usbbqsupply

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 22

7 members and 15 guests
Most users ever online was 459, 11-07-2010 at 10:58 PM.

» Stats

Members: 3,109
Threads: 14,363
Posts: 157,535
Top Poster: PigCicles (10,055)
Welcome to our newest member, Mienshao
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 14
  1. #1
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default Peameal and CB Thanks to Zeek

    Zeeker was kind enough to share his peameal and smoked CB recipe with me. I loved both of them...
    Thank you so much Zeek!

    I brined two loin backs in sweet pickle brine for 7 days...





    rolled both in corn meal...






    The peameal bacon...ready to fry...



    The smoked Canadian Bacon...sprinkled with Harley's dry rub



    I used two different sauces on the smoked bacon...




    The smoked bacon in my hoppin' john...






    The fried peameal bacon....








    I loved it Zeek, thank you so much for sharing your recipe and method with me. I owe ya.


    Thanks for lookin'!
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

  2. #2
    Join Date
    Dec 2008
    Location
    St. Petersburg, Fl.
    Posts
    4,717

    Default

    ... Incredible.
    Jim

  3. #3
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    only I'll raise ya one

    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I guess I gotta try that stuff.

    Did you smoke the fried bacon before you fried it, or did you just tale it out of the brine , slice it and fry it?

  5. #5
    Join Date
    Jan 2008
    Location
    Grand Junction, Colorado
    Posts
    890

    Default

    That looks incredibly delicious, Jeanie! Never tried pea meal but it looks great.
    Keith

  6. #6
    Join Date
    Oct 2008
    Location
    Oklahoma City, Oklahoma, United States
    Posts
    1,964

    Default

    Awesome!
    ~Mike~
    www.buttloversbbq.com
    Big Green Egg - Large
    Backwoods - Custom Party
    FEC 100

  7. #7
    Join Date
    Sep 2008
    Location
    Deming NM, sw corner
    Posts
    564

    Default

    Awesome Jeanie Got to try this. Beautiful pics also. E.T.
    JennAir-750-0141 ng
    JennAir Rotisserie
    E-Z Que Roto, 8" Basket
    Rib O Lator
    Acu-Rite Digital Probe
    Maverick ET-72 Remote Probe
    Brisket Rack
    Heat Vent Blocks.
    1 1/2"x1 1/2" SS Angle piece,Smoke and Heat control
    Sub Grate Between Burners and Main Grill.
    No Flare Square Ceramic Tiles
    Kiln Shelving dividers
    17"x23" pizza stone



  8. #8
    Join Date
    Oct 2009
    Location
    St Catharines, Ontario, Canada
    Posts
    730

    Default

    Jeanie I'm glad you liked it. It looks just amazing. All the best...
    KCBS CBJ
    ZEEK




  9. #9
    Join Date
    Jan 2009
    Location
    mid kansas
    Posts
    269

    Default

    Quote Originally Posted by SmokyOkie View Post
    I guess I gotta try that stuff.

    Did you smoke the fried bacon before you fried it, or did you just tale it out of the brine , slice it and fry it?
    &for the hunger
    Terry here
    christene is here
    watt burners galore
    horizonal oven in thought process (trash now fire pit)
    SS R.F in process

  10. #10
    Join Date
    Feb 2008
    Location
    oklahoma
    Posts
    983

    Default

    Thanks everybody and Thank you again Zeek! I love it.

    I've shaved some of the smoked bacon with my slicer and made sammiches...






    used some carolina spicy mustard sauce with it....













    Tim, the brined peameal bacon was sliced and fried not smoked. It's really good!!
    jeanie

    7' horizontal wood burner
    vertical brinkman-charcoal
    underground pit
    cinderblock pit
    UDS
    Memphis Pro
    tractor rim fire ring cooker
    Sterling Forge 4 burner gas grill w rotis burner, side burner and smoke box
    4 calf fry/turkey/fish/crawdad cookers
    EZQue camping rotis
    2 charcoal grills
    AND 1 smokehouse
    http://cowgirlscountry.blogspot.com/

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Canadian Bacon,Back Bacon,Peameal Bacon
    By Canadian Bacon in forum Bacon
    Replies: 8
    Last Post: 01-28-2009, 08:50 AM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1