Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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

"...some Canadian Bacon!"

Desert Oasis WomanDesert Oasis Woman Posts: 5,604
edited November -1 in EggHead Forum
Cured 4.7# pork loin in HI MT. Buckboard Bacon (unseasoned) for 7 days
rinsed and soaked overnight, then rinsed and soaked 4 hours; let dry in refridge 6 hours
Smoked with cherry wood in LBGE at 220 dome for 3 hours: internal temp 145; shut down and left on for 1 hour, then cooled to room temp in garage covered with dish towel.
wrapped in HDAF then ziplock: to keep everything in fridge from smelling/tasting like BBQ!
made breakfast a short time ago for self and "Jr"...after 2nd bite, in a soft voice, he said "Wow, this is some Canadian Bacon!"
I thought it was too pretty to cook....nah!
Enjoy! and thanks again, Grandpas Grub, for the HI MT B)









hmmmm, that sure was ggooooooddddddd :woohoo:


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