Bears BBB posting got me motivated!

[Bearcarver]

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.

Bear

 

[zippy12]

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!

 

[chopsaw]

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 .

 

[zippy12]

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 .

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:

 

[jp61]

Nice job Zippy!
Your BBB and burger look great!

 

[Bearcarver]

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!

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

Bear

 

[Killa J]

I have a pellet grill and can’t get anywhere as low as 130. However, on a sunny day the internal temp of the smoker is usually around 125 for most of the day. Think I could use a smoke tube and the natural heat from the sun to make this?

 

[Bearcarver]

I have a pellet grill and can’t get anywhere as low as 130. However, on a sunny day the internal temp of the smoker is usually around 125 for most of the day. Think I could use a smoke tube and the natural heat from the sun to make this?

That's Fine if you're making BBB or CB. Holding Temps between 150° and 190° is Fine!!
Then take the Internal Temp to 145°:
Buckboard Bacon (Step by Step)
*New------Canadian Bacon

Bear

 

[gmc2003]

Wow Zippy I don't remember being on a bender in March. How did I miss this one. That BBB looks fantastic.

Point for sure.

Chris