MacKenzie

👍👍

Thank you, Poochie, it was delicious even if it wasn't the healthiest breakfast I certainly did enjoy it.

Many decades ago I used to make cheese and bacon sandwiches, they were sooo good. So, yesterday I made a loaf of Italian bread and you know what I wanted for breakfast this morning. 😁

@David, yes, I use Prague powder.

My goal is to never run out of KK bacon for breakfast.

Really cold last evening, -20C, but just couldn't bring myself to cook these chicken thighs indoors. Rolled the KK over to the sliding glass door. These are phone shots not the best depth of field. I had company.

Taste tested with some ends. Lovely in my opinion. This time I used Maple sugar instead of the normal brown sugar, can't say I tasted the maple but I do know the bacon is tasty.

Slicing and packaging day for the bacon. Tomorrow is the taste test.

The breakfast bacon story continues. Smoking. I expect to slice and package it tomorrow. Gotta love that cherry wood for smoking.

I'm celebrating Tekobo's birthday by smoking a couple of slabs of bacon. It's -11C here and a beautiful sunny day for a celebration. Here's the teaser, the initial smoke, just waiting for the good stuff. Happy Birthday, Tekobo and Many More. 🎂

WOW, what a first cook. I hope you shared it.

Basher and Troble, you two are killing it. 👍👍

We certainly did miss hearing from you but have thought about you often.

David, it certainly looks goooooooooood.

Paul, if you try it I hope you will post the results. Vermicular has a good recipe for cooking a whole chicken and some veggies but they start off with a few tablespoons of oil in the casserole. Cook that with the cover on then remove cove and cook in a hot oven 460F

I don't have a 32 but I always fill the basket with lump and run the KK at 225F until the internal temp of the pork belly is 143-145F.

PVPAUL, guess who didn't jump into this pool? I think she needs a nudge, end of January is just around the corner.

@Troble, how fast those sous chefs are growing. Fantastic job on the pizzas. You are making me hungry. 👍👍

@Tekobo, what lovely looking game treats, awesome colour on everything. 👍👍

Me too, Paul.

Mine had become one of what I consider and essential item in my kitchen and I also love their lightweight enamel coated cast-iron frying pans.

"za" would be on my list!

Hey Bruce, nice to see you. Admiring that tasty looking brisket are you?

I was slow to figure out what I wanted to cook with the Vermicular Musui Kamado when I first bought it but it has become one of my very favourite kitchen tools. It makes a mean stew, chili, onion soup, steamed beets are out of this world, steamed bao, let's not forget the steamed corn on the cob, the list just goes on and on. The country bread that is in the recipe books is awesome too. It has become my go to item. One other feature is the timer, love that, no standing around waiting to turn it off.