Author Topic: Smokin' Again  (Read 3018 times)

0 Members and 1 Guest are viewing this topic.

Offline Smokin Don

  • Hero Member
  • *****
  • Posts: 7581
    • Pellet Smoker Cooking
Re: Smokin' Again
« Reply #14 on: July 03, 2014, 01:39:24 PM »
WOW Art that all looks just amazing!!! I would love the try that all!!! Don
Traeger 07E pellet smoker
Weber E210 gas grill
Weber Jumbo Joe Charcoal
Camp Chef Pro 30 gas burner
Camp Chef Iron Griddle
Lodge CI Hibachi
Instant Pot Pressure Cooker
I am not aging, just marinating
I think I am starting to age!
http://pelletsmokercooking.blogspot.com/

Offline muebe

  • Hero Member
  • *****
  • Posts: 14918
  • Santa Clarita,Ca
Re: Smokin' Again
« Reply #15 on: July 03, 2014, 01:46:21 PM »
I am going to bump this up because of the pork belly confit I did several years ago.  I might have to do a sous vide version of this.  It might be easier (and less messy than cooking in the lard).  Thoughts anyone??

Art

Absolutely give it a try!

Gus has some going now and I am very interested in his results.
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven

Offline CDN Smoker

  • Hero Member
  • *****
  • Posts: 5297
  • Manitoba, Canada
Re: Smokin' Again
« Reply #16 on: July 03, 2014, 02:20:01 PM »
Wow AC, a lot or hard work and great results. Thanks for posting  ;D
"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline Las Vegan Cajun

  • Hero Member
  • *****
  • Posts: 6246
  • Ralph in LA$ VEGA$
Re: Smokin' Again
« Reply #17 on: August 07, 2014, 10:34:29 AM »
I am going to bump this up because of the pork belly confit I did several years ago.  I might have to do a sous vide version of this.  It might be easier (and less messy than cooking in the lard).  Thoughts anyone??

Art

Would love to hear how the SV version turned out.  ;)
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)