Welcome to BBQPITBOYS.com: A Journey to Smoking Perfection

As we begin our journey into the world of smoking, it's essential to set the stage with the right mindset and tools. The pitmasters at BBQPITBOYs.com understand that a successful barbecue experience begins with the right ingredients and techniques. Today, we're cooking up a mouth-watering barbecue bacon roll at the pit, and it's really easy to do.

To start this recipe, you'll need one pound of pork belly bacon, specifically apple smoked bacon. Choose your favorite cured bacon for this recipe, as the flavor profile will greatly impact the final result. Next, you'll require some rub, which we'll be using a chili pepper or jalapeno in this instance. The options are endless when it comes to barbecue rubs, so feel free to experiment and find the perfect combination for your taste buds.

The first step is to remove three or four slices from that pound of pork belly bacon and set them aside for a minute. These slices will be used as a garnish later on. Now, take the remaining bacon and press it down, flattening it out slightly. It's crucial to use your bacon at room temperature, as this will make it more pliable and easier to work with. By doing so, you'll create a better texture and overall appearance for your barbecue bacon roll.

Now that we have our bacon flattened, it's time to add some flavor. We're using a maple chipotle rub in this instance, but feel free to experiment with different options to find the perfect blend for your taste buds. Sprinkle the rub evenly over the bacon, making sure to cover every surface. The next step is to place a roasted pepper on top of the bacon, specifically at the edge where it will be inside the roll. This adds an extra layer of flavor and texture to our barbecue bacon roll.

With the rub and pepper in place, we're ready to begin rolling our bacon. It's surprisingly easy, requiring only a few simple steps. Start by placing the bacon on a flat surface, then add more bacon slices around it to create a secure base. Roll the bacon tightly, applying gentle pressure to keep everything in place. To ensure the roll stays intact, we'll wrap the outside with three or four slices of bacon, creating a constrictor-like effect that will help hold the roll together.

Now that our bacon is rolled and secured, it's time for the final touches. Dust the entire surface with more rub, making sure to cover every inch. This is where your creativity can shine, so feel free to experiment with different seasoning combinations to create a unique flavor profile. Our particular blend of sweet heat will add an extra layer of complexity to our barbecue bacon roll.

With our roll complete, it's time to place it on the grill. We'll be using indirect heat, placing the roll opposite the hot coals at a temperature of around 250 degrees Fahrenheit. The low and slow cooking process will break down the connective tissues in the bacon, creating tender, juicy slices that are sure to impress.

As we wait for our barbecue bacon rolls to cook, let's take a moment to appreciate the aromas wafting from the pit. It smells incredible! The combination of smoky bacon and sweet spices is sure to tantalize your taste buds. When the time is right, remove the roll from the grill and let it cool for a few minutes.

Finally, it's time to slice into our masterpiece. We'll use a sharp knife to cut thin slices of the tender, smoked bacon, making sure to include some of that delicious chili pepper in each bite. The flavors meld together perfectly, creating a truly unforgettable barbecue experience. And don't worry about the calories – this is not only delicious but also healthy for your mind and spirit.

As we savor our barbecue bacon rolls, let's take a moment to appreciate the art of smoking. It's a process that requires patience, skill, and attention to detail. But with practice and dedication, you can create dishes like these in the comfort of your own home. So why not give it a try? Check out BBQPITBOYS.com for more recipe inspiration and smoking tips.

And as we finish up our meal, let's not forget to make some sauce – specifically pickled jalapenos that work perfectly with this recipe. The tangy flavor adds an extra layer of complexity to our barbecue bacon rolls, making them even more irresistible. So go ahead, grab your favorite cracker and add a slice of pickled jalapeno for the perfect accompaniment.

As we wrap up our barbecue adventure, we hope you've enjoyed joining us on this journey into the world of smoking perfection. Remember, practice makes perfect, so don't be afraid to experiment and try new recipes until you find your favorite. Happy smoking!

