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Mother’s Day Bacon

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  • ecowper
    Founding Member
    • Jul 2014
    • 3271
    • Maple Valley, WA
    • Grill = Hasty-Bake Gourmet Dual Finish
      Smoke = Weber Smokey Mountain 22.5"

      Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
      Thermometer = Maverick ET732
      Thermometer = ThermoWorks Chef Alarm
      Thermapen Mk IV = Light blue
      Thermapen Classic = Grey
      PID Controller = Fireboard Drive + Auber 20 CFM Fan

      Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
      Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
      Favorite beer = Sam Adams Boston Lager or Shiner Bock
      Favorite whisky = Lagavulin 16 year old single malt

      Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


      Eric Cowperthwaite aka ecowper

    Mother’s Day Bacon

    My wife asked for Maple-Whiskey Bacon for Mother’s Day and who am I to say no to such a request. So, 2 weeks ago I bought a 12 pound pork belly (that’s a heckuva big belly). Let it sit in cryovac for 5 days and then started it curing last weekend. Cut into 3 lb slabs, each slab fits just right in a gallon ziplock bag.

    Here’s the cure

    3.5 grams Prague Powder #1
    3 tbsp kosher salt
    4 1/2 teaspoons ground black pepper
    2 cloves garlic (or 1 tsp minced garlic)
    3/4 cup distilled water
    1/2 cup dark maple syrup
    2 tbsp whiskey .... rye, bourbon, single malt

    I mix the cure in each bag then add the pork belly, squeeze out all the air, and seal up. They take up a huge amount of room in the garage fridge, which makes things interesting with all the other meat and beer in there. Turn the bacon once a day and make sure to work the cure in to the meat well each time you turn. Let it cure for 6 days (can be anywhere from 4-7 with this particular cure and 3 lb slabs of belly).

    Now on the WSM, which is running about 245 on the top grate and 225 on the bottom grate. 12 lbs is too much for just the top grate, so I’ve got them split between top and bottom grate. When the meat gets around 155, I’ll pull it and it’s good to go.

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  • Donw
    Club Member
    • Jul 2017
    • 3058

    #2
    1. You are a good husband,
    2. You had better make her something special after the last viral gift you gave her.🙂

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      Hah, very true. I also bought her a new fountain for the yard, which she doesn’t know about yet. And am going to make French toast on the Hasty-Bake tomorrow morning :-)
  • JCGrill
    Club Member
    • Mar 2017
    • 1732
    • Minneapolis / St Paul burbs
    • Charcoal - 22" Weber Kettle
      Gas - Saber
      Smoker - Green Mountain Daniel Boone
      Portable - Charbroil Tabletop Propane Grill

    #3
    I thought the 9 pound ones at Costco were big.

    Comment


    • ecowper
      ecowper commented
      Editing a comment
      I got this bad boy at Costco
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    #4
    I like your cooking only I cook a little lower, that should be some great eating. I'll bring my slicer for one of those.

    Comment

    • Steve B
      Club Member
      • Jun 2016
      • 2983
      • Rockland county New York
      • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
        Yoke Up custom charcoal basket and a Grill Wraps cover.

        22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

        Napoleon gas grill (soon to go bye bye) rotting out.

        1 maverick et-733 digital thermometer - black
        1 maverick et-733 - gray
        1 new standard grilling remote digital thermometer
        1 thermoworks thermopen mk4 - red
        1 thermoworks thermopop - red

        Pre Miala flavor injector
        taylor digital scale
        TSM meat grinder
        chefs choice food slicer
        cuisinhart food processor
        food saver vacuum sealer
        TSM harvest food dehydrator

      #5
      Dang Eric. That’s gonna be some great eats.
      Way to keep the happy life. 😁
      Oh what kind of fountain did you get her?

