MacKenzie

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.:)

Aussie, good for soft things but things that are hard you risk breaking them apart and we all know what then.;)

You have fallen under the KK spell.

Delicious looking potato, it had to taste wonderful with those ingredients and baked on the KK. Brisket taco sounds very tasty too.

Aussie, that is a very tasty looking dinner, it's good to keep in practice for Ora's arrival.

Thanks, everyone. Shuley, the onions were wonderful, I wish I had put more on, next time. CK, I do have the wire kabob version and planned to use it but the ends are quite thick(not the wire itself) and they are rounded. I didn't think I could get the food on it as easily without breaking the food up.

Wow, look at the meat on those ribs, beautiful.:)

Looks delicious, Bosco.:)

Shuley, I have tried three times to correct my mis-spelling and can't get it to stick, sorry.:) I'll try deleting and write it here, Shuley is soooooooooo right, moisture will drip out of your chicken cooks.:)

Exactly what Rob said, this cook will be more moist than you are used to. I do not wrap mine but we'll see what you think in a few hours.:) You must be having fun Do you know that Pele is on Instagram, the whole world is watching.

Steve, thanks, everyone, we Canadians certainly try to eat well. Thanks, Tony, it's just a little of the marinade, Kraft Zesty Italian. CC, thanks I sure did enjoy it and will be doing this more ofter, it was so easy.

Look who's got a blackish interior already, not even 24 hours since arrival. Ribs will be spectacular.

Kevin, every time I see it, I think, Gorgeous.:)

This is a first on the KK some veggie and sausage kabobs; Marinated overnight in Kraft Zesty Italian Dressing and now ready to thread. Ready for the grill. Kabobs on the KK @350F for 10 mins, flip and do another 5-10 mins. The carrots were previously cooked and the sausage comes cooked in the package. Kabobs are ready to eat. Plated . Up Close view. I think I'll do this one again and again. The sausage are the jalapeno and cheese ones that I like so much.

Shuley, fantastic Mac&Cheese, a dish I've always loved. I've hear my niece say the same thing to her 3 year old, "You don't have to eat it but you have to try it.