Bacon on a Stick... And some Sausage on a Stick for good measure

Discussion in 'Pork' started by worktogthr, Mar 29, 2016.

  1. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So today I went to my local restaurant depot at lunch and checked out the sale rack. Found a 2 pack of spares that just came in yesterday but the cryovac broke when they were putting them In the cooler. Good news for me as they were $.95 per pound!

    Good prices on meat means it's time to experiment. So I decided with one rack to make @Pops6927 bacon on a stick. So I took the two thicker ends of the the separate racks for the bacon on a stick. Here are both of them before cutting them up:

    And here are the two halves of separate racks being used for bacon on a stick:

    Mixed up a batch of Pop's brine with some pepper, garlic, and onion mixed in and plopped them in there for a 3 day soak:


    So now, what do so with the thinner halves of the racks. Since bacon had me thinking breakfast, I figured why not season one half rack with Pop's breakfast sausage seasoning. Rubbed the other half with Jeffs run just as a control in this experiment, a control I know will be tasty. The Jeff's rub:

    And Pop's breakfast sausage seasoning:

    Threw them on the pit barrel with some hickory:

    After 3 hours they looked like this:
    Darker looking rack is the Pop's and the reddish one is the Jeff's.

    At this point I foiled them and since this is a family forum, I figured I'd use one of my beverages and one of my daughter Sophia's.

    Hahah that foiling liquid seemed good with breakfast sausage... Apple and maple right?
    Popped them in the oven because it was windy and cold out. Probably going to check after about an hour. I'll be back!

    -Chris
     
    Last edited: Mar 29, 2016
  2. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Watching
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So out of the foil and they are right where I want them. Since they will be eaten another day I am not going to cook them any further to firm up as that can be done when I reheat.

    Pop's:

    Jeff's:

    So the sausage on a stick is delicious. Does it taste just like breakfast? Not really . More like a brisket with sage added to usual salt and pepper rub. This is right up my alley though because lately I have been making my ribs with SPOG only. Leaving out the sugar all together. Maybe, when I reheat I will brush with some maple syrup to balance the peppery saltiness which I went a little heavy on. I'll have to have thbe se breakfast to give you the final verdict haha. Jeff's ribs were solid as always. Such a great rub!!

    I will be back in a few days with the bacon on a stick!

    -Chris
     
    Last edited: Mar 29, 2016
  4. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    I am tagging this, I wanta see what the finial verdict is..........

    <sitting on the edge of my seat>
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I'm in!

    Al
     
  6. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    So last night I reheated the sausage on a stick for dinner. 250 in a foil covered pan with a little apple juice in the bottom of the pan. Let them go an hour and they were perfect. Brushed it with some maple syrup for a touch of sweetness.


    These definitely turned out great and the maple syrup was a good addition. Gave it a little more of a breakfast sausage feel to the whole meal. Polished off that half a rack for dinner myself and saves the Jeff's Rubbed half rack for my wife for tonight's dinner. Haha she'll never eat them all so I'll get to taste a couple of those too.

    Bacon on a stick came out of the brine and got a rinse and a trim, then coated it with black pepper onion and garlic!

    These are going on today. Have to get a late start so I might use the pit barrel cooker for its speed. I've been loving ribs on the pit barrel lately so hopefully these will be good. It's also raining on and off today and the pit barrel isn't affected much by that so we shall see. Well I'm off to my daughters nursery school fashion show... Be back later!
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    The challenges of smoking in the rain are no match for an umbrella clipped to the side of a table haha


    Bacon on a stick will be going on in a few a long with other goodies I'm experimenting with.

    I'll be back
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Got them on at about 11:30 with some hickory. Packed house today!

     
  9. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Watching, with towels.
     
  10. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    After three hours I am going to wrap them. Here's what they look like:


    Following Bearcarver's method, put them on a rack with some apple juice in the pan and foiled them. Going to finish in the oven since the other food is still swinging. They do have that nice bacon color! Excited for dinner!
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Looking tasty!
     
  12. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    And the big reveal...


    My goodness, these are delicious. I am on a pork bender lately. It needs to stop. Honestly though these are so juicy and bacony and just great. Definitely going to do these again! Thanks to Pop's and Bear for the inspiration and thanks everyone for watching! Make these ASAP! Haha

    -Chris
     
    idahopz and foamheart like this.
  13. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Yeppers, they look really good!

     [​IMG]
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice. They look great.

    Gonna have to try them
     
  15. idahopz

    idahopz Smoking Fanatic

    The bite in that last lic sure looks good!

    [​IMG]
     
  16. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Thanks guys!  Pop's is a genius!  This is such a great way to change up ribs!  I'll post some more pictures later.  As they cooled they got more pink in color like bacon.  Amazing thing is, I ate three of them and I am giving the rest away to friends and family.  I cook way more than we can eat, and have to make a conscious effort to eat vaccuum packed leftovers I already have in my freezer because I am always making something new.  hahah Besides..Chicharron Thursday, Breakfast Spares  Friday and Bacon on a Stick tonight.  I think my body can use a break from the belly region of the pig haha.  A lot of chicken this week!
     
  17. b-one

    b-one Smoking Guru OTBS Member

    Nice finish!
     
  18. Very nice, I am envious![​IMG]
     
  19. worktogthr

    worktogthr Master of the Pit SMF Premier Member


    Thanks so much guys! Had a lot of fun making and eating them haha.
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Here are some pics when they cooled. They got a lot more bacon looking..

     

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