Bacon on a stick?

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pc farmer

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Feb 17, 2013
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I didn't get a stick. Oh well.

With seeing Gary's and Bears posts I had to try it.

Spares cut in half.



In a bag with tq and brown sugar.



Cured for 48ish hours. Rinsed and seasoned with SPG.



Got some mac n cheese ready while the 007 got ready.



Missed the first pic. This is where flipped them.



Then kinda foiled them.




Not much pull back so no stick. Tasted great thou.
 
Adam that is another one on my list.Is that a no boil M&C Points heading at ya 

Richie

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Looks Great, Adam!!
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----
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Mighty Tasty!
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Now that I got you and Gary doing these, you guys got me Craving some myself !!
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I'm going to have to do a batch real soon too!!!!

Bear
 
Looks Great, Adam!!Thumbs Up ----:points:

Mighty Tasty!:drool

Now that I got you and Gary doing these, you guys got me Craving some myself !!:drool

I'm going to have to do a batch real soon too!!!!


Bear


Thanks Bear.
 
Thread hijack: I made bacon on a stick as a prep cook at a TGI Friday's. They had a Ceasar salad topped with bacon spirals. I would pull out a big box of bacon and a bunch of the bamboo skewers. I'd pierce one end of a slice of bacon, and wrap it as a spiral around the skewer, then pierce the other end and set it on a baking sheet. 350F. I'd pull the sheets out to cool and everyone, EVERYONE in the kitchen would steal them, including the manager. I actually had to stand guard over them.

Sometimes, because of such "internal loss" I would have to bake another batch and that was fine with everyone.
 
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Thread hijack: I made bacon on a stick as a prep cook at a TGI Friday's. They had a Ceasar salad topped with bacon spirals. I would pull out a big box of bacon and a bunch of the bamboo skewers. I'd pierce one end of a slice of bacon, and wrap it as a spiral around the skewer, then pierce the other end and set it on a baking sheet. 350F. I'd pull the sheets out to cool and everyone, EVERYONE in the kitchen would steal them, including the manager. I actually had to stand guard over them.

Sometimes, because of such "internal loss" I would have to bake another batch and that was fine with everyone.
These are Awesome Too, but in this case the "Stick" is the Rib Bone within.

Bear
 
Looks great! I tried these a few years ago. I thought they were great and the Family, especially 
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, gave them a Thumbs Down.
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...JJ
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Looks great Adam! Nice smoke

Points!

Thanks Case


Looks great! I tried these a few years ago. I thought they were great and the Family, especially :wife: , gave them a Thumbs Down.Thumbs Down ...JJ
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Really? My wife really liked them. My son wasn't here. Have to make them again for him.
 
Adam, My family really like my Ribs and I think they got their mouth set for that flavor. The Cured Hammy flavor kind of stomped on their preconceived notion of what was for dinner...JJ
 
Adam, My family really like my Ribs and I think they got their mouth set for that flavor. The Cured Hammy flavor kind of stomped on their preconceived notion of what was for dinner...JJ

Ah, got ya




Looks great,I really like the kinda foiled them!

Thanks. I did kinda pull the foil over more. I just wanted to protect it from the heat abit. Trust me it works when cooking hot
 
Very nice Adam ! I gotta give em a shot now as well, they just look too good ! That Mac & cheese looks real tasty too ! Thumbs Up
 
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So glad you got around to trying these, Adam. I love them and it looks like you aced it first time out! Points for trying something new.

Disco
 
Very nice Adam ! I gotta give em a shot now as well, they just look too good ! That Mac & cheese looks real tasty too ! Thumbs Up


Thanks Justin



So glad you got around to trying these, Adam. I love them and it looks like you aced it first time out! Points for trying something new.

Disco

Thanks Disco. They were alittle salty but I didn't soak them. I will soak on water next time.

I have a hard time following instructions. Ha
 
They look really good..

I have a rack of backs in the smoker right now That I ended up curing for a week... can't wait to try 'em!
 
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