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You just know that I had to test that bacon for breakfast. I have enough bacon to last until the next batch of cold weather in the fall.

Sliced after resting

.And vacced it overnight. To let it all meld toghether. . Yesterday I took it out and patted it dry..gave it some more dizzy pig. . On it goes over some black cherry..gave it some Kakadu plum sauce..Ready to go..after a rest..And pulled..all that for this lol. Sent from my SM-T835 using Tapatalk

DUDE - call them immediately and order as many boxes of cocochar and coffee wood as will fit on the shipping crate!!! Cheapest you will ever buy it for, as noted because the shipping is essentially free!

Did two pork cooks today. Pork Loin "Reuben" from Steven Raichlen's Project Fire book. Boneless pork chop w/ spicy Asian marinade. look good, have not tasted them yet.

I've found the biggest factor for stunning pictures is lighting. It's the difference between an awesome picture and a good picture. That pretty much holds true regardless of camera. A decent camera with great lighting will produce better pictures compared to a super high end camera with crappy lighting.

Not so sure. Sausage skin is a special thing to be celebrated. Gonna try to bring some fresh links back to cook up on the KK. Cheese what we have taken to Italy to date is our favourite, Lancashire Bomb. Buy two it from Shorrocks. Eat one when it arrives and store the second for a month or two or three. Delish. Planning to take Isle of Wight Blue this time and whatever I pick out at the Cardiff market tomorrow. Will be accompanied on shopping trip by cheese mad Indian friend who can't remember the names of the cheeses she likes but will know when she sees them. Fingers crossed, the Italians will be happy. One of our Italian friends shares the cheese with his friends in the bar so we can't fail him. Bath. Booked in to Menu Gordon Jones in July. Have you tried it? No passing on motorways. Not in any fit state to be driving here. Train all the way. Just have to stay awake and get off at Cardiff Central. Going all the way to Swansea would not be a good outcome.

TBH, it's not sausage per se. It's more the filling used as a flavoured mince. Cheese from the Valleys *puts on Welsh accent* 🙂 If there is anything that you'd recommend, I'm all ears. The Italians I know appreciate good food, wherever it's from but don't ever say it's better than theirs and you'll be fine. 😎 I get the sense that we must have been passing each other on motorways over the past few days - I've been in Bath visiting friends this past weekend with a stopover back through London.

Looks tasty as Mac fear not Pepperberry will soon hit your shores. Lol Sent from my SM-T835 using Tapatalk

Meaty bacon! Light is a factor most definitely but the mega pixel determines resolution. The higher the resolution # such as a 12 determines the clarity as your picture size is enlarged. A 5 megapixel photo would become fuzzy as it's enlarged as opposed to a higher pixel camera, meaning the distance between the pixels are spreading. Same can be said with TV's, todays 1180 lines of resolution vs the older generation of 720's

Hey, it was Kingsford... They told me they carbonize almost a million tons of wood a year. Try to get your head around that volume. They gave grills to their board of directors, factory managers, and Facebook giveaways.

Now that's a proper breakfast, @MacKenzie! Fantastic!

(This is the attached image in the original post.)

Absolutely fantastic looking breakfast Mac! What camera do you use for your pics? I’ve got an EOS 550d SLR that I’m too lazy to use when my iPhone is in my pocket, but the pics you post are always amazing quality. Sent from my iPhone using Tapatalk

It sure is Bruce, it's all that fat.

It shouldn't be a surprise but first up Brisket was well above expectations. Cooked for 4.5hours up to 165 then a further 3.3 hours up to 202. hardest part was trimming as I’d not done that before. A big tick for the KK again

Can't believe it's already been two years since I shipped a container of charcoal.. We shipped a container yesterday.. I could not be more pleased. ETA CA . June 15th So that's two containers on the way.. One coco char and the other coffee lump.