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We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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.

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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?
  • I removed before because I needed to render it for my tamales.

  • FockerFocker Posts: 1,421
    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
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • 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.

  • MickeyMickey Posts: 13,571
    Remember you friends :@)
    Salado TX Egg Family: 2 Large and a very well used Mini.... 5th Salado EggFest is March 14, 2015

  • 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

  • henapplehenapple Posts: 10,350
    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 
  • MickeyMickey Posts: 13,571
    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.... 5th Salado EggFest is March 14, 2015

  • 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!

  • nolaeggheadnolaegghead Posts: 10,859
    Don't forget the corollary:  Meatballs are proof that FSM (Flying Spaghetti Monster) loves us and wants us to be happy.
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