MacKenzie

Canadian bacon is coming along, it is out of the cure and into the fridge until tomorrow. I'm hoping to be able to smoke it then. There is a second piece on another shelf. In the meantime I cut off some loose pieces for a taste test, gooood and should be even better after smoking. Also made another perfect KK loaf of sourdough bread this morning.

Any time, Tony

Wow, what a score Jon. I can't wait to see the unveiling, awesome:) Jon 1 bosco 0

Could this be the chicken in question ....

Wilbur, another one of your very tasty fish dishes. Looks perfect.

Tony is my Bud, although we are keeping that a secret, so don't be going on picking on him.

egmiii, those are two beautiful cooks. Things do look very tasty. I am surprised that you ran out of lump at the temp and time. I wonder if there were not a lot of air spaces in the basket.

That is wonderful news, ck and sk. You are almost there.

Sooooo tasty looking, I love the idea of the cured bacon with the chicken on a skewer. and chocolate treats to end the meal.

Your grills are sure doing the grand tour.

I wouldn't miss this dinner for the world, it looks perfect. I, too, am on the way BTW, that is an awesome smoke ring.

kjs, that was some cook and what beautiful you achieved on the skin. Those students must have thought they died and went to heaven.

The pressure is mounting, eek;)

Warning, it is addictive and you will not be able to stop. That's what happened to me.

Started a batch of Canadian Bacon this morning. Fortunately it's cool outside so I can use my brining container instead of the fridge. A little peek inside-the whole pork loin is in two pieces for easier handling. Stay tuned for more as the week goes progresses;)

sk, that looks delicious, an ambitious cook and you did a wonderful pulling it off, awesome.

ck, that topping looks interesting, please make one steak medium for me, yum yum

I don't much care for hotdogs either but those are so well dressed that I'm sure I'd enjoy one or two. Hold on Poochie, maybe those fun buns will soon be available in your neighbourhood.

This was all about testing the veggies and had I given it more thought I would have add some pizzazz to the plate.

Now to get my hands on that new KK product;)

Another one of the pork loin dinners but I'm posting not because of the pork but in spite of it and because of new veggie cooking method. Some carrots out of the garden and red potatoes out of someone else's garden. Sliced them evenly, rubbed with grapeseed oil, sprinkled with black pepper and SVed at 194F for 30 mins. Totally different texture than boiling and totally different flavour, more fresh flavour and smoother firmer texture and evenly cooked throughout. Also maintained the red of the potato.

I totally agree with this and I find the baking stone does wonders for the bottom crust of the pizza. It works equally well for other baking. The baking stone works wonders, it's not just any baking stone, the formulation is designed to transfer the heat perfectly so that the bottom of pizza or bread are perfectly cooked in time with the top.

ck, that shelf unit looks quite practical, neat.

If the horseshoes don't work this blue eye will for sure get rid of the evil eye that has been plaguing you.