Nothing against Miller Lite, but a Stout gives you better flavor.
@talalztubeАй бұрын
Guess it’s acts as barrier against flare ups?
@dantetambellini4112Ай бұрын
Uh idk how my house caught on fire
@user-dp4dr3js7uАй 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-lw6ryАй 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.
@simplemansbbq5495Ай 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.
@bossstrickАй бұрын
I turn it sideways and hold my left hand underneath the back and catch the meat as it falls
@JDHobbs2 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?
@simplemansbbq54952 ай бұрын
I have never tried that way. It would be a good way of drying it out though.
@edwts2 ай бұрын
Is this the 2xl aka 30inch grate or the xl aka 24inch grate? Looks like XL in the video
@simplemansbbq54952 ай бұрын
XXL
@horizonbbqsmokers61352 ай бұрын
That’s awesome
@MorneTheart2 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.
@bobbuilder1182 ай бұрын
Thanks for the video. The background music is irritating, in my opinion. 😬
@Desperado95522 ай бұрын
I have a large and wish I would’ve purchased a bigger one.
@thisolddog22592 ай бұрын
I use off the shelf jerky brine, and it comes out really good
@13Mappy3 ай бұрын
Oh man! I just got my Egg and I will be doing this fpr sure
@timriley20923 ай бұрын
Are you cooking this pig or playing twister with it ?
@simplemansbbq54953 ай бұрын
🤣😂
@g4gregp9094 ай бұрын
that poor knife edge...
@simplemansbbq54954 ай бұрын
🤣😂 I sharpen before each cook but you are correct!
@wascalywabbit4 ай бұрын
It says commercial grade on it, but does it have the NSF rating or the international rating for commercial use
@connergiven895 ай бұрын
Why did you rinse the seasoning off before popping them into the smoker?
@simplemansbbq54955 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!
@connergiven895 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 😊
@jetthelooter5 ай бұрын
put a cover on it and it won't get wet and freeze shut.
@johndavids77585 ай бұрын
👍👍👍👍
@madmike26245 ай бұрын
Miller Light give ya a bump?....just kiddin, great video and recipe!!
@user-zd5qt9oz8s5 ай бұрын
Oh mercy I'd love to buy a big huck from you
@iBMcFly5 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.
@ericowens89826 ай бұрын
This guy is full of shit. He doesn't even know the first thing about smoking bacon.
@robeer123rr6 ай бұрын
You gotta be from TEXAS...it's the Miller lite....my guess...great beer....oh and the bacon looks great
@Kangawallapossumbat6 ай 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.
@mullerandre957 ай бұрын
Interesting that you aren't using granny fluid😂😂😂😂
@winterfrost5897 ай бұрын
Thank you so much! We’re using this recipe in my class right now. You’ve been a big help!
@sto27797 ай бұрын
That patty maker seems to be nice...
@simplemansbbq54957 ай 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!
@sto27797 ай бұрын
@@simplemansbbq5495 thanks for the reply.
@coryanderson75817 ай бұрын
No pink salt ??
@bcasey1015 ай бұрын
@@coryanderson7581 what ratio to meat?
@coryanderson75814 ай бұрын
@@bcasey101 1 ounce of celery powder to every pound of meat
@sgtshak28067 ай 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.
@JBSmoke17 ай бұрын
What a beast!
@Christianpaul717 ай бұрын
What I don't like is that it doesn't stop immediately after shut off.
@dredding1007 ай бұрын
Nice work. Thank you. Do you use Kosher salt or Sea salt ?
@davidb11698 ай 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.
@Zunimidniter8 ай бұрын
At what ratio did you mix your seasoning?
@ftrevino44938 ай бұрын
Great video. 😊
@sgtshak28068 ай 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.
@curtbrown97028 ай бұрын
Weight to cure? And other spices for your magic cure flavor?
@Ringele55749 ай бұрын
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....
@davidschneider31189 ай бұрын
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
@craiggerome44239 ай бұрын
Your supposed to stand behind the machine, I’ve never seen anyone slice like that before lol
@brandondavis38669 ай бұрын
I like the foot petal feature.... Where did you get it? Thank you
@simplemansbbq54959 ай бұрын
Amazon
@1061dave7 ай бұрын
Harbor Freight
@viper306m9 ай бұрын
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!
@joycefarrow747610 ай бұрын
wear gloves during your next presentation. the black on your hands subtracts from your evaluation.
@rickperry291410 ай бұрын
What kind of a recipe is it when you don’t give the amounts of the ingredients?
@bcasey1015 ай бұрын
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.
@purpleom964910 ай бұрын
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?
@davidmorgan15267 ай бұрын
Go to an actual farmer n get your own hog
@ANDMAY2210 ай бұрын
Every meat needs to be wash before seasoning. It helps with bacteria