MacKenzie

Well, I see that I can still edit my bacon post so I added a pix of some of the slices. Everything is now divided and bagged.

Tony, that is awful.

I pulled the bacon when IT was 147F. Good luck Bruce.[emoji38] I slice it then freeze it in packages that hold about what will get eaten in a week.

We will be watching for it, Keith OF

Thanks, Paul, I am pretty excited about it. I am off to get some milk so that I can put a batch of yogurt on, I'm not so excited about that.

Started the cure last Mon. Washed it out yesterday and let it rest overnight. This morning I am already to smoke, have to get this done as we are due a winter storm tomorrow. I hope it fizzles. This last weekend was miserable, bitter cold with high winds, -29C Sat. night and to add to the misery my internet went down about 5PM Fri and it was down until about noon today. Every few hours I had about 2 mins of service, but you had to be right at the pc to catch it. Needless to say I was looking forward to doing something fun this morning.:) It looks pretty anemic but just wait. The KK is running around 210F and there are several pieces of wine barrel smoking wood on top of Maple-leaf lump. IT is now 147F. Time to remove it.:) The flip side- It is now resting in the fridge and I'll slice and package it tomorrow. One must never run out of breakfast bacon. I could not wait until the morning so I sliced it up this evening.

ROFL

Good example of someone lacking class and good taste.[emoji44]

That IS a great looking sandwich.

Wonderful.

tinyfish, too bad you were called into work before the cook was finished. Those ribs sure are lean and from the pix it looks like you are heading for a tasty cook.:)

I thought about a maple syrup glaze but there was a ton of syrup on the waffle.[emoji16]

Right you are, Keith.[emoji38] Tony, you know deep down it is ketchup for the potatoes.

ROFL, a fast convert, HalfSmoke. That dinner looks super duper, awesome colour on those ribs.

How about waffles and ribs.

Yes.

Yes, I did Paul.[emoji39]

Keith, I did think about using the second half but that would have interfered with my pix. You notice I did tie the leg onto one of the prongs and used a stainless steel skewer to hold the wing in place.[emoji4]

I have had terrible intermittent Internet service since posting the chicken cook. I am sure there was no relationship. It might just be back. Thanks, everyone for your comments, much appreciated. Just lost Internet again. I hope this post is not lost.[emoji21]

HalfSmoke, that is going to be an awesome first cook.[emoji16][emoji4][emoji16]

The perfect couple, stunning, just like the steak dinners.[emoji4][emoji4][emoji4]

I have been wanting to this cook since ordering the OctoForks and today was the day.:) On the KK at 350F. Just about done, 1 hour 10 mins. Plated. That is Malden salt on the potatoes. Chicken interior, sooo tasty and moist.

Oh, that was way before my time. Any one want to buy a bridge?[emoji16]

Thanks Bruce and Tony you know as well as I if you can make it do it.