MacKenzie

Happy Birthday to your son. Set your temp at 525F and make sure it is heat soaked. If you have an IR thermometer you can check the temp of the stone- 500F would be nice. Upper rack and on the baking stone, that's it.

I have not smoked any salt, so far, the smoked sea salt I have is a commercial product.

, those tots are addictive and I try to resist as much as possible. I think they are full of fat.

Yes, Tony, the KK smoker was running the entire time and I used pieces of wood from a beer/whisky barrel keg.

Shuley, this is what I used for the curing agent. I made up a big batch with dextrose for the sugar and that is what I use to cure bacon and these pork chops. I had about 1.25 pounds of chops so used 22g of Ruhlman's Cure and added: 1T brown sugar 1 crushed bay leaf 1t granulated garlic 1/4 t onion powder 1T fenugreek 1.5 t freshly ground black pepper Set in fridge for 2 days. Washed out for 3.5 hours with one change of water. Dry Set in fridge uncovered overnight. Smoke on the KK @ 250 F until the internal temp. is 145-150F This time I did a one hour pre-smoke before lighting the fire (the KK already had used lump so was easy to light and none of that smoke you get from lighting new lump). Continued smoking until I chops were taken off the grill. Cure 1 Breakfast Bacon Using Ruhlman’s Basic Cure I found this cure recipe in “Charcuterie- The Craft of Salting, Smoking & Curing” by Michael Ruhlman & Brian Polycn The Basic Dry Cure with Granulated Sugar 1 pound/450 grams kosher salt 8 ounces/225 grams sugar 8 teaspoons/56 grams pink salt Use 30 grams (1/4 C) for a 3-5 pound slab. The Basic Dry Cure with Dextrose Sugar 1 pound/450 grams kosher salt 13 ounces/425 grams dextrose 8 teaspoons/56 grams pink salt The dextrose is less sweet than regular table sugar and is much finer and therefore dissolves easier. Use 50 grams (1/4C) for a 3-5 pound slab. Note: You use different amounts of cure depending upon which sugar is in you cure mixture. Cure 2- Use Morton's Tenderquick 1T per pound of meat. Add sugar and spices

Thanks, CK, that is my carrot cooking method now.:)

Aussie, that is some Pizza cook you did and the results look very tasty. Another day of fun at the KK.

Thanks, Steve, yes, homemade buns and I need to make another batch.:)

Thanks, ck and Bruce. Bruce I just put the chops in a big pot of cold water and after 2 hours changed the water and let them soak for another1.5 hours. Then dried them off and set them in the fridge uncovered.

After my last experience with overly salty smoked pork chops I decided to try my own. Cured for 2 days, washed out for 3.5 hours, dried off and rested in the fridge overnight. Cold smoked for 1 hour then lit the grill and continues to smoke for 2 more hours. At this point the chops were at 150F IT and I called them done. Looking pretty sickly but just wait. Much better. Plated. The interior. These chops were very tasty and I'll be doing this cook again. The 3.5 hr washout left these chops with no overly salty taste. Nice and moist.

Great work, ck, certainly has been an interesting ride.

Jon, only the KKs count.

Thanks, Bruce, they are tater tots.[emoji4] [emoji4] [emoji4]

Thanks, everyone, it is magic to do a burger on the KK.

Aussie, that had to be absolutely wonderful.

Thanks guys. I sure are finding tasty uses for my PCs. Bruce you as well have a big PC collection. :) Mine are all stove top.

I should say that I really like carrots this time of year, all you need to do is wash them off, no peeling and they are sooooo sweet.

It has been a long time since I did burgers so here we go- Started by pressure cooking a carrot, 4 mins. on high, release pressure, brush with oil/butter and they are ready to roast on the grill. Patties are made and ready for the grill. Load the grill. Grilled. Dressing the cheese burger. Plated.

Bosco, yes, I can get it on my drive to Halifax, just haven't done it yet. It is at a brew shop.

Susain&m, your salad recipe sounds tasty.

Those PBW look perfect.

Adding to the pressure cooker egg theme- been doing semi soft/hard boiled eggs in the pressure cooker. 1C water cooker at level 1 for 5 mins. Release steam and run cold water over the egg to stop the cooking and making it possible to handle the egg. The shell almost always has a small crack but no escaping egg. This is what I get, it really is a beautiful egg.

Beautiful evening and beautiful chicken cook.