Canadian Bacon Supper (From Last Night)

Discussion in 'Smoking Bacon' started by bearcarver, Jun 28, 2015.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Canadian Bacon Supper  (From Last Night)

    Not a Big Deal guys----No Step by Step----No Recipe.

    It just looked so pretty, I had to snap a Picture of it for you guys!!

    4 Slices of my Homemade CB
    Roasted Red Taters
    Sugar Snap Peas

    Kinda Takes the Growl Out Of the Bear!!!

    That's All Folks!!

    Bear


     
    gary s and 4pogo7 like this.
  2. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Mouthwatering Bear! 

    My wife and I are big fans of BLTs.  Lately we've been substituting our home cured CB for regular bacon and making CBLTs.  It is quickly becoming our favorite way to make the sandwich. 

    Have a great Sunday Bear!

    Ray   
     
  3. Looks Good, I still have some in the freezer       Nice  [​IMG]

    Gary
     
  4. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Bear, I'll be over for a plate !
     
  5. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Looks good John

    Richie
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it bear nice meal, Id eat that!!!!

    A full plate is a happy bear it looks like LOL

    DS
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Ray!!

    If you like CBLTs, you gotta try a "BCBBBBCTBLT" Sandwich!!!

    Link:

    http://www.smokingmeatforums.com/t/98532/bcbbbbctblt-with-qview

    Bear
     
    noboundaries likes this.
  8. b-one

    b-one Smoking Guru OTBS Member

    Looks great!
     
  9. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Bear, that link almost sent my wife and I to the hospital for oxygen starvation we were laughing so hard at your home-smoked version of the BLT.  Thanks for the chuckle endorphins and the best trump link I've ever read. 

    I've GOT to start making more bacon! 

    [​IMG][​IMG]
     
  10. Speaking of BLT's  That is what we had for Breakfast  Well A  "BLTPOE"      Bacon, Lettuce, Tomato, Pickle, Onion & Egg

    Gary
     
  11. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!

    Bear
    That "BCBBBBCTBLT" wasn't meant as a Joke. It was Mighty Tasty!!

    However This One was to laugh at (Below):
    Bear
     
  12. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Nice lookin plate Bear, I could take one of them for sure !
     
  13. 4pogo7

    4pogo7 Smoking Fanatic

  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You Justin!!

    Bear
     
  15. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You, Pogo!!

    I Appreciate the comment.

    Bear
     
  16. smokin218r

    smokin218r Smoking Fanatic

    Looks awesome!

    Question, I've been wanting to try your cb step by step.

    Do you think the "ham eye fillets" I have been using would work?

    They seem very similar to loin???

    Thanks for all your help man!
     
  17. Dangit Bear, your posts always make me hungry!!!!!!

    -Thankyou

    Tom
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thank You!!  Glad to help!!

    I can't place a "Ham Eye Fillet" or a "Ham Fillet".

    Maybe you mean "Pork Fillet" or "Pork Tenderloin".

    They would be fine, but the finished slices would be pretty small compared to the CB made from Pork Loins.

    Also I think Pork Loins are cheaper--- on sale often at under $1.99 for Boneless Pork Loin.

    Bear
     
  19. smokin218r

    smokin218r Smoking Fanatic

    "Those are fresh pork leg eye of the rounds.  Very nice product, but they are actually labelled incorrectly - they are not "ham" eyes, inferring that they are a cured and smoked product, but fresh pork leg eye of the rounds.  If they had been cured and smoked, then they would be ham eyes. However, regardless, they look beautifully done and delicious!  Thank you for posting!"

    This is how they were explained to me by Pops.....
     
  20. smokin218r

    smokin218r Smoking Fanatic

    The ones I have been getting are certainly large enough, and have been very tender.

    You can see the muscle strands more than on a pork filet or tenderloin.


     

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