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        It’s a 3 bucket fountain with a birdhouse on top

      • Steve B
        Steve B commented
        Editing a comment
        Sounds like a great gift.
    • HawkerXP
      Club Member
      • Jul 2016
      • 5511
      • Virginia
      • 2 Weber Performers, 1 kettle, 1 Smoky Joe and a PBC
        Thermopops
        Dot and Chef Alarm with probes
        Slo n Sear
        Cold beer

      #6
      Can I ask, you said 3 slabs, I see 4. The cure, is that the amount in each bag? I've never done bacon and am itching to try. Happy Mothers Day!

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Sorry, it’s 4X 3lb slabs
    • fzxdoc
      Founding Member
      • Jul 2014
      • 5087
      • My toys:
        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
        Pit Barrel Cooker (which rocks)
        Weber Summit S650 Gas Grill
        Weber Kettle Premium 22"
        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
        Camp Chef Somerset IV 4-burner outdoor gas range


        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
        Adrenaline BBQ Company's SS Rack for DnG
        Grill Grate for SnS
        Grill Grates: five 17.375 sections (retired to storage)
        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
        2 Grill Grate Griddles
        Steelmade Griddle for Summit gas grill

        Fireboard Extreme BBQ Thermometer Package
        Fireboard control unit in addition to that in the Extreme BBQ Package
        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
        2 Fireboard Driver Cables
        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
        Thermoworks Thermapen MK5 (pink)
        Thermoworks Thermapen MK4 (pink too)
        Thermoworks Temp Test 2 Smart Thermometer
        Thermoworks Extra Big and Loud Timer
        Thermoworks Timestick Trio
        Maverick ET 73 a little workhorse with limited range
        Maverick ET 733
        Maverick (Ivation) ET 732

        Grill Pinz
        Vortex (two of them)

        Two Joule Sous Vide devices
        VacMaster Pro 350 Vacuum Sealer
        Instant Pot 6 Quart Electric Pressure Cooker
        Instant Pot 10 Quart Electric Pressure Cooker
        Charcoal Companion TurboQue
        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

        BBQ Dragon and Dragon Chimney

        Shun Classic 8" Chef's Knife
        Shun Classic 6" Chef's Knife
        Shun Classic Gokujo Boning and Fillet Knife
        Shun Classic 3 1/2 inch Paring Knife

      #7
      What a nice breakfast for Mother's Day--French Toast and Maple Whisky Bacon. You're a good husband.

      P.S. How sweet is it and can you taste the whisky?

      Kathryn

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        the whisky gives it a subtle spicy flavor, kind of enhances the pepper. I think I could not add it and no one but me would notice. It's not super sweet. Mild maple syrup taste, just enough to contrast the pepper and smoke.
    • ecowper
      Founding Member
      • Jul 2014
      • 3271
      • Maple Valley, WA
      • Grill = Hasty-Bake Gourmet Dual Finish
        Smoke = Weber Smokey Mountain 22.5"

        Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
        Thermometer = Maverick ET732
        Thermometer = ThermoWorks Chef Alarm
        Thermapen Mk IV = Light blue
        Thermapen Classic = Grey
        PID Controller = Fireboard Drive + Auber 20 CFM Fan

        Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
        Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
        Favorite beer = Sam Adams Boston Lager or Shiner Bock
        Favorite whisky = Lagavulin 16 year old single malt

        Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


        Eric Cowperthwaite aka ecowper

      #8
      fzxdoc .... the French Toast

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      Comment


      • fzxdoc
        fzxdoc commented
        Editing a comment
        My tummy's rumbling. Looks great!

        K.

      • ecowper
        ecowper commented
        Editing a comment
        fzxdoc that may be the best French Toast I've ever made and it was my first try. I'm super impressed with doing it on my grill grates!

      • Sweaty Paul
        Sweaty Paul commented
        Editing a comment
        Looks delicious
    • Bumby
      Club Member
      • Oct 2017
      • 288
      • NYC

      #9
      That bacon recipe is sooo good! Have a 12 pound belly thawing out now.

      Comment

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