Apr 06 2014
We made a trip over to see my 92 yr. old Mother today. We
took her a cooler full of food , leftovers from my cooking. Most of it was
vacuum sealed and frozen. She was doing well.
I had some of my butchers good thick cut bacon that needed
used. I had leftover Greek ribs and potatosalata from last night’s supper. My
wife just wanted a bacon sandwich but I wanted a bacon and rib sandwich.
I did the bacon on my Traeger; a pellet smoker is about the
best way to fix bacon as far as I am concerned. It cooks nice and even and you
can stop it right where you like your bacon, limp or crisp.
I turned mine once but you really don’t need to turn it. I
like mine pretty crisp. I did it at about 290 deg. average at grill level and
took an hour.
I had some Kaiser rolls to use up. They are a little thick
so I just slice a thin cut out of the middle. I toasted them with a little
olive oil. I cut the meat from two ribs and heated it up. It went on a bun
coated with some mustard, then some bacon and a little lettuce. The only thing that would have been better
was a slice of tomato from the garden. I won’t ruin a sandwich with the hot
house stuff we get here in the winter.
Bacon on the Traeger
Done crispy
Some rib meat added
My Supper
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