Peameal bacon roast is a uniquely Canadian cut of meat that is perfect for throwing on the barbecue. The cornmeal crust gives it great texture and flavor. Follow this guide to learn how to prepare and cook a mouthwatering peameal bacon roast on your BBQ.
What is Peameal Bacon?
Peameal bacon comes from the pork loin and is referred to as “Canadian Bacon” in the US. It gets its name from the traditional practice of rolling the cured pork loin in ground dried peas, giving it a meal-like coating.
While peameal bacon used to be rolled in pea meal today it is almost always coated in cornmeal, despite keeping the traditional name. The meal helps draw out moisture during cooking and gives the bacon its signature texture.
Peameal bacon is not smoked like traditional bacon. It is wet cured and contains very little fat, making it a leaner alternative to streaky pork belly bacon. When cooked as a roast, it makes for a delicious and juicy main course.
Benefits of Cooking It on a BBQ
Cooking peameal bacon roast on a barbecue has several advantages over oven roasting:
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Infuses smoky barbecue flavor into the meat.
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Allows you to add various glazes and sauces
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Provides a nice charred crust
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Cooks relatively quickly and evenly.
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Imparts a subtle wood-fired taste.
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Gives a cool cookout vibe for gatherings.
With minimal effort, you can take peameal bacon to the next level on the grill. Let’s go over how to do it right.
Ingredients Needed
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1 bone-in peameal bacon roast (3-4 lbs)
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Sweet BBQ rub or seasoning
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Sweet glazing sauce:
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1⁄4 cup maple syrup
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 tbsp peach jam
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Freshly cracked black pepper
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That’s all you need for amazing BBQ peameal bacon!
Step-by-Step Guide
Follow these simple steps for peameal bacon roast success:
1. Prepare the Roast
Rinse the roast under cold water and pat dry with paper towels. With a sharp knife, score the fat cap and meat in a diamond pattern, about 1⁄4 inch deep. This helps the seasoning penetrate and cooks more evenly.
Apply your favorite sweet BBQ rub all over the roast, ensuring an even coating on all sides. Gently rub it in to adhere.
2. Preheat the Barbecue
Heat your gas or charcoal grill to between 350-450°F. You want a two-zone fire, with direct and indirect heat areas. The indirect zone is where the roast will cook, away from direct flames.
If using charcoal, bank lit coals to one side. For gas, turn off burners on one half of the grill. Insert a thermometer near the indirect side to monitor temp.
3. Sear the Roast
Place the peameal bacon roast over direct heat. Sear for 2-3 minutes per side until nicely browned. This caramelizes the exterior and enhances flavor.
Be careful not to burn the outside. Move the roast to the indirect heat zone once seared. Insert a meat probe thermometer if your grill has this feature.
4. Indirect Cook the Roast
Leave the lid closed and roast over indirect heat for about 1 hour, until the internal temp reaches 140°F. Maintain the grill temp between 325-375°F.
Rotate the roast every 15-20 minutes for even exposure. Add a smoke tube or wood chips if desired. Resist opening the lid too much to prevent losing heat.
5. Glaze and Finish Cooking
In a bowl, mix together the maple syrup, mustard, vinegar, jam and black pepper. Brush some glaze over the top and sides of the roast.
Continue roasting 15-30 minutes until the internal temp reaches 155-160°F. Brush with more glaze every 5 minutes or so for stickiness.
6. Rest, Carve and Serve
Remove the roast when done and let rest 15 minutes before carving to allow juices to redistribute. The temp will rise another 5°F as it rests.
Carve into slices and serve warm, with more glaze drizzled over the top if desired. Enjoy immediately with your favorite sides!
Tips and Variations
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Use applewood, hickory, or maple wood chips for extra smoky flavor.
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Try different glazes like brown sugar balsamic, bourbon molasses, or orange ginger.
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Roast smaller individual bacon steaks instead of a big roast. They cook quicker.
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Mix up the rub – chili lime, coffee spice, or brown sugar & chipotle are all tasty.
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For charcoal, try the snake or minion fire methods for steady even heat.
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Use a disposable foil pan with liquid to catch drippings for basting.
The possibilities are endless for customizing your BBQ peameal bacon!
FAQs
Get answers to some common questions about cooking peameal bacon roast on the grill:
What BBQ temp is best?
Aim for 325-375°F using indirect heat. Higher risk of burning over 400°F.
Should it be bone-in or boneless?
Bone-in is better for moisture, flavor, and presentation.
How long does it take to cook?
Around 1-1.5 hours to reach 155°F internal temp. Varies by size.
What wood is best for flavor?
Apple, cherry, hickory, and maple all pair deliciously.
Can you cook from frozen?
Yes, but add about 30 minutes to the cooking time.
Internal temp when done?
155-160°F is ideal. Let rest before carving.
Can you grill it directly over flame?
Yes, but use indirect after searing to prevent burning.
Get Creative with Leftovers
Like regular bacon, peameal bacon leftovers keep well in the fridge for 5-7 days. Here are some delicious ways to use up extras:
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Crumble onto baked potatoes or salads.
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Chop and add to scrambled eggs or omelets.
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Dice up for pasta carbonara, fried rice, or ramen.
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Grill or pan-fry slices for breakfast sandwiches.
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Layer on pizza, burgers, sandwiches, or hot dogs for flavor.
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Render the fat to use for cooking other foods.
With a little creativity, you can give new life to your leftover peameal bacon roast!
Enjoy Delicious BBQ Peameal Bacon
Cooking peameal bacon roast on the barbecue results in incredibly moist, tender and flavorful meat with a hint of smoky essence. Preparing it is simple and the possibilities are endless.
Hopefully this guide has given you some inspiration to try your hand at making this Canadian classic in your own backyard. Impress your family and friends with your grill mastery!