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View Full Version : Tonight's Special BBBLT!!!


bbqjoe
10-26-2007, 05:32 PM
http://i47.photobucket.com/albums/f172/barbecuejoe/DSC01480.jpg
Man, this Buckboard Bacon makes a great BLT!!!!

WineMaster
10-26-2007, 05:34 PM
That looks Great Joe.

I'll take one with a crisp Sauvignon Blanc Please

KC_Bobby
10-26-2007, 05:42 PM
How long will it take me to get to Wikieup Arizona from KCMO? I'm drooling.

bbqbull
10-26-2007, 05:45 PM
Looks like a great meal.

Seems your happy with the quality, would you do this again?

Yakfishingfool
10-26-2007, 05:49 PM
Can I slaw instead of fries???

Arlin_MacRae
10-26-2007, 05:50 PM
Do you deliver? ;)

bbqjoe
10-26-2007, 05:56 PM
How long will it take me to get to Wikieup Arizona from KCMO? I'm drooling.
Mapquest says:
Total Est. Time: 19 hours, 6 minutes Total Est. Distance: 1275.27 miles
Weight of foot not figured in equation.

Looks like a great meal.

Seems your happy with the quality, would you do this again?
Definitely, I might add some extra salt with the cure though.

Can I slaw instead of fries???
CERTAINLY!!! Your choice of two sides.

Do you deliver? ;)
UPS. Might be cold by the time it gets there.:biggrin:

WineMaster
10-26-2007, 06:13 PM
What about my order and oh ya

Do you take Visa

Rick's Tropical Delight
10-26-2007, 06:13 PM
nice joe! nice joe!
i've been wanting to try some buckboard bacon for a long time now.
what cut did you start with? i think i'm going to try a loin.

bbqjoe
10-26-2007, 06:18 PM
nice joe! nice joe!
i've been wanting to try some buckboard bacon for a long time now.
what cut did you start with? i think i'm going to try a loin.
I just used our standard butt. I could see also using a whole tenderloin and making Kanuck bacon.
I used Hi-Mountains cure per their instructions. I could see adding more than they call for and possibly a little extra salt. Even though we exclusively use mesquite, I used hickory on this,

Plowboy
10-26-2007, 06:22 PM
My buckboard journey starts tonight. Got a couple boneless butts from Costco today.

Norcoredneck
10-26-2007, 06:25 PM
Gotta start putting a beer in the background. Maves all food more attractive, not that the sandwich needs it.

jpw23
10-26-2007, 06:33 PM
Dang!!! That looks great:biggrin:

bbqbull
10-26-2007, 06:53 PM
Is there a future for buckboard pig candy?

bbqjoe
10-26-2007, 07:09 PM
Is there a future for buckboard pig candy?
I gave up on the pig candy.
Too much work to watch and keep consistent. And if it doesn't sell, it doesn't keep real well.:sad:

wlh3
10-26-2007, 07:18 PM
Wow! Great looking sammie. I won't let my wife see this cause I want pulled pork tacos tonight, yum yum:icon_bigsmil

Brian in So Cal
10-26-2007, 07:24 PM
That BBBLT looks great. Might just have to make me one. Whatkind of pickles are those?

JD McGee
10-26-2007, 07:33 PM
WOW!!! That's a serious BLT...Guess I'm gonna have to do some buckboard myself real soon. Have you wrapped it around an ABT yet?

The Pickled Pig
10-26-2007, 08:18 PM
Very nice Joe!

keale
10-26-2007, 09:18 PM
That looks delecious! What does the special go for? Can you post a link or links of where you can get this kind of cure?

thirdeye
10-26-2007, 09:48 PM
http://i47.photobucket.com/albums/f172/barbecuejoe/DSC01480.jpg

Man, this Buckboard Bacon makes a great BLT!!!!

That is a SERIOUSLY good lookin' sandwich. http://img.photobucket.com/albums/v377/thirdeye2/Misc/applause.gif Cookbook quality photograph too.....

