MacKenzie

dstr8, it is on to smoke as I write and this time I used cherry, apple and some maple chips. A couple more hours and it should be done. I don't think I'll slice it until tomorrow as I want to make sure it is very cold throughout. I am planning to cut off a couple of slices for tomorrow's breakfast, who could resist.

Yes, ck, but there is something about throwing out good food. The least you can do is keep it in the fridge until it spoils and then throw it out.

Those country ribs look delicious, great colour. Give that dinner a

Thank you for that very useful info, Tony. Now I won't feel so badly when I use only the yolk for ice cream, etc. I didn't realize the whites could be frozen but now I know the truth.

croadie, your rib dinner looks wonderful and I'm sure your guests have tasted nothing like it. The ribs look tasty and moist and it is a matter of personal preference if you want them fall off the bone tender of to have some bite to them.

I have another 5 pound section of pork belly that is done curing and did the wash out this morning in my dedicated cooler which I'm able to keep in my walk in cooler this time of the year. It is great to have the walk in cooler saves a lot of lugging and trying to get things fit into the fridge. The only problem is I had to spent 1.5 hours before breakfast snow blowing and shoveling to make it presentable. That also included the paths to the bird feeders and bird bath. Those critters are so lucky to have me working for them free of charge. Well that's not quite true they do have to sing for their breakfast. Did one 4 hours soak out. So this how Eagle Eyes Jon, knows I work in my slippers. Normally I don't test before drying and smoking but I have been out of bacon and just wanted a taste so took a small slice of the end. Right now it is drying and equalizing in the beer fridge. Tomorrow it will be smoked.

All those Crème brûlée desserts left me with lots of egg whites. I decided I'd do an egg white omelette for breakfast. Whipped the whites and poured them into a deBuyer pan. After they started to set added, tomato slices, red pepper and mushroom slices. Once they started to cook added some shredded cheese and the result is- Plated. Now I know what I can do with all those egg whites that are also left from making ice cream.

Used up the last of the SV pork tenderloin to make a soup for lunch using the bag juices. Thru in some celery, onion, potato, red pepper, carrots as well as the end of the pork.

tinyfish, your Zucchini Chocolate Fudge cake looks very very tempting.

A very tasty looking dinner, ck. At least your storms run away, we have one coming this afternoon and it won't be running any place but it will be blowing every place. All schools cancelled for the day.

Whew, that was a close call, so glad you rescued your 19" TT.

Rak, that is a perfectly accurate description of how well the KK grill really works. Glad to hear that your wife is getting interested using the KK.

HugoBoss, that is a very tasty looking rib cook and dinner looks delicious.

ck, you have those tasty week day cooks down to a science.

Awesome, Tony and that is quite the ingredient list:) I am curious about the dried ginger - is this something you dried or store bought? Unfiltered IPA, goooood:) and those shrimp look delicious. If you didn't drive that cold away with that meal I do know what would.

Your lucky day, PJ.

He sure knows what he's talking about.

Yes, they would EGGARY. I was originally going to do ribs but then I had the pork tenderloin in the deep freezer and it needed to be used so I thought why not.

Now this is snow ploughing in Ontario, Canada.

Do we really want him getting us up at 5:00AM !!!!!!!!!

I can fill up the back door but after that they are on their own.

Used this recipe from King Arthur- http://www.kingarthurflour.com/recipes/pretzel-sandwich-buns-recipe Some of my tips: 1. The total weight of the dough was 975 G so form 10 balls that weigh 97.5g 2. After forming the dough balls place on oiled counter top. It will make getting them picked up easier using the dough scrapper. 3. The dough balls will look strange after coming out of the baking soda bath but not to worry. 4. Bake in the middle of the lower half of the oven. 5. Check the temperature after 18 mins. You are aiming for 190F or a little higher. 6. If the tops are getting too dark lay a sheet of foil over the tops.

Made another batch of pretzel buns and this time I baked them on Pebbles- 400F Here they are ready for the grill, and might I add, looking pretty sickly, just out of the baking soda bath. The grill is holding at 400F. There is a little snow but not much. Pretzel buns on the grill. Just look at this transformation.

I sliced up some of the SV pork tenderloin for a pretzel bun lunch today. Putting things together- Added some of the sticky garlic sauce- The finale.