Bears BBB posting got me motivated!

Discussion in 'Smoking Bacon' started by zippy12, Mar 4, 2018.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Looks good Zippy!
    I'm waiting for the pics of some slices. Be Back.

    In case anyone is interested:
    I Smoke my Belly Bacon in a 100° to 130° smoker for about 10 to 12 hours, and don't worry about the IT, because I'll fry it before eating it.

    However I always take my BBB and my CB to 145° IT, so it's safe to eat cold, or warm it first.

    zippy12 likes this.
  2. [​IMG]



    I will not bore you with the rest of the slice and vac pak

    Bear! I made you a Blue Cheese, horseradish, BBB, lettuce, tomato burger with fresh ground 5lb chuck roast!!! Enjoy and Thanks so much... you get a star with the big man above!


    bearcarver and jp61 like this.
  3. chopsaw

    chopsaw Smoking Fanatic SMF Premier Member

    Nothin boreing about that . Great lookin slice , and burger . I take my loins to 145 , but don't fry them because for me it's then to dry . BBB I smoke then fry to crisp and finish . That's why I asked above . Looks great bud , nice job . We learned it from the same guy .
  4. Its my first time ... BBB is very forgiving to noobs. Next time more salt and smoke in the pellet tube.... and Its a UDS so I am still learning its quirkyness .... Now I am on the hunt for fatty big butts! although freezer is full :eek:
  5. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Nice job Zippy!
    Your BBB and burger look great!
    zippy12 likes this.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's a Beautiful Burger, Zippy!!!:)
    And your BBB looks Mighty Tasty too!!
    And Thanks for the Kind words, but you did all the work!!


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