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Brisket bacon

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Post Sun May 04, 2014 9:41 am
phillyjazz well done
well done

Posts: 2982
Location: Philly

When I do a brisket, I always vacuum seal a bunch and freeze it. I was in the mood for something crunchy last night, and had a bunch of point slices in the freezer. As I use a slicer, all the meat is uniformly thin.

I always use cast iron whenever possible. These turned out great. Not nearly as tender as they are when I just dunk the bag in hot water and eat it, but it was very bacon-y and crispy.
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- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
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Post Sun May 04, 2014 12:00 pm
timbarber84 medium-well
medium-well

Posts: 205
Location: flatwoods ky

that looks good i never thought of that
TIMS BBQ

Post Sun May 04, 2014 5:58 pm
CharredGriller User avatar
BBQ Deputy
BBQ Deputy

Posts: 5900
Location: Central Alberta, Canada
Good idea, philly! That's kind of like an uncured version of the "beef bacon" I've tried a few times, but probably better.
Unlike propane, you'll never wake up scorched and naked in another county because you mishandled a bag of briquettes.

Post Mon May 05, 2014 8:44 am
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7576
Location: Stoughton, WI
Looking at that last photo I know your kitchen was smelling good! :thumbup:

Post Tue May 13, 2014 7:30 am
sroach well done
well done

Posts: 1170
Location: Warrington, PA
I bet that would make one tasty sandwich!
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Post Tue May 13, 2014 2:51 pm
phillyjazz well done
well done

Posts: 2982
Location: Philly

sroach wrote:
I bet that would make one tasty sandwich!


I guess I would have found out had I bothered to look for rolls... :)
- Phillyjazz -

Grill Dome ceramic / Ducane Affinity 4200 gasser/ Concrete pit
Image

Post Thu May 15, 2014 11:58 pm
BaasPro medium
medium

Posts: 198
Location: Alvaton, KY

Cool idea!
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