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Fire in the Hole! (and by fire, I mean Bacon and by hole I mean the fridge)

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Comments

  • Lardons baked with Salt Lick Sauce.......burnt ends on steroids. Wow.

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  • And I miss him.

    I've tried to make bacon, but every belly I've found has been 100% fat.  I will try Michaocana Grocery (Mexican) and Ranch 99 (Asian).  If I don't find a good one there, I'll take out a loan and buy one at Central Market.


    Then, I'll pester MQ and CT for the recipe.  
    :x
    CM was $3.49 per lb. not too bad



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  • ..............oh well, I think we all know who the king really is
    Ah shucks.  Thanks, CT !   :P
    You aren't even close to the hosers I know Gary
    For that, I am going to have you arrested in Salado for being too short to impersonate a Texan.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • lardons with salt lick sauce :)

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  • I'll be the one wearing the 40 litre hat. Yeeeheeee

    Steve 

    Caledon, ON

     

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  • I'll be the one wearing the 40 litre hat. Yeeeheeee
    That's a 10.566882 gallon hat.  You'll be a dead giveaway !  REAL Texans wear 10 gallon hats.


    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • While on the subject of pork belly:
    I actually found some "pork side" at Whole Foods today. It looked exactly like a pork belly and I assumed it's the same thing, or maybe at least cut near it. I couldn't resist the impulse buy. It's a bit fattier than the beauty that CT cured, but I'm going to give this recipe a shot:

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  • I look like Babba Louie with the big hat

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,273
    Nice looking bacon, C-T.  But to everyone else, as the Wolf said in Pulp fiction - "lets not start suckin' each other's d*cks yet, gentlemen".  Big green dave might pop up with a bacon recipe that actually uses something insurmountable like the liposuction throw-away from Paula Dean's weight reduction therapy.  (I think I just made myself a little sick).
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • lakewadelakewade Posts: 373
    Looks good Cen-Tex.  I will be trying that soon.

    -----------
    I feel a whole lot more like I do now than I did when I got here.
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  • Nice looking bacon, C-T.  But to everyone else, as the Wolf said in Pulp fiction - "lets not start suckin' each other's d*cks yet, gentlemen".  Big green dave might pop up with a bacon recipe that actually uses something insurmountable like the liposuction throw-away from Paula Dean's weight reduction therapy.  (I think I just made myself a little sick).

    Awesome...just awesome

    Steve 

    Caledon, ON

     

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  • nolaeggheadnolaegghead Posts: 14,273

    Nice looking bacon, C-T.  But to everyone else, as the Wolf said in Pulp fiction - "lets not start suckin' each other's d*cks yet, gentlemen".  Big green dave might pop up with a bacon recipe that actually uses something insurmountable like the liposuction throw-away from Paula Dean's weight reduction therapy.  (I think I just made myself a little sick).

    Awesome...just awesome
    danke - hey, did you order your polyscience head?
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • I really hope so. I sent the link to the Princess. There will be no more Pandora or Tiffany til that happens.

    Steve 

    Caledon, ON

     

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  • lakewade said:
    Looks good Cen-Tex.  I will be trying that soon.

    I just bought 10 lbs of belly at whole foods today. I'm doing 5lbs of sweet and 5 lbs of savory. It's great looking belly. More fat as mentioned above. Yum

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  • Dying to get my sous vide. Saw  a 36 hour sous vide chunk of belly grilled and covered with fresh herbs. Can't wait

    Steve 

    Caledon, ON

     

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  • Dying to get my sous vide. Saw  a 36 hour sous vide chunk of belly grilled and covered with fresh herbs. Can't wait

    Yep, I am going to cut off a chunk of belly and sous vide it.

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  • lakewade said:

    Looks good Cen-Tex.  I will be trying that soon.




    I just bought 10 lbs of belly at whole foods today. I'm doing 5lbs of sweet and 5 lbs of savory. It's great looking belly. More fat as mentioned above. Yum

    You mean sweet cure and salty cure or do you intend to cook them fresh?
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  • DawgDays said:
    lakewade said:
    Looks good Cen-Tex.  I will be trying that soon.

    cured for 7 days each. a little maple sugar or syrup on the sweet and garlic, herbs and pepper on the rsavoy I just bought 10 lbs of belly at whole foods today. I'm doing 5lbs of sweet and 5 lbs of savory. It's great looking belly. More fat as mentioned above. Yum
    You mean sweet cure and salty cure or do you intend to cook them fresh?


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  • The Ruhlman maple bacon recipe is the bomb...use maple sugar instead of brown sugar and make sure its the real deal with the syrup...if you can find it, use maple wood for smoke. I have another day or two on that and pancetta (still have to hang it to dry).
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  • The Ruhlman maple bacon recipe is the bomb...use maple sugar instead of brown sugar and make sure its the real deal with the syrup...if you can find it, use maple wood for smoke. I have another day or two on that and pancetta (still have to hang it to dry).

    Thanks for the tips. I'm going back for the rest of that belly in the morning and doing the pancetta too. I had to Blanche out a lot of the salt from this last batch. Do you find you need to do that too? Crazy salty until, I blanched it. And I'm a salt freak so when I say too salty, it was over the top .

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  • To quote that great american spokesman homer simpson...Mmmm Bacon.

     

    Ernie McClain

    Scottsbluff, Nebraska

    (in the extreme western panhandle of NE)

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  • nolaeggheadnolaegghead Posts: 14,273
    I cut up and ate some of my duck prosciutto today.  Salty.  But really, really tasty. 

    Did the sous vide turkey to completion.  This is what's going down at thanksgiving.  It was unreal good.  I'll start a thread on that project.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,273
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

    ·
  • The Ruhlman maple bacon recipe is the bomb...use maple sugar instead of brown sugar and make sure its the real deal with the syrup...if you can find it, use maple wood for smoke. I have another day or two on that and pancetta (still have to hang it to dry).

    Thanks for the tips. I'm going back for the rest of that belly in the morning and doing the pancetta too. I had to Blanche out a lot of the salt from this last batch. Do you find you need to do that too? Crazy salty until, I blanched it. And I'm a salt freak so when I say too salty, it was over the top .

    I haven't had a batch that I've thought was too salty. I would maybe try using less of the cure mixture or take the belly out of the cure a day or two sooner. The first suggestion is based on you saying you used the salt box method described in the book...I wonder if that is getting too much salt in the bag with the belly. I follow the individual smaller scaled recipes and add a specific amount to the bag...I don't pour a larger amount of cure mixture into a dish press the belly into it to coat. I'm sure a precise amount of salt goes into each of my batches.
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  • That smaller scaled cure recipe I use is the one for maple smoked bacon on page 83...
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  • Well Nola, many of us have sex with bacon

    Steve 

    Caledon, ON

     

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  • Well Nola, many of us have sex with bacon
    This is true :)



    "Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage."

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  • GriffinGriffin Posts: 6,926
    I'll try looking again at CM, but I've never seen it there before. Or do you have to ask for it?

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Griffin said:
    I'll try looking again at CM, but I've never seen it there before. Or do you have to ask for it?
    Actually, I just got a gorgeous belly yesterday at whole foods

    You have to ask at both places- they are in the back. The whole foods belly blows away the CM belly I got. It was 14lbs! but they cut it down for me

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  • GriffinGriffin Posts: 6,926
    Ok, good to know. I'll ask next time. I don't have that book with me. What's the brine time? I'd like to take some down to the ranch for thanksgiving if there 's enough time (I'll be leaving next Tuesday)

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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