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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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Lardons baked with Salt Lick Sauce.......burnt ends on steroids. Wow.Keepin' It Weird in The ATX FBTX
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Village Idiot said: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.:xKeepin' It Weird in The ATX FBTX
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Little Steven said:Village Idiot said:The Cen-Tex Smoker said:..............oh well, I think we all know who the king really is__________________________________________Dripping Springs, Texas.Just west of Austintatious
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I'll be the one wearing the 40 litre hat. Yeeeheeee
Steve
Caledon, ON
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Little Steven said:I'll be the one wearing the 40 litre hat. Yeeeheeee__________________________________________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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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).
______________________________________________I love lamp.. -
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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nolaegghead said: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 awesomeSteve
Caledon, ON
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Little Steven said:nolaegghead said: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
______________________________________________I love lamp.. -
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. YumKeepin' It Weird in The ATX FBTX -
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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Little Steven said: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.Keepin' It Weird in The ATX FBTX -
The Cen-Tex Smoker said: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? -
DawgDays said:
You mean sweet cure and salty cure or do you intend to cook them fresh?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
Keepin' It Weird in The ATX FBTX -
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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Mighty_Quinn said: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 .Keepin' It Weird in The ATX FBTX -
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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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.
______________________________________________I love lamp.. -
Steven - any comments on this: http://bacontoday.com/the-people-of-canada-choose-bacon-over-sex/
______________________________________________I love lamp.. -
The Cen-Tex Smoker said:Mighty_Quinn said: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. -
That smaller scaled cure recipe I use is the one for maple smoked bacon on page 83...
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nolaegghead said:Steven - any comments on this: http://bacontoday.com/the-people-of-canada-choose-bacon-over-sex/
Well Nola, many of us have sex with baconSteve
Caledon, ON
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Little Steven said:nolaegghead said:Steven - any comments on this: http://bacontoday.com/the-people-of-canada-choose-bacon-over-sex/
Well Nola, many of us have sex with bacon
"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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I'll try looking again at CM, but I've never seen it there before. Or do you have to ask for it?
Rowlett, 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?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 meKeepin' It Weird in The ATX FBTX
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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)
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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