AZ Barbeque.com
Smokers, Grills, Pitts & More => BDS & UDS Smokers => Topic started by: Skouson on January 03, 2010, 05:51:16 pm
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Well, I did a tri-tip roast and some buckboard (make that Buckboard Bacon) on the UDS this afternoon. (See below)
Muchas Gracias! for all the great information and advice.
Tri-tip cooked using the Finney Reverse Sear Method.
(Dogs enjoying the remaining bits off the grill after the cook.)
Skouson
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WOW, how did I miss my invite. Looks great, and I'm sure it tasted better than it looks. WOW ;D
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Looks great....all the way up until the picture with the dogs licking the grate. ;)
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Looks great....all the way up until the picture with the dogs licking the grate. ;)
That just adds character. ;D ;D ;D
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Looks great.....Im hungry again ;D
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Looks terriffic man.
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looks good, but what is Buckboard Bacon?
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WOW, how did I miss my invite. Looks great, and I'm sure it tasted better than it looks. WOW ;D
You want an invite? Did you see how he cleans his grill?
Just playin'...looks great!
Seriously...I hope you sanitize that. ;)
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Jeremy, Buckboard Bacon, as I've learned over the past couple of weeks, is either a pork butt or loin that's cured in a salt and nitrate dry rub cure. I used a 6.5 lb. loin. The steps were:
1. Obtain the loin. I got mine at Sam's.
2. Obtain or make a dry curing rub. I used Hi Mountain's Buckboard Bacon Cure. You can also make a cure using Morton's Tender Quick and brown sugar.
3. Trim pork loin of excess fat and silverskin. This left me with about 6 lbs. of pork.
4. Apply cure at specified rate. I used slightly over 6 TBS for the 6 lb. loin.
5. Put meat into ziplock bags and place in fridge for several days. I kept mine in for 6 days at between 38 and 40 degrees F.
6. At end of curing time, rinse and soak in clean cold water for several hours. Dry, uncovered, in fridge for several more hours.
7. Put meat in smoker at 180 degrees for 2 hours. Raise temp to 200 degrees until meat reaches internal temp of 140-145 degrees.
8. Cool, chill, slice, fry and serve when ready.
It tastes like a cross between ham and regular bacon. Very much like Canadian Bacon.
Several others on this site have made it and have given very good instructions on how to do it yourself.
Check out the link below for a very good tutorial.
http://playingwithfireandsmoke.blogspot.com/2002/10/buckboard-bacon.html
It is a very good site run by a man I ran across on another board. He goes by the handle of ThirdEye.
I just picked up 3 pork butts at Food City for $0.88/lb. Two are destined to become Buckboard Bacon.
Skouson
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You want an invite? Did you see how he cleans his grill?
Just playin'...looks great!
Seriously...I hope you sanitize that. ;)
800* is pretty sanitary...
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thanks, i may just have to try this one out.
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WOW, how did I miss my invite. Looks great, and I'm sure it tasted better than it looks. WOW ;D
Your invite? What about his younger brother's invite?
steve
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I have used the Morton cure with brown sugar for bacon. I used it on a loin and came out with some tasty "Canadian" bacon that we still
have some of in the freezer for upcoming mornings. Other than taking some time(a week) to complete it worked out well.
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Your invite? What about his younger brother's invite?
steve
You were invited. You didn't return my phone calls. Don't put this one on me.
Skouson
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I have used the Morton cure with brown sugar for bacon. I used it on a loin and came out with some tasty "Canadian" bacon that we still
have some of in the freezer for upcoming mornings. Other than taking some time(a week) to complete it worked out well.
I am amazed at how easy it was to do. Very tasty, too!
Skouson
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You were invited. You didn't return my phone calls. Don't put this one on me.
Skouson
Whadda do you expect for a guy who can't spell pr0n right.
Seriously guys, we're just having some sibling fun.
Sterling, that tri-tip looks GREAT. Can I bring my grills over to have the girls clean them?
steve
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Whadda do you expect for a guy who can't spell pr0n right.
Seriously guys, we're just having some sibling fun.
Sterling, that tri-tip looks GREAT. Can I bring my grills over to have the girls clean them?
steve
Bring 'em over. They always willing to lend a paw, er, tounge.
(That just sounds wrong.)
Skouson
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OK, you're the one with YEARS of college. I had "issues" with High School.
Tongue is not spelled tounge. ;D
steve