My goodness what a great 10th anniversary Moraine View Rally celebration we had this past weekend! The food was incredible and has been at all the Moraine View rallies we've attended. maccamper fixed smoked bacon for the Saturday morning pancake breakfast. We've had several requests for the recipe -- and we've asked for recipes from the potlucks ourselves. So, on this illustrious 10th anniversary of the rally, how about a thread to compile the recipes.
We'll start us off with our "Moraine View Rally Smoked Bacon."
Moraine View Rally Smoked Bacon
Hereís how maccamper prepared the smoked bacon for the 10th anniversary rally pancake breakfast. He used a Weber Q propane grill.
-Thick sliced bacon - (Castlewood Reserve Applewood Smoked Bacon - from Samís Club)
-Penzeys Smoky 4/S Special Seasoned Salt (could substitute Lawryís Seasoned Salt mixed with a little smoked paprika) Penzeys Spices. Over 250 Spices, Herbs and Seasonings.
-BBQ Rís Delight Flavored Smoke Pellets (mix of half alder half oak to total 1.5 oz of pellets) available on Amazon.com and BBQ supply sites
Prebake the bacon
Place strips of bacon in single layer on sheet pan(s) with rim to catch grease (e.g. jelly roll pan). No need to use rack. Place pans with bacon in cold oven. Turn oven on to 400 degrees F.
Bake for a total of 14 to 17 minutes or until bacon starts giving up its grease and barely starts to brown. The goal with this step is to get the bacon good and hot and to remove some of the grease before it is grilled. If you are using more than one pan, then every 5 minutes, rotate the pans from shelf to shelf for even heat distribution. No need to turn the bacon.
When prebaking is finished, remove the bacon from the pans and drain on paper towels. Refrigerate bacon until you are ready to put it on the grill.
NOTE: The USDA recommends that we never brown or partially cook raw bacon and then refrigerate it to finish cooking later. They feel that any bacteria present will not be destroyed. They recommend cooking bacon completely before removing it from the heat source. Bacon and Food Safety | USDA Food Safety and Inspection Service
Grill/Smoke the bacon
Following directions on smoke pellet packet, get pellets to smoking point. We used a small propane torch to start the pellets smoking because the bacon seems to grill best best if started on cold grates. Place the bacon in a single layer on the cold grates. Set grill temperature to about 300 degrees F. Grill turning bacon occasionally for even browning. As the bacon is cooking, sprinkle it lightly with the smoky seasoned salt. Continue cooking and turning occasionally until it reaches your desired crispness. Drain on paper towels, sprinkle with a little more smoky seasoned salt and serve.
Recipe can easily be varied and adapted to your personal tastes. For the rally, we fixed the Castlewood Bacon from Samís. It was a 3.5 lb package and took two sessions of prebaking using two jelly roll pans for each session.