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View Full Version : Gosh-a-mighty I love BBB

cardiac_cadet002
02-28-2008, 04:53 PM
Made some more BBB last weekend. This time using Hi Mountain cure. Those of you out there who haven't made any yet.....Do it NOW!!!!!! Your only waisting precious moments of your life that could be spent enjoying this delicacy. The pics are in order, from coming off the smoker, being cut, after slicing, then being packaged. Made some BLTs with this and it was absolutely the best BLT I have ever had. You just cant go wrong with this stuff. Whether you are using tenderquick/brown sugar or Hi Mountain, you'll be pleased!!!
BBQ Grail
02-28-2008, 04:54 PM
Welcome to Buckboard Bacon Club...
jrb03
02-28-2008, 05:09 PM
I smoked my first BBB this weekend as well. What good stuff. Its already gone, gave away packs to family and they have requested more already. I used apple wood to smoke with, what did you use?

BTW, nice knife work, your slices look much better than mine.

http://i8.photobucket.com/albums/a7/jrb03/food/SANY0343.jpg

http://i8.photobucket.com/albums/a7/jrb03/food/SANY0347.jpg
Jack2u2
02-28-2008, 05:21 PM
Once you fry it up and put it between some bread, no one notices your knife work!!! Good job, both of ya!!
ZBQ
02-28-2008, 05:25 PM
Man, I am going to have to try some of that!!

That stuff looks great!
Que'inKC
02-28-2008, 06:11 PM
Dang that looks GOOD...Gonna have to try some..SOON
Browser
02-28-2008, 06:13 PM
Numb-nuts question, I am correct in thinking that because this has been cooked in the smoker it can be eaten as is like ham i.e. without being fried/grilled?:confused::redface:
Bentley
02-28-2008, 06:24 PM
Yep, will have to start the curing process immedialty!
cardiac_cadet002
02-28-2008, 06:33 PM
I smoked my first BBB this weekend as well. What good stuff. Its already gone, gave away packs to family and they have requested more already. I used apple wood to smoke with, what did you use?

BTW, nice knife work, your slices look much better than mine.

I used hickory since its all I had, but next round I plan on smoking with apple or cherry. I took the butts to my wifes uncle and he used his slicer to cut it up. I left him some as payment and I got a call from him the next day saying he would be more than happy to slice any more bacon I had as long as I left him some!!!!:cool:
Meat Burner
02-28-2008, 10:08 PM
Browser, I usually take BBB to about 140-145 and think it still needs to be fried before eating. Some brethren have gone to the 160 - 180 which should be enough to eat without further cooking. Someone will chime in here and give you more accurate info but this is what I think is correct.
DaChief
02-29-2008, 07:25 AM
Dang that looks good. I gotta try that fo sure!
The_Kapn
02-29-2008, 09:23 AM
Browser, I usually take BBB to about 140-145 and think it still needs to be fried before eating. Some brethren have gone to the 160 - 180 which should be enough to eat without further cooking. Someone will chime in here and give you more accurate info but this is what I think is correct.

I have done 145 to 190 degrees (and about everything in between) for finish temp.
Settled on 160--safe to store and eat with minimal (or no) reheating.
Nice texture--firm but not tough.
And, I can "crisp it up" if I want.
Just works for me.

I slice just under 1/4" thick on an electric slicer.

TIM