Baconator! - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 01-25-2008, 07:19 PM   #1
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Baconator!

Ibought a bag of Hickory Chunks and kept the temps down to about 200* It took about 1 1/2 hours to get up to 150* internal. They are cooling in the kitchen, waiting to have the skin cut off and sliced. I can not even begin to tell you how good the house smells right now.
__________________

__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 01-25-2008, 07:21 PM   #2
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
I was just outside and I think I can smell it up here
Lookin' good
__________________

__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-25-2008, 08:46 PM   #3
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Just finished cutting off the skin and sliced them, as thin as I could with a knife. I could not resist frying some up. :P

__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 01-25-2008, 09:30 PM   #4
Cooker
 
WildFireEric's Avatar


 
Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
I'm about to go get some grub and I don't think they'll have anything half as good as that.
__________________
Eric aka The Pig
WildFireEric is offline   Reply With Quote
Old 01-26-2008, 12:30 AM   #5
Official BBQ Central Mark
 
Pigs On The Wing BBQ's Avatar


 
Join Date: Apr 2005
Location: Akron New York
Posts: 6,922
Good stuff GH! Bet it's super tasty. Not like the crap you buy at the local market!
__________________
The secret of life is honesty and fair dealing. If you can fake that,
you've got it made. -Groucho Marx (1890-1977)
www.oinktoberfest.com
Team Gruber Mister BBQ
KCBS Citified Judge 8282
Tomorrow is just your future yesterday
Pigs On The Wing BBQ is offline   Reply With Quote
Old 01-26-2008, 06:37 AM   #6
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
WOW! Looks great GH!
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 01-26-2008, 07:36 AM   #7
BBQ Centralite


 
Join Date: Jan 2006
Location: Daytona Beach, FL
Posts: 3,323
Is that what you call "Bringing home the bacon"? Looks great GH.
__________________
John

"De gustibus non disputandum est,"
John A. is offline   Reply With Quote
Old 01-26-2008, 07:39 AM   #8
Moderator
 
Join Date: Jan 2005
Location: Myrtle Beach
Posts: 14,162
wow, that looks fantastic....keep makin bacon!
__________________
The trouble with quotes on the internet is that it difficult to determine whether or not they are genuine - Abraham Lincoln
Captain Morgan is offline   Reply With Quote
Old 01-26-2008, 09:32 AM   #9
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Does it taste like bacon ?
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 01-26-2008, 09:50 AM   #10
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Fine job GH Now I'm gonna have to fry up some store bought bacon
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

http://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 01-26-2008, 10:48 AM   #11
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Just a tad too salty for me and the wife. Kiddies loved it. I fried up some of the pepper and brown sugar this morning. I like that one the best. Still just a bit too much salt. Might not have rinsed enough of it off or used too much salt. Still tasted better than any store bought I have had.
If I do another batch i willm try using honey for a sweetner. I had some bacon in Illinois that used honey and I really liked it alot.
Simple to do and a lot of fun. Get yerself some porkbellies and try it for yourself!
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 01-26-2008, 12:16 PM   #12
Saint O'Que
 
cleglue's Avatar


 
Join Date: Apr 2005
Location: Asheboro, North Carolina
Posts: 1,222
GH,

Looks very good. Great Job!
cleglue is offline   Reply With Quote
Old 01-26-2008, 02:47 PM   #13
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Looks great, GH.

Did you weigh the finished product to compare with the 18-lb starting weight?

--John
__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Old 01-26-2008, 04:23 PM   #14
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Quote:
Originally Posted by Unity
Looks great, GH.

Did you weigh the finished product to compare with the 18-lb starting weight?

--John
I did not even think to do that.
I think it was about half the starting weight. A lot of lost weight was water that was drawn out by the curing with salt and the short cook rendered out a bit of fat and cutting off the skin was a huge portion of the lost weight. Still I filled up 3 foodsaver bags! :P
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 01-26-2008, 05:51 PM   #15
Moderator
 
Griff's Avatar
 
Join Date: Mar 2005
Location: Anchorage, Alaska
Posts: 5,564
Excellent job GH.
__________________
Griff
Friends don't let friends eat farmed fish.

"People sleep peacefully in their beds at night only because rough men stand ready to visit violence on those who would do them harm."
George Orwell
Griff is offline   Reply With Quote
Old 01-26-2008, 06:33 PM   #16
Official BBQ Central Mark
 
Puff's Avatar


 
Join Date: Feb 2006
Location: Warren, Mi.
Posts: 12,331
Man I wish I had some of that.
__________________
Pitboss/ Sous Chef/ Manager at Holiday Market Smokehouse
Royal Oak Mi.
Puff is offline   Reply With Quote
Old 01-26-2008, 07:14 PM   #17
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Looks great. Now did we get a recipe for this project? For some reason I had the idear bacon was normally cold smoked. Guessing there is mo than one way to skin a cat or something of that nature. Straighten up my thinking here. Thanks.

bigwheel
bigwheel is offline   Reply With Quote
Old 01-26-2008, 09:17 PM   #18
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Great job Hornet. makes me hungry..............
__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 01-27-2008, 04:05 PM   #19
Wizard of Que
 
Green Hornet's Avatar


 
Join Date: Jan 2006
Location: Port st. Lucie, Florida
Posts: 1,811
Quote:
Originally Posted by bigwheel
Looks great. Now did we get a recipe for this project? For some reason I had the idear bacon was normally cold smoked. Guessing there is mo than one way to skin a cat or something of that nature. Straighten up my thinking here. Thanks.

bigwheel
I don't know how to link the original post but it was under "What to do with porkbelly?" in this section. The recipe I used called for internal 150* so I could not cold smoke it. I think it is considered a 2 part cook. Once to cure and then cooking it to finish in the pan later.
__________________
YABBA DABBA DOO!
Green Hornet is offline   Reply With Quote
Old 01-27-2008, 05:28 PM   #20
Cooker
 
WildFireEric's Avatar


 
Join Date: Jun 2007
Location: Sterling, VA
Posts: 292
Quote:
Originally Posted by Unity
Looks great, GH.

Did you weigh the finished product to compare with the 18-lb starting weight?

--John
How much does the current weight compare to the finished weight? Is it all gone yet???
__________________

__________________
Eric aka The Pig
WildFireEric is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:53 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×