Pequod Posted October 10, 2016 Author Report Posted October 10, 2016 7 minutes ago, ckreef said: Can't wait to see the final bacon. We're about to redo our small pantry and turn it into a little bigger walk-in pantry. Once done maybe I'll get a slicer since I'll have a bit more storage space. D'oh! Sliced and vac sealed it today without pics. Fried up a couple of slices, though, and it was awesome. Planning to use the end bits this weekend in some spaghetti carbonara with fresh homemade pasta. Will try to remember to get some pics then.
ckreef Posted October 10, 2016 Report Posted October 10, 2016 2 minutes ago, HalfSmoke said: D'oh! Sliced and vac sealed it today without pics. Fried up a couple of slices, though, and it was awesome. Planning to use the end bits this weekend in some spaghetti carbonara with fresh homemade pasta. Will try to remember to get some pics then. I don't even know what to think about that. Tease us with an on grill picture and then no done and sliced picture? We're going to call an emergency meeting tonight to determine if we need to revoke your BBQ/Grill Master card or not.
MacKenzie Posted October 10, 2016 Report Posted October 10, 2016 No pixs usually means it didn't happen. I think we might consider getting Rob to reactivate that chip Dennis puts in every grill and turn his grill into a single burner gas grill. !!!!!!!!!!!!!!!!! 1
Pequod Posted October 10, 2016 Author Report Posted October 10, 2016 Do word pictures count? Seriously, I was surprised by how much maple flavor had permeated the meat. I used Chris Lilly's recipe from Fire & Smoke, in which you pour maple syrup over the belly after rubbing in the cure and black pepper. Between that and the hickory smoke, some really great flavor. 1
MacKenzie Posted October 11, 2016 Report Posted October 11, 2016 You know what would work, HalfSmoke, take pixs the next time you cook this bacon and post those.:)
tinyfish Posted October 11, 2016 Report Posted October 11, 2016 The first pictures with the steamed bun were great. I made those steamed buns once and they made a perfect little sandwich. 1
tony b Posted October 11, 2016 Report Posted October 11, 2016 I had some pork belly steamed buns off of a food truck here on Saturday - seriously tasty!
Pequod Posted November 4, 2016 Author Report Posted November 4, 2016 More bacon underway. Trying out the Thermoworks Smoke today.
Pequod Posted November 4, 2016 Author Report Posted November 4, 2016 And it's done. A bit o' bacon porn for y'all: 2
MacKenzie Posted November 4, 2016 Report Posted November 4, 2016 HalfSmoke, looks beautiful and tasty.
Pequod Posted November 5, 2016 Author Report Posted November 5, 2016 Sliced. I like to save the end bits for spaghetti carbonara. 3
MacKenzie Posted November 5, 2016 Report Posted November 5, 2016 If that bacon tastes as good as it looks it should taste fantastic.
ckreef Posted November 5, 2016 Report Posted November 5, 2016 On 10/10/2016 at 7:06 PM, HalfSmoke said: Great looking bacon. One day I'm going to try.
MacKenzie Posted November 5, 2016 Report Posted November 5, 2016 ck, just be sure before you make this move because there will be no going back to store bought.
Pequod Posted November 5, 2016 Author Report Posted November 5, 2016 13 minutes ago, MacKenzie said: ck, just be sure before you make this move because there will be no going back to store bought. True that. Soooo good!
ckreef Posted November 5, 2016 Report Posted November 5, 2016 1 hour ago, MacKenzie said: ck, just be sure before you make this move because there will be no going back to store bought. 56 minutes ago, HalfSmoke said: True that. Soooo good! Once I get my pantry rebuilt (expanding it into a small walk-in pantry) I'll have room to store a slicer. Then I'll give it a go.
