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Пікірлер
@rlhenry99 6 күн бұрын
Do you use any curing salt can you give us your ratios of your rub
@ubecool454SS 8 күн бұрын
invest in a nice meat slicer. I don't slice until it's nice a cold that way i can go real thin for things like bacon wrapped shrimp or jalapeno poppers.
@MarkGreene-h5v 26 күн бұрын
I agree with you about the Green Egg Charcoal. I will never buy it again.
@cowboynidaho Ай бұрын
I have that same meat slicer and it has a couple of problems. THe meat holder it doesnt grab to well and allows the meat to move around. The back rest also doesn't keep the depth to well so i find myself constantly readjusting the depth.
@leighhill9185 2 ай бұрын
Looks awesome mate! I'm doing one of these on Sat in the kettle :)
@PhillipBunger 2 ай бұрын
I usually catch and stack the meat as I go. But thanks for the demo
@seanroge 3 ай бұрын
The warranty does not cover accidents. You need to reread the warranty.
@jamesspivy7753 4 ай бұрын
So what salt/seasoning ratio did you use
@CowboyGirl007 5 ай бұрын
You dont use salt cure #1? Prevents botulism from smoking at low temperature.
@Riyame 5 ай бұрын
Hmm, never seen the Cabelas unit before. The thickness dial is likely in millimeters. Crazy that it goes to 25, most units stop at 15, even the professional brands.
@claystarner857 5 ай бұрын
I get an OUTSTANDING wet bacon cure from the Con Yeager Spice Company in Zelienople, PA!! They don't show it on their web site, so you call them and ask for "The 10 Gallon Bacon Cure". It is the BEST TASTING bacon, EVER!!
@bonniemorrison6288 5 ай бұрын
Is it all metal?
@joerichards9068 6 ай бұрын
Nothing against Miller Lite, but a Stout gives you better flavor.
@talalztube 6 ай бұрын
Guess it’s acts as barrier against flare ups?
@dantetambellini4112 6 ай бұрын
Uh idk how my house caught on fire
@RobertoSáenzV 7 ай бұрын
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
@SuperAwesomeReviews-lw6ry 7 ай бұрын
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.
@simplemansbbq5495 7 ай бұрын
It has held up well and I use it around 3x a week. However, when it is not being used I roll it into the garage.
@bossstrick 7 ай бұрын
I turn it sideways and hold my left hand underneath the back and catch the meat as it falls
@JDHobbs 7 ай бұрын
A lot of recipes have you leave the washed/dried belly in the fridge overnight to develop a film on the outside. Thoughts?
@simplemansbbq5495 7 ай бұрын
I have never tried that way. It would be a good way of drying it out though.
@ubecool454SS 8 күн бұрын
I always let it set overnight before smoking so it can develop the pellicle (spelling)? It helps the smoke stick better.
@edwts 7 ай бұрын
Is this the 2xl aka 30inch grate or the xl aka 24inch grate? Looks like XL in the video
@simplemansbbq5495 7 ай бұрын
XXL
@horizonbbqsmokers6135 7 ай бұрын
That’s awesome
@MorneTheart 7 ай бұрын
Onley seeing this now. On the "over bite"... Ad some spacers between the the lid and the hindge. That will push the lid more to the front.
@bobbuilder118 8 ай бұрын
Thanks for the video. The background music is irritating, in my opinion. 😬
@Desperado9552 8 ай бұрын
I have a large and wish I would’ve purchased a bigger one.
@thisolddog2259 8 ай бұрын
I use off the shelf jerky brine, and it comes out really good
@13Mappy 8 ай бұрын
Oh man! I just got my Egg and I will be doing this fpr sure
@timriley2092 8 ай бұрын
Are you cooking this pig or playing twister with it ?
@simplemansbbq5495 8 ай бұрын
🤣😂
@g4gregp909 9 ай бұрын
that poor knife edge...
@simplemansbbq5495 9 ай бұрын
🤣😂 I sharpen before each cook but you are correct!
@wascalywabbit 10 ай бұрын
It says commercial grade on it, but does it have the NSF rating or the international rating for commercial use
@comradebangalore 10 ай бұрын
Why did you rinse the seasoning off before popping them into the smoker?
@simplemansbbq5495 10 ай бұрын
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!
@comradebangalore 10 ай бұрын
@simplemansbbq5495 Thanks for the reply and elucidation, trying to figure out the best way! Be a while before we try it but looking forward to it 😊
@jetthelooter 10 ай бұрын
put a cover on it and it won't get wet and freeze shut.
@johndavids7758 11 ай бұрын
👍👍👍👍
@madmike2624 11 ай бұрын
Miller Light give ya a bump?....just kiddin, great video and recipe!!
@ChrisLeak-z7f 11 ай бұрын
Oh mercy I'd love to buy a big huck from you
@iBMcFly 11 ай бұрын
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.
@ericowens8982 11 ай бұрын
This guy is full of shit. He doesn't even know the first thing about smoking bacon.
@robeer123rr Жыл бұрын
You gotta be from TEXAS...it's the Miller lite....my guess...great beer....oh and the bacon looks great
@Kangawallapossumbat Жыл бұрын
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.
@mullerandre95 Жыл бұрын
Interesting that you aren't using granny fluid😂😂😂😂
@winterfrost589 Жыл бұрын
Thank you so much! We’re using this recipe in my class right now. You’ve been a big help!
@sto2779 Жыл бұрын
That patty maker seems to be nice...
@simplemansbbq5495 Жыл бұрын
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!
@sto2779 Жыл бұрын
@@simplemansbbq5495 thanks for the reply.
@coryanderson7581 Жыл бұрын
No pink salt ??
@simplemansbbq5495 Жыл бұрын
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!
@JB-np2kh Жыл бұрын
@@simplemansbbq5495then what you made is smoked & salted pork belly. I’m sure it tastes great, but it’s not bacon
@coryanderson7581 Жыл бұрын
I just learned that celery salt is a good substitute for cure #1
@bcasey101 10 ай бұрын
@@coryanderson7581 what ratio to meat?
@coryanderson7581 10 ай бұрын
@@bcasey101 1 ounce of celery powder to every pound of meat
@sgtshak2806 Жыл бұрын
I love seeing the number of "miles" on that smoker. Those concerned about rust and such need to close their computers and start cooking.
@JBSmoke1 Жыл бұрын
What a beast!
@Christianpaul71 Жыл бұрын
What I don't like is that it doesn't stop immediately after shut off.
@dredding100 Жыл бұрын
Nice work. Thank you. Do you use Kosher salt or Sea salt ?
@davidb1169 Жыл бұрын
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.
@Zunimidniter Жыл бұрын
At what ratio did you mix your seasoning?
@ftrevino4493 Жыл бұрын
Great video. 😊
@sgtshak2806 Жыл бұрын
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.