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Advance Planning-National Bacon Day, Sunday Dec 30th

lousubcap
lousubcap Posts: 36,702
in EggHead Forum
With all the seasonal distractions looming I was doing a long-range calendar look and saw where National Bacon Day is Sunday, Dec 30th.  Below i ssome back-ground info:
"National Bacon Day is an unofficial U.S holiday which falls on December 30th and is celebrated on an annual basis. The purpose of this holiday is to celebrate that tasty morsel of cured pork belly that is commonly known today as bacon. It’s a great day to enjoy bacon as a snack, with one of your meals for that day or even incorporate it into a tasty dessert. After all, everything goes better with bacon, so they say. This holiday shouldn’t be confused with International Bacon Day – a holiday which falls on the Saturday before Labor Day."
Never too early to practice those bacon creations.  Periodic reminders to follow and a separate "post 'em here" thread as the day approaches. 

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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  • fishlessman
    fishlessman Posts: 34,568
    already bought cabbage to cook in bacon grease with honey vinegar and walnuts to go with some parmesan crusted pork chops, looks like sunday it is
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    just bought a nice belly today. Should be ready in plenty of time. 
    Keepin' It Weird in The ATX FBTX
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  • lousubcap
    lousubcap Posts: 36,702
    edited November 2018
    The Cen-Tex Smoker said:
    just bought a nice belly today. Should be ready in plenty of time. 
    Playing around with a belly this Sunday.  Trying a different recipe-a "do-over" attempt from an overserved adventure a couple of months ago.  What could go wrong this time?? =)
    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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  • Botch
    Botch Posts: 17,343
    Still haven't tried that bacon-wrapped lasagna someone else posted.  Hmmm...

    “The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."

         -  Julia child

    Ogden, UT, USA

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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    Killit_and_Grillit said:
    That’s my anniversary. 

    Now i I can honestly tell my wife that it’s my favorite day of the year! :rofl: I jest. But seriously. 
    Just tell her you’ll celebrate by makin’ bacon. 
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  • bgebrent
    bgebrent Posts: 19,636
    Cap,
    you know I’ve made my share of bacon.  I’ll still make my garlic-rosemary bacon because you can’t buy it and it’s pretty good.  Having said that and with respect to the cost, this is the best stuff anywhere.  And you know it’s true because it’s from the ugly orange state.  I’ve turned a few here onto this crack.  It’s worthy.

    https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 36,702
    @bgebrent  You got me with the lamb ribs-another rack in the queue for next weekend but I will go down this rabbit hole at least once just because I can.  =)
    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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  • bgebrent
    bgebrent Posts: 19,636
    lousubcap said:
    @bgebrent  You got me with the lamb ribs-another rack in the queue for next weekend but I will go down this rabbit hole at least once just because I can.  =)
    You my friend will not be disappointed.  It’s expensive but delicious.  I too have more lamb ribs in queue with marginal expectations.
    Sandy Springs & Dawsonville Ga
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  • smokingal
    smokingal Posts: 1,025
    This fits into my schedule nicely.  I'm down.

    @bgebrent Why do you have marginal expectations on the lamb ribs?
    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
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  • thetrim
    thetrim Posts: 11,387
    Nice work @lousubcap were you in the planning cell at a previous assignment, because you are repeatedly out ahead of important things like this????

    I owe the forum a throwdown, and this may be a good one!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • lkapigian
    lkapigian Posts: 11,549
    edited December 2018
    I'm in ...22# all destined for Bacon Burnt Ends





    Visalia, Ca @lkapigian
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  • lousubcap
    lousubcap Posts: 36,702
    smokingal said:
    This fits into my schedule nicely.  I'm down.

    @bgebrent Why do you have marginal expectations on the lamb ribs?
    @smokingal Given @bgebrent has not replied, and I purchased lamb ribs based on his comments ( also based on I believe on your input) I will offer my insights: 
    The flavor was great along with the texture.
    The major downside was the excessive fat cap that, even when warned I did not trim aggressively enough.  The L&S cook (around 3 3/4 hrs at around 260*F on the calibrated dome) did not render nearly enough of the fat cap.
    Prior to serving I did a healthy trim of the remaining cap.  However, not being a surgeon I felt even then that the non-rendered fat was too much.  
    No worries, as I have a few more racks to experiment with to sort out.  My initial comment to @bgebrent was to further enjoy them thru a game restaurant which is where I have always had them in the past.
    Hope this helps-
    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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  • bgebrent
    bgebrent Posts: 19,636
    smokingal said:
    This fits into my schedule nicely.  I'm down.

    @bgebrent Why do you have marginal expectations on the lamb ribs?
    Probably was too negative.  I’m looking forward to running them again with aggressive trimming of the fat cap.
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 36,702
    @bgebrent tell it like it was... I hope you find nirvana with your next go-round. 
    I'm on the hook for a mid-week run.  Being a surgeon you have a much better chance of nailing the trim job  ;)
    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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  • smokingal
    smokingal Posts: 1,025
    lousubcap said:
    smokingal said:
    This fits into my schedule nicely.  I'm down.

