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Canadian Bacon
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XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Doc,
How many Canadians had to die for this?
Steve
Caledon, ON
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Muy Bien, Pasquali que bono =D>Large, small and mini now Egging in Rowlett Tx
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Doc looks great i've done this a couple of times same method turns out great and very tasty . and considering its about six bucks for Canadian bacon its well worth doing . after all we cant let little steven get rich off of us )Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Looks great, Doc. That was my first Ruhlman's cook.
______________________________________________I love lamp.. -
Looks awesome. Putting this on my list.Kind Regards...Papa CPeachtree City, GA2-XLBG's E...Webber 22" kettle, Retired Gas GrillRoll Tide!!!
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Awesome job, Doc. Just got that book and I think that will be my first attempt from it. Thanks for sharing 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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Very interesting, it cooked much faster than my last time, which worried me. The first test slices were more ham than pork roast, but not quite as strong as the last batch.
I wrapped the pretty warm loins in tin foil and let them sit for a couple hours until they were just slightly warm. I tried another test slice from the same spot, and it was much more "hammy". It of course continued to cook, but moreover, lost about 18 ounces of juice into the pan. I suspect losing the mosture changed the texture, and concentrated the brine flavor to bring it into the ham-zone.
The first time I did this the brine did not quite penetrate all the way on one loin, and the center was more like pork roast. This time I brined for 3 days instead of two.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Little Steven said:
Doc,
How many Canadians had to die for this?
__________________________________________Dripping Springs, Texas.Just west of Austintatious -
I only cook free-range Canadians.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Working on my own Canadian Bacon and should be ready to cook next weekend. I'm just using the Buckboard bacon cure and should be good to go next Sunday. I am curious what temp you like to cook yours?Clarendon Hills, IL
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Indirect, between 200 and 250 with the preference to lower. I used oak for smoke on this one. Internal temp 150.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Just kind of wondering why I should go all the way to Canada to get pig meat when we have plenty of it right here in Iowa.A poor widows son.
See der Rabbits, Iowa -
You won't find Canadian bacon in Canada anyway...well you can find Canadian bacon but not the cured smoked loin
Steve
Caledon, ON
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Don't you Canadians roll the loin in ground up pig feed? Whatddoya call it, peameal or something?______________________________________________I love lamp..
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Yeah it used to be yellow pea meal but now the use cornmeal. It's cured but not smoked
Steve
Caledon, ON
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The aftermath.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Looks great!!Kind Regards...Papa CPeachtree City, GA2-XLBG's E...Webber 22" kettle, Retired Gas GrillRoll Tide!!!
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I would love to try that sometime. Sounds and looks awesome.
Steve
Caledon, ON
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