1st BBB

Discussion in 'Smoking Bacon' started by ffmedic56, Jan 4, 2011.

  1. ffmedic56

    ffmedic56 Newbie

    1st go at BBB. Cured with TQ and brown sugar for 10 days. I smoked it over Hickery, and brought it up slowly, started at 130, went up 10-15 degrees every hour up to 200 and held it until 160 internal. Making Bearcarvers pepperoni today, cant wait to taste that. [​IMG][​IMG]
    meateater likes this.
  2. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    Looks pretty good. how did it taste? Are ya hooked on makin bakin?
  3. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member


    It looks awsome and I bet that it will taste great too. Now you sliced it pretty darn thick too. Nice sammie slices it looks like.
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Good looking BBB congrats man
  5. meateater

    meateater Smoking Guru SMF Premier Member

    Congrats, I love me some BBB with eggs, taters and toast. [​IMG]
  6. les3176

    les3176 Master of the Pit

    Looks awesome!!
  7. bearcarver

    bearcarver Smoking Guru OTBS Member


    That looks GREAT !!!

    The next BBB I do is gonna go to 160˚ internal too.

    I haven't done that yet.

    Did you make that Pepperoni? If so, how was it?


    Last edited: Jan 16, 2011
  8. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Nice looking BBB...
  9. chefrob

    chefrob Master of the Pit OTBS Member

    now yer hooked..............
  10. Hey man looks better in a bigger picture! (better than the text msg on the phone)  did you leave the fat cap on or did you trim it?

    I will be doing one of those soon maybe two....one cooked to 140 then one to 165......

    I'll be up to grab some of the salts this week ...

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