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-   -   Food and Drink Makin' Bacon: Canadian Style (https://chiefsplanet.com/BB/showthread.php?t=286815)

Fire Me Boy! 10-03-2014 12:36 PM
Quote:
Originally Posted by Dinny Blues (Post 10975495)
Yes homemade.

The oven is all I got, so I'll have to make do.

Dinny
You could throw a pizza stone on that grill and get it screamin' hot.

I really want one of those KettlePizza thingies that turns a Weber into a close approximation of a pizza oven.

I think for a tax return project next year or the year after my wife and I are going to build an outdoor wood-fired oven.

Dinny Bossa Nova 10-03-2014 01:15 PM
I've done pizzas on my Weber charcoal grill, but not well enough to stop using the oven. I never tried using a stone, I probably would have had better luck.

I want one of those pizza thingies for my Weber, too. I'm on this big meat curing caper since I recently got this smoker. My next curing project is a 10 lb picnic.

With the weather getting cold, I'm itchin' to make some sausage. I am finally going to make my own hotdogs this year. They get cold smoked.

Dinny

vailpass 10-03-2014 01:22 PM
Boyfriend can cook...

Dinny Bossa Nova 10-03-2014 01:28 PM
Quote:
Originally Posted by vailpass (Post 10975687)
Boyfriend can cook...
I'm not cooking, merely ****ing around.

Dinny

vailpass 10-03-2014 01:42 PM
Quote:
Originally Posted by Dinny Blues (Post 10975699)
I'm not cooking, merely ****ing around.

Dinny
Hear you. Both taste good if you're doing it right...

Dinny Bossa Nova 10-03-2014 02:05 PM
1 Attachment(s)
So now they're took off, eh?

Mr. Laz 10-03-2014 03:48 PM
Why does have to be Canadian?


'merica

SAUTO 10-03-2014 06:46 PM
Quote:
Originally Posted by Dinny Blues (Post 10975487)
They will go in the Frigidaire overnight. Tomorrow I am making a best good Hawaiian Pizza.

I have a fresh whole pineapple to cut up. Some real good Mozzarella and Aged Asiago. Red bell pepper and Vidalia onion.

Gonna make the sauce with Cento crushed tomatoes and fresh basil, oregano and garlic chives from my herb/salad garden.

Dinny
Wish I wasn't headed the opposite direction tomorrow till Sunday night...

Fire Me Boy! 12-29-2014 12:44 PM
Makin' Bacon: Canadian Style
 
Picked up a big ol' pork loin for $2.09 a pound and have my brine on the stovetop now. In 3-4 days, I should have my own Canadian bacon.

http://tapatalk.imageshack.com/v2/14...9446106835.jpg

Fire Me Boy! 01-03-2015 08:49 AM
Makin' Bacon: Canadian Style
 
Brined for 72 hours, in fridge uncovered for 24, and now in the smoker with a bit of hickory wood.

http://tapatalk.imageshack.com/v2/15...650962135c.jpg

http://tapatalk.imageshack.com/v2/15...756d045e0d.jpg

Fire Me Boy! 01-03-2015 11:18 AM
http://tapatalk.imageshack.com/v2/15...3fbbe94297.jpg

http://tapatalk.imageshack.com/v2/15...49bfd23e36.jpg

Just Passin' By 01-03-2015 01:09 PM
Looking good :thumb:

In58men 01-03-2015 01:31 PM
Looks dry

Fire Me Boy! 01-03-2015 01:34 PM
Quote:
Originally Posted by Inmem58 (Post 11239444)
Looks dry
It's not. Temp'ed out at 142.

SAUTO 01-03-2015 01:57 PM
Doesn't look dry to me, at all.


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