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I cant wait to try these.. bacon wrapped bacon on a stick.

JustOneOfTheGuys
JustOneOfTheGuys Posts: 142
in EggHead Forum
I was sitting down with the better half and we were watching this show about carnival foods on one of them there cooking food stations. There was this segment on bacon wrapped bacon that had us both wanting to try making some. Basically, it's skinless pork belly, cut into 1 1/2 inch cubes, seasoned liberally with ground sage and ground rosemary and put on a skewer.  They then wrapped the skewered pork belly in thick bacon, smoked em for two hours and finished direct until the outer bacon was nice and crispy.   They put 4 cubes on each skewer and wrapped it in 2 or 3 slices of bacon.  I would use a bit of either DD or yardbird as a great variation...  I can't wait to try these on the egg!  Now I just need to figure the temps for the first 2 hour smoke and I'm all set.  Any suggestions?
Southwestern CT
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Comments

  • lousubcap
    lousubcap Posts: 36,757
    edited July 2017
    Sounds like a great State Fair concoction that will have some traction.  Here's a link to a popular pork belly burnt ends recipe that works with 1 1/2" cubes so you should be able to leverage off that.  
    http://howtobbqright.com/2017/04/17/pork-belly-burnt-ends/  
    I will see how your process works out then plan to go from there.  With that much pork the outcome will be great-just a question of the level.  Enjoy the eggsperimentation.  FWIW-
    Edit:  with thick bacon pig shots I generally figure around 50 minutes til done, indirect at about 350*F on the dome to give you some ball-park info.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Any time I use yardbird on Moink balls (roughly the same concept) it always tastes too salty. 

    Id go DD or an equivalent. Maybe meat church honey hog. 

    If it were me I would even skip the sage. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • blind99
    blind99 Posts: 4,974
    You should definitely work on this and let us know how to do it!

    pork belly is pretty darned forgiving. If you're only cooking for 2 hours I would guess it would need a pretty high heat, like 350. 

    I like to cook strips of pork belly in a crock pot. I do a brine of salt, sugar, and some pink salt. It cooks for about 6 hours, then I cube it and finish. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • bgebrent
    bgebrent Posts: 19,636
    I'm with the blind guy and mid 300's.  Felt level grid and the thick bacon wrap is your endpoint indicator, I think ;)
    Sandy Springs & Dawsonville Ga
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  • JustOneOfTheGuys
    JustOneOfTheGuys Posts: 142
    edited July 2017
    Thanks for the tips and suggestions.  Now comes the difficult part, waiting until I get back from a business trip on Monday or Tuesday to try these out!  I'll try a few different seasoning combos and post my opinions.
    Southwestern CT
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