MacKenzie

You just knew you were going to see more of the Canadian Bacon, didn't you? It was hot here today so the perfect time for a quick and cool lunch. Previously sous vide potatoes to make the salad, some over grown micro green, store bought tomatoes and yesterday's KK cook, Canadian Bacon. It is all sliced, bagged and in the freezer except for a small amount. A good day to eat on the deck so that's what we did. Right in the middle of my dinner I see a big hawk sitting on my bird bath waiting of dinner. Immediately ran to get the camera to take a pix of the hawk. Naturally it flew but all the birds had flown away except these two wood peckers. They were frozen in place, not daring to move a muscle including shutting the mouth. They stays like this for several mins. until they knew the coast was clear.

Bruce, don't worry about the pixs post away, we'd like to see what you are cooking. It's like anything you get better with practice just like cooking.:) and thank you for the kind words.

DB, that's great. What are you cooking on DB this weekend?

Yes, they are spares in case you loose the one you need:) I have read that someone needed to cut the spring to make things work. It is great to have spares. Like the plug for the wires, I promptly lost mine and was thrilled to find the spares.

All I can think of is everything is as thigh and as snug as possible I would grind a little off the hexadecimal end that goes into the rotisser6 motor, but let's see what others think first.

This is for you tinyfish.:) Thanks, Aussie, that's the trick, keep on moving.

Aussie, are you sure you can handle such a beauty?

Thanks, Steve and Kevin. I had fun and it is tasty.:) Yes, I agree with you Kevin about using twine and making them into a round shape and I might just do that the next time. The reason I didn't is that my bread is more the shape of the loin untied. For sure if I tied the two together it would have worked but tied separately and round is appealing. It's great to always have ideas to play with for the next adventure.:) Thanks for the great tips and compliments.

I like your reasoning, Nuprin. It should work perfectly. (Both, the idea and the grill)

The cap is on and Sol is complete, great name for a stunning cooker.:) I mean the KK not Steve. We'll have to see his cooks before we can label him, "stunning cooker".

Steve, it is absolutely gorgeous.:) That was fast, wasn't it. Steve is a quick study, it wasn't even close to deploying:)

CK, thanks, that sandwich was extra tasty and I was surprised at how good it was.:) CC, thank you, I couldn't believe where the day went. I looked at my watch thinking it was time to get lunch and it was after 4:00. The day just flew by, guess that's what happens when you're having fun.:) Those humming birds are drinking like crazy now that the babies are hatched and flying. The chipmunks are normally quite shy but they are getting used to me.being around. In fact this morning when I went out to put the feed out one of them came running from the woods. They have a path worn in the grass. They are entertaining.

You are nearly there Steve, I'm dying to see it free and clear of all the wrappings.:)

Fantastic, Steve. I love your greeter.:) One can never have too much charcoal.:) Now for all that unpacking, it will be soooooooooooo much fun.

Thanks, Tony. Never say die, that's my motto. Made a quick lunch with the CB and some previously sous vide potatoes. I think I'll wait until tomorrow to slice and package the Canadian Bacon.

Into every life must come some rain, Pork loin is cured, rinsed, rested and now is ready to turn into Canadian Bacon. I wanted to try something different for fun so decided I smoke it using the rotisserie. It's on the grill. and after a few minutes I hear thud. So I open the grill to find one loin sitting down on the coals. Made one more attempt of getting the loins securely fastened but I could see this was not going to work, they slip out the sides. I did think about putting one on top of the other but that would mean the touching sides would get no smoke. Decided to stop messing around and put the main rack in with the loins on it. In the second pix and the third one for sure, you can see where I didn't have the reducing rack fastened properly. It is a little late to discover that. I've feed the critters and have my pork on the grill time for breakfast. Always start with a nice smoothie, cranberry juice, yogurt and some fruit and veggies. A little spin and we have... So now I have some time on my hands, let's see what I can find... Out through my kitchen window... A few hours later and I'm pretty excited to see that nice smoked mahogany finish on the Canadian Bacon. My bubble burst. It is soooooooo pale. Well it is at 145F so it's cooked and I'm sure it will taste fine and no one will ever know the difference in a sandwich or on a plate with eggs. You can see the black from when it fell onto the coals. It looks a little different in the kitchen. The texture is fine, the meat is moist and it tastes perfect. End of story, well maybe not I might come back with a sandwich. End of story, well maybe not I might come back with a sandwich.

Shuley, it looks awesome. Too bad you are having sooooooooooo much fun and great eats with your new KK. The whole dang family is enjoying it.:)

Those are the results I would have expected and thank you for posting your test.

Perfectly said.

Thanks, Tony, it really was and oh so tasty. The sausages came from Costco, 10 to a package for $11 I think it was, Canadian made and no preservatives and pre cooked.

Steve, you are now educated on the proper method to receive your new KK. Please note, no excuses are accepted. Your idea of a selfie for the driver is perfect.

That tenderloin is just dripping goodness.

Nuprin, beautiful, and just look at that moisture. Fantastic first or 100th cook.:)

Love it.

Bruce, you'll feel lucky when you see my yard all covered with the white fluffy stuff this winter.:)