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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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11-29-2012, 08:38 AM
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#1 |
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On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
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Anyone ever mop their bacon?
Interested to hear of anyone that has mopped their bacon with a glaze while smoking.
I've added honey, ancho, chiptole in adobo to my cure...but want to make sure the flavors are there post smoke. Last time I tried this the soak diminished these flavors considerably. Could it be I didn't use enough? I've never added anything to my bacon post-cure before...just wondering if others have... |
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11-29-2012, 09:30 AM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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All I ever add is cracked black pepper after the cure. Haven't tried mopping/glazing during the smoke, but would be interested in hearing about it as well.
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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| Thanks from:---> |
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11-29-2012, 09:51 AM
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#3 |
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On the road to being a farker
Join Date: 05-02-12
Location: Batavia, IL
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I have two slabs of the chipotle honey cure to smoke (about 6 pounds total). I may try it with one to see. Live and learn I guess...
If it doesn't work out...I have 15 lbs more to enjoy of other bacon  |
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