Important matters concerning the existence of Humanity - BACON

I am smoking a pork loin for a cookout today. I started yesterday. 20 hours in the smoker. It isn't bacon, but it's going to be really good.

Do you use an electric smoker? Or stay up and monitor?

And how did it turn Out?

I’ve not yet figured out loins...they are so dry. Haven’t tried super hard though. Bacon across the top good!
 
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Smoky Mountain charcoal smoker. I can fill that thing full of charcoal and damp wood and walk away for up to 7 hours without touching a thing.
I monitor it with a Blink camera aimed at the temperature gauge. I just look at the live feed on my phone periodically and make sure it's still in the "Smoke Zone" and that there is still visible smoke coming out of the top. It has a two gallon reservoir bowl which I fill with boiling water before I start. The pans with the loins go on the two racks with about a quart of water and all the spices in each pan, uncovered. After about 3 hours, I take out the now fully-cooked loins and take off all the loose fat and run the liquid through a strainer to get out the other pieces of fat. The pans get cleaned of fat residue, then the pork goes back in the pans with the filtered liquid. At this point, I add a little bourbon and tequila and "pull" all the pork so there's more surface area exposed to the smoke. Then it's smoke on! (I always think Blue Angels when I say that) for at least 12 more hours. For the last couple of hours, I put in potatoes (skins on) cut into quarters, which I mash later with a little butter, sour cream, and chives for "smoky mashed potatoes". You can do the same thing with a pan of baked beans. Smoky baked beans are good, too.

To answer your question, the pulled pork was outstanding. We had friends over for lunch, which lasted until dinner so everyone had sandwiches twice. I put a bunch of crumbled bacon in a pan on the camp chef and crisped it up (for garnish on the sandwiches) and it was fabulous. Mrs. THParent made her signature coleslaw which is not creamy but more "vinegary" in nature This went on top of the pulled pork, but under the crisp bacon, making a darned nice po-boy. I think we spent 8 hours on the deck yesterday. It was a really gorgeous day.

There was pie, too. Any day with a piece of pie in it, is a good day.
 
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Smoky Mountain charcoal smoker. I can fill that thing full of charcoal and damp wood and walk away for up to 7 hours without touching a thing.
I monitor it with a Blink camera aimed at the temperature gauge. I just look at the live feed on my phone periodically and make sure it's still in the "Smoke Zone" and that there is still visible smoke coming out of the top. It has a two gallon reservoir bowl which I fill with boiling water before I start. The pans with the loins go on the two racks with about a quart of water and all the spices in each pan, uncovered. After about 3 hours, I take out the now fully-cooked loins and take off all the loose fat and run the liquid through a strainer to get out the other pieces of fat. The pans get cleaned of fat residue, then the pork goes back in the pans with the filtered liquid. At this point, I add a little bourbon and tequila and "pull" all the pork so there's more surface area exposed to the smoke. Then it's smoke on! (I always think Blue Angels when I say that) for at least 12 more hours. For the last couple of hours, I put in potatoes (skins on) cut into quarters, which I mash later with a little butter, sour cream, and chives for "smoky mashed potatoes". You can do the same thing with a pan of baked beans. Smoky baked beans are good, too.

To answer your question, the pulled pork was outstanding. We had friends over for lunch, which lasted until dinner so everyone had sandwiches twice. I put a bunch of crumbled bacon in a pan on the camp chef and crisped it up (for garnish on the sandwiches) and it was fabulous. Mrs. THParent made her signature coleslaw which is not creamy but more "vinegary" in nature This went on top of the pulled pork, but under the crisp bacon, making a darned nice po-boy. I think we spent 8 hours on the deck yesterday. It was a really gorgeous day.

There was pie, too. Any day with a piece of pie in it, is a good day.
That sounds like a perfect day, especially if it was apple pie, with caramelized bacon on top! I have not smoked a pork loin, but recently used electric smoker to do 22 pounds of shoulder for a grad party. With coleslaw (mayo variety), pickled red onions and pasta salad. Yum. Yours sounds epic.
 
Because it’s just so right for this thread.
Courtesy of The Argyle Sweater, a master class in referential humor.
Imagine the same cartoon with 2 eggs in the pan and the uniformed cop is a chicken. Motive: breakfast, indeed!
 
New Hardee's/Carl's Jr. commercial:

"Breathe in the bacon, breathe out the bacon"

 
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Watched a Gordon Ramsay video recently in which he cooked bacon thus: Started by melting a “knob of butter” (Ramsay’s signature ingredient), then adding brown sugar. As the sugar caramelized, added strips of bacon in a pile, not bothering to lay them down individually. Cooked over fairly high heat until done but not quite crisp. Looked delicious. And he did it without cussing anyone out. (Maybe because he was the only one in the kitchen.)
 
DH is in a mellow mood. He went to do horse things today with his horses at the barn where they board, which he has just started - carefully -doing again. There is a little general store down the road, yes, a general store, that has just started serving its sandwiches for consumption at the picnic tables under the trees. For its opening week back in on-premises dining, bacon specials were featured. Today’s special: double pepper bacon BLT, a “BLTB.” They make their own white sandwich bread there. Tomatoes are still not the best yet, because they aren’t local, but the double pepper bacon must have had mood enhancement drugs infused in it.
 
That is the staff of life, right there.
 
Hard to resist that whim purchase among the essentials
 
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