    @bgebrent Why do you have marginal expectations on the lamb ribs?
    @smokingal Given @bgebrent has not replied, and I purchased lamb ribs based on his comments ( also based on I believe on your input) I will offer my insights: 
    The flavor was great along with the texture.
    The major downside was the excessive fat cap that, even when warned I did not trim aggressively enough.  The L&S cook (around 3 3/4 hrs at around 260*F on the calibrated dome) did not render nearly enough of the fat cap.
    Prior to serving I did a healthy trim of the remaining cap.  However, not being a surgeon I felt even then that the non-rendered fat was too much.  
    No worries, as I have a few more racks to experiment with to sort out.  My initial comment to @bgebrent was to further enjoy them thru a game restaurant which is where I have always had them in the past.
    Hope this helps-
    Gotcha.  I gave up on trimming the fat cap on lamb ribs.  I would always end up overdoing it.  Plus that thin layer of meat on top of the cap is my favorite part.  I found that keeping the temp low (225) and extending the cooking time (5+ hours) helped render out enough fat and the fat that is left makes for good eats, like the kind of fat found on perfectly cooked short ribs.
    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
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  • YukonRon
    YukonRon Posts: 17,261
    Mid winter BLTs and Duke's. Even with the waxed fruit of a winter tomato, it is still edible. Just makes you want summer to arrive much more soon.
    I am in.
    Bacon is the greatest culinary discovery since fire.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,702
    @smokingal - thanks for the insights.  I will run at a lower temp and see how it goes along with attempting to surgically remove a good portion of the cap while retaining the meat. 
    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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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    Thanks for the heads up. It prompted me to pick up 10 lbs of pork belly and get it curing!




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  • lousubcap
    lousubcap Posts: 36,702

    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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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    GrateEggspectations said:
    Thanks for the heads up. It prompted me to pick up 10 lbs of pork belly and get it curing!




    The funniest thing about this is that I woke up at about 4:30am this morning and, as I didn’t have any cracked black pepper, I painstakingly sat and used an electric mill to produce more than half a cup (for this and for other culinary pursuits). Easily took an hour.
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  • lousubcap
    lousubcap Posts: 36,702
    @GrateEggspectations - When I need cracked/crushed black pepper I put the peppercorns in a zic-loc bag and then wield my 1 lb rubber mallet.  Obviously there is no consistency of size but it is quite quick and works for my needs; rubs and brines.  FWIW- 
    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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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    lousubcap said:
    @GrateEggspectations - When I need cracked/crushed black pepper I put the peppercorns in a zic-loc bag and then wield my 1 lb rubber mallet.  Obviously there is no consistency of size but it is quite quick and works for my needs; rubs and brines.  FWIW- 
    Thanks for the suggestion. Whenever I go that route, I end up with holes in the Ziploc. Perhaps my mashing technique needs refining. 
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  • lkapigian
    lkapigian Posts: 11,549
    Does Guancaili count 

    Visalia, Ca @lkapigian
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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    lkapigian said:
    Does Guancaili count 

    Don’t know if I’m man enough to carve up a pig face, but I certainly enjoy eating the results. 
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  • bgebrent
    bgebrent Posts: 19,636
    lkapigian said:
    Does Guancaili count 

    Hell yes!
    Sandy Springs & Dawsonville Ga
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  • lousubcap
    lousubcap Posts: 36,702
    bgebrent said:
    lkapigian said:
    Does Guancaili count 

    Hell yes!
    Tough crowd says the pig.  Those super powers lead to the inevitable downfall at the altar of goodness.  ;)
    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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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,661
    bgebrent said:
    Cap,
    you know I’ve made my share of bacon.  I’ll still make my garlic-rosemary bacon because you can’t buy it and it’s pretty good.  Having said that and with respect to the cost, this is the best stuff anywhere.  And you know it’s true because it’s from the ugly orange state.  I’ve turned a few here onto this crack.  It’s worthy.

    https://shop.bentonscountryham.com/ProductDetails.asp?ProductCode=hscb
    I have to ditto this recommendation.  We are lucky enough to have this product available at a market locally. Probably the reason I haven’t tried making bacon on my own.  I seriously doubt  I could outdo Benton’s.   


    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • GrateEggspectations
    GrateEggspectations Posts: 11,536
    edited December 2018
    Got 10lbs of maple-infused pork belly on the MBGE right now, all thanks to you and your reminder. Planning ahead for the big day. 

    Note the artisanal, small batch, limited edition pepper.  ;)


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  • lkapigian
    lkapigian Posts: 11,549
    Nice @GrateEggspectations
    Visalia, Ca @lkapigian
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