View Full Version : Fat Cap Bacon Brussle Sprout Riff

12-02-2014, 11:43 PM
Who doesn't love bacon? The only problem is, the cost! So, you can do what I do, and make your own.
I've been doing a blog series in conjunction with No Excuses BBQ and Paul (NoExcusesBBQ) recently made an awesome dish and his 4 main ingredients were Pork Butt (shoulder), Tortillas, Black Olives, and Cheese. As part of the series, I have to choose one of the 4 ingredients Paul uses that I didn't previously use, then decide on the 4 I'm using with the 1 included. When I saw Pork Butt, I immediately decided that it was time to make some fat cap bacon.

Now, fat cap bacon is awesome enough but, I've really been craving some corned beef and cabbage. Because of this, I decided to to a riff off of the classic dish. My 4 main ingredients for this were: Pork Butt (Fat Cap), Brussle Sprouts, Yellow Onions, and Steak Fries.

I started by removing the fat cap from 2 Pork Butts and rubbing them down with a blend of Chicken Dust and Cow Pow to cure over a 3 day period.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_171945_890_zps02536468.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_171945_890_zps02536468.jpg.html)

After the 3 days, I rinsed it off before putting it on the inderect side of the grill to catch a mild smoke.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_173551_510_zps83bb9802.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_173551_510_zps83bb9802.jpg.html)
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_180306_998_zps50a95aa4.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_180306_998_zps50a95aa4.jpg.html)

Meanwhile I halved the sprouts and diced up the onions. I tossed them all with some olive oil and some Gettin' Roasted.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_180023_386_zps0e278238.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_180023_386_zps0e278238.jpg.html)
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_182039_554_zps35def7ec.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_182039_554_zps35def7ec.jpg.html)

The Fat Cap Bacon slabs were pulled off when they hit an internal of 160 and then were sliced.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_185650_325_zpsd61fa72b.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_185650_325_zpsd61fa72b.jpg.html)
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_192547_911_zps310c3329.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_192547_911_zps310c3329.jpg.html)

Next, I cubed up some of the slices and fried them up in pan.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_190335_670_zpsa80522f0.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_190335_670_zpsa80522f0.jpg.html)
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_192556_487_zpsbd77d7f9.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_192556_487_zpsbd77d7f9.jpg.html)

I baked the Steak Fries in the oven, then topped with the Brussle Sprout blend and then added the bacon to the top and drizzled it with some of the bacon grease.
http://i940.photobucket.com/albums/ad246/bigbutzbbq/bacon/IMG_20141125_192011_806_zps3316a645.jpg (http://s940.photobucket.com/user/bigbutzbbq/media/bacon/IMG_20141125_192011_806_zps3316a645.jpg.html)

This was absolutely fantastic! It was so good that I actually got upset that we ran out of steak fries for me to be able to have it as leftovers for lunch then next day. The Bacon was fantastic, as always. The sprouts and onions were sweet and savory. The addition of the grease helped to meld everything together in the most fantastic of ways. I cannot wait to make this again!

Thanks for looking!

12-03-2014, 08:04 AM

Big George's BBQ
12-03-2014, 08:08 AM
Wow this sounds really good

12-03-2014, 08:08 AM
Fat Cap Bacon!!?!! I Love this!

12-03-2014, 08:13 AM
Looks bloody good to me!

Ribeye Republic
12-03-2014, 10:07 AM
So you only used the fat cap of the butt when you rubbed, cured and cooked? Looks awesome.

12-03-2014, 10:09 AM
Good lookin' meal!!!!

12-03-2014, 12:38 PM
So you only used the fat cap of the butt when you rubbed, cured and cooked? Looks awesome.
I try to cut about an inch down from the fat layer if I can. Although smoking whole ork butts is awesome, I find that it ends up being a lot of meat to deal with at one time when I'm just feeding my family. So, I break them down into Fat caps, steaks, stir fry meat, 1-2lb roasts, and bones. Instead of one big meal, I'll get 4 or 5 and eacch one is different.

Bbq Bubba
12-03-2014, 01:18 PM
Great idea! Love the finished product but dont see where you used an actual cure?

12-03-2014, 01:37 PM
yeah I definitely want/need some of that!

12-03-2014, 02:51 PM
Great idea! Love the finished product but dont see where you used an actual cure?
You may have a point on that one. I did not use a traditional pink salt cure on the meat. I used a blend of seasonings with kosher salt being the main component followed by raw sugar. Normally I also would have prefered to use a regular smoker for the final process but, could not do so in this case.

12-03-2014, 04:14 PM
Awesome! :thumb:

12-03-2014, 05:20 PM
I wanna have that at camp!

12-03-2014, 06:31 PM
Very nice Tom?

12-03-2014, 07:23 PM
Tom, that looks awesome, Brother!