"WEBVTTKind: captionsLanguage: en♪ Gonna smoke me a fatty brisket ♪♪ Got my barbecue shoes on ♪♪ Gonna smoke me a fatty brisket ♪♪ Got my barbecue shoes on ♪♪ Got my natural pace andgot the hog's on the run ♪(blues music)- Welcome to BBQPITBOYS.com.- Today we're cooking up abarbecue bacon roll at the pit.And it's really easy to do.Alright, for thisrecipe, you're gonna needone pound of pork belly bacon.This happens to be an apple smoked bacon.Choose your favorite cured bacon, alright?You're also going to needsome rub, barbecue rub andfor this recipe we're goingto use a chili pepper,right there, or jalapeno.You've seen those before.Now, let's get started with this recipe.First thing we're going todo is we're gonna take threeor four slices off of this pound, alright?We're gonna set 'em aside for a minute.Now, if you've never had abarbecue bacon roll before,you've definitely gotta check this out.This is some real good eatin' at the pit.And it's the ultimate snackfood; smokey, tender, meltsin your mouth. The perfect complimentto your favorite beer or beverage, right?I don't need to say that.Alright, now, we're gonna takethe rest of that bacon andwe're gonna press it down.We're gonna flatten itout a little bit, right?And it's best to use your baconat room temperature, right?If it's too cold it won't be that pliable.So this is basically room temperature andwe're flattening it out abit. And you'll see why.Man, this looks good enoughto eat already, right?But, it's not.Alright, we've flattened outthat pork belly bacon a bitand now we're going to take a rub.And we're usin' our maple chipotle rub.Use your favorite barbecue rub.And we're going to sprinkleit all over. Just like that.Whoa. Now, you can introducesome heat. Or whatever.It's up to you what kindof rub you're gonna use.Now here we have a roasted pepper.You've seen these before.They have a very unique flavor and taste.And what we're going to dois place it right on the edgeof the bacon because it'sgoing to be essentially inside.In the middle of this roll.Now we'll grab it. The bacon.And we'll begin rolling it.Real easy to do, just like I said, right?Just roll it. Stay firm. Whooooaa.I think you know where we'regoing with this one, right?You've said that before.Just roll it. Just like that.Now bacon, as you know, is fairly sticky.It'll stay in place. But, inorder to keep this roll intact,you need to add more bacon.And we're gonna wrap the outside of itwith those three or fourslices we set aside.Now some could weave it.You've seen that techniquebefore. You make a bacon weave.But, nah, this works really good.Just take a few slicesand wrap the outside.The bacon will act like a constrictor.Like an anaconda, alright?As it cooks slowly,it'll constrict. It'll tighten.It will help keep this roll together.(chuckles) Oh yeah, man. I thinkyou know about that, right?You've been watching us? Oh baby.Alright. See that?You got yourself a barbecuebacon roll right there.Now, take some more of yourrub. And give it a good dusting.All over. And of course, thisis all pit master privilege.I'm sure you can comeup with a lot of ideas,what type of rub you prefer, seasoning.This'll be like a sweet heat. Very mild.Oh yeah. Look at that.Well molded and it will stay together.So, what we're gonna do nowis place it on our grill.Indirect. Opposite the hot coals.Cause we're low and slowin' this.We're gonna run a temperatureof about 250 degrees fahrenheit.And it might take two hours.It might even take more.Alright, we're about an hour into this.Gonna check it. Got a ways to go.We'll just turn it around andget that even coookin' going on.And as always, in the miracle of time,this barbecue bacon roll is done.Take a look at that. (chuckles)We'll pull it off the grilland we wanna let it set.At least a half hour,maybe even more, alright?Because you want it to stiffenup a bit, as they would say.Much easier to cut.Now, take a look at this.We're gonna cut somethin slices off of it.Now this still is a bit warm.If you let it cool abit more you might getsome better, thin slices.Be we couldn't wait.Now, take a look at this. Yeah. Oh man.All that tender, smokey bacon flavor.Wrapped about chili pepper.Look at that. Alright.Now, this here is better said,a barbecue pit boy's hors d'oeuvres.And don't let anybody tellyou this is not healthy.This really healthy for themind and spirit, alright?This is not gonna hurt you.Well we're gonna put iton a fancy ass plate here.Make it look real pretty.(chuckles) That's a beaut.♪ Gonna grab my bib ♪♪ Gonna make some sauce ♪- And we're gonnaslice up some pickled jalapenos.They work real well with this recipe.It's up to you how youwant to set this up.(blues music)You gettin' hungry or what?Now, as always, we do apologizefor eatin' in front of you like this.But we call this pit master privilege.You're going to have to make you own.(blues music)Oh. Oh man. Yeah.Little cracker, use your favorite cracker.I told you this was hors d'oeuvres.Put a slice of pickled jalapeno on it.♪ Got my barbecue shoes on ♪♪ Gonna pull up some legs andget some barbecue action ♪You smell that? It smells good.If you can't. Like I said before,you're on the wrong, damn channel.Next time you might wannamake two or three rolls.This is just right.So the next time you're lookin'for a recipe for your pit,check out BBQPitBoys.com.(crow cawing)\n"