MacKenzie Posted October 19, 2016 Report Posted October 19, 2016 This is the third morning in a row that I've done the cook part of breakfast on the Little Gem. Just light the remaining coals on the way out to feed the birds and other critters. Come back put the C I frying pan on to heat. Make smoothies. Put the egg on with the bacon. Make the toast. Close the KK down and plate. Serve- 1
MacKenzie Posted October 19, 2016 Author Report Posted October 19, 2016 Thank you Stile, I do love my breakfast.
tony b Posted October 19, 2016 Report Posted October 19, 2016 (edited) Where's the espresso, MacKenzie? I know it was in there somewhere. Edited October 19, 2016 by tony b
MacKenzie Posted October 19, 2016 Author Report Posted October 19, 2016 I totally agree, Steve.:) Tony, first there was the smoothie then there was the espresso.
tinyfish Posted October 20, 2016 Report Posted October 20, 2016 The most important meal of the day done in style.
Aussie Ora Posted October 20, 2016 Report Posted October 20, 2016 Looks good wished I had time in the morning to cook that up Outback Kamado Bar and Grill
MacKenzie Posted October 20, 2016 Author Report Posted October 20, 2016 Aussie, that work slows a person down doesn't it? There are always weekends and holidays.
Steve M Posted October 20, 2016 Report Posted October 20, 2016 Does your pork belly come with the skin on? I got a side slab of bacon yesterday and removed the skin prior to brining. I heard about using it for cracklins (haven't done those eand through it in the brine just in case but now I am reading it needs a fat layer on it for cooking. I pretty much cut close to the skin so I may end up throwing it out.
MacKenzie Posted October 20, 2016 Author Report Posted October 20, 2016 Steve, my pork belly comes without the skin so I just use it as is except sometimes I do trim a little fat depending upon the butcher. Keep on going, don't throw it out. I am sure it will be fine. How long are you leaving it in the brine and what curing agent are you using?
Steve M Posted October 20, 2016 Report Posted October 20, 2016 1 hour ago, MacKenzie said: Steve, my pork belly comes without the skin so I just use it as is except sometimes I do trim a little fat depending upon the butcher. Keep on going, don't throw it out. I am sure it will be fine. How long are you leaving it in the brine and what curing agent are you using? I picked up some pink curing salt last night and went by a recipe for maple bacon on the amazing ribs site. I believe it recommends at least a week in the brine so I will target the following weekend. I was hoping to do it this one but I'm not sure if it would be long enough.
MacKenzie Posted October 20, 2016 Author Report Posted October 20, 2016 (edited) I agree best wait until next weekend. If you are home you could wash it out next Thursday, and then let it equalize in the fridge until Saturday then smoke it. I hope it turns out wonderful. Edited October 20, 2016 by MacKenzie
tony b Posted October 20, 2016 Report Posted October 20, 2016 7 hours ago, MacKenzie said: Aussie, that work slows a person down doesn't it? There are always weekends and holidays. Please don't use that 4 letter word anymore. I find it very upsetting!!
