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Bacon is proof that god loves us and wants us to be happy

Finally nailed it. Cold smoke is way better than hot and adding a little maple syrup to the savory recipe makes perfect bacon.

Best bacon I've ever had.

Photobucket Pictures, Images and Photos

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Comments

  • perfect CT...i recently got a restaurant depot membership and they have pretty nice looking whole bellies (12-15 lb range for $2.09/lb). Picking one up today. definitely gonna rig the new small up to cold smoke those and probably some oysters. was that skinless or when did you remove?
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  • I removed before because I needed to render it for my tamales.

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  • FockerFocker Posts: 1,745
    edited December 2012

    Looks good CT.  How long for the cold smoke?  I will be adding some cracked black to the Ruhlman and Polcyn's sweet recipe. 

    How long did you cure?  Trying two weeks here, followed with a short soak in water, and an overnight dry in the fridge.  Cold smoke for 10 hours overnight until the fire burns out.  Wake up, slice a piece, sample.  May put on for another 10 hours overnight. 

    Brandon
    Quad Cities
    Hollin' bout huh, egga what!?  Huh, give a Fock egga what!?
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  • Focker said:

    Looks good CT.  How long for the cold smoke?  I will be adding some cracked black to the Ruhlman and Polcyn's sweet recipe. 

    How long did you cure?  Trying two weeks here, followed with a short soak in water, and an overnight dry in the fridge.  Cold smoke for 10 hours overnight until the fire burns out.  Wake up, slice a piece, sample.  May put on for another 10 hours overnight. 

    s
    I did the Ruhlman/Polcyn savory and added maple syrup. Perfectly sweet and salty. I cured for a week, I.5 hour soak and 14 hour overnight cold smoke. I can't tell you how much better the cold smoke is than hot. Game changer.

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  • MickeyMickey Posts: 16,269
    Remember you friends :@)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Mickey said:
    Remember you friends :@)

    Oink! The cool thing is my 13 year old son wants to learn from scratch. We are going to buy a belly today to get it started. Be ready in a week. I'll save you some

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  • henapplehenapple Posts: 14,226
    I've always believed one of the best passages in the Bible is where God told Paul all animals were clean...pork, catfish and lobster now were acceptable. Another is in Dueteronomy where the 2nd tithe is taught. They were instructed to bring their culinary heart's desires before Him for a feast....including wine and strong drink. Somehow the baptist missed that one.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • MickeyMickey Posts: 16,269
    Mickey said:
    Remember you friends :@)

    Oink! The cool thing is my 13 year old son wants to learn from scratch. We are going to buy a belly today to get it started. Be ready in a week. I'll save you some
    Cool. Will get you free tickets to Salado Fest.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Cen-Tex

    That looks incredible.  I am really interested in trying the Ruhlman/Poclyn savory recipe.  Do you have copy of the recipes/instructions or a link to the information?

    Thanks!

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  • nolaeggheadnolaegghead Posts: 14,019
    Don't forget the corollary:  Meatballs are proof that FSM (Flying Spaghetti Monster) loves us and wants us to be happy.
    image
    ______________________________________________
    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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