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Wagyu bacon smash burgers

It’s been more than 6 years since I last made dry cured beef bacon, so
when I received a slab of Wagyu short ribs that were more fat than meat,
I used it as an opportunity to try something new.

 

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 Morton’s Tender Quick was used as the cure and the rub included onion, garlic, pepper, herbs
de provence and brown sugar.

 

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The bacon cured for 3 weeks before being desalinated and dried for pellicle formation.  Cherry
and hickory woods were used for the cook.

 

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I wanted to make as much from scratch as reasonable for this meal, so I made a batch of
brioche buns.

 

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The meat for the burgers were made with a combination of Snake River Farms tenderloin
pieces, bone marrow and the end cuts from the Wagyu bacon slab.

 

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The meat, bacon and marrow were seasoned using salt, pepper, garlic and onion powder,
and finely ground.  The pale color of fatty ground meat does my heart good.

 

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The Egg was brought up to temp and the burgers were cooked on a cast iron skillet.

 

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 Plenty of Wagyu bacon was cooked for this effort along with some fries.

 

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Dinner was then served.

 

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The burger’s caramelized crust and juicy, tender meat really hit the spot.  The Wagyu bacon
would easily become the only kind I would make if it were at all feasible.  The herbs de provence
made more of a showing than I had expected and added a nice herbal nuance to the bacon.
The buns were overproofed but not too shabby for my first time.  Definitely good eats.

It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate

http://barbecueaddict.com

Comments

  • Wow! That is beyond marvelous. My only request is one photo of you trying to eat that thing.
    Stillwater, MN
  • smokingalsmokingal Posts: 1,025
    Wow! That is beyond marvelous. My only request is one photo of you trying to eat that thing.
    I had to plant the burger sideways, balanced on the plate, and just get medieval with it.  So no, no pictures, lol. 
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • bgebrentbgebrent Posts: 19,636
    Fantastic!
    Sandy Springs & Dawsonville Ga
  • Lawd have mercy!!!!! Beyond fantastic.. Awesome cook and post.
    Greensboro North Carolina
    When in doubt Accelerate....

  • "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike

    Ruining the forum, one post at a time.  

    Living large in the 919
  • Wow that looks amazing. 
    Franklin, TN
  • SmokeyPittSmokeyPitt Posts: 10,490
    :bow:


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • WOW's all I can say!
    Tampa Bay, Florida
  • northGAcocknorthGAcock Posts: 14,971

    Johns Creek GA with a Large & a 17" Blackstone........Medium & MiniMax in storage

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
  • mlc2013mlc2013 Posts: 988
    speechless
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
  • A lot of love went into that meal. 

    Well done. 

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

    South of Nashville, TN

  • Kent8621Kent8621 Posts: 841
    can you share more on the curing process of the beef bacon, i would like to try that.

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

  • buzd504buzd504 Posts: 3,570
    You will see my egg out on the curb this afternoon.  No way I can ever match that.
    NOLA
  • smokingalsmokingal Posts: 1,025
    edited November 2018
    @Kent8621 I used to use Morton's sugar cure but that was pulled off the market by the FDA.  As such, I've been using what I have on hand, Morton's Tender Quick, at the specified rate of .5 ounce per pound.  I apply the cure first and make sure it's applied evenly, then I cover the meat in whatever (salt free) rub I've chosen.  I then vacuum seal the meat and that seems to work very well.

    That being said, Morton's does not recommend using Tender Quick for making bacon due to the differing fat levels from one cut of meat to the next effecting the rate at which it can cure.  Because of this, I let the meat cure for 3-4 weeks, depending on the fat levels (whereas the Sugar Cure product was a flat 1 week per inch of meat thickness).  My next bacon making effort will involve the use of pink salt.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • Kent8621Kent8621 Posts: 841
    smokingal said:
    @Kent8621 I used to use Morton's sugar cure but that was pulled off the market by the FDA.  As such, I've been using what I have on hand, Morton's Tender Quick, at the specified rate of .5 ounce per pound.  I apply the cure first and make sure it's applied evenly, then I cover the meat in whatever (salt free) rub I've chosen.  I then vacuum seal the meat and that seems to work very well.

    That being said, Morton's does not recommend using Tender Quick for making bacon due to the differing fat levels from one cut of meat to the next effecting the rate at which it can cure.  Because of this, I let the meat cure for 3-4 weeks, depending on the fat levels (whereas the Sugar Cure product was a flat 1 week per inch of meat thickness).  My next bacon making effort will involve the use of pink salt.
    i have some pink salt and have done a normal pork bacon cure before, would you recommend the same rub for the cure there then the 3-4 weeks?

    2 Large Eggs - Raleigh, NC

    Boiler Up!!

  • lkapigianlkapigian Posts: 8,483
    Why did I not open this thread earlier ........Please PM me with your address so I can make traveling arrangements so you can make me dinner  =)
    Visalia, Ca

    LGBE- Pit's by Klose Trailer -Stumps XL Stretch - Custom Santa Maria-Modified HD Offset Smoker Reverse Flow- FatStack Smoker FS120 coming soon FatStack 500- Blackstone 36 Blackstone 22 - Custom Cold Smoke House and a lonely Brinkman Vertical Smoker
  • byrne092byrne092 Posts: 746
    holy sh!t!...
    XL, Medium BGE & Blackstone I XAR-Woo2 & Rig-BO Flameboss 500

    St. Louis, MO
  • That is beyond awesome!
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
  • Amazing! My mouth is watering right now
    Grilling year round in Orlando, FL on a large BGE & Santa Maria
  • SpaightlabsSpaightlabs Posts: 2,348
    That is turned up to 11!

    I think I love you.
  • Holy Crap... you been busy... I’ll be glad to be your taste tester..... 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • smokingalsmokingal Posts: 1,025
    @Kent8621 Speaking in terms of a dry cure, you would apply the pink salt based cure the same way as you would for pork bacon. The dry cure is typically based on the thickness of the meat, at a rate of 1 week per inch.  You do need to make sure to apply the cure evenly, so it's best to apply it first and then apply any additional seasonings.  Since it's an equilibrium cure, allowing the meat to cure for more time than is needed to penetrate the full thickness won't result in overly salty meat.  I've had to leave beef bacon slabs curing for an additional 1-2 weeks and they were perfectly fine and the seasoning rub provided more pronounced flavors.
    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
  • XC242XC242 Posts: 1,208
    Wow! That’s all I got. Wow!!!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
  • SGHSGH Posts: 28,308
    @smokingal
    Even though we have never met, I’m starting to fall in love with you. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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