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Yesterday I smoked a pork belly, actually I cut it into 2 pieces for easier handling. Smoked them separately too and right after the second piece came off the KK I put on some boneless skinless chicken thighs for some coconut chicken curry. Didn't take many pixs and actually forgot to take any during the slicing. I did one with golden brown sugar and the other with maple sugar. Both tasted wonderful, I just ate a few odd ends for breakfast this morning. Breakfast Creamy Chicken Curry dinner.

This is just before they are crated..

made another version of this, but with a puff pastry top.

It’s Mother’s Day here in Australia, I’m lucky enough to have my parents visiting from the UK, first time I’ve seen them since November 2018 - pre COVID! We went out for a beautiful meal last night, but my girls and wife requested ribs tonight, served with cauliflower and broccoli cheese and corn on the cob. Sent from my iPhone using Tapatalk

No, it isn't round but it is fine tasting breakfast bacon if I say so myself.

From what I understand @David Chang, it is the duration of the curing period that determines whether you eat the cured meat raw or not and not which salt you use. The difference in the salts is that No 2 will help keep you safe in a longer cure but, if you use No 2 in a shorter cure you are still dealing with the fact that you would normally cook meat that was cured for a shorter time. All that said, I have made short cured finnochio in the past where the meat was still soft and some may have been afraid to eat it raw but knowing that the Italians eat it and don’t die gave me the confidence to eat it too.

Now that is taking ingredient sourcing to a whole new level @Basher! Awesome.

A funny thing happened on my way to get pork loins, I forgot and ended up getting chicken and duck lol

the house smells fantastic...

i've got a pancetta curing in the fridge. in a few days i plan to put it in a umai bag for 21 days to dry. i used prague powder #1 as the curing salt. this is for cures 30 days or less. once cured, can i still eat this raw? from what i understand, #1 is for cures that require cooking for consumption. #2 is for eating raw like hard salami's, prosciutto.. if i can't eat it raw, then i guess i need to smoke cook it like normal bacon? i'm confused because i've seen recipes that use #1 and another that uses #2. thanks for any advice..

My first attempt at tandoori chicken and naan on my new KK32. Naan recipe: https://www.recipetineats.com/naan-recipe/#wprm-recipe-container-58510 Heated pizza stone & dome to 550°F, cooked for 1 minute per side. Chicken recipe: https://www.thedeliciouscrescent.com/persian-grilled-chicken-kabobs/ Dome @ 550°F, cooked chicken for ~15min (turn 90° half way through the cook)

Dennis, I also agree that the notched version would be more versatile, but I have another recommendation based on it. This comes from having used the meat hanger and trying to find a solution to be able to hang as many hooks as possible. To render it even more versatile, I think it would be ideal to have the removable notched curved rod perpendicular to the current plane, as in going front to back rather than left to right. With two of those on either sides of the KK, and additional straight (ideally notched as well) rods to be positioned by the user to rest on the two curved ends would allow for one to pretty much hang whatever he/she needs wherever feels best. This comes from me trying to come up with temporary solutions to hang my char siu and trying to get as much vertical space... I will try to draw this out when I find time. In the meantime, I will attach a photo of what I mean by trying to hang as many hooks as possible to maximize use of space.

@MacKenzie yes, i will let you know soon.

Great job MacKenzie. Your photos are good enough to eat!

The last inspection, all standing at attention except for that guy on the right with his lid shut.

They sell pork loins in two packs at my butcher shop. Truth be told yesterdays was pretty plain by my standards. I picked the pork loins up at 2:30 pm out some honey mustard on one cooked that one yesterday at 5:30 and it didn’t really have the flavor I was Loki g gif and the carrots were a bit undercooked today I cooked the other pork loin that marinated yesterday in lawrys seasoning and brown sugar and I finished the carrots today in the cast iron pan while the pork rested much better result

@Jadeite i rested it twice for 20 minutes when laminating the butter.

@Jadeite this machine is excellent...

At 225 to 230 you should not need to reload any charcoal. Check the temp around 8 AM and if you are not through the stall then bump the temp up to 245. That should get you finished around 3 PM. That gives you plenty of time to rest. They are all different so maybe earlier maybe later. I like to cook my butts at 235, but i am usually cooking two at a time and i try to schedule out for an 18 hour cook.

All you brother, you think things through and advance it to another level. I think we're the one's that should say thanks.

Honey mustard marinated pork loin. Homegrown carrots, sweet corn and roasted potatoes with truffle salt, rosemary, oregano & Parmesan cheese

Good to know Jon. I may be hitting you up for some advice in the near future . I only have 14 Brangus PTIC so maybe 25ish in a short while. Sent from my iPhone using Tapatalk

Very much appreciate it that’s what I needed. I’m trying to figure out how it would fit and if I need to change my setup Sent from my iPhone using Tapatalk

crazy rabbit ear on this one.. .

Hey Bruce, I'm glad you are checking up on me. I think of you often.

this is cooked and sliced cold. what do you guys think? the meat breaks apart in fine lines. the underside has some dry patches that are not good to eat. i used the double layer drip pan as a deflector. i did not wrap. i pulled at 205f on the flat. 12.5 hours @ 250f the taste is very good and the cure went all the way through. 6 days in the brine.