BBQ Invention – Yes, Lisa, a magical animal (pulled bacon)

First up, sorry for the delay in posting, folks.  I’ve been caught up with work, gym, renovations etc.

But fear not, I’ve still been BBQing, I just ran out of time to post about it (if a pork butt smokes in a bbq and I don’t blog about it, is it still delicious?)

To make up for the delay in posting I thought I’d start with the most exciting thing I’ve done recently, it could be a game-changer in the BBQ game, a dish that Victor Frankenstein may have created if he was into BBQ, I’ve combined a pork technique with a bacon technique…

Homer: “Lisa, honey, are you saying you’re never going to eat any animal again? What about bacon?”
Lisa: “No.”
Homer: “Ham?”
Lisa: “No.”
Homer: “Pork chops?”
Lisa: “Dad! Those all come from the same animal!”
Homer[chuckling] “Yeah, right, Lisa. A wonderful, magical animal.”

I’ve made…  PULLED BACON

I couldn’t find much about it on the internet, I’m sure it’s been done before, but one night I sat bolt upright in bed and pondered, “what if I brined some pork like I would for bacon, then cooked it until I could shred it?”

These are the questions that keep me up at night.

So I bought a pork collar butt and brined it for a week in a mix of 1 cup salt, 1 cup brown sugar, 3 tsp sodium nitrite.  Soak it overnight in fresh water before smoking so it’s not too salty.

brined pork butt

I fired the smoker up and got it to 100 deg. celsius and put the pork in.  No dry rub for this as the brine will have hopefully given it the bacon flavour.

I smoked for 4 hours then foiled and moved it inside to the oven – it hard started raining and as I was due to foil any way I could see no real advantage to leaving the smoker running.

bacon butt

I unfoiled when the internal temperature had hit 96 degrees celsius.  The first thing I noticed upon unwrapped the foil is it smelled like bacon!

Now the real test, will it still pull apart?

pulled bacon

You bet your ass it will!  Pulled as per the above photo it tasted like a hammy pulled pork (e.g. delicious)

I recommend frying it up to get the crispiness you would want from bacon then applying directly to the face

pulled bacon roll

This is proof that your dreams can come true!  If you believe it, smoke it!

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8 Responses to BBQ Invention – Yes, Lisa, a magical animal (pulled bacon)

  1. Bill says:

    Looks great. Perhaps a fried egg would be in order on top of that lovely sandwich?

  2. Chilebrown says:

    I like your last line of applying directly to the face. Sounds yummy.

  3. RW designing says:

    You might be interested in having a look at our article about American food gifts:

    http://rwdesigning.wordpress.com/

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  5. Pingback: Double Smoked Maple Glazed Bacon | Gusface Grillah

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