Bacon Slab Bites

tymaier

Started with a 2.75lb bacon slab from Lucky’s. Sliced into 1” strips. Slathered in honey mustard, salt, pepper, garlic, and paprika. 75min indirect at 250. They were a little tough still at 190 IT but probed nicely once at 200 IT. Took out platesetter and got the egg to 400. Slathered on some sweet baby rays and went direct for about 3min each side. Rested for 8-10min and then sliced into 1” cubes. Thinner parts of the slab had burnt a little bit but that didn’t stop anyone from eating them. My gosh that was some flavor....

bgebrent

Those look amazing.

ColtsFan

Goodness. Nicely done

Ima_good_egg

Wow! Those look fantastic!

Chubbs

Not enough love on this thread. Any thread with bacon should have a minimum of 20 comments. Well done

JohnH12

Hard to tell by the pic but it looks like you cut the skin off.
Have you ever tried any with the skin on?

Cookbook_Chip

Dang that looks good!

gdenby

Oh! yeah!

CarolinaCrazy

Gonna have to try that with some of my bacon. Belly Burnt Ends are a gift to man.

MrCookingNurse

I've been wanting to do this for a little while now. Gotta get some uncut bacon

Bhens

I will absolutely be doing this this upcoming weekend. Wow that looks awesome. Thanks for the inspiration. 

GoooDawgs

GLORIOUS!! Great pictures - well done, sir.

saluki2007

Those look amazing.  Have to ask a stupid question.  Is a bacon slab different than just buying a pork belly from the butcher?

lousubcap

Great adaptation and outcome right there.  Congrats on the cook.  

CtTOPGUN

saluki2007 said:

Those look amazing.  Have to ask a stupid question.  Is a bacon slab different than just buying a pork belly from the butcher?

Yes. The bacon is a belly that has been cured and smoked already.

Markarm4119

That cook looks amazing !

nolaegghead

Looks both carcinogenic and delicious at the same time.  Good work.

saluki2007

CtTOPGUN said:

saluki2007 said:

Those look amazing.  Have to ask a stupid question.  Is a bacon slab different than just buying a pork belly from the butcher?

Yes. The bacon is a belly that has been cured and smoked already.

Thanks @CtTOPGUN Figured as much, just wanted to make sure there wasn't an interchanging of words.

JohnnyTarheel

Dang... another reason to eat more bacon.. 

tymaier

JohnH12 said:

Hard to tell by the pic but it looks like you cut the skin off.
Have you ever tried any with the skin on?

Have not tried with skin on! That sounds good!!