For my New England Friends

[Badger Mountain Charlie SASS #43172]

I finally found the source of COB SMOKED BACON.

 

Apparently it originated in New England. Corn cobs are indeed used to smoke meat. That is strange because of all of the hardwoods that you folks have. However, that said, maybe thrifty practices dictate that corn cobs were used for this purpose.

 

It was apparently not popular or common in the South where corn cobs were used for other purposes.

In reading about it, it shows that the meat is "smokier" tasting than applewood or perhaps other hard woods.

 

Maybe I will try it if I find some available.

 

Any comments on it?

[Loophole LaRue, SASS #51438]

I finally found the source of COB SMOKED BACON.

 

Apparently it originated in New England. Corn cobs are indeed used to smoke meat. That is strange because of all of the hardwoods that you folks have. However, that said, maybe thrifty practices dictate that corn cobs were used for this purpose.

 

It was apparently not popular or common in the South where corn cobs were used for other purposes.

In reading about it, it shows that the meat is "smokier" tasting than applewood or perhaps other hard woods.

 

Maybe I will try it if I find some available.

 

Any comments on it?

 

 

Just one....what makes you think you have friends in New England??

 

 

No self-respecting Yankee would eat meat smoked in corncob smoke.....sounds suspiciously Southern to me......

 

Seriously...never seen it here, or even heard of it.

 

LL

 

PS: Ooops...guess it is a far north product:

 

http://ncsmokehouse.com/cob-smoked-bacon-90.html

 

Originally a Native practice...

 

LL

[Badger Mountain Charlie SASS #43172]

Just one....what makes you think you have friends in New England??

 

 

No self-respecting Yankee would eat meat smoked in corncob smoke.....sounds suspiciously Southern to me......

 

Seriously...never seen it here, or even heard of it.

 

LL

 

PS: Ooops...guess it is a far north product:

 

http://ncsmokehouse.com/cob-smoked-bacon-90.html

 

Originally a Native practice...

 

LL

 

Just to show you how much you don't know about the matter, Loophole, I don't have any southern friends either. I have openings but nobody has ever applied. :lol: Cowards I guess. After all, who in their right mind would want to admit to being a "friend of Ole Badger?" That scoundrel. Could cause interest in some of the government agencies like the FBI, Treasury and Justice Departments.

 

But, corn cob smoked bacon?

[Utah Bob #35998]

Sounds like somethin those Maineiacs would do.

[Swifty Morgan]

I assume these corncobs you use to smoke your meat are used before they have been designated for other purposes???

[Badger Mountain Charlie SASS #43172]

Sounds like somethin those Maineiacs would do.

Yep, it do. Them Maine folks are strange about some things.

Like Fix Bayonets when you run out of ammunition in the Pennsylvania woods.

[Utah Bob #35998]

Yep, it do. Them Maine folks are strange about some things.

Like Fix Bayonets when you run out of ammunition in the Pennsylvania woods.

 

Whatever works.

 

There were some Main folks livin in my dad's neighborhood a few years ago. They cooked some weird stuff.

[Abilene Slim SASS 81783]

This guy has been grilling pork chops with corn cobs for years. My wife and I rode our bicycles across Iowa in 2008 on an annual ride called RAGBRAI. The chops were awesome.

 

Mr. Pork Chop

 

[Badger Mountain Charlie SASS #43172]

Pok chops iz guddddddd.

With a little apple sauce and some

sweet taters.

[Marshal Mo Hare, SASS #45984]

They learned it from the regions' early residents, the Abenaki.

[Noz]

Hey Charlie, I like strange things, so I'll be your friend.

Gives you a solid anchor in the middle of the country.

[Doc Windshadow]

Before WWII my parents were living in Northern VT as his unit was sent to Camp Ethan Allan (True story His FA Battalion was sent to Defend The Burlington VT. Airport on DEC. 7th ) and they developed a taste for the fine products of http://www.harringtonham.com/ which they passed on to the family... one of their full size bone in hams is on the platter for a New Year feast every year.... if you want a Smoked Pork Treat get one of their Breakfast samplers... you will not be sorry

 

Cheers

Windy

[Jimmy Reb, SASS #54804]

I do resent being called weird. I have never heard of corn cob smoked anything. I like beef and potatoes, and I love hickery smoked bacon. Jimmy REB from SOUTHERN Maine.

[Badger Mountain Charlie SASS #43172]

Hey Charlie, I like strange things, so I'll be your friend.

Gives you a solid anchor in the middle of the country.

 

Thank you Noz. I would be honored to have a friend like you, in the heartland.

From the looks of things in the midwest, I would need an anchor.

 

After looking at the prices on that cob smoked bacon, I think I will just stick with hickory smoked.

[Doc Windshadow]

 

After looking at the prices on that cob smoked bacon, I think I will just stick with hickory smoked.

 

I only get the Harrington ham for a special holiday feast as I agree it is too expensive

 

But I am lucky in that my local supermarket sells the thick cut version seen here out of the butchers case so you can look at it as you go by and decide if it has enough fat today to be worth splurging a bit.

http://ncsmokehouse.com/bacons/applewood-smoked-bacon-91.html

for about $7 a pound and they sell it by the slice so if I decide I want a treat with my Fried Egg and Blueberry pancakes (real maple sirup) I can grab 3 or 4 slices as I pass the butchers section....

 

it is a toss up to me as to liking the Applewood or Cob smoking the best it sort of depends on the time of the year and how I feel... they both taste great

 

Cheers

Windy

[Marshal Mo Hare, SASS #45984]

I do resent being called weird. I have never heard of corn cob smoked anything. I like beef and potatoes, and I love hickery smoked bacon. Jimmy REB from SOUTHERN Maine.

 

He didn't say that the people were weird, only that they cooked weird stuff. Even those foot long bugs they pull out of the ocean are, IMHO, weird.

[Loophole LaRue, SASS #51438]

He didn't say that the people were weird, only that they cooked weird stuff. Even those foot long bugs they pull out of the ocean are, IMHO, weird.

 

 

Mo:

 

When the Pilgrims arrived in Plymouth, the lobsta were 3' long, and so thick on the bottom that they covered the sand. Ambitious folks merely waded out to knee deep, and picked up as many as they wanted. Unsure what to do with these spiney, unfamiliar creatures, they used them for....fertilizer!!!

 

LL

[Marshal Mo Hare, SASS #45984]

And that was a good use for them.

[Badger Mountain Charlie SASS #43172]

Mo:

 

When the Pilgrims arrived in Plymouth, the lobsta were 3' long, and so thick on the bottom that they covered the sand. Ambitious folks merely waded out to knee deep, and picked up as many as they wanted. Unsure what to do with these spiney, unfamiliar creatures, they used them for....fertilizer!!!

 

LL

My wife would have gone crazy. I took her to dinner one evening in Bar Harbor. The restaurant had special on all you can eat lobster that night. The manager was crying when she left.

 

I don't dare take her out to dinner when the crab season is on. She will OD for sure.

[Marshal Mo Hare, SASS #45984]

My wife would have gone crazy. I took her to dinner one evening in Bar Harbor. The restaurant had special on all you can eat lobster that night. The manager was crying when she left.

 

I don't dare take her out to dinner when the crab season is on. She will OD for sure.

 

But a 3 foot lobster is not all that good. Best served in a chowder.

[Badger Mountain Charlie SASS #43172]

But a 3 foot lobster is not all that good. Best served in a chowder.

For what I know, Mo, all of them are only good in a chowder.

Now deep fried fish with a nice batter is more to my liking. Beer helps too.

[Loophole LaRue, SASS #51438]

My wife would have gone crazy. I took her to dinner one evening in Bar Harbor. The restaurant had special on all you can eat lobster that night. The manager was crying when she left.

 

I don't dare take her out to dinner when the crab season is on. She will OD for sure.

 

 

BMC:

 

When my wife and I cross the bridge onto the Cape, a siren sounds, alerting all the local fishmongers to the arrival of the world's most ravenous consumer of lobster - my darlin' bride. I never developed a taste for it, but she can put down multiples, and that includes sucking every last tail, claw and leg dry. We have a picnic every July 4, and set up a kiddie pool filled with seawater; load in a couple dozen live lobsters, and let the kids watch these bug-eyed alien creatures run from side to side in the pool, claws held high above the surface...scares the bejesus out of some, delights the others.

 

Mo is right...1-2 pounds is the desired size for maximum flavor and tenderness; the biggies tend to get rubbery. That 6 pounder in the restaurant lobster tank is no prize.

 

I'll stick with a nice T-bone.

 

LL

[U B Mountain #40498]

HEY Jimmy...

Ya ain't lived till ya tasted korn kob smoked bacon or ham..

Shoot uppa to the northern part of Maine (Portland is fir enough).

Then take a hahd left till ya hit the Vermont border and start sniffing.

Will not be long till ya find something.

You will be so glad you did.

That is the ONLY thing I miss about my 1st wife

AND thank you Marshal Mo fir number TWO (I kin still taste them kookies)

[Doc Windshadow]

some of my friends that set Lobster Traps refer to them as "Cockroach of the Sea" and would never consider eating one... But My Mother and Grandmother Could, and Sister can never get enough of them... My Sister when she comes to visit will stop at "Reds Eats" in Wiscassett for one of their famous Lobster rolls even before she checks in here...must be something about the fairer sex I guess...

 

Indentured Servant contracts from colonial times would frequently limit the number of times that a master could feed his servant on Lobster to a set number per week as more would be considered cruel.