"Triple Happiness" Bacon on the PBC

[FishTalesNC]

Picked up a thicker than usual 9 lb pork belly from Costco last Tuesday. Cut it into thirds and did 3 of MH’s recipes, from right to left: one maple, one molasses (still maple recipe), one Asian. The molasses sub was because I only had enough dark maple syrup for one recipe, but we had a couple of jars of amazing molasses from a farmers market and it’s my kiddos favorite recipe.



Tonight after work I fired up the PBC using the 15/10/10 lighting method, dropped in a decent sized hickory chunk, and hung them.



PBC temp went from 325 to 275 over the cook. After 90 min the thickest one was 160F IT. Fire in the pic is the wood chunk after it got oxygen while I was taking pics. When I first took the lid off I couldn’t see anything but smoke.



My daughter has already already called dibs on the maple slab, she wants bacon burnt ends on her birthday (camping party in our backyard). We of course tried little cooked edge bites, and I was loving the Asian one. Not sure about it pairing with eggs, but that’s gonna make a killer BLT. The molasses one got noticeably darker than the maple one, didn’t see any reason for it in the charcoal basket, and maple has more sugar. Curious, expected that to play out the other way.

[RonB]

Ya got my mouth waterin'.

[FishTalesNC]

Mission accomplished!

[BRic]

Wow , That sure looks good , making me hungry . Thanks for sharing .

[Jerod Broussard]

What a torturous humanoid to post this and push people over the edge. Too many pics!!

[FishTalesNC]

If only I could’ve shared the glorious smells too!

[JimLinebarger]

I will be finishing a slab in the PBC on Thursday. Meatheads Maple recipe. The days are dragging on too long. Is it Thursday yet?

[FishTalesNC]

The anticipation of bacon on the PBC weighs heavy, no doubt!

[Skip]

That PBC Bacon looks Mighty tasty FishTalesNC !

[FishTalesNC]

Thanks Skip!

[Sam6687]

I made Meatheads maple bacon on my PBC over Easter weekend, just about time to make another batch. I will be checking for a decent size pork belly at costco this weekend. initially i was worried about the temp getting too high in the PBC but it came out great.

[Skip]

I made "my first PBC Bacon" last weekend. Took the Bacon temp to 195 per @Spinaker's advice. It was more tender and tasted very good.It was my second time ever of curing bacon and for sure not my last time.

[FishTalesNC]

Skip that's interesting taking it to 195 I need to try that. I think MH's recipe says take it to 150, and over time I've learned I like taking it to at least 160. Sounds like I need to continue experimenting with that part of the process.

[Skip]

FishTalesNC this is only my second try at bacon. The first time I did it on the Weber Kettle and SnS and the bacon was a little more chewy than we like. Talking with Spinaker he happened to tell me about the 195* so that's that story.

[HawkerXP]

Looks great! This is something I'll have to try.

[Troutman]

Cut them puppies into strips and watch me gravel at your feet.....

[adamcoe]

Hey FishTalesNC can you explain the 15/10/10 method? I've never heard of this and tried Googling it with not much luck.

[FishTalesNC]

Hi adamcoe, check out this sticky thread by fzxdoc for PBC lighting tips, it’s a moniker that grew out of it: https://pitmaster.amazingribs.com/fo...g-temperatures

[adamcoe]

Ahh indeed! Many thanks.

[Henrik]

Now that's just glorious! PBC + Bacon => happiness :-)

[fzxdoc]

Wow what a great cook. No wonder the family is so happy. Nice job, FishTalesNC . You rock that PBC.

Kathryn

[FishTalesNC]

Any of my PBC successes at this point are thanks to all your sticky posts in the PBC sub-forum, Kathryn - I'd estimate you saved me 18 months on my learning curve!! 👍🏻