Peameal roast on the egg

Gym · May 2017

Hi all,
I've got 2 peameal roasts I was going to throw on the egg in the morning. Each are a little over 1½ lbs. I searched the archives and didn't see anything directly related to cooking these. Your thoughts???
I'm Canadian (eh!) And we cook these all the time (back bacon) which is always sliced before cooking. I've never really done one as a roast, but thought it might be excellent on the egg.
Any ideas are appreciated.

GrillSgt · May 2017

I'm familiar with it, wife's Canadian (PEI). I've never seen it uncooked. Good luck.

EDIT So it's already cured, correct? You will simply be adding crispness I believe. Doesn't really need cooking. I think slicing first is the only way to go.

keener75 · May 2017

We did one last Christmas morning and it was fantastic. It developed a nice crust on the outside and the inside was very juicy!
What part of Canada are you from Gym?

Gym · May 2017

There's lots of recipe's online for doing them in the oven. Maybe I could modify one to do it on the egg. I think it says they're cured but I don't think that means they're cooked (?).
I live about an hour North of Toronto, Ontario.

chuckytheegghead · May 2017

Throw them on indirect and you'll be fine. That's worked for me anyways.

Killit_and_Grillit · May 2017

Part of me wants to ask you what peameal is. No part of me wants to Google it.

Focker · May 2017

Peameal is cured back bacon/Canadian bacon rolled in cornmeal.
Slow smoke indirect.
I pull back bacon at 140.

Gym · May 2017

Thank you.

Focker · May 2017

Gym said:

Thank you.

No problem

Peameal roast on the egg

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