akaShag

Thanks smitty. Yes it is a good cause and I have contributed in the past. Doug

when the drumstick turns easily in its socket, the bird is done. Doug

back to smitty about arse sauce, where do you get that stuff? Doug

Rick can you please pm me your e-mail address? I can't do cut and paste here for my recipe. Yes I am still using Internet Explorer.......................blah blah blah. Anyways I could e-mail you the recipe and you are welcome to post it here. Doug

Rick, your pears would go well in a soup. I make a Cream of carrot soup with pear and curry that is a real crowd pleaser..........

back to smitty, how was the smoke flavour? As we discussed, that would have been more smoke than I used............. It looks amazing! Doug

for Brian Why not start with a Diana's Marinade and add heat to taste? Maybe a bit of this:http://www.hotsauce.com/Wet-Fart-XX-Hot-Sauce-w-Pooh-p/1505.htm

Last night I cooked up some BC spot-tail prawns with primavera sauce on fusilli. The prawns were trapped off Campbell River BC and one of my best buddies brought them out with him when he visited earlier this summer. Steam them off in a rolling boil of salted water; Then the finished dish: Both photos taken surreptitiously when my wife wasn't watching..............could not sneak a picture of the plate, but you get the idea. GOOD eats! Doug

yep

Làm thế quái nào tôi biết được?

OK if tripe is a prime ingredient of PHO I am not nearly so interested.............. Doug

Preparation H and moist towellettes are your friends........

Thanks Brian. I have eaten at most of those K-town restaurants over the years. Guess I missed "PHO" but now I will look! Doug

Not sure if there is a PHO shop in K-town. Looks interesting for sure, and probably better than the sausages and whipped potatoes I made for supper....................but I was somewhat pressed for time. Tomorrow's menu (planned) is BC Spot-tail prawns Primavera with fusilli pasta, should be pretty tasty. Doug

OK, PHO???????????????

smitty you asked about smoker time. I don't think I posted anything about this for loin bacon, but I don't smoke it as much nor as long as I do side bacon. My loin bacon as I did mention (I think) turns out like peameal - and in fact I do roll it in cornmeal at the end of it. I also use a Luhr-Jensen Big Chief, and would suggest two pans of smoke would be about right for your loin bacon. I agree that you will have a hard time to achieve an internal temperature of 160 with the smoker alone. You might try to box it with an upside-down cardboard box, which increases the heat inside the smoker - or yes as you said finish it in your oven. I have to finish salami in my oven, because the smoker just doesn't give me a high enough internal temperature for processed meats. I have never tried to make loin bacon that was ready to eat like the suggested recipe says, mine always had to be cooked. I am thinking it would be hard to keep the loins juicy in a smoker run out to 160...............but that is purely conjecture on my part. Doug

dave524, good catch on the sirloin ends. I always buy the rib ends and get some steaks off, no problem, every time, then I trim the fat off the steaks and it all goes into sausages smitty good idea on the curry, never tried that (but I will!)

Dave I am sorry to hear you have not been well. Were we closer I could get you some Doctor Doug's Healing Soup, but I reckon it would be a thawed mess by the time it got to YK from here. Methinks you are now racing against time, with ignorant fall weather approaching. GOOD LUCK!!!!! Doug

If time is of the essence, I brush the chicken inside and out with olive oil, seasoned with a bit of garlic.............then into the BBQ in a pan or on the rotisserie

Now THERE is a hunt camp brunch! Looks fabulous! Doug

OK, here is my buddy Marcel's recipe (which he got from the referenced website) http://dizzypigbbq.com/portfolio/dizzy-pig-cow-lick-canadian-bacon-ii/Note that they give two options, which I had forgotten, the lower internal temp provides the bacon that you still need to cook; the higher internal temp yields ready-to-eat bacon. And their number is 160, not 150, and I am thinking 160 is probably the correct one............Anyways, I have only make the still-needs-to-be-cooked version.Doug

Note that the provided recipe makes a FULLY COOKED bacon, unlike peameal or smoked back bacon that needs to be cooked before you eat it. I just told mr blizzard I am going to try to find my own recipe, which results in a peameal type product. Best regards, Doug

back to Brian, yes for sure running the oven yesterday I had the central AC going and also the fan over top of the stove. That whining noise you may have heard was my electric meter doing red-line rpm's...............

back to dave524, yes indeed, and yes I have done so. It's good stuff. Doug

OK fixed it