fuzzydaddy, My first attempt at this! Dry Brined with Kosher Salt for 24 Hrs! One Pound of Thick Cut Bacon layed out on Wax Paper in a Laced Grid! Mistake # 1: Don't Use Thick Cut Bacon, Prime Cuts only has Thick Cut Smoked in the Case! Mistake # 2: Only 4-5 ToothPics in the Whole Damned House? What the Hell do You Suppose is Wrong With Eunice? Applied "Dan's Damned Good Rub" to All Sides and Spritzed it with my Secret All Purpose Spritz included with the Rub Recipe! Into a Freezer Bag and Back into the Fridge until tomorrow afternoon! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Bacon Laced Pork Loin w/help from @fuzzydaddy and UTube
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Moderator
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John "JR"
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Looks Great Dan. These are always a big hit. I am hoping you got your bacon cold before weaving. It makes it much easier to work with. Good luck with the cook. Make sure we get some picture out of this one.
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- Nov 2014
- 5111
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Cookers:
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Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
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Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Looking good Danjohnston949! Here's a tip...remember to remove ALL the toothpicks before slicing and serving. A really sharp knife will cut right through them and then you have small sharp pieces of wood in your pork loin...not good. I speak from experience.
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Moderator
- Nov 2014
- 14292
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
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*******************************************.
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FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
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Spinaker, Georgous Pic's, Fish, River and Country! I have never been to Alaska or Hawaii but damned few others?
Where's the Bear? By Now it must be 15' Tall!
From a Backyard Cremator in Fargo ND, Dan
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jharner, Thanks! This is Definately Proof You Eat with the Eyes First! fuzzydaddy had posted a Pic and a
Link to UTube and I never captured it at the time? Fuzzy solved that Problem for me! Cook this Afternoon then
I will Know? From a Backyard Cremator in Fargo ND, Dan
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fuzzydaddy, Spinaker, jharner I Injected the Bacon Laced Pork Loin with Can't Believe It's Not Butter and Garlic Juice! Mustard Sauce to be Slathered before Cook @ 1:30 PM!
More Later! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan2 Photos
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Moderator
- Nov 2014
- 14292
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Originally posted by Danjohnston949 View Postfuzzydaddy, Spinaker, jharner I Injected the Bacon Laced Pork Loin with Can't Believe It's Not Butter and Garlic Juice! Mustard Sauce to be Slathered before Cook @ 1:30 PM!
More Later! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
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Spinaker, Guest, Guest, Drive Fast and you Will get here before I throw it to the Dogs! BTW what Temp do you fellows use for the Cook of Bacon Weaved Pork Loin? 325* ? ABCBarbeque.com let me down and AR Recipe Section doesn't want to Load? From a Backyard Cremator in Fargo ND, Dan
-
Club Member
- Nov 2014
- 5111
- Summerfield FL, NE of The Villages
-
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Danjohnston949 I cooked mine at 325. Sorry for the delay in responding. I'm out and about with my son who's visiting me in Florida thru the weekend.
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Bob's BBQ, I did Rub it First and Then Sprinkeled some More On After it Was Bacon Laced! Then I Spritzed it to
Set the Rub overnight in Refridgerator! From a Backyard Cremator in Fargo ND, Dan
-
-
Moderator
- Nov 2014
- 14292
- Land of Tonka
-
John "JR"
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Eggspander Kit X2
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Danjohnston949 I cook mine at 350 F. Really crisp up that bacon. I cook it until in the interior is at 150 F and then let it rest and settle down too 155 F.
Comment
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fuzzydaddy, Spinaker, jharner, Bob's BBQ, Just before I Put it On The Grill @ 325* F, I Sauced the it with a 50/50 Mix of Frenches Yellow Mustard and Kraft Honey Mustard Salad Dressing! It took I Hr 40 Min to reach 145* F! Wrapped in Kraft Paper, the Alum Foil and into the Faux Cambre For 2-3 Hrs! I let you know when I Slice It! Thanks for the Help Guys! Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan4 Photos
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fuzzydaddy, Spinaker, jharner, Well it Spent about 3 Hrs in the Faux Cambro! The Onion Flower baked in the mean time! Pretzel Roll and Potatoe
Salad completed the Meal!6 Photos
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Sounds like you fixed a wonderful meal. The bacon is really dark. Did it taste burnt?
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fuzzydaddy, jharner, Spinaker, I thought it might taste Scorched Too when I took it off the Grill but I couldn't
Smell or Taste any evidence of it being so! The next one I do will Definately Use Thin Cut Bacon for Slicing Ease!
Good Luck with Yours jharner! From a Backyard Cremator in FGO, Dan
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Excellent Danjohnston949. Glad to hear it was tasty!
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