BBQ BRUNCH episode#: 5080

Smoked Back Bacon

EASE OF PREPARATION: Moderate 1 pound Canadian bacon (back bacon) - (500 grams) 2 cups apple juice (500ml) 3 tablespoons brown sugar - (45ml) 2 teaspoons garlic salt – (10ml) 2 teaspoons sweet paprika – (10ml) 1 tablespoon chili powder - (15ml) 2 teaspoons dry mustard - (10ml) 2 teaspoons cayenne – (10ml) 1 teaspoon ground ginger – (5ml)

6 cups of hickory or mesquite wood chips (1.5 litre)

Place back bacon into a large plastic baggie and cover with apple juice, toss to coat and refrigerate overnight.

Create the dry rub by combining all the dry ingredients together in a bowl.

Remove back bacon from refrigerator. Discard the apple juice brine and pat the bacon dry. Rub the spice mixture vigorously into the bacon being sure to coat all sides. Cover the bacon and place in the refrigerator until it is time to cook.

Submerge 4 cups of hickory or mesquite wood chips in water and soak for 1 hour.

Preheat your bbq for indirect grilling

Prepare 2 smoke pouches.

To build a smoke pouch, remove 2 cups (500ml) of the wet wood chips from the water and squeeze excess liquid out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Make second smoke pouch.

Place one smoke pouch directly over the heat source in your preheated bbq. Close the lid and wait for smoke.

Once you see smoke, quickly place the back bacon on the side of the BBQ without direct heat. Lower the heat to at 220ºF/110ºC. Smoke the back bacon over indirect heat for 90 minutes, replacing the smoke pouch halfway through.

When complete, remove the bacon from the grill, cover with aluminum foil and let rest at room temperature for 20 minutes before slicing and serving.

Yield: 1 pound bacon

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Smoked Salmon

1 side of salmon, approximately 3 lbs ½ cup salt (125ml) 1 cup brown sugar (250ml) 2 cups apple cider (500ml) 1 cup water (250ml) 3 thin slices of orange 3 thin slices of lime 3 thin slices of lemon 1 bunch of fresh dill

To prepare the brine, combine of salt, brown sugar, apple cider, and cold water in a large pot. Place over medium heat and stir until the salt dissolves. Set the bring aside and let it cool completely.

Prepare you salmon for the brine. Remove the pin bones using clean pliers or your fingers. Cut into 3 or 4 pieces and place into the cooled brine. Cover and place in the refrigerator for 1 ½ hours.

Remove fish from the brine and rinse under cold running water. Pat dry and place onto baking sheet. Top each piece with dill & cover with orange, lemon& lime slices. Wrap with plastic wrap and refrigerate salmon for 12 hours or overnight.

When salmon is almost finished marinating, place 4 cups (1 litre) of wood chips into a bowl of cold water and soak for 1 hour.

Remove salmon from fridge. Remove the citrus and herbs and set aside to come to room temperature.

Prepare 2 smoke pouches.
To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat.

Repeat for a second smoke pouch.

Preheat the bbq for indirect grilling.

Place one smoke pouch directly over the heat source. Close the lid and wait for smoke.

Once BBQ is smoking, place the salmon on the side of the BBQ without direct heat. Lower heat on the grill to 220ºF/110ºC.

Smoke the salmon over indirect heat for 1.5 hours, replacing the smoke pouch halfway through.

When complete, remove from grill and allow to cool before serving.

Yield : 1 smoked side of salmon

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Smoked Salmon Frittata

2 teaspoons butter (10ml) 1 medium red onion, diced 1 red pepper, diced 1 yellow pepper, diced 12 large eggs ¾ cup whole milk (187ml) ½ cup chopped fresh chives (125ml) ½ cup chopped fresh basil (125ml) ¾ teaspoon black pepper (4ml) 1 teaspoon salt (5ml) 5 oz thinly sliced smoked salmon, chopped ¾ cup feta cheese (187ml)

Preheat the grill to 400ºF (205ºC).

Place butter in a 12” seasoned cast iron pan and place pan on the grill. Once butter is melted add onions and peppers and sauté over medium high heat for 3 minutes until soft and translucent.

In a bowl whisk the eggs, milk, basil, chives. Pour the egg mixture into the pan with onion and peppers and cook, swirling now and then until the egg has set and is brown around the edges and bubbling. Add the smoked salmon and feta to the egg mixture. Close the lid and cook for 12 – 15 minutes.

Remove the skillet from the grill and leave to cool for 5 minutes. Loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm or at room temperature.

Yield: 6 servings

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Asparagus Bacon & Egg Puff Pastry

1 bundle (250g) of asparagus, stems trimmed 1 package ready-rolled puff pastry (375g) 4 medium eggs 6-8 thin slices smoked back bacon 3 sprigs fresh thyme Salt to taste Pepper to taste Egg wash: 1 egg 1 tablespoon water In a bowl whisk to combine.

Snap asparagus spears into a pot of boiling water and cook for 1 minute until almost tender. Remove the asparagus quickly and run under cold water to cool. Drain and set on towel to dry.

Preheat the grill for indirect grilling at 400ºF (205ºC).

Unroll the pastry onto a lightly buttered baking sheet. Make a long rectangle. Brush the pastry with the egg wash and then layer the slices of smoked back bacon over the pastry leaving a 1-inch border around the sides. Place the baking sheet on the side of the BBQ that is turned off and close the lid. Cook for 20 minutes or until the pastry has “puffed” up and is nice and golden brown.

Lift lid to reveal the puffed pastry and press down on the middle of the pastry leaving an elevated crust. Arrange the asparagus around the pastry and then crack eggs in between the asparagus and top with salt, pepper and thyme. Close lid for another 8 minutes or until the eggs have set. Remove from grill and serve immediately.

Yields: 4 servings

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