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Everyday Misc Cooking Photos w/ details

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Six pounds of bacon. Have tried a number of bacon recipes lately, and this is the one I like the best. It's Meathead's Maple Bacon from Amazing Ribs. Have also tried Chris Lilly's from Fire & Smoke, which is similar, and Raichlen's bacon from Project Smoke, which is far too salty. Used the cold smoker with maple chips. Awesome. 

IMG_2008.JPG

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Nice kewl madalion and great looking meal. Pie  for breakfast can't beat that that's a breakfast of champions 

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I started some pizza dough yesterday and thought I might fire up Little Pebbles but is is just sooooo cold out there and dark, I put in the oven instead.

Dressed and ready to cook. I have read many years ago to put the cheese on first so the dough doesn't get soggy and read it again just recently. I don't think I like this idea and the next pizza will have the cheese on top and I'll see what I think then.

Loaded Pizza.jpg

Baked for 8 mins. at 450F.

Baked Pizza.jpg

Pizza Up Close.jpg

Pizza Edge.jpg

 

Edited by MacKenzie
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I par bake my pizza sometimes especially if any of the ingredients are soggy

Outback Kamado Bar and Grill

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19 hours ago, HalfSmoke said:

Six pounds of bacon. Have tried a number of bacon recipes lately, and this is the one I like the best. It's Meathead's Maple Bacon from Amazing Ribs. Have also tried Chris Lilly's from Fire & Smoke, which is similar, and Raichlen's bacon from Project Smoke, which is far too salty. Used the cold smoker with maple chips. Awesome.

 

Meathead's maple bacon was the one I did. Great flavor but I wish it had been more salty. It sure does look good.

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Another in house bake today. Made a loaf using a recipe from HalfSmoke's, Field Blend bread for a neighbour.

Field Blend Second Loaf.jpg

Crumb.jpg

Decided to try out an old pan for a loaf of sourdough to see how it would work.

Sourdough Loaf.jpg

Sourdough Loaf Baked.jpg

The taste test. :)

SourDough Crumb.jpg

 

 

 

 

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With you MacKenzie ... and probably like you I determined long ago most recipe writers aren't cooks and most never get tested/made.   Ditto for all things cheese next to the dough nonsense.  

 

 

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