CB and buckboard.......

Discussion in 'Smoking Bacon' started by chefrob, Aug 27, 2010.

  1. chefrob

    chefrob Master of the Pit OTBS Member

    az
    did some CB and buckboard over hickory and apple..................

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  2. bearcarver

    bearcarver Smoking Guru OTBS Member

    Rob,

    If you're not happy with that stuff, PM me & I'll give you an address for free disposal!

    Bear
     
  3. chefrob

    chefrob Master of the Pit OTBS Member

    az
    might take a few breakfasts..........and blt's.........and breakfasts for dinner..............but i'll let ya know.

    .........and thx for lookin out for me!
     
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    That sure looks good Rob...  I give it a 5 pepper rating...[​IMG]
     
  5. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome [​IMG]
     
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Outstanding! I always thought it was rocket science till recently. [​IMG]
     
  7. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good Rob
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    thx guys!

    meateater......me too.

    paul......that's better than points!
     
  9. shooterrick

    shooterrick Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks great to me.  Just did some CB last week myself.  yum
     
  10. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Good looking bacon, Rob!

    We need to get together and discuss a smokehouse...
     
  11. chefrob

    chefrob Master of the Pit OTBS Member

    az
    all sliced up...........

    cb.........

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    bbb........

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    man, this stuff is good! if yer on the fence about making this stuff DON'T BE. it is simple and around here butts are way cheaper than bellies. i did sone CB on toast topped with a fried egg and there were nuthin' but forks and elbows........the dog didn't even dare!
     
  12. bearcarver

    bearcarver Smoking Guru OTBS Member

    That's what I've been waiting for!

    Yours looks good for BLTs too.

    Mine was too meaty for BLTs---not enough fat. Great with eggs, but a little chewy for in a BLT.

    Thanks for showing some beautiful stuff,

    Bear
     
     
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    Dang Rob that is looking flippin fantastic [​IMG][​IMG][​IMG][​IMG][​IMG]

    I wish you would tell us what kind of slicer you are really using cause no one can slice that good [​IMG]

    So how about a breakdown on the whole process - maybe I need to rethink the belly thing this looks really good
     
  14. chefrob

    chefrob Master of the Pit OTBS Member

    az
    LOL......i almost busted out with the berkel but i'm still too lazy.

    the process simple.....the only thing i do different than what i see others doing, is butterfly the butts after i remove the bone. that way i get a nice flat piece to work with. i am currently using high mountain cure but i am going to start to use TQ when i get some so i can play with flavors a little. i'm not into maple or real sweet stuff so i will be leaning towards the savory and spicy.  remember, i am still new to this curring meat, have never made sausages (other than chorizo) and i still haven't been able to do bellies since butts are so much cheeper..........i'm still living off $.99 butts that i have in the freezer. i am a real fan of capicola and i am doomed if i can come up with a good one of those.
     
  15. lugnutz

    lugnutz Smoking Fanatic

    Nice job Rob!  99 cent butts is a great deal!  Never thought about using butts for bacon, I might have to try  that.
     
  16. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    Yea there chef I'm thinking a little bread some mayo, lettuce and a tomatoe or two sure could change someone mind to see if it's any good. I believe you will find something to do with it thou. Breakfast would be a good start thou.
     
  17. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i've made breakfast, blt's, by itself, hell i even did a bastardized version of coq au vin for dinner tonight and it was great!
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---We had BLTs again last night. I made an extra slice, and put it on my plate, instead of in my sammie. Mrs Bear said, "What's that one for ?"

    I laughed, "Dessert !"

    Bear
     
  19. chefrob

    chefrob Master of the Pit OTBS Member

    az
    damn right!

     
     
  20. cheapchalee

    cheapchalee Smoking Fanatic

    Wow that stuff looks good.  I hope my first try at CB looks that good.

    Chalee
     

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