Smoked Accordingly BBQ
SMOKED DOCTRINE, PRACTICES, AND INSIGHTS ACCORDING TO PEOPLE LIKE YOU.
11/02/2024
Smoked Bacon Sealed and ready for delivery. Those of you local I’ll be taking care of first. Planning on heading south by the of the month to take care of the rest of you. 👍🏻 (hopefully this coming weekend.) I’ll be doing another run shortly.
06/02/2024
Halfway through the curing process. 👍🏻🙌
Smoked chicken breast is what sustains us. Believe it or not this chicken was prepared and smoked with a total of three ingredients. Jack Daniels no. 7 chicken rub, avocado oil, and pellets.
I smoke chicken breast every Sunday following the same recipe.
325 degrees F for roughly 30-40 min. Rub your chicken breast in the avocado oil, season it liberally, and your in business. BBQ isn’t rocket science. Simple is best in most applications.
Hope this inspires you to get outside and smoke some meat!
Very Respectfully
-Tanner Agren
30 lbs of pork belly turned cowboy cured bacon. Challenge complete. I would say smoking meats into the wee hours of the morning is “suffering” but everytime the lid of the pit was opened my very soul lept for joy. The pork belly was rotated constantly throughout the cook and the total cook time was roughly 6 hours. This batch of bacon took me a total of 7 days to produce, time well spent.
-Tanner Agren
Founder of Smoked Accordingly
This is cowboy cured bacon.
We can’t stop thinking about bacon. 🥓🥵The aroma that this slab of bacon was putting off should be illegal. There were definitely animals near by debating on risking it all for it. We will be making more. 🙌❤️
This is 4 days into the process. 🇺🇸
P.S don’t snooze on the jack daniel whiskey pellets.
09/04/2023
Fully cowboy cured bacon. Good in the FRIDGE for roughly 8 days and 6 months in the freezer. Super convenient, highly delicious, cowboy bacon. If you live in Utah and want some of this stuff dm me. I can teach you how, or we can figure something out 👍🏻
This video demonstrates what a fully marinated pork belly looks like prior to going onto the pit. We are essentially halfway through the process of what I like to call “cowboy curing.”
Conventionally there are two ways to turn a pork belly into bacon. Salt cure or salt + smoke cure. A cowboy cure is both.
We are smoking this pork belly according to cowboy Kent Rollins. Checkout his YouTube, link below👇
https://youtu.be/WQUUb8kMfQA
The pork belly spends 3 days in the fridge marinating in a salty sweet mix.
After three days you take it out and lightly rinse it off. Let it air dry and then cold smoke it (We are smoking it at *170f ) into bacon perfection.
This method is awesome to make high quality, easily accessible, mouth watering premium bacon. All you need is some pork belly, marinate, some patience, and a little smoke.
Here at smoked Accordingly we scour the internet looking for the tried and true ways of producing premium bbq at home. And yes we are highly motivated to make premium bacon for selfish reasons…. But this pork belly is being prepared for a party tomorrow. (Look out for this video later 👀 it’s on its way.)
29/03/2023
Feast your eyes on tonight’s smoke. We smoked our recipe according to the mad scientist of bbq himself, Jeremy Yoder. The Simple approach paired with the simple seasoning makes these ribs a no brainer for dinner.
All you need is a salt, pepper, and a little pig lard.
Here’s how you can makes yours too 🫡👍🏻
https://youtu.be/YlK-za2JZqg
13/03/2023
Have you ever considered the impact smoked meats had on pirates?! We think about it all the time actually.
Here's our thoughts.
smokedaccordingly.blog/2023/03/04/pirates-and-smoked-meats/
Welcome to our BBQ page, where we explore the rich history and origins of the beloved American pastime, BBQ. We are passionate about all things BBQ, from the techniques and recipes to the cultural significance and traditions.
BBQ is more than just a way to cook meat. It's a celebration of community, family, and good food. The origins of BBQ can be traced back centuries to the indigenous tribes of the Caribbean and South America who slow-cooked meat over an open flame, using a wooden structure called a "barbacoa." As BBQ spread throughout the world, it evolved and adapted to new cultures, techniques, and flavors.
In the United States, BBQ has a deep-rooted history, particularly in the southern states. From the unique spices and seasonings to the variety of wood used for smoking, BBQ in America is a melting pot of cultures and traditions.
Our goal is to explore the origins of BBQ, share recipes and cooking techniques, and dive into the cultural significance of this beloved pastime. We want to provide a platform for BBQ enthusiasts to share their own experiences, recipes, and stories.
So whether you're a seasoned pitmaster or just starting out, our blog has something for everyone. Join us as we explore the rich history and origins of BBQ and celebrate the community and traditions that make it so special.
Welcome!
Smoked Accordingly
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