Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: 1Bigg_ER on June 13, 2014, 02:18:41 PM
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This pork belly was wet cured for seven days.
Got the PBC locked for low and slow, hang the belly, used Pecan and apple wood.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140613_101216_zpswxtjoerr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140613_101216_zpswxtjoerr.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140613_104433_zps5kexqzu8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140613_104433_zps5kexqzu8.jpg.html)
a little over 2 hours later:
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140613_124822_zpsvmjmeftg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140613_124822_zpsvmjmeftg.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Homemade%20bacon_zpspx4wrip1.jpg) (http://s1175.photobucket.com/user/emtawali/media/Homemade%20bacon_zpspx4wrip1.jpg.html)
I'll let it cool then refrigerate it over night.
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Another home run cook in the PBC, very nice. ;)
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Cool,Im going to cold smoke in mine with the amazen smoker.
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Cool,Im going to cold smoke in mine with the amazen smoker.
Sounds great, can't wait to see how it turns out. ;)
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Great stuff - look forward to results.
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That close up is mouthwatering!
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Oh yah - That's what I'm talkin' about
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Wow!
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That is looking real good.
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Beautiful color on that belly!
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oh my gosh. what color on that belly. looks super cook. nice cook.
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Wow!
Double Wow!
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Nothing wrong with that bacon for sure.
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Thank yous!! I had to hide that thing from myself! LOL
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Looks like that would make some great BLT's!!! Don
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Looks like that would make some great BLT's!!! Don
That's on list, on homemade beer bread
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This pork belly was wet cured for seven days.
Got the PBC locked for low and slow, hang the belly, used Pecan and apple wood.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140613_101216_zpswxtjoerr.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140613_101216_zpswxtjoerr.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140613_104433_zps5kexqzu8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140613_104433_zps5kexqzu8.jpg.html)
a little over 2 hours later:
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140613_124822_zpsvmjmeftg.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140613_124822_zpsvmjmeftg.jpg.html)
(http://i1175.photobucket.com/albums/r636/emtawali/Homemade%20bacon_zpspx4wrip1.jpg) (http://s1175.photobucket.com/user/emtawali/media/Homemade%20bacon_zpspx4wrip1.jpg.html)
I'll let it cool then refrigerate it over night.
This looks awesome, would love the details as we are asked all the time about cooking bacon. Looking forward to seeing the results. PBC Co. - Amber
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This looks awesome, would love the details as we are asked all the time about cooking bacon. Looking forward to seeing the results. PBC Co. - Amber
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I'll write something for you
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Woke up this morning, sliced my bacon, preheat oven to 350. Lay the bacon on cast iron platter.
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140615_081153_zpsiydxdyci.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140615_081153_zpsiydxdyci.jpg.html)
Made some buttermilk biscuits, eggs, then took the bacon outta the oven
(http://i1175.photobucket.com/albums/r636/emtawali/IMG_20140615_085020_zps3ozff4d8.jpg) (http://s1175.photobucket.com/user/emtawali/media/IMG_20140615_085020_zps3ozff4d8.jpg.html)
Crispy!! I did cut them short to fit on the biscuits for bacon and eggs biscuit Sammich.
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killer color
Thank you Cap'n!
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Oh yeah that bacon looks great!
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Oh yeah that bacon looks great!
Lemme tell you something, we went to town on that bacon!!
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I'd eat 4 or 5 pounds of that bacon!!!!! ;)
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Looks like that would make some great BLT's!!! Don
Yup,you know it! :P
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Nice looking bacon out of the oven. ;)
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Nice looking bacon out of the oven. ;)
Oven is the way to do bacon justice, on a cast iron.
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MMMMM bacon.
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I won't give away your secrets, honest. How did you lock your PBC for low and slow?
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Real easy......I use fridge magnets ...but there are many different ways
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I won't give away your secrets, honest. How did you lock your PBC for low and slow?
It's no secret, fold a HD foil and use it to close the bottom vent.
I'm still a low and slow kinda person even with the PBC, except when it comes to chicken. Which goes against everything that the PBC was meant for.
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I do have to say that all the great cooks on the PBC has me thinking ......