Making bacon with my ProBBQ

roxy · Posted: Jul 30 2007 Post subject: Making bacon with my ProBBQ

I know how that sounds but smoked back bacon is one of my favorite things to make a sammich from and it has been a while since I have made some so I spied some nice corn meal Canadian bacon at the grocery store the other day and decided I would do some up.

I rinsed off the corn meal and gave it a good coating of Olive oil and a layer of Zilla's Texas grilling rub. I gave it a rest in the fridge for an hour or so before I smoked it so som of the flavours could sink into the meat a bit.

I used the single stacker set up with ProBBQ to see how that would work as I have only tried it with 2 or 3 stackers so far and I got to say it hummed along real good, nice consistant temps in the 225-230 range for the duration of the cook.

I smoked the back bacon using black cherry chunks till it hit an internal temp of 170 and then I let it rest for half an hour before I carved it up for diner.

The remaining loin I thinly sliced for sammich's using a good slather of Kozlik's grainy creole mustard.
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Chargriller Akorn
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

allsmokenofire · Posted: Jul 30 2007 Post subject:

Wow....that looks fantastic! Cool

For us heathens, is this the same as "peameal bacon"? That looks like it would be a great sammich....maybe a CBLT? Laughing

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Mike
Team Enoserv

stevenr · Posted: Jul 30 2007 Post subject:

looks good !! i may have a big ole blt for supper tonight now.....

nothing like getting a craving flung on you when your stuck at work........... Laughing

roxy · Posted: Jul 30 2007 Post subject:

Mike:

Yes, peameal without the meal is Canadian Bacon. I dont know how they market peameal down your way but up here it is just cured bt still raw and normally sliced and fried up.

Up here you can find smoked Canadian bacon in the stores but it does not have much of a smokey flavour at all.
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Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...

BackYardNik · BBQ Fan Joined: 19 Feb 2007 Posts: 156

In Alabama, I have never seen such a thing, but it looks awesome! Could I do the same thing with whole cured pork bellies (unsliced bacon)?

roxy · Posted: Jul 30 2007 Post subject:

SoEzzy · Posted: Jul 30 2007 Post subject: