I had to follow up. We use belly/fresh side, not "bacon" for wrapped projects. Better control of seasons/flavors. Don't like "off the shelf bacon" flavors anymore, it's just salt and fake smoke injection. Don't be surprised if this shows up my channel this summer. Much respect.
Hey! Thanks for the kind words! Excellent point on the bacon. I do agree, the store bought stuff is just going down in quality it seems. Definitely give it a try and let me know how it turns out. As far as the smoker in the back, that's a Patriot Pits Freedom 120. It's an absolute BEAST. Jay, the owner, is a master at what he does. Just a warning, he is currently not making them due to space requirements, but hopes to start back up once he has his shop figured out. He still makes the Freedom 94 which is also a beast. Here's a video where I go through the specs if you're interested. Link to the website is in the description of both this video and that one! ruclips.net/video/1mmQXhiynm0/видео.htmlsi=rKlTyT1rQX71Qshc
OK, I have a challenge for you, "Jack Daniels Pulled Pork", I saw it in the supermarket and said to myself, Josh can do it better.. Soo, Whatta ya say?
Hey now...I just used the freedom in the video before this one! 😁😁 The real reason is because I've been doing quicker cooks and this one uses less wood. If I had the amount of wood I did back in CT, I'd be using the 120 literally every day lol. But not to worry, I have a great video coming up that I haven't filmed yet that will feature the 120!
I'm absolutely nearly without words. What a great cook. How have I not seen you pop up before now. Why have I not seen this masterpiece yet. Where the hell can I get that trailer/pit in the background. 3k lbs or less I assume?? I need details. Who, what, where. Stuffed item on the Smoker? Everything and anything. So many ideas. I'm gonna sub.
The reason the bacon doesn't crisp up as well when wrapping stuff like ground beef and sausage is that there is a ton of moisture and fat in those grinds that keep moistening the bacon as it sweats out. If you were to cook all the moisture out to where the bacon was crispy, you would end up with a bunch of crumbly ground meat inside of some crispy bacon - and that is no bueno. In this particular recipe, you also have to consider how much moisture is in that pickle as well. Throw the pickle moisture on top of the ground beef renderings, and that bacon was never going to get really 'crispy', but that's fine as long as it tastes good. It's a tradeoff that one makes depending on the whole dish that one is cooking.
It's because this guy don't know what he's doing and uses thick cut bacon on a short smoke and doesn't even try to open it up at the end for straight grilling. This recipe and execution sucks. How do I block so I never have to see this guy again? Get a real job and stop living off the wife. 😂
That is the perfect size 😉 lol 😅😅Josh, these are FANTASTIC!!!!! I can't wait to see what else you've cooked up 😊😊 I'm going to try these in my air fryer 😊😊 thank you so much for sharing your wonderful recipe 👌 😊😊😊 ❤Annie, new friend and subscriber
What is your favorite "stuffed" recipe to make on the smoker? Let me know so I can make it!!
Woah! Now this is something I haven't seen. Those look amazing Josh, adding it to, my must, smoke recipes!
Hell yeah man! You'll love it!
Use thin sliced bacon and not thick. It will crisp up much better.
Yeah I'm not sure why I bought thick. Mainly because who doesn't love thicker bacon right???😁😁
I had to follow up. We use belly/fresh side, not "bacon" for wrapped projects. Better control of seasons/flavors. Don't like "off the shelf bacon" flavors anymore, it's just salt and fake smoke injection. Don't be surprised if this shows up my channel this summer. Much respect.
Hey! Thanks for the kind words! Excellent point on the bacon. I do agree, the store bought stuff is just going down in quality it seems. Definitely give it a try and let me know how it turns out. As far as the smoker in the back, that's a Patriot Pits Freedom 120. It's an absolute BEAST. Jay, the owner, is a master at what he does. Just a warning, he is currently not making them due to space requirements, but hopes to start back up once he has his shop figured out. He still makes the Freedom 94 which is also a beast. Here's a video where I go through the specs if you're interested. Link to the website is in the description of both this video and that one! ruclips.net/video/1mmQXhiynm0/видео.htmlsi=rKlTyT1rQX71Qshc
OK, I have a challenge for you, "Jack Daniels Pulled Pork", I saw it in the supermarket and said to myself, Josh can do it better..
Soo, Whatta ya say?
It's on my list!
just curious @FattysFeasts, is there a reason you use this smoker so much in recent videos over your patriot pits freedom 120?
Hey now...I just used the freedom in the video before this one! 😁😁 The real reason is because I've been doing quicker cooks and this one uses less wood. If I had the amount of wood I did back in CT, I'd be using the 120 literally every day lol. But not to worry, I have a great video coming up that I haven't filmed yet that will feature the 120!
I'm absolutely nearly without words. What a great cook. How have I not seen you pop up before now. Why have I not seen this masterpiece yet. Where the hell can I get that trailer/pit in the background. 3k lbs or less I assume?? I need details. Who, what, where. Stuffed item on the Smoker? Everything and anything. So many ideas. I'm gonna sub.
These tend to do better with thinner bacon so that way the bacon can get crispy without overcooking the insides.
I wish they had some good quality thinner bacon when I was at the store.
Nice Work. Looks Great.
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks!!
Man, im going to cook these up!
DO IT! 😁
I like seeing these original recipes. The "bacon cheese burger pickle poppers" is keto friendly. People on keto could eat that with no problems.
Absolutely!!
When I bacon wrap I will finish it off on the blackstone to crisp it up, works great
Love that! Wish I had a new griddle but I haven't gotten around to that yet unfortunately.
Thanks for making it real. Prep always s*€k. LOL.
Always the worst part!
The reason the bacon doesn't crisp up as well when wrapping stuff like ground beef and sausage is that there is a ton of moisture and fat in those grinds that keep moistening the bacon as it sweats out. If you were to cook all the moisture out to where the bacon was crispy, you would end up with a bunch of crumbly ground meat inside of some crispy bacon - and that is no bueno.
In this particular recipe, you also have to consider how much moisture is in that pickle as well. Throw the pickle moisture on top of the ground beef renderings, and that bacon was never going to get really 'crispy', but that's fine as long as it tastes good. It's a tradeoff that one makes depending on the whole dish that one is cooking.
Exactly. It's a common struggle with bacon wrapped recipes that I've experienced. There is no way to have the best of both worlds.
It's because this guy don't know what he's doing and uses thick cut bacon on a short smoke and doesn't even try to open it up at the end for straight grilling. This recipe and execution sucks. How do I block so I never have to see this guy again? Get a real job and stop living off the wife. 😂
That is the perfect size 😉 lol 😅😅Josh, these are FANTASTIC!!!!! I can't wait to see what else you've cooked up 😊😊 I'm going to try these in my air fryer 😊😊 thank you so much for sharing your wonderful recipe 👌 😊😊😊
❤Annie, new friend and subscriber
Thanks Annie! Glad you agree on the size 😂Let me know how they come out!!