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I cooked some'en: Pig sandwitches

JLOCKHART29
JLOCKHART29 Posts: 5,897
edited November -0001 in EggHead Forum
Ok not the most technological cook I could have done but darn good none the less! :laugh: Working off this afternoon and just wanted something easy and a couple cold beers. Anyone tryed one of these yet? Pretty good.
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Some pepper bacon from my butcher. These were pretty much meat. The raws:
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First thing someone might ask: What makes it different doing it in the Egg? Well not a whole lot BUT it was done on an Egg and there by qualifyes for a non OT thread!! :P BTW I did throw in a chunk of the required presimmon but not a whole lot of smoke added.
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Made 98 degrees today and no rain since end of April at my place. Showers all around but miss us. Poor blue bird babys are even stressed!
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Wife made some home made frys while I was doing the pig. Just hit the spot tonight.
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Comments

  • Beli
    Beli Posts: 10,751
    Deane....sure you are helping the blue bird babys...raining cats & dogs here at the moment....a great sandwich indeed....the only other colour for those red irish is green :laugh:
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  • Di
    Di Posts: 395
    I love BLTs! One of my all time favorite meals when the tomatoes are from the garden.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
    BLT sammies rock
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  • Doug in Eggmonton
    Doug in Eggmonton Posts: 1,999
    Have you tried doing bacon right on the grid, particularly on a raised grid? It works surprisingly well.

    Doug
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  • Little Chef
    Little Chef Posts: 4,725
    OK....Thanks a lot JL...Now I have a craving! :angry: :laugh: I have a BB Butt in curing...will likely smoke it tomorrow while BT is at work. Perhaps BBBLT's for dinner tomorrow with a home made soup. Nice job JL...Glad to see Jake looks to be back and feathered. :)
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Still have a week or so before I have fresh full size tomatoes. Having a few tommytoes and Zukenie out the ears!!
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  • eenie meenie
    eenie meenie Posts: 4,394
    JL, I'm jealous. Our Ohio tomatoes won't be ready for a while yet. My that BLT looks like summer on a plate!
    :)
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    It actually did hit the spot. Haven't had one in months. Got Jake where he doesn't have the hood on anytime now. We were putting the hood on him at night but for the last 3 weeks have been leaving it of all the time with no problems. He's soooo much happer!!
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    Thanks Doug. I thought about doing it like that but after work all day and the high heat I didn't want a mess in the Egg. Just one skillet this way. Call me lazy!!LOL
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  • LFGEnergy
    LFGEnergy Posts: 618
    Sorry, not trying to be stick in the mud, but with the number of newbies on board, how good of an idea is it to show a direct cook with bacon and a pan of bacon fat over an open flame, not to mention you cut the handle off of the skillet?!! :( :ohmy: Some of these folks (me last year) are still figuring out how not to burn a porch down.....

    Secondly, the BGE is specifically NOT designed as an open top cooker (or so MY DVD says), so are you saying shut the top with bacon grease in a pan frying bacon and trust that a flare up or temp spike is not going to burn someone’s covered porch down? Again, not wanting to be a doubter, but this one looks a little risky (albeit tasty!!!!). Remember, young eyes are watching…….

    Thanks,

    Dave in Keller, TX
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  • JLOCKHART29
    JLOCKHART29 Posts: 5,897
    No offence taken. The bacon was cooked at about 350 dome temp. with the lid down unless flipping. Many of us on the forum do blacken fish at much higher temps all the time with no flair ups. I did blacken catfish at the OK Fest all day at much higher temps than this with no problem. Have been doing this for several years and only had one flair up. Really simple. Shut the lid and close the vents till it cools some. Sort of like if I get acid on me at work. Don't panick and get to safty shower. :laugh: Flash backs from high stake sear seem to cause more problem. Sure the potential to get burned is there but it is a grill.
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  • Little Chef
    Little Chef Posts: 4,725
    Dave...In all honesty, the only times I have had 'scares' with the Egg have been at super high temps, with "blow outs" and "flashbacks". I think as long as folks cook within their comfortable limits, we're all good. I appreciate the concern, but I have a concern as well....I don't understand why so many people believe the Egg needs to be at 'nuke' stage to accomplish a sear. That actually scares me a lot more than a few pieces of bacon in a CI skillet. Respecting your concern, but there are others more daunting IMO.
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I blacken fish at over 700. As far a bacon, I cook cherry wood bacon indirect at 350-400.

    Mike
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  • fishlessman
    fishlessman Posts: 34,806
    grills and smokers do not belong on wooden porches, alot of towns have ordinances against grills on porches because its dangerous. there are ways however to cook dome open with grease that adds a little safety and you never want to close and open a dome when there is grease and the possibility of flashback and/or flameups, thats just asking for problems. little chef hit the nail on the head, cook within your comfortable limits, im more comfortable deepfrying outdoors on my stone patio than indoors on my wok burner and i do both
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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