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Bacon explosion

MrCookingNurseMrCookingNurse Posts: 4,393
edited July 2012 in EggHead Forum
KaBoom!

Photobucket Pictures, Images and Photos


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XLBGE 
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Comments

  • XLBalcoXLBalco Posts: 599
    where are the rest of the pics?  what is your addy?!?!
  • MrCookingNurseMrCookingNurse Posts: 4,393
    Photobucket Pictures, Images and Photos

    Photobucket Pictures, Images and Photos



    Going to make space and set it on the egg


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    XLBGE 
  • BrownieBrownie Posts: 1,023
    Save some for breakfast tomorrow! It works great as a breakfast meat.
  • MrCookingNurseMrCookingNurse Posts: 4,393
    Photobucket Pictures, Images and Photos


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,393
    Ribs are wrapped. This thing looks yummy!!!

    Photobucket Pictures, Images and Photos


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    XLBGE 
  • EggucatedEggucated Posts: 213
    Looking good!
    Thanks, Mike "Live in such a way that if anyone should speak badly of you, no one will believe it."
  • OMG that's insane looking!!!
  • MrCookingNurseMrCookingNurse Posts: 4,393
    Photobucket Pictures, Images and Photos


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,393
    It's all gone!! Everyone loved it.


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    XLBGE 
  • allitnilsallitnils Posts: 109
    Good thing you're a nurse! :P
  • LizzieSampsLizzieSamps Posts: 894
    Oh I have to try that!
  • FanOfFanboysFanOfFanboys Posts: 1,970
    I hope to do my first next weekend
    Boom
  • Rich_ieRich_ie Posts: 268
    If I made that my cardiologist would slap me!! [-X
  • MrCookingNurseMrCookingNurse Posts: 4,393
    Good thing you're a nurse! :P
    Lol we actually had 4 nurses here last night!
    If I made that my cardiologist would slap me!! [-X

    I can't wait to show mine at work today. I work in interventional cardiology.


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    XLBGE 
  • GriffinGriffin Posts: 7,449
    Nice. What did you stuff it with?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • MrCookingNurseMrCookingNurse Posts: 4,393
    Onions sharp cheddar and JD BBQ sauce. It was awesome but mild. I'm go all out next time


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    XLBGE 
  • leechrgleechrg Posts: 27
    Is a bacon explosion really that good? I just feel like the flavor would be too rich or overbearing....
  • Rich_ieRich_ie Posts: 268
    Good thing you're a nurse! :P
    Lol we actually had 4 nurses here last night!
    If I made that my cardiologist would slap me!! [-X

    I can't wait to show mine at work today. I work in interventional cardiology.
    I think the Doc might have a few words for you. Doc:I never got an invite!  =D>
  • MrCookingNurseMrCookingNurse Posts: 4,393
    Is a bacon explosion really that good? I just feel like the flavor would be too rich or overbearing....

    Your definetly not going to eat a whole one by yourself just for safety reasons. Thatd be wrong on all kind of levels. What could be overbearing about bacon???!!??

    Next time I will do a hamburger meat instead of sausage I think to make it meatier.


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,393
    Bacon hamburger jalapeños onions cream cheese mushrooms I think will be my next one.


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    XLBGE 
  • bbrawlerbbrawler Posts: 30

    Holy cow!  I had a MI just looking at it.  I want one!

    Are you just going by the internal temp of the meat filling?  And is that elevated and indirect? What done temp and how long?

    Why is the sky blue?

    Thanks!!! I can't wait to try it.

     

  • Cymbaline65Cymbaline65 Posts: 799

    Nice work. I've made the BE my avatar for this forum. Next time, I think I'll add onions too. It's gut-bustin' good! Especially when you take a slice and put it between two bisquits.

     

    In the  Hinterlands between Cumming and Gainesville, GA
    Med BGE, Weber Kettle, Weber Smokey Joe, Brinkman Dual Zone, Weber Genesis Gas Grill and portable gasser for boating
  • MemphisBBQMemphisBBQ Posts: 92
    Good Lord that looks good!

  • MrCookingNurseMrCookingNurse Posts: 4,393

    Holy cow!  I had a MI just looking at it.  I want one!

    Are you just going by the internal temp of the meat filling?  And is that elevated and indirect? What done temp and how long?
    Why is the sky blue?
    Thanks!!! I can't wait to try it.
     
    I started out doing a meat probe and wanting it to get to internal of 160. That's what most recipes said. Or 1 hour per inch of thickness.

    Well after only about 1 hour I had internal temp of 170 with correct probe placement and the bacon wasn't even brown. So I just took the probe out and winged it!

    About 3 hours at 225. Then cranked up to 350 and basted with corkys BBQ sauce.

    Indirect raised


    Is the sky blue??


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    XLBGE 
  • MrCookingNurseMrCookingNurse Posts: 4,393

    Holy cow!  I had a MI just looking at it.  I want one!

    Are you just going by the internal temp of the meat filling?  And is that elevated and indirect? What done temp and how long?
    Why is the sky blue?
    Thanks!!! I can't wait to try it.
     

    You should have seen the juices!! I set it up kind of ramped so theyd run off into my drip Pan. After it was firm I took the foil out from under it.


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    XLBGE 
  • KristinnnKristinnn Posts: 133
    what temp? looks great.  
  • KristinnnKristinnn Posts: 133
    edited July 2012
    oopsie i see now :)

    did you find the ground beef to have a weird texture after cooking it low and slow for a couple hours?  i cooked it similar like that in a pepper yesterday and it got weird.  maybe it was just me.
  • MrCookingNurseMrCookingNurse Posts: 4,393
    oopsie i see now :)

    did you find the ground beef to have a weird texture after cooking it low and slow for a couple hours?  i cooked it similar like that in a pepper yesterday and it got weird.  maybe it was just me.
    No problem here. It tasted texturally like what I expected
    Now some have sliced and then browned in a cast iron skillet for a different texture


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    XLBGE 
  • BrownieBrownie Posts: 1,023
    Is a bacon explosion really that good? I just feel like the flavor would be too rich or overbearing....
    I thought the same as you, but I really couldn't resist weaving bacon (I have issues). It was much better than I had expected. I used bacon that wasn't smoked and smoked it in the egg with apple (the bacon flavor was out of this world), then glazed with honey and maple syrup. It was good. I haven't made one since, but it was fun to make and fun to eat. Will definitely smoke another one once some of my arterie plaque resides. 
    :D
  • That is outstanding! I love the weaving of the beacon, I’ve never thought of that.  I make a lot of pork tenderloins and that would be great idea for it.  Im going to have to do some Free Shigging and snake that idea from you.

    Free Shigging- Wandering to and fro around a contest site attempting to gain anything useful through any means possible. (sometimes disguised as a social visit) "  

    :D  Love your idea!
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