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sleecjr
Joined: 07 Sep 2008
Posts: 38
Location: Jacksonville Fl
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 Posted: Friday 7-30-2010 1:17 am Post subject: One of my marathon butt cooks with beans and taters |
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24 hour butt cook. I know most people are shocked by that, but you should try it.
Start with some home made apple-jack bacon.
4 kinds of beans, brown sugar, pepper, onions and fresh ground red chipolte.
Put them on the grill with the butts around the 20 hour mark.
My first attempt at DO taters. Still learning with an old cheap DO.
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BIGRT
Joined: 11 Mar 2008
Posts: 265
Location: AUSTRALIA
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| Posted: Friday 7-30-2010 1:26 am Post subject: |
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Looks good..
Bacon'n'beans, marriage made in a camp oven. 
Aart
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gator409
Joined: 09 May 2010
Posts: 45
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| Posted: Friday 7-30-2010 5:46 am Post subject: |
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| looks great but need more information on this apple jack bacon? |
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cliffmeister2000
Joined: 21 Jan 2009
Posts: 1320
Location: Avondale (West of Phoenix) Arizona
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| Posted: Friday 7-30-2010 6:23 am Post subject: |
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Looks mighty tasty! and, I like that cheap old Dutch oven. The charcoal rim is nice and tall!
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jeepdad
Joined: 29 Aug 2009
Posts: 285
Location: Stafford, VA
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| Posted: Friday 7-30-2010 7:37 am Post subject: |
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Looks like good tasty chow to me....nicley done.
--Dan
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Paul
Joined: 25 May 2008
Posts: 1267
Location: St Thomas, Ontario, CANADA
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| Posted: Friday 7-30-2010 7:39 am Post subject: |
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Looks very tasty! Great pics - thanks for posting.
(Nothing wrong with an old cheap DO either!)
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sleecjr
Joined: 07 Sep 2008
Posts: 38
Location: Jacksonville Fl
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| Posted: Friday 7-30-2010 7:54 am Post subject: |
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| gator409 wrote: | | looks great but need more information on this apple jack bacon? |
I cure my own bacon. I don't like my bacon very salty so i do a soak at the end. What i have found is, during the soak is the best time to add flavor. So i soak in a 50/50 mixture of apple juice and water with a few shots of Jack Daniels. It turns out great. |
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Paul
Joined: 25 May 2008
Posts: 1267
Location: St Thomas, Ontario, CANADA
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| Posted: Friday 7-30-2010 8:32 am Post subject: |
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| sleecjr wrote: | | I cure my own bacon. I don't like my bacon very salty so i do a soak at the end. What i have found is, during the soak is the best time to add flavor. So i soak in a 50/50 mixture of apple juice and water with a few shots of Jack Daniels. It turns out great. |
I'd love to see that process... sounds awesome!
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sleecjr
Joined: 07 Sep 2008
Posts: 38
Location: Jacksonville Fl
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| Posted: Friday 7-30-2010 8:46 am Post subject: |
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| Paul wrote: | | sleecjr wrote: | | I cure my own bacon. I don't like my bacon very salty so i do a soak at the end. What i have found is, during the soak is the best time to add flavor. So i soak in a 50/50 mixture of apple juice and water with a few shots of Jack Daniels. It turns out great. |
I'd love to see that process... sounds awesome! |
I don't have any pictures of the soak, but i do of the smoking and slicing.
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Paul
Joined: 25 May 2008
Posts: 1267
Location: St Thomas, Ontario, CANADA
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| Posted: Friday 7-30-2010 10:50 am Post subject: |
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That looks GREAT!
It's official... I wanna start make'n bacon!! 
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BIGRT
Joined: 11 Mar 2008
Posts: 265
Location: AUSTRALIA
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| Posted: Friday 7-30-2010 3:12 pm Post subject: |
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That looks sensational..
This I have to try as well.
Its got to be better for you.
Aart
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jeepdad
Joined: 29 Aug 2009
Posts: 285
Location: Stafford, VA
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| Posted: Friday 7-30-2010 3:13 pm Post subject: |
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| Paul wrote: | That looks GREAT!
It's official... I wanna start make'n bacon!! |
Ditto!
--Dan
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gator409
Joined: 09 May 2010
Posts: 45
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| Posted: Friday 7-30-2010 3:15 pm Post subject: |
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| can we have a set by step instructions do you cut the skins off the belly before you smoke it. have you ever made cracklens. i got a jam up way of making wet cracklins. a Louisiana specialty |
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jeepdad
Joined: 29 Aug 2009
Posts: 285
Location: Stafford, VA
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| Posted: Friday 7-30-2010 3:18 pm Post subject: |
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| gator409 wrote: | | can we have a set by step instructions do you cut the skins off the belly before you smoke it. have you ever made cracklens. i got a jam up way of making wet cracklins. a Louisiana specialty |
Please do share!
--Dan
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chris
Joined: 07 Dec 2008
Posts: 430
Location: Ontario, CANADA
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| Posted: Friday 7-30-2010 3:28 pm Post subject: |
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So, um.. what's the bacon/cracklens post holdup. Just askin'.
 
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