Jim Bridger used to make those for Kit Carson after a hard night of drinking. :shock: He called it a PBLT......(pioneer bacon, lettuce, tomato) :wink:

KC_Bobby
10-26-2007, 11:35 PM
My buckboard journey starts tonight. Got a couple boneless butts from Costco today.

Dude, we could have talked Dodge and had some good vodka drinks. Maybe next time...

AzQer
10-26-2007, 11:42 PM
Good looking Eats there Joe. I really need to make a trip up north

FatBoyz
10-27-2007, 10:42 AM
you guys gotta stop posting all the blt this is day 4 of blt for breakfast and i need to go to joe's for a blt can you open a please in wisconsin joe please

bbqjoe
10-27-2007, 12:07 PM
That is a SERIOUSLY good lookin' sandwich. http://img.photobucket.com/albums/v377/thirdeye2/Misc/applause.gif Cookbook quality photograph too.....

:wink:
Coming from you sir, I'm flattered.

bbq_tom
10-27-2007, 12:08 PM
http://i47.photobucket.com/albums/f172/barbecuejoe/DSC01480.jpg
Man, this Buckboard Bacon makes a great BLT!!!!


Holy Crap that looks good!

Lazy Dawg
10-27-2007, 01:00 PM
Looks to good to eat. Nice job!!!!

we'll smoke u
10-27-2007, 02:44 PM
Looks good Joe is the bun toasted?

bbqjoe
10-27-2007, 02:46 PM
Looks good Joe is the bun toasted?
Yep, but just the inside.

thirdeye
10-27-2007, 04:35 PM
That looks delecious! What does the special go for? Can you post a link or links of where you can get this kind of cure?

Roy,

PM me your address. I have access to the cure. It will be good payback for the salt you sent.

bbqbull
10-27-2007, 04:36 PM
Joe, how did your customers recieve your new sammies?

MrSmoker
10-27-2007, 04:43 PM
Joe i tried the Hi Mountain on Pork Loin and it's more like Canadian Bacon.Tasted good but,"Pork Fat Rules"

bbqjoe
10-27-2007, 04:56 PM
Joe i tried the Hi Mountain on Pork Loin and it's more like Canadian Bacon.Tasted good but,"Pork Fat Rules"
No question about it!!!!:biggrin:

bbqjoe
10-27-2007, 05:29 PM
Joe, how did your customers recieve your new sammies?
They loved 'em:biggrin:
This is awful, I can't stop eating this stuff!!!!

keale
10-27-2007, 05:35 PM
That looks delecious! What does the special go for? Can you post a link or links of where you can get this kind of cure?

Roy,

PM me your address. I have access to the cure. It will be good payback for the salt you sent.

Wayne, Your PM box is full!

bbqbull
10-27-2007, 06:45 PM
They loved 'em:biggrin:
This is awful, I can't stop eating this stuff!!!!


Will give this a try possibly next weekend!

Thanks Joe.

Meat Burner
10-27-2007, 08:26 PM
Joe, those BLT's look so awsome, I started my first buckboard bacon...well probably more like Canadian since I could only find porkloin. Keeping it simple with Tender Quick and some sugar for 5-6 days, flipping once. Don't have your talent but learning and really appreciate you, and other Brethren, sharing on this forum. Thanks!

Norcoredneck
10-27-2007, 09:30 PM
Will give this a try possibly next weekend!

Thanks Joe.
Don't forget it takes time to cure.

vr6Cop
10-27-2007, 09:33 PM
So Joe, I take it that the BBLT is the newest item on the menu? If so, Congrats!

We'll make a hickory lover out of you yet! :biggrin:

Roo-B-Q'N
10-27-2007, 09:58 PM
That looks delecious! What does the special go for? Can you post a link or links of where you can get this kind of cure?

Roy,

PM me your address. I have access to the cure. It will be good payback for the salt you sent.

I know who you know ~ says the wife of Roo