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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-15-2009, 07:58 PM | #1 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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First try at Buckboard Bacon
5 lb. butt, deboned and cured for 10 days w/ TQ and brown sugar. After curing -
Sprinkled with pepper and smoked on the 11th day.. Smoked in the drum with apple, and tried to keep the chamber temp between 160-180. About an hour and a half in when the internal temp. was 100, I made the mistake of opening the drum and flipping for even smoke and color, and that was a big mistake. I only had the lid off for less than 20 seconds, and the temp spiked to 220, and I was unable to get it below 200 for the rest of the cook. Overall cook time was 3 hours to get it to an internal of 140. Wrapped and rested for an hour, before I put it in the fridge overnight to cool and slice tomorrow.. Pic's to follow in the morning..
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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12-15-2009, 08:15 PM | #2 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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man looks great ! can't wait to see breakfast pics! :)
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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12-15-2009, 09:39 PM | #3 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Thanks, can't wait either..
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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12-15-2009, 09:41 PM | #4 |
is one Smokin' Farker
Join Date: 09-02-09
Location: Brookland, AR
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This is gonna be good...
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Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser |
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12-15-2009, 10:26 PM | #5 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Any advice on how to slice it? cross grain, with the grain, or does it matter?
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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12-15-2009, 10:27 PM | #6 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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you always have a good morning when you start with bacon.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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12-15-2009, 10:57 PM | #7 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Chris, looking good bro. The temp spike is not a problem but may actually help. From your first pic, start slicing from the top of the piece of meat. The grain is sporatic so just slice it and enjoy. You are going to be real happy with what you did!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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12-16-2009, 02:51 PM | #8 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Thanks guys, really happy with the way it turned out.. Tastes awesome!
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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12-16-2009, 05:02 PM | #9 |
Knows what a fatty is.
Join Date: 10-20-09
Location: ogden, Utah
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That really looks awesome.. Going to give it a try..
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12-16-2009, 08:41 PM | #10 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Looks awesome!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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12-16-2009, 09:04 PM | #11 |
On the road to being a farker
Join Date: 09-07-09
Location: RWC Ca
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Damn that looks farkin grubbin! I gotta try me some of that soon!
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Mark UDS, XL BGE, and a pane burner. Smoke on. |
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12-16-2009, 09:13 PM | #12 |
Found some matches.
Join Date: 09-23-09
Location: Ventura, CA
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That looks fan-freakin-tastic. I would love to try it. Care to help me out with a more detailed recipe or point me in the right direction?
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12-16-2009, 10:33 PM | #13 | |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Quote:
Sprinkled with pepper and smoked it with apple wood to an internal temperature of 140. Like I mentioned earlier, I attempted to keep the cooking temps low, but I had a hard time keeping it below 200 for an extended period of time, but honestly, I don't think it resulted in any ill effects. You'll find some good information here, http://playingwithfireandsmoke.blogs...ard-bacon.html ,as well as with the forum search function. Good luck!
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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12-17-2009, 11:55 AM | #14 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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Nicely done that some good looking bacon.....mmmmmmm.........mmmmmm
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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12-17-2009, 01:04 PM | #15 |
Full Fledged Farker
Join Date: 07-07-09
Location: Port Orange Florida
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I want some ... looks great
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