How to BBQ a Juicy Peameal Bacon Roast

Peameal bacon also known as Canadian bacon is a uniquely Canadian cured pork loin that is typically rolled in cornmeal. While peameal bacon is often enjoyed pan-fried in slices, roasting a whole peameal bacon roast on the barbecue results in incredibly moist, tender and flavorful meat that is perfect for feeding a crowd.

With just a few simple ingredients and steps, you can make a mouthwatering peameal bacon roast on your barbecue that your family and friends will love In this detailed guide, you’ll learn everything you need to know to bbq a perfect peameal bacon roast every time

Benefits of BBQing Peameal Bacon

There are a few reasons why cooking a whole peameal bacon roast on the grill is better than using an oven:

• Enhanced smoky flavor – The smoke from the barbecue infuses the peameal bacon with deliciously smoky notes. This adds incredible depth of flavor

• Better browning—The higher heat of a grill makes the outside of the roast brown and caramelize more quickly. This creates a lovely crust.

• Lower temperature – A barbecue can cook the roast at a lower temperature for a longer time, resulting in very evenly cooked, tender and juicy meat.

• Fun for entertaining – Roasting a whole peameal bacon roast makes for an interactive, memorable experience when entertaining guests outdoors.

Step-By-Step Guide

Follow this simple step-by-step guide for perfect barbecue peameal bacon every time.

Ingredients

• 3 lb peameal bacon roast
• 1/4 cup maple syrup
• Optional: Spices and herbs like garlic powder, onion powder, rosemary, thyme

Directions

1. Preheat the barbecue – Heat your barbecue to around 375°F. For gas models, preheat the barbecue on high for 10-15 minutes. For charcoal, let the coals completely ash over.

2. Prep the roast – Place the peameal bacon roast skin/fat side up in a barbecue-safe baking dish or roasting pan. Score the top of the roast by making shallow criss-crossed cuts.

3. Brush with maple syrup – Lightly brush maple syrup over the top of the roast, making sure to get into the scored cuts. This adds sweetness and helps form a lovely crust.

4. Add seasonings – If desired, you can rub the roast with your choice of spices and herbs. Garlic powder, onion powder, rosemary and thyme are all good options. Keep the seasoning on the lighter side.

5. Roast indirect – Place the roast over indirect heat, away from the direct heat source. Close the lid.

6. Cook covered – Roast the peameal bacon covered for 1 hour, maintaining the barbecue temperature around 375°F. Use vents to control heat.

7. Uncover and finish – After 1 hour, remove foil and continue roasting until the internal temperature of the thickest part of the roast reaches 165°F. This usually takes around another 45-60 minutes.

8. Rest and slice – Remove roast from the barbecue and let rest for 5-10 minutes before slicing into 1/2 inch thick slices.

Roasting Tips

• Use an instant read digital thermometer to monitor the internal temperature. This ensures the roast is perfectly cooked.

• If the roast browns too quickly, tent loosely with foil.

• Add a barbecue mop or spritz with apple juice near the end if the roast looks dry.

• Let the roast rest before slicing to allow juices to redistribute.

• Slice across the grain for most tender texture.

• Leftovers make amazing sandwiches the next day!

Maple Syrup Glaze

Brushing the peameal bacon roast with maple syrup serves multiple purposes:

• It adds sweetness that balances the saltiness of the cured meat.

• It helps form a delicious caramelized crust/bark.

• It bastes the roast to keep it moist during the long cooking time.

• It allows seasoning to adhere to the surface.

The sugars in the maple syrup caramelize and burn easily, so apply sparingly. 1/4 cup is plenty for a 3 lb roast.

Flavor Variations

While maple syrup gives classic sweet flavor, you can take the roast in different directions with other glazes:

• Brown sugar and mustard – Rub roast with brown sugar, dijon mustard and spices.

• Bourbon – Brush roast with bourbon, brown sugar and spices.

• Asian flavors – Use hoisin sauce, soy sauce, garlic, ginger and sesame oil.

• Jamaican jerk – Rub roast with Jamaican jerk seasoning. Use orange juice and rum as glaze.

Side Dishes

A barbecue peameal bacon roast makes a spectacular centerpiece for a meal. Pair it with these tasty sides:

• Roasted potatoes
• Corn on the cob
• Coleslaw or potato salad
• Baked beans
• Grilled vegetables like zucchini and bell peppers
• Soft dinner rolls or biscuits

Don’t forget to add your favorite barbecue sauce to the table too! The possibilities are endless.

Frequently Asked Questions

Is peameal bacon pre-cooked?

Peameal bacon is cured and smoked, but not pre-cooked. It needs to be cooked to an internal temperature of 165°F before serving.

Should the fat cap be scored?

Yes, scoring the fat cap allows seasonings to penetrate and forms a nice crust. Avoid cutting into the meat below fat cap.

What woods give the best smoke flavor?

Fruit woods like apple, cherry and pecan give nice mild smoke flavor. Hickory and mesquite impart a stronger smoke taste.

Can I roast peameal bacon in an oven?

Absolutely! Follow the same method but roast in a 375°F oven. The barbecue adds extra smoky depth.

How long does peameal bacon last?

Fresh peameal bacon lasts 5-7 days refrigerated. It freezes well for 2-3 months in freezer bags.

Conclusion

Roasting a whole peameal bacon roast over indirect heat on a barbecue results in incredibly moist, tender and flavorful meat with awesome smoky notes. Preparing a peameal bacon roast is simple, but the savory results will impress any crowd. Brush with maple syrup or get creative with different glazes to put your own spin on this classic Canadian delicacy. Enjoy this spectacular centerpiece hot off the barbecue!