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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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02-24-2004, 06:45 PM | #1 |
Full Fledged Farker
Join Date: 10-17-03
Location: small town South Dakota
Name/Nickname : Todd
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Buckboard "butt" Bacon question?
I am trying my first "butt bacon" and was wondering if anyone else has done them?
I have 4 butts curing in the fridge and was thinking about adding maple syrup to one and honey to another one. Thought about adding it 24 hours before I pull them out of the fridge to put on the smoker. Do you think that is long enough? or should I do them longer? Any help is appreciated.
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Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera. |
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02-24-2004, 07:53 PM | #2 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Sorry man, never heard of such a thing
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02-24-2004, 08:28 PM | #3 | |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Re: Buckboard "butt" Bacon question?
Quote:
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-24-2004, 08:32 PM | #4 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Quote:
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02-24-2004, 08:48 PM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I don't know either, but Midnight is really creative, and he mentions curing.
I would bet it is some kind process like Canadian bacon or something. Slow smoked and cured like a ham. Hell, isnt a ham the same shoulder as a butt? I forget my pig chart tonight. Too much Marty Graw (I only say this cuz Brian is not here) Speaking of which, I heard Brian is in New Orleans with a video camera and a Girls Gone Wild T shirt trying to get girls to do crazy things.
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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02-24-2004, 08:55 PM | #6 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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and a truck load of brethren beads.
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02-25-2004, 12:07 AM | #7 |
is Blowin Smoke!
Join Date: 08-11-03
Location: Castle Rock, CO
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Just beady eyes, I'll bet!
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Big Al Castle Rock, CO :confused::idea: Fire Box Basket Designer, Heat Shield Inventor. You can whip our Cream but you can't beat our SPAM.:clap: [URL="http://www.AllenWilmer.com"] [/URL] |
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02-25-2004, 08:04 AM | #8 | |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Quote:
Boston butt/shoulder is just that -- front leg/shoulder. The butt from the Boston butt comes from the cut being at the base (or butt) of the leg - which in this case is the shoulder. Now, are we completely confused?? :D
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Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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02-25-2004, 08:27 AM | #9 |
Full Fledged Farker
Join Date: 10-17-03
Location: small town South Dakota
Name/Nickname : Todd
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Buckboard Bacon is a type of bacon made from a butt roast instead of the pork belly. I have been told that it is more like canadian bacon beacuse it has less fat in it.
I am using a "kit" from HI Mountain seasonings, it has the cure, and seasonings in a small packet. All I have to do is buy the meat. Their directions call for rubbing the cure into the meat then letting it cure in the fridge for 10 days. After 10 days you take it out and hot smoke it until the inside temp is 140deg. Then you slice it like store bought bacon, fry it in a pan and enjoy :D I am on day 4 of the curing process with about 10lbs of meat in the fridge and just thought I would try to get some different flavors out of the bacon.
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Some people are like Slinkys, they are good for nothing but can still bring a smile to your face when you push them down the stairs. Down to one lonely ol' Bandera. |
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02-25-2004, 08:35 AM | #10 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Sounds good. Did ya try any Maple? I believe that you can get a maple powder for adding to your cure.
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02-25-2004, 08:49 AM | #11 | |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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Quote:
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I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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02-25-2004, 08:55 AM | #12 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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You beat me to that post JT.
That sounds great Midnight. How does the fridge smell?
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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02-25-2004, 09:05 AM | #13 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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Sounds like a really neat experiment. Hope it turns out as good as the description! :D
__________________
Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element), Pit Boss Tailgater pellet pooper. |
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02-25-2004, 09:08 AM | #14 |
Babbling Farker
Join Date: 02-10-04
Location: BFE
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Something about frying bacon that just sets my mouth to watering. Now if I can just dry off the keyboard...
__________________
I didn't hijack the thread. I just took it in a completely different direction. Spicewine, 2 Dutch Ovens, Weber OTP, 18 " Weber Kettle, White Mountain Ice Cream Freezer, Whirly Pop, Cast Iron Hot Dog cooker, and a 15 year old. Moink. RIP - my NB Bandera "Sweet Blue to all" - E |
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02-25-2004, 09:22 AM | #15 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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We're having breakfast for dinner tonight, with lent and all.
My daughter was all happy and said she couldnt wait, that she loves bacon. Wife reminded her of no meat, and she stormed out of the house and to the school bus.
__________________
. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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