MacKenzie

Sounds like a great plan, Troble. Should prove to be very interesting.

Bruce, wow, what a great job and you'll find the more you use it the more things you will want to cook with it. 

I agree with you jeffshoaf, that is the best colour to cook with. Works perfectly every time.

A

A very little bit of water (2T) some thick slices of a sweet onion set on Low until you get some colour then set it to Ext Low until onion is cooked. 

Hey Tekobo, we are now famous, we made the joke list. 

8 hours ago, tekobo said:

 Winter will see me bundled up and outdoors I hope, trying out stuff on the KKs, Argie Barbie and Solo Stove.  What fun.  

If you need any tips on how to bundle up I'm here for you.  

39 minutes ago, Bruce Pearson said:

While reading and watching Macs butternut squash dinner and her saying how she liked the vermiculite system, I ended up buying one! It’s going to be delivered next week. It’s my early Christmas present to myself. It’s been a long time since I last posted something but I do log on a lot just to see who is cooking and looking at the great meals you all post! Just wanted to say hello to all kamado friends. 

It is good to know you are lurking, Bruce. I was about to send out he posse to find you.   I was slow to warm to the Vermicular Musui Kamado but knowing the $$$ I spent I had to use it. The more I used it the more I found things to use it for, now I consider it to be one of the best items I have ever bought and would replace in a heart beat if I had to . They have wonderful recipes on their website too.

6 hours ago, Troble said:

Isn’t it technically “Canadian bacon”?

Well actually, when  I make Canadian bacon it looks like this - so I guess this batch was technically Canadian breakfast bacon.  

20 hours ago, MacKenzie said:

Cured a pork belly for breakfast bacon and today was the day to smoke it. I expect to slice and package it tomorrow.

In the bag on the way to the fridge for cooling. I'll put them in the freezer for an hour or 2 tomorrow morning before slicing.

 

Bacon is sliced, packaged and heading for the freezer.  

Sounds like a plan Poochie. 

Cured a pork belly for breakfast bacon and today was the day to smoke it. I expect to slice and package it tomorrow.

In the bag on the way to the fridge for cooling. I'll put them in the freezer for an hour or 2 tomorrow morning before slicing.

Here is Japanese Burger Steak that was done last evening in my Vermicular cast iron frying pan the kitchen.

The sauce was a red wine and espresso balsamic vinegar mix.

It is beautiful, or should I say stunning.    Can't wait to see how your ribs turn out.

Now THAT is a steak dinner. 

Wow, great arrival pixs and you have jumped right in and everything is looking very tasty indeed. 

This is going to be so much fun to watch and hopefully we'll even get to see the first cooks this weekend. 

Looks delicious, Tony.  

Jeffshoaf, lots very tasty things on that dinner plate. 

4 hours ago, tony b said:

Plated with cauliflower "rice," sauteed shrooms and side salad. Splurged and opened a 25 year old bottle of Ridge Zin from my cellar - still holds up!

Lovely dinner and that wine better hold up if you've been saving it for 25 years.   

Made a huge dish of Mac & Cheese with Butternut squash this evening. https://www.irishexaminer.com/recipes/?c-recipeid=6857

I did roast the squash on the grill earlier in the day. Also add a green habanero pepper and some slice of tomato. I really liked the results.

Plated with some pickled hot peppers.

Picked these from the garden today, jalapeno and habanero.

18 hours ago, Poochie said:

I had to look up Vermicular. That's a cool looking gizmo. Did you mail order it or buy it local?

I had to have it shipped in from the US. It was not sold in Canada at the time.

When I first bought mine I really had to work at what I was going to use it for and the more I used it the more spectacular I thought it was. I use it a lot and love. If it broke down I'd have another one. BTW we are talking Canadian dollars here. 

Tony, I steamed them in the Vermicular, cooled them in the fridge and next day sprayed them with oil and cooked them in the Instant Vortex Air Fryer for about 8-10 min or so at 395 - 400F. Just winged it. 

An easy dinner and more squash. After all it is squash season. This time a very small butternut squash that I wasn't sure was going to even ripen before the killer frost hit but there it is.  Served with chicken burger and roasted potatoes.

K, dinner is looking lovely.  

Dinner in the dark. Hotel style pork chop, fried potatoes and squash seasoned with thyme, ghee and maple syrup.

Plated.

14 hours ago, tekobo said:

 

 

 

Killer picture, mouthwatering  

Awesome, awesome, awesome cook.