SMF Hall of Fame Pitmaster
- Joined Jan 6, 2011
GARY’S FIRST “BACON ON A STICK”
I was talking with Bear a few days ago and telling him I need something new to post. I felt like everybody was getting tired of my same ole same ole. So he suggested “Bacon on a Stick”. http://www.smokingmeatforums.com/t/108686/bacon-on-a-stick-step-by-step
So I would like to thank Bearcarver for the push and Step by Step also a shout out to Pop’s and Dennis for getting Bear fired up and posting his Bacon on a Stick.
Our local store had Baby Backs on sale so I picked up 3 racks.
I took two of the racks washed, cleaned, removed the membrane, cut in half, rubbed with TQ and Brown Sugar, into zip lock bags and in the fridge for a nice rest..
NOTE: After cutting racks in half, I weighed each one and set aside on a paper plate. I weighed the proper amount of Tender Quick (TQ) for each one. I then sprinkle the TQ all over each side and the ends, making sure I cover “ALL” the meat. Any that falls off I pick up and rub in. Then I take the Brown sugar and rub it in on each side and the ends “Just like the TQ” I place it in a zip lock bag along with the TQ and Brown Sugar the fell off. (Used a Tablespoon of Brown Sugar for each side).
Smoke Day !!
After 2 days in the fridge, bulled them out, rinsed really well and into the tub of ice water to soak a bit.
After about an hour of soaking, poured off all the water, rinsed again and back into fresh ice water for about 20 min. (Had another project going)
Pulled out of ice water, rinsed patted dry, seasoned with Pepper, garlic & onion powder. On a rack with the fan blowing on them to form a good pellicle.
While I was doing this I also got my Beans, another Rack of Baby Backs, some ABT’s and different kinds of BBQ sauce
1:30 PM - Ribs and Beans on. Smoker running at 225° and using Pecan. Nothing but Thin Blue Smoke coming out of the stack.
2:30 PM – Spritzed everything with Apple Juice.
3:30 PM – Spritzed again.
3:45 PM – Pulled all the ribs, wrapped and back on. Removed beans and let rest in the oven. Cured Ribs I put apple juice and a little butter in the foil. Whole rack I used apple juice, butter, a little more rub, honey and a little Cayenne. (Grandson likes spicy)
5:30 PM – Un-wrapped and back on the smoker for a bit.
ABT’s going on.
6:15 PM – ABT’s off the smoker and in the oven to crisp up.
6:30 PM – Ribs ready and off the smoker.
Verdict!!! OMG – Bacon on a Stick Wow better than I expected
OK here is what I started with 3 racks of Baby Backs 2 for curing 1 regular
TQ and Brown Sugar
Everything weighed and measured
Starting the Rub Down
All Rubbed and ready for the Fridge
After two days in the fridge, Rinsed and soaking in Ice Water
In the meantime need some beans to go with this. Getting my bacon going
Onion and Jalapeno chopped and ready to go in the skillet
Everything in to cook down a bit
I love Dutch's Beans But the rest of my bunch likes my beans
Sooo ! I made my Beans and added about 2/3 a can of Pineapple chunks
Went ahead and rubbed the other rack
Getting ready to pull these guys out of the pool, rinse and pat dry
Dried a little more before adding Pepper, Onion and Garlic Powder
Made a fresh batch of BBQ sauce
And had to have some ABT's "Stuffed with a cream cheese, cheddar cheese,
pineapple and dill mix.
Another shot of the BBQ sauce
I had one strip of bacon left
All seasoned and drying to form the Pellicle
BBQ sauce poured up and Apple juice ready for spritzing
After an hour
Two hours I pulled everything and wrapped then back on. Except the Bacon
I ate it.
Sorry about no wrapped pics but you couldn't see anything anyway
Here is everything after it was unwrapped and the ABT's
I smoked the ABT's for about 45 min. then finished them off in the oven
to get them crispy
A shot of everything
Look at thes Bacon on a Stick Wow !! this stuff is fantastic
Another shot of the ribs
Man oh Man was this some good stuff. I telling everybody they need to try it
you'll be hooked. And another Big Thanks to Bearcarver.