Just my youngest son and I in the house today, so I knew it was going to be another day of trying new things on the smoker; the family is really liking the flavours thus far.
Started with 12lbs of bacon that I have had curing for 8 days. One batch with: maple syrup, pepper, kosher salt, and probably a little garlic and onion powder. Second sure was: honey, kosher salt, paprika, chilis, and a little garlic as well. Smoked for almost 3 hours to just around 150f, then I will cook it slightly on the grill when I want to eat it.
It turned out really tasty. My youngest doesn't eat much meat for some reason (he looks like me, so I'm ruling out the mailman) and he kept wanting to eat more as I was slicing it for serving portions.
So with breakfast dishes ready to roll, it was time for dinner tonight. I had three whole chickens ready and waiting, decided I would try my hands with two and see how it goes - this is my whole chicken virginity <---sounds creepy no matter how I tried wording that, but I digress. One chicken is covered with a homemade rub of salt, pepper, onion powder, garlic powder, and paprika - sitting on a beer can cooker that is actually filled with rose wine and half an entire head of garlic. The second is a spatchcocked chicken with Cabela's Blackened rub on it. It should be ready in about 3 hours from now.
