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MacKenzie

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Everything posted by MacKenzie

  1. C6Bill quote "Those won’t get tender unless you wrap them in foil Tyrus lol"
  2. Strange goings on this morning. I've tried a few times as you can see to post this comment under Bill's sour dough bread pix but it keeps popping up here.
  3. @C6Bill, your bread looks beautiful. πŸ‘πŸ‘
  4. Thank you, Poochie, it was delicious even if it wasn't the healthiest breakfast I certainly did enjoy it.
  5. Many decades ago I used to make cheese and bacon sandwiches, they were sooo good. So, yesterday I made a loaf of Italian bread and you know what I wanted for breakfast this morning. 😁
  6. My goal is to never run out of KK bacon for breakfast.
  7. Really cold last evening, -20C, but just couldn't bring myself to cook these chicken thighs indoors. Rolled the KK over to the sliding glass door. These are phone shots not the best depth of field. I had company.
  8. Taste tested with some ends. Lovely in my opinion. This time I used Maple sugar instead of the normal brown sugar, can't say I tasted the maple but I do know the bacon is tasty.
  9. Slicing and packaging day for the bacon. Tomorrow is the taste test.
  10. The breakfast bacon story continues. Smoking. I expect to slice and package it tomorrow. Gotta love that cherry wood for smoking.
  11. I'm celebrating Tekobo's birthday by smoking a couple of slabs of bacon. It's -11C here and a beautiful sunny day for a celebration. Here's the teaser, the initial smoke, just waiting for the good stuff. Happy Birthday, Tekobo and Many More. πŸŽ‚
  12. Basher and Troble, you two are killing it. πŸ‘πŸ‘
  13. We certainly did miss hearing from you but have thought about you often.
  14. Paul, if you try it I hope you will post the results. Vermicular has a good recipe for cooking a whole chicken and some veggies but they start off with a few tablespoons of oil in the casserole. Cook that with the cover on then remove cove and cook in a hot oven 460F
  15. I don't have a 32 but I always fill the basket with lump and run the KK at 225F until the internal temp of the pork belly is 143-145F.
  16. PVPAUL, guess who didn't jump into this pool? I think she needs a nudge, end of January is just around the corner.
  17. @Troble, how fast those sous chefs are growing. Fantastic job on the pizzas. You are making me hungry. πŸ‘πŸ‘
  18. @Tekobo, what lovely looking game treats, awesome colour on everything. πŸ‘πŸ‘
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