So, what happens when you take a crappy piece of meat, like one of the cheap cuts called Skirt Steak (from the plate of the cow) and then smoke it ... will it taste good ? Let's find out.

It is described as "long, flat, and prized for its flavour rather than tenderness" and skirt steak is the cut of choice for making fajitas, ranchera, Chinese stir-fry and churrasco. Now it's BBQ time.

In the morning, I marinated the steak with some DL Jardine's Steak Seasoning rub and then at 3:30pm, the meat when on, using plum wood as my smoke source.

At 4:45pm, it was looking real good, I honestly didn't know what to expect. Then at 5:20pm, I wrapped it in foil and took it off to rest. We ended up having it sliced on sandwiches for dinner with fresh rolls, cheese and pickles. It was so good that, I ended having another roll for a late night snack and then had even more meat on a couple of croissants the next day.

As it's school holidays at the moment, I had to take the time off work to stay home with my son. Turned out my good friend Mike was on holidays, so he came over for a board gaming session, so I looked for something to smoke for lunch.

There wasn't much in the house, just a package of bacon, corn and veggies. I thought, I've never smoked bacon before, let's see what happens.

At 11am, pit on went on and about 20 minutes later, I added some plum wood chunks and I added the corn, bacon, onion and potato. 45 minutes later, we were eating sweet, smokey corn that my friend said was like candy corn :)

At 12pm, I took the bacon and veggies off and we had that on some rolls. The bacon was rather stiff, but had captured the smoke. It was a similar texture to when bacon is broiled but didn't taste crappy like that broiled bacon does.

That night, I ended up watching an episode of BBQ Crawl with Diva Q and on this episode, she had what was called "Pig Candy" ... smoked bacon with BBQ rub and sugar on it. Very similar to what I did, so, I figured next time I do some bacon, I'm doing some pig candy.