Barbecued Peameal Bacon Roast
From lor 15 years ago
- 50 minutes to make
- Serves 4
This is considered a Canadian meat but wherever you're from, it's good ;) Peameal bacon is a cured pork roast and is covered in cornmeal. The Canadian Bacon Story: Around the turn of the last century (or as they say, "during the war years"), England had a pork shortage. Read more They imported side bacon from Canada, smoked it and termed it "Wiltshire Sides" in England. Due to this event Canadian bacon was made famous. Over time the United States believed that Canadian bacon was smoked back bacon although true Canadian bacon is not smoked. Our Canadian product is classified by the USDA as uncooked Canadian bacon and is Canadian #1 peameal back bacon. Peameal Definition: During the war years, yellow peas were ground up into meal. Canadian bacon was rolled in this meal. This ensured better curing, shelf life and avoided bacterial problems. Over the years, this tradition was changed to cornmeal, due to the availability of corn. See less
Ingredients
- 2 to 2-1/2 lbs. whole peameal bacon roast shopping list
- 3/4 cup barbecue sauce shopping list
- 1/4 cup + 2 Tbsp. marmalade or peach jam, melted shopping list
- 1 Tbsp. mustard, grainy shopping list
- 2 Tbsp. maple syrup shopping list
- 1 Tbsp. cider vinegar or Sherry shopping list
- 4 baking potatoes wrapped in foil can go on the grill about 15 minutes before the roast shopping list
How to make it
- Preheat the barbecue to medium-high heat and grease the grate with either Pam or olive oil.
- Combine barbecue sauce, jam, mustard, maple syrup, cider vinegar/Sherry in
- a saucepan or a microwave safe bowl and heat on high, stirring often for 2 minutes or until smooth and glossy.
- Allow to cool slightly.
- Brush 1/3 of the sauce mixture over the peameal roast.
- Grill turning and basting often for 10 minutes or until the roast is evenly marked.
- Turn the burner directly under the meat off and set the remaining burners to medium-low.
- Close the lid and roast over indirect heat, turning and basting occasionally for 35-40 minutes or until an instant-read thermometer inserted into the meat registers 160 degrees F(71 C).
- Transfer to a carving board and let stand for 5 minutes.
- Slice and serve with the baked potatoes and your favourite veggies or salad.
People Who Like This Dish 4
- elgab89 Toronto, CA
- bluewaterandsand GAFFNEY, SC
- theiris Garden City, MI
- choclytcandy Dallas, Dallas
- chefelaine Muskoka, CANA
- debbie919 Manahawkin, NJ
- lor Toronto, Canada
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 4 people-
Love it Lor! We vacation in Canada and I always bring one of these roasts home. Mare
theiris
in Garden City loved it
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Sounds great!
bluewaterandsand
in GAFFNEY loved it
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Awesome recipe and I absolutely love your comments! Peameal bacon is delicious!
elgab89
in Toronto loved it
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