It's Bacon

Finally got around to doing up some thick slice bacon. I started out with 1/2 pound since I didn't know exactally how it was going to work out . . . worked out FINE.

The slices that I worked with were around 1/4" thick (6.35mm).



I rubbed both sides with one of my favorite pork rubs:

- 3 Tbsp Paprika
- 1 Tbsp Brown Sugar
- 1 Tbsp Garlic Powder
- 1 Tbsp Dry Mustard
- 3 Tbsp Coarse Sea Salt




Then sprinkled the top of one side with extra brown sugar and let it sit on the counter until it melted on the bacon.

With the grill waiting at 230 degrees, and a dry drip pan, I tossed the bacon on. I had soaked some Smokinlicious red oak in apple juice for about an hour and had it laid out on a paper towel waiting. A handful of this smoke wood on the coals, and 20 minutes of cook time I pulled the bacon off.





Oooooooooooo did it smell good!! It was not cooked completely, as planned, and was placed on paper towels and patted dry. Into the fridge awaiting the following mornings breakfast. Finished cooking it up in a fry pan, and along with some of my brides homemade buckwheat pancakes and a cakleberry had a breakfast fit for a King. To use a very techinal term that I learned from the great Canadian BBQ Guru (Roxy) "IT WAS FREEKIN AWESOME!". I will definately do this again.

Sweet smoke to all, U.J.

I just had lunch, but now I want breakfast again!! Or maybe just a snack