MacKenzie

Thanks, Tony, not yet. I wanted to see how the taste of this local pork belly compares to my supermarket ones. One of these times I will try it for sure. I normally do a dry cure for the breakfast bacon.

Tazmanian pepper berries, Aussie sent some to Tony and because they stain everything purple and are addictive he started calling them purple crack.

This was one one of them- First thing was to smoke some bacon, 2 slabs as a matter of fact, the whole belly of an organically raised pig. I am aiming for 145F IT and grill temp around 215-220F with some cherry, maple and whiskey barrel smoking woods. Done as planned. While I was waiting for the bacon to finish I made some homemade spaghetti. The little white dish has some shaved cured egg yolk in it. It is going on the plated spaghetti. Plated with Parmesan cheese and shaved egg yolk.

Nice job on the turkey smoking. BTW if those toes were here they'd be frozen digits as it is only 18F and I'm wearing my winter coat smoking pork belly.

Looking good and I am so glad that you are going to keep us updated with pixs.

You could throw in some chips to if you have them. Good luck.[emoji4]

and there is one more[emoji4][emoji4][emoji4]

Thanks, guys and I still have enough dough to do one more pizza.

There are times I struggle as well especially if there is no fire in the KK. It seems to me that when I smoke things like bacon and there is a fire in the KK and the temp is around 225F the cold smoker works very well but I haven't done it that many times to say for sure that is always will work.

In my Dutch oven smoker I use sticks that are about 3 inches long and around 1/2 in in width and thickness.:)

Keith, those roasts and burnt ends look and sound verrrry tasty. A lot of happy eaters I'm sure.

Tony, your Winter Warmer sounds very tasty to me.

and here is the rest of the bread story- The dough was enough for 2 loaves of bread or 1 loaf of bread and 2 pizzas. You know what I picked. Here is the pizza made tonight- You no doubt will notice that I have previously seasoned the parchment paper. Loading it up- Purple crack goes on next. Baked. Plated.

More like the wicked witch of the North.

I know that person, she's wicked. Best not cross her.

I have 3 of the Better Than Bouillon, chicken, beef and mushroom. It is a great enhancer.

Jon, that is perfectly OK. Fill your boots Santa Jon.

Shuley, it all looks delicious, great news about the purple crack.

The rest of the story- Add a little English Cheddar, Ivy's Secret recipe from WKEY Farms, are you familiar with that one Tekobo? It was tasty. The crust in particular has and awesome flavour and to think as a kid I cut all crusts off. Here is what was happening as the bread sang to me - It is a beautiful sound.

Foothill, you read my mind. I hated to cut the loaf though. [emoji7]

That's because all KK owners are always a step ahead.

My first try and I did bake it in the kitchen oven but you could do it in the KK no problem. How can this turn into... this? It sang to me the whole time I was taking pixs. Can't wait to cut it.

I wish I could give a post 2 Likes.[emoji4]

Looking very colourful and tasty.[emoji4]

Try it on your fried egg again and see what you think now that the grind is adjusted.