Pequod Posted January 14, 2017 Report Share Posted January 14, 2017 Six pounds of bacon. Have tried a number of bacon recipes lately, and this is the one I like the best. It's Meathead's Maple Bacon from Amazing Ribs. Have also tried Chris Lilly's from Fire & Smoke, which is similar, and Raichlen's bacon from Project Smoke, which is far too salty. Used the cold smoker with maple chips. Awesome. 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 14, 2017 Report Share Posted January 14, 2017 It sure looks awesome, HalfSmoke. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 14, 2017 Report Share Posted January 14, 2017 Nice kewl madalion and great looking meal. Pie for breakfast can't beat that that's a breakfast of champions Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2017 Report Share Posted January 15, 2017 Thanks, Bruce. I really like that medallion too. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2017 Report Share Posted January 15, 2017 (edited) I started some pizza dough yesterday and thought I might fire up Little Pebbles but is is just sooooo cold out there and dark, I put in the oven instead. Dressed and ready to cook. I have read many years ago to put the cheese on first so the dough doesn't get soggy and read it again just recently. I don't think I like this idea and the next pizza will have the cheese on top and I'll see what I think then. Baked for 8 mins. at 450F. Edited January 15, 2017 by MacKenzie 2 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 15, 2017 Report Share Posted January 15, 2017 I par bake my pizza sometimes especially if any of the ingredients are soggyOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 15, 2017 Report Share Posted January 15, 2017 Looks really good MacKenzie Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 15, 2017 Report Share Posted January 15, 2017 19 hours ago, HalfSmoke said: Six pounds of bacon. Have tried a number of bacon recipes lately, and this is the one I like the best. It's Meathead's Maple Bacon from Amazing Ribs. Have also tried Chris Lilly's from Fire & Smoke, which is similar, and Raichlen's bacon from Project Smoke, which is far too salty. Used the cold smoker with maple chips. Awesome. Meathead's maple bacon was the one I did. Great flavor but I wish it had been more salty. It sure does look good. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 15, 2017 Report Share Posted January 15, 2017 Another in house bake today. Made a loaf using a recipe from HalfSmoke's, Field Blend bread for a neighbour. Decided to try out an old pan for a loaf of sourdough to see how it would work. The taste test. 6 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 15, 2017 Report Share Posted January 15, 2017 That bread looks fantastic Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted January 15, 2017 Report Share Posted January 15, 2017 You're amazing Mac Quote Link to comment Share on other sites More sharing options...
dstr8 Posted January 16, 2017 Report Share Posted January 16, 2017 With you MacKenzie ... and probably like you I determined long ago most recipe writers aren't cooks and most never get tested/made. Ditto for all things cheese next to the dough nonsense. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 16, 2017 Report Share Posted January 16, 2017 Spun some legsOutback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 16, 2017 Report Share Posted January 16, 2017 One of these days I am going to spin some too, I hope they come out as good as yours. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 17, 2017 Report Share Posted January 17, 2017 (edited) I finished using the pizza dough that I started last Fri. It has been fermenting in the fridge for 4 days. A very good friend whose opinion I value sent my this link to the dough recipe. I, also, think it is great. It is quick to make, as it just takes a few seconds to get the gluten to form using the food processor. However there is one big draw back, any time saved useing the food processor is eaten up by cleaning the processor. So don't expect to save any time but you will get a great dough for pizza. http://www.seriouseats.com/recipes/2012/07/basic-new-york-style-pizza-dough.html The toppings, cherry tomatoes, Monterey Jack cheese, parmesan cheese, KK smoked bacon ends, dehydrated tomatoes ( leather texture), some processed meat that arrived home at Xmas, black olives, anise and fennel seeds. Pizza is loaded and ready to bake at 455F for 9 mins. Baked, the crust is crispy on the outside but chewy on the inside. You can see how crispy the crust is on the slice on the right side. View of the dough crumb. The bottom crust. Edited January 17, 2017 by MacKenzie 4 Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 18, 2017 Report Share Posted January 18, 2017 Nice looking pizza thanks for the recipe Outback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted January 18, 2017 Report Share Posted January 18, 2017 Nothing fancy but tasted great lamb burgers for dinner Outback Kamado Bar and Grill 3 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted January 18, 2017 Report Share Posted January 18, 2017 Nice looking burgers, Aussie. 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted January 20, 2017 Report Share Posted January 20, 2017 (edited) Quick Thursday night cook..............skirt steaks (for dinner) and chicken breasts (for lunch salads) over cherry wood. Didn't do to bad on the timing.........placed the thinner steaks over a small drip pan and placed the chicken directly over the fire. Both were ready and came off the grill at the same time. Miracles do still happen . Picture just before flipping the steaks. Quick aside...............interesting Christmas gift from one of my daughters. Have to figure out the best way to test........ put the different salts on the same type of meat for accurate comparison????? Edited January 20, 2017 by Jon B. 3 Quote Link to comment Share on other sites More sharing options...
Steve M Posted January 20, 2017 Report Share Posted January 20, 2017 56 minutes ago, Jon B. said: Quick Thursday night cook..............skirt steaks (for dinner) and chicken breasts (for lunch salads) over cherry wood. Didn't do to bad on the timing.........placed the thinner steaks over a small drip pan and placed the chicken directly over the fire. Both were ready and came off the grill at the same time. Miracles do still happen . Picture just before flipping the steaks. Quick aside...............interesting Christmas gift from one of my daughters. Have to figure out the best way to test........ put the different salts on the same type of meat for accurate comparison????? That's the way I would do it. We went to a restaurant on Amelia Island a couple of years ago named Salt. They brought an assortment of salts to the table to try along with recommendations for each dish. We enjoy our sodium intake so it was a great experience. Some of them go a long way so you don't want to overpower the course. Quote Link to comment Share on other sites More sharing options...
