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  1. The Amish Tyrant

    What's For Dinner?

    I always get anchovies on the side and place them on after baking. It prevents the pizza from tasting like a salt lick.
  2. The Amish Tyrant

    Cooking Bacon

    When I smoke bacon, I have other things working since I hate wasting "real estate" when rolling smoke (especially since I only do it on weekends). While I can make bacon, ribs, and pork faster using other cooking methods (like the oven), I enjoy cooking outside and the smokey flavor that gets...
  3. The Amish Tyrant

    Smoking, Grilling, and BBQ

    First smoke in the snow. The smoker blanket held temperature. Ran it at 250 for about 2 hours making pit beans (baked beans with peppers, onions, and ground beef and pork) and baked potatoes. The smokey potatoes are excellent, with salted, crispy jackets and a nice flavor.
  4. The Amish Tyrant

    Smoking, Grilling, and BBQ

    Double smoked spiral ham with a cherry, jalapeño, and bourbon glaze based on the Meat Church recipe. Rubbed with Meat Mitch Whomp Rub. Smoked at 250 for about 2 hours. Then glazed with a mixture of brown sugar, cherry preserves, jalapeño jelly, honey, and bourbon. Then smoked for...
  5. The Amish Tyrant

    Cooking Bacon

    I use a pellet smoker. It generally takes 1 to 2 hours at 225. I find the smokiness improves after it sits a day, but is very tasty hot out of the pit. A cookie sheet makes removal easy, but I use foil on the deflector for easy cleaning and don't use a cookie sheet.
  6. The Amish Tyrant

    What's For Dinner?

    Clam strips with cocktail sauce.
  7. The Amish Tyrant

    Cooking Bacon

    Tip for cutting bacon in half: use kitchen shears while still in the package. Saves time and clean up. Cut into thirds for the perfect size to wrap cocktail sausages (then cover with brown sugar, a pickled jalapeño slice if feeling spicy, and bake for pig candy).
  8. The Amish Tyrant

    Cooking Bacon

    Turned the bacon I smoked yesterday into a hot honey chicken club with fresh mozzarella drizzled with a balsamic glaze and Grillo's hot pickle spears.
  9. The Amish Tyrant

    Smoking, Grilling, and BBQ

    Smoked some thick cut bacon for about 2 hours at 225. Also rolled some tri steaks for about 4 hours, then 2 hours in a beef stock bath. Mixed colored peppers, cream cheese stuffed jalapeños, and garlic were also on (2 hours and 4 hours, respectively).
  10. The Amish Tyrant

    Cooking Bacon

    I smoked some thick cut bacon today. It's my favorite way of cooking bacon. 225 for about 2 hours. In the oven ona rimmed tray is my next favorite. The real question is how crispy do you like bacon. I like mine with a little chew.
  11. The Amish Tyrant

    What's your favorite painting?

    I'm not big on paintings. I just don't get "it" but do enjoy seeing art galleries. I can draw fairly well, especially with pencil. Most people in my life don't know that. But I despise painting, itself. It smells, is messy, difficult to clean up afterwards, and I'm just not good at it despite...
  12. The Amish Tyrant

    Smoking, Grilling, and BBQ

    I usually hibernate the smoker around this time of year. However, someone suggested a smoker blanket to help keep temps in the winter, so maybe I'll try cooking outside this winter. Downside is my 6 year old daughter now makes fun of me since my smoker has a blankie. Anyone else have winter...
  13. The Amish Tyrant

    Forum Numbers

    I've noticed some new members come in hot, then fizzle out or get time out in 2 months (including a member in this thread). Then it seems regulars fade away after about 2-3 years. And some come back from the fog. Others tend to be off my radar due to the ignore feature (which makes this forum...
  14. The Amish Tyrant

    Mustard

    Mustard as a binder is classic in bbq. Also, it's how to make an in-n-out burger animal style (like a binder before pan frying). It sort of creates a carmalized crust. Also, mustard is a classic condiment for roast beef, corned beef, and pastrami (not to mention an all beef hot dog). To...
  15. The Amish Tyrant

    Smoking, Grilling, and BBQ

    Smoked boneless chicken thighs along with squash, zucchini and cream cheese at 225 for about 2 hours at 225 with a smoke tube. I now have chicken prepped for the week and made a cheesy Cajun smoke show pasta with all the ingredients. Really starting to dig the smoke tube.
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