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Started the cure last Mon. Washed it out yesterday and let it rest overnight. This morning I am already to smoke, have to get this done as we are due a winter storm tomorrow. I hope it fizzles. This last weekend was miserable, bitter cold with high winds, -29C Sat. night and to add to the misery my internet went down about 5PM Fri and it was down until about noon today. Every few hours I had about 2 mins of service, but you had to be right at the pc to catch it. Needless to say I was looking forward to doing something fun this morning.:) It looks pretty anemic but just wait. The KK is running around 210F and there are several pieces of wine barrel smoking wood on top of Maple-leaf lump. IT is now 147F. Time to remove it.:) The flip side- It is now resting in the fridge and I'll slice and package it tomorrow. One must never run out of breakfast bacon. I could not wait until the morning so I sliced it up this evening.

Keith OctoForks, that looks like a lovely cook. It is amazingly moist.[emoji38] Nice that you used ketchup on the potatoes.🙂[emoji7][emoji1] You have class.[emoji4]

More shorties tried swamp venom vacuum sealed them over night took out gave them some sticky rib sauce and some more venomwent a big longer then I wanted but all goodand plated the venom sure does have a bite to it Outback Kamado Bar and Grill

I refrain from posting for a while, but it gave my finger time to heal some more. Since I wanted to post a cook, I wanted it to be good. Ckreef already warn me it better be good!!! Lol....hmmmm.. Does he not know he gets the best!!!!?? Lol..... Anyway... So I went out a bought Filet Mignon and Large Scallops. I have never cook a Surf and Turf yet.. So I took this as a opportunity. Kept the seasoning to a minimum. Montreal Steak for the Filets and Old Bay and Paprika for the Scallops. For my Side I cooked Brussel Sprouts with Bacon. After the Brussel Sprouts were done. On goes the Steaks, then when they had a few minutes left to cook, I put on the Scallops. Looking Good!!! Since we are having some mild weather, I made a Dessert. Blueberry Yum Yum (a Summer Dessert) But there are Desserts that can't wait for Summer to eat. Right?? Save the Money Shot for last. I also made a Cranberry Puree which works together with the saltiness of the Bacon,that was a great compliment to the Brussel Spouts. All in all, I was Pleased with this Meal. Normally I would have wipe my plate of the juices of the Steak, but left it for drooling purposes. I figure some of you would appreciate it. You Welcome

I look forward to hearing about your SRF pork belly. A bit pricey but I expect it is phenomenal. Mackenzie, that bacon looks incredible and I bet it tastes even better. Spring is right around the corner; you're almost there.

Those look great.

Aussie, a tasty dinner on that plate.

Well, I see that I can still edit my bacon post so I added a pix of some of the slices. Everything is now divided and bagged.

Looks delicious!

When I saw the double coating of Swamp Venom, I was gonna ask how much did it light you up - LOL!!! It's one of the hotter rubs in that set. Give that Lane's special "Beef" rub a try next time. I think you'll like it.

Or, Phoenix.