cooking thread...

[solopaddler]

Mike, when i guided, i did a bacon wrapped crappie then once cooked you just add a small dollap of maple syrup. Unreal good.

 

Of course it works with walleye or even pike