Finally got around to putting a couple hose butlers in the shed, so I didn't have the garden hoses flopping around and getting in the way. And added a couple hooks to the wall for the extension cord and chimney (need different screws for the last hook, which'll be used for the Slow&Sear).

And yes, I have both a rotisserie collar and a pizza oven on that top shelf.

#Organization #CleanTheShed #BbqFtw

Oh yeah... ten pounds of back bacon: two pieces smoked plain, one peppered (and apparently in the greater flow of the smoke, not even a little mad about that), one glazed with maple syrup.

Now to wait for them to cool before cutting in, don't want the magic to escape.

#BbqFtw #BackBacon

I didn't have my plate arranged as well as Moe Tousignant does, but this was still an awfully good sammich.

Grilled sandwich: homemade bread, homemade Dijon, gouda, red onion, (half homemade ham, half homemade corned beef), gouda, mayo.

Plus a few extra slices of ham, corned beef, and the tomato I forgot to put in the sandwich.

#BbqFtw #sammich #sandwich

Today was actually a twofer... I hadn't had a shower yet (smoky Keith!) and it was almost 5pm. "Hey, did you want to barbecue the chicken tonight before you have a shower, instead of tomorrow?" and I thought "that sounds like a hell of an idea."

#BbqFtw #chicken

yeahhhh... this turned out _real_ nice...

#BbqFtw #bacon

So, I was aiming for 145F internal temperature.

Eh... close enough, I guess.

#BbqFtw #bacon

Last night was burgers, today's cook is smoking 3.9kg of bacon (dry brine, 3%/3%/0.3% for 17 days, air dried three days). Smoke wood is apple, aiming for an internal temperature of 145F.

Snake method: big chunks of charcoal to corral the smaller bits and act as first baffle, with fire brick to help hold those in place.

Estimated smoke time, 5-6 hours.

#BbqFtw #Bacon

Had to go anaconda mode on this one.

"Three-cheese burger": homemade bun, homemade Dijon, pickle, ketchup, 4-ounce burger patty with gouda, 4-ounce burger patty with cheddar and mozza, bacon (not homemade... tomorrow I smoke about 9 pounds of bacon), tomato, mayo. And a salad.

#BbqFtw #Burgers #AnacondaMode

Aw yiss... on the spit, and unpacked.

#BbqFtw #ChickenThighs #RotisserieChicken

Not as simple tonight, but I am confident.

I've done this before.

Boneless, skinless chicken thighs. 14 with barbecue rub both sides, 5 with seasoning salt both sides, on the spit directly over the fire.

Should be about done in 45 minutes, so around the 35-minute mark will probably put a light amount of sauce on the rubbed thighs, give it just enough to cook on without burning.

Then off to the plate. And at least one is likely to land in a sandwich.

#BbqFtw #ChickenThighs #RotisserieChicken

Ham's done!

Two pieces of ham shank (I forget the weight, but it's actually not important -- recipe is calculated as needed).

Add together mass of water and mass of meat. Dissolve in water:

* 3% kosher salt by weight
* 3% demerara sugar
* 0.3% pinking salt (sodium nitrate)
* 2 tbsp pickling spice
* 1 tbsp chili flakes
* 1 cinnamon stick

Let brine four weeks, decant, rinse, pat dry, air dry 4-7 days, smoke @250F ~6 hours to 140F-150F internal.

#BbqFtw

Hmm. Might need some practice to tune this one. Chuck Charbeneau marinates his bacon steaks, I just seasoned and smoked.

(Pork belly, sliced thick, seasoned with barbecue rub and smoked for a couple hours. Still fattier than I like but tolerable... a little longer cook to render out more fat would probably solve it. The last one -- two are now gone -- sliced and fried should work nicely with eggs.)

#BbqFtw #BaconSteaks

Three hours in, maybe halfway there. Plus a few 'bacon steaks' (started a batch of streaky bacon on the weekend, had a bit that didn't fit in the bag... hit them with barbecue rub and am smoking them).

#BbqFtw #BaconSteaks

-9C, snow on the ground?

DON'T MATTER!

Two ham shanks, wet brined about four weeks (3%/3%/0.3%, plus pickling spice, chili flake, and cinnamon stick), air dried four days to develop a pellicle. Target smoke temp is 225F-250F, likely smoke time is 5-6 hours, smoke is a mix of cherry and maple.

#BbqFtw #WhosIdeaWasThis

What does 'barbecue season' mean to me?

Black pepper, salt, granulated garlic, paprika.

#BbqFtw

2022-12-18 10:00 AM, 4.2kg of pork belly set to dry brine for a couple weeks. 3%/3%/0.3%

#Charcuterie #SmokedMeat #BbqFtw

pretty okay... a little overcooked, but not quite burned.

#BbqFtw