Saturday's cooks: Bacon and Gyros

[LordRiffenstein]

Saturday's cooks: Bacon and Gyros

Started Saturday with 5pounds of pork belly.
It was cured for a week and going on the Yoder to become bacon.
Smoked until IT of 150F.

Fired up the stickburner in the afternoon for gyros.
Used part of a pork shoulder, heavily rubbed with something the misses found online.
Smoked for about 3,5 hours at 250F, wrapped with some broth until tender. Pulled the pork.
Crisped up the pulled pork in a skillet with some bacon fat while the misses made some flatbread.
Served with home made tzatziki.
We loved it, great Greek flavours and have some lephtovers for today. Should add some onion when I'm crisping up the bacon for an even more authentic flavour.

 

[Titch]

That all looks great and tasty.
It was washed down with a belgian beer i hope

 

[ModelMaker]

Good.
Ed

 

[LordRiffenstein]

That all looks great and tasty.
It was washed down with a belgian beer i hope

Washed down with several Belgian beers :mrgreen:

 

[dannypat21]

Great looking cook.

 

[WhitesideJC]

That looks delicious - can you share the link where y'all found the rub? Would love to try this at home.

 

[BBQ Bacon]

Oh that looks tasty. Well done.

 

[Big George's BBQ]

YUM That looks amazing

 

[LordRiffenstein]

That looks delicious - can you share the link where y'all found the rub? Would love to try this at home.

This is the recipe which we gave a bbq spin.

We had the lephtovers yesterday and it was as good as Saturday.

 

[SmokinAussie]

Nice recipe. You gotta try that with Lamb got the real Greek flavour!

 

[LordRiffenstein]

Nice recipe. You gotta try that with Lamb got the real Greek flavour!

Oh yes, you are right, have to try that.