Quote:
Originally Posted by T.G
Thanks guys.
The 'kraut fatty still needs some tweaking, but it'll get there.
Pete, very nice coloration on the bacon. Is that an Alton Brown terracotta pot style smoker?
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yeah... Didn't have the appropriate terra cotta-ish top for it, so I just plunked my kettle grill cover over it. I had the large bottom already, and a electric element burner, so I thought I would MacGyver it up a bit.
It turned out well, sliced a smidge off the end for sampling off the smoker, a bit salty and extra smoky, but that's normal for an end I suppose/hope. The slab is in the chill chest now for slicing later, so I hope to see happiness. I don't imagine it will kill me in any case, so what the hell.