Bacon Bomb

Just what the doctor didn’t order!!!!!

My  friend turned me on to this and use it as an appetizer  because a little  goes a long way .  Creativity is a plus!!!  follow the steps in the video and fill it with what ever you wish and enjoy!!!!  Cook indirect at about 300 degrees.  Take the Bacon Bomb off when the internal temp reaches 160 degrees and let it rest.  You can slice and serve & enjoy!!

 

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Pig Roast

I was asked to do a pig roast for my brother-inlaw’s birthday being that I never cooked a whole pig before I said no problem!!!   I started out by making about 5lbs of my special rub and a couple of gallons of BBQ sauce.  We picked up the pig & the roaster and the following day  my buddy Kurt & I went to work.  Once we had the pig on I started my mopping sauce and we mopped the pig every hour until it was done.  It was a lot of work but it was so much fun!!!  If you’ve never cooked a whole pig try it & let us know how it went!!!

Here’s a couple of side notes:

When ordering the pig figure on a pound per person remember there’s a lot of waste and you do want some leftovers for later.  This is a 2 person job so get your friends to help.  Keep in mind the pig should take about an hour per 10 lbs to cook.  Have the roaster temp about 250 degrees for the first 2 hrs  then bring it up to about 300 to 325 degrees until finished.  I had our roaster a little to high in temp & it made the skin a little dark but it sealed in the juices which worked for us.  Just add some foil to the skin if you want to keep it from burning.  Internal temp for the pig should be 160 to 165 degrees and let it rest before the picking starts.  We used gloves because the even after 45 minutes of resting it was still hot.  Kurt & I picked it apart while my uncle & cousin had 2 cutting stations so all in all it took about 45 minutes to pick a part.

 

Brisket & Pork Butts with coffee, cocoa paste

I made a paste with 3 tablespoon instant expresso, 1/2 cup Dijon mustard, 1/2 cup dark brown sugar, 3 cloves garlic, minced, 1 tablespoon coarse kosher salt, 1 tablespoon paprika, 1 tablespoon fresh cracked tri-color black pepper, 1 tablespoon onion powder, 1 tablespoon cumin seed toasted & ground, 1 tablespoon coriander seed toasted & ground, 1 teaspoon cocoa powder, apple juice or cider or as needed.  Place the paste on a full brisket and place in fridge overnight or for at least 4 hours.  Layer the top of the brisket with bacon and fire up your grill for indirect cooking/smoking.

Try the same paste on pork butts which means you may need to double or triple the paste.

Place the meat in a 250 to 275 degree smoker for 5 hours while it’s smoking baste brisket & pork with this moping sauce which has 1 beer, 12 oz of apple cider, 1 can of beef stock, 1 cup Worcestershire sauce, hot sauce to taste,  kosher salt & fresh cracked pepper to taste.  If you’re cooking this much meat you might need to double or triple the moping sauce as well.

Once the internal temp gets to 170 degrees place the brisket in a foil pan with some moping sauce and the same goes for the pork butts. Cover the both of them with foil and lower the temp of the smoker to 225 to 250 degrees for 3 to 4 more hours or until the internal temp of the meat gets to 190 degrees.

Now, I know some of you are saying that I’m cheating, cooking them this way but  it works great, saves time & fuel and think about it after the first 5 hours how much smoke is really going to penetrate the meat after the burnt ends & bark have been established.

Tips:

If the meat is getting too dark during the 1st 5 hours cover the top of the meat with a layer foil.

Always let your meat rest in this case for at least 20 minutes before cutting.

Apple & pecan works well as well as hickory & oak.

The bacon may start to over cook after the 1st or 2nd hour feel free to remove it and use it in your sauce or beans.

You won’t be sorry you cooked them this way your guests will love it.  Enjoy & keep your grill on!!!

The Bacon Bomb

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