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View Full Version : Cutting up the BBB by hand

zippy12
03-14-2018, 06:45 PM
http://www.waxhaw.net/pics/20180314_171156.jpg

http://www.waxhaw.net/pics/20180314_172435.jpg

There is more but I will not bore you
http://www.waxhaw.net/pics/20180314_192203.jpg

Applewood smoke was a good choice

BBB
Fresh ground chuck roast
blue cheese horseradish burger - Its America!
http://www.waxhaw.net/pics/20180314_191007.jpg

http://www.waxhaw.net/pics/20180314_191058.jpg

I think this has broken me from using Bellies
Battleborn
03-14-2018, 06:56 PM
Slicer? We don't need no stinking slicer.
ShadowDriver
03-14-2018, 06:57 PM
That's a thing of beauty, right there.

Bleu Cheese, Horseradish, Homemade BBB.... Pfffft. You couldn't buy that in any restaurant, no matter the price.

Killin' me, Zip.
GrassRun
03-14-2018, 07:15 PM
Strong work Zippy12!! Everything right about that and all of the boxes checked.
zippy12
03-14-2018, 07:17 PM
Thanks guys! It was well worth the wait and High Wind with Snow!
LKN Smoker
03-15-2018, 04:38 AM
When you say it may get you off of using bellies...I can see why, looks to be plenty of good meat vs fat. The ratio of meat/fat is different than bellies it seems. Could I ask, did you prepare the BBB the same way as you would pork belly bacon, just swap out belly for pork but? Same cure method and timing, or with the butt being a different cut, did you have to alter anything?

Yours turned out looking great and it’s got my curious about trying it one of these days.
zippy12
03-15-2018, 05:06 AM
LNK

Its not Bacon (not enough fat), and its not ham....
Its in a different direction but I still used cure 1, salt and dark brown sugar

Meat ratio is a real plus with me too.
Smoke Dawg
03-15-2018, 07:43 AM
Solid knife skills!
Lordkifar
03-15-2018, 08:00 AM
Great looking slices....if I tried that, I would mangle it up. Your knife must also be razor sharp!
zippy12
03-15-2018, 08:03 AM
Great looking slices....if I tried that, I would mangle it up. Your knife must also be razor sharp!

I sharpen using Japanese water stones and finish with a 12000 grit water stone. These knifes will cut you and you will never know it...
BillN
03-15-2018, 02:56 PM
Outstanding job on the bacon and that burger is a work of art.
LKN Smoker
03-15-2018, 05:57 PM
LNK

Its not Bacon (not enough fat), and its not ham....
Its in a different direction but I still used cure 1, salt and dark brown sugar

Meat ratio is a real plus with me too.

Thanks for the info! Been doing a little more research and am intrigued to say the least. :-D
Smoking Piney
03-15-2018, 06:15 PM
Killer knife skills, zippy. :thumb:
cullenbranson
03-15-2018, 06:34 PM
Wow!