everything and does it well, especially with the genius. Good luck in the future
On my 3rd round of this, this time just did a nice peppered bacon she just came off after 6 hours on the pit. I revert to this video to make sure I have everything correct. Has come out great everytime so far! Thanks for the guide, its so easy and way cheaper to buy bacon this way. I also get to control the flavor myself. If you have a pit and you are watching this give it a shot its really easy!
No, it does not. It means he is a normal schmo like most of the rest of us and not a cook for camera guy. Same thing with the rust comments. He obviously spends more time cooking than cleaning. I'll bet that most of the "questionable" commentors do not even own a smoker, they're just RU-vid wannabees.
I found it in the comments he listed: 1 cup salt, 1/4 garlic powder, 1/2 pure sugar, 1/4 chili pepper, 1/4 paprika. Please note, this makes a large batch so it will be way to much if you’re just doing 10lbs or less.
I'm a 55 year old, I've been making bacon for a few years now in the UK. For the first 25 years of my life you used to be able to buy rind on bacon in the shops now you can't find it anywhere so I decided to make my own, I really think the world is missing out on such a fantastic part of bacon eating, it's crisp, flavourful and by far the best part of bacon, surly everyone loves Crackling?
