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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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Old 01-14-2009, 03:02 PM   #16
is One Chatty Farker
Bossmanbbq's Avatar
Join Date: 12-03-05
Location: Colorado

Originally Posted by jerrykr View Post
OK, OK, OK! We had BBB and eggs last night. Excellent! The better half did up some extra BBB and I had a very tasty Bacon and Tomato samich for lunch today.

It is better than it looks in that last picture, cause I screwed up the white balance in the pic so badly!

Ya'll gotta give BBB a try if you haven't already done so!
It is the BOMB and makes the best BLT you will ever have! getting ready to make up some since we just ate our last 2lb bag last week!
Peoria Custom Pit 24x72*Treager Texas Style Smoker *Whole Hog Country Smoker*

" You can put all of the sauce on it you want, but you still have to master the art of cooking barbecue"
- Mike Mills-
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Old 01-14-2009, 04:19 PM   #17
Knows what a fatty is.
Join Date: 06-11-08
Location: DFW land - TX.


To me, it's kind of a cross between bacon and sliced ham.

It was smoked to 140F so you only have to lightly brown it to get it ready for the the plate. Lots less grease too!
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Old 01-14-2009, 06:51 PM   #18
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Join Date: 01-01-09
Location: Douglasville, GA

IMO, the thinner you slice it, the more like 'bacon' it tastes after frying... the thicker it's sliced the more it seems like ham... we like to slice it super thin and fry it up nice and crispy.

Just took one out of the freezer for slicing... as others have said, it's best to cure/smoke more than one at a time... they do go fast~!
- UDS v1.0, ECB, Blue Thermapen
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