tony b

Holy Sh!t, I'm making that!!! But, the damned recipe is in German! I haven't practiced my German in many years. While I could make out many of the words, (crazy, but I still remembered kartoffeln is potato!) I still had Microsoft Word do the translation - it's pretty funny, but you get the basic idea. Potato Bacon Tart in a Crispy Crust For this you need: · 45 slices Bacon · 5 medium potatoes · 400 g grated cheddar · Salt and pepper So it goes: 1 The slices of bacon in a small skillet put fanned out to a circle. The end of the discs it overlaps the edge of the pan. Its inner surface is entirely covered. 2 Wash and cut the potatoes into thin slices. The bottom of the pan with a layer of potatoes, put out salt and pepper them. Arranged the slices thick with cheese. Repeat the steps twice more. While you're with each layer less potato slices in the pan. 3 To the closing of the artwork you open turn the bacon slices across the middle. Then you bake it at 170 ° C for 2 1/2 hours. The yawning emptiness has turned safely in the middle of your abdomen after eating this rich feast in the exact opposite. Chances are, you fall into a food coma now, and are a while not able to stand up. After a long digestive nap, there is then the next decent portion.

I normally just go with Walkerswood or Jamaican Country Style (JCS) Boston in a jar. I usually mix a couple of heaping tablespoons (they are both pastes) with dark rum and toss the chicken pieces (or porkchops) into a zip bag overnight. If I really want to amp it up, I dust them with some JCS Boston dry jerk seasoning before putting on the grill - YA MON, Will Light You Up!! Better have some frosty Red Stripes on hand!

That would be cool, seeing as it's a "tweener" - between 1/4" and 5/16", so it's an odd size that most sets won't have.

With all the rain in our forecast for this weekend, I pulled mine out of the dry brine yesterday (5 days) and put in on the KK for 2.5 hours with the cold smoker. Was windy as the front moved in, so I kept having to relight the wood chips in the smoker, but managed to get some decent smoke going for most of the time. Rested overnight in a zipbag in the fridge. Just went into the freezer for about an hour to firm up for slicing. Will try and post some pics of the final product. BTW - this is my 1st attempt at bacon, so we'll see.

Interesting contraption, indeed, Keith. Where did you get the idea for it?

If I remember right, you don't have a CostCo near you (or was it Trader Joe's?), Ken, but their house brand (Kirkland) vodka is great and a great bargain, too. There's rumors that it's Grey Goose, just packaged with their label.

Thanks for that tip, Robert. I'll remember that when I finish up.

Yes, indeed - $554.43 per square foot of cooking area!!

Interesting - the one that stands out as "not like the others" is the feta. It's not known as a melting cheese. So, I'd be interested in feedback from someone that makes it on how it works?

Well, I started. I got one screw off each rod on the door. They came off quite easily, in fact. My sockets are too thick to go on top of the other ones - the nuts are right next to the rod. Will need an open-end box wrench (9/32"), but of course I don't have one that size in my toolbox. It wouldn't be a project without at least one trip to the hardware store!

My new gas door rods arrived today. But, I can't install them right now because I've got the cold smoker running - smoking my bacon. If I get a chance after the bacon comes off in a couple more hours, I might give it a go, seeing as we're suppose to see rain for the next 2 days. Fingers crossed that I can get the old nuts off the existing door. They've not been touched since I've owned it. Will report back when I get it finished.

Add my best wishes for the pup, too! Hope she mends quickly.

Not a whole butt, but I've done lots of jerked pork - ribs, chops, and roasts. Something as big as a butt, I'd consider injecting it in addition to slathering the outside. If you want to get OTB with it - try some jerked seafood - shrimp, fish (snapper) and lobster are all really tasty.

Cool Story. Noticed that one of the Exec Producers was John T. Edge. Love his writings about southern cooking and traditions.

Might have to try this for breakfast in the morning, as I have some rye bread.

Glad you liked it, Aussie. I'm falling in love with that one, too. Hope they decide to keep making it, as it is one of the "experimental" ones in their Kickstarter program.

Except maybe in the gas tank - LOL!

Keep the in-progress pics coming. We like seeing the restoration in action.

Unfortunately, we don't have Whataburgers around here. We just got our 1st 5 Guys - I don't even know if it's open yet. They just finished the building. Miss those fried apple pies, too. They were good!

Knew it!

I was going to ask if adult beverages were involved, as is typical in such stories?? I'm in Doc's camp for my grates - nothing but grill floss. I will soak the rotisserie basket in PBW, but that's about it.

For chains - 5 Guys, followed by In & Out. But, Ken, I do have a soft spot for Arby's curly fries. Mickey D's dropped off in my book when they stopped using beef tallow to placate the silly vegans! We have a local spot that makes THE BEST FRIES that I've ever had. Perfect frites - better than what I had in Belgium! I can't even get close at home, using duck fat!!

I've always been a fan of "Will Work for Beer!" Best and most stable currency in the world.