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-   -   Buckboard Bacon "BBLT" Construction... (http://www.bbq-brethren.com/forum/showthread.php?t=41356)

JD McGee 04-24-2008 10:35 PM

Buckboard Bacon "BBLT" Construction...
 
Plus...how to drive your poochie crazy...

First you fry the bacon...

http://i183.photobucket.com/albums/x...n/IMG_4079.jpg

"Jake" didn't move from this spot the whole time...

http://i183.photobucket.com/albums/x...n/IMG_4082.jpg

Whole wheat toast...

http://i183.photobucket.com/albums/x...n/IMG_4083.jpg

Slather on some mayo...

http://i183.photobucket.com/albums/x...n/IMG_4084.jpg

Add the bacon...lots of bacon...

http://i183.photobucket.com/albums/x...n/IMG_4085.jpg

Add the tomatoes...

http://i183.photobucket.com/albums/x...n/IMG_4086.jpg

Then the lettuce...

http://i183.photobucket.com/albums/x...n/IMG_4087.jpg

Finished product...

http://i183.photobucket.com/albums/x...n/IMG_4088.jpg

Happy poochie...:-P

http://i183.photobucket.com/albums/x...n/IMG_4091.jpg

Life is good! :-P

Bbq Bubba 04-24-2008 10:38 PM

Nice, i think i hate you.........munchie mod :shock:

BBQ Grail 04-24-2008 10:40 PM

Nice looking sammie....

ricknct 04-24-2008 10:40 PM

Holy Crap, I got to go buy bacon now. Talk to you later.

bigabyte 04-24-2008 10:50 PM

Man, I'm hungry now, but I still have at least antoher 5-6 days to go on my BBB cure.

Bearbonez 04-24-2008 10:52 PM

man that looks good!!. I have read a thread on that before awhile back. I dont reme,ber how it's made. It's pork butt? Cured? can ya post the how to?

bigabyte 04-24-2008 11:00 PM

Two options, you can buy the cure pre-made, or make your own. Hign Mountain Buckboard Bacon Cure is the brand to search for if buying. If making your own, the recipe is equal parts Morton Tender Quick and Brown Sugar.

Take a boneless Boston Butt and cut into 3 1/2" thick pieces. Or, buy some Shoulder Cut Country Style Ribs which are the same thing. For the rub mixture, you want 2 tbsp per pound of meat (that's 1 tbsp Morton Tender Quick and 1 tbsp Brown Sugar per pound of meat). The best thing to do to ensure even coverage is to put the rub/cure mix in a shaker and shake all over the meat until you have used up the right amount over all the meat. Then wrap up tight in a ziploc with all the air pushed out, or put in a vaccum sealer. Place in the fridge for 10 days, turning every day or so. After the curing process is complete, rinse of the meat under running water to remove some of the cure. I do not soak, but you can if you wish and this will remove even more of the nitrates in the cure. Then smoke at 200 until temp hits 160 internal. At this point you have buckboard bacon and can do with it what you wish.

frankenswine 04-24-2008 11:29 PM

Man that looks good!! Can't wait for mine to finish curing. Got about 3 days left.

Doug

BobBrisket 04-24-2008 11:43 PM

As I looked at that sammie pic I realized that I'm making the same facial expression that Jake is........................damn that looks good!!

BBB is on my must try list for this summer.

JD McGee 04-24-2008 11:49 PM

Quote:

Originally Posted by Bearbonez (Post 621427)
man that looks good!!. I have read a thread on that before awhile back. I dont reme,ber how it's made. It's pork butt? Cured? can ya post the how to?

Here ya go...
http://www.bbq-brethren.com/forum/sh...ad.php?t=33314

Jaberwabee 04-25-2008 01:09 AM

I have been stuck in a hotel, Mon-Fri for the last 5 weeks, and you are killing me. I miss being home with my family during the week, obviously, but the day to day cooking is what I didn't expect I would miss. BBB is on my list to do when I am home.

Norcoredneck 04-25-2008 01:23 AM

Looks great.

Single Fin Smoker 04-25-2008 01:47 AM

Your dog eats better than I do.

ZBQ 04-25-2008 08:19 AM

Quote:

Originally Posted by BobBrisket (Post 621463)
As I looked at that sammie pic I realized that I'm making the same facial expression that Jake is

Me too!:lol:

That's one mean lookin BBLT there JD!

Smokin Gator 04-25-2008 08:43 AM

Now that is what I call a sammie!!!


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