Has anyone ever placed bacon on the slabs as they were cooking??? Just a thought, sounded like a good way to flavor the meat.
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What an idea! Never tried it but sounds gooood!!! Can't wait to see what is posted on this one.
I did it once, covering a venison roast with bacon strips, for taste and baste effects. The cookbook called it "barding." Old English word and idea, I'll bet. But Topchef probably knows for sure. acarriii
How was the flavor of the roast? Did the bacon add an overbearing flavor or was it a compliment to the meat. If my guesstiment is right it will be a good option for the cookbook.
Yes, although I don't have my CS smoker yet, I have used bacon with many kinds of lean roasts such as venison, bottom round, top round, london broil, eye of round, as well as wrapped around filet minon and large sea scallops. The flavor added is great, but mainly bacon is used to add moisture/fat. This procedure is even done when cooking with regular charcoal grills and ovens.
You shouldn't have to do this with Ribs since ribs usually have plenty of fat already. And ribs already have that great pork flavor. If you want the smoked hickory flavor from the bacon, just smoke your ribs using hickory or pecan wood.
Another tip, if you save your bacon drippings in a container and keep in the refrigerator or freezer so it won't spoil, you can just rub your roasts with the congealed drippings. Works great and also helps to prevent sticking to racks.
You shouldn't have to do this with Ribs since ribs usually have plenty of fat already. And ribs already have that great pork flavor. If you want the smoked hickory flavor from the bacon, just smoke your ribs using hickory or pecan wood.
Another tip, if you save your bacon drippings in a container and keep in the refrigerator or freezer so it won't spoil, you can just rub your roasts with the congealed drippings. Works great and also helps to prevent sticking to racks.
quote:Originally posted by acarriii:
I did it once, covering a venison roast with bacon strips, for taste and baste effects. The cookbook called it "barding." Old English word and idea, I'll bet. But Topchef probably knows for sure. acarriii
Barding is the process of placing bacon, suet or caul fat on the exterior of lean meat. Larding uses a special tool to insert the fat into the meat.
Smoking ribs with a few slices of bacon over the top won't do a heck of a lot for the ribs, due to the smokey flavor and fat content of the bacon. I bet the bacon would make one heck of a BLT though!
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Topchef
BBQ...it aint rocket science, it's ZEN
There are several small meat appetizers possibilities...I've eaten dove breast and venison backstrap wrapped in bacon..usually with a half slice of jalapeno,sliced green onion or olives..I usually do boneless beef or pork country style ribs or boned chicken thighs..over hickory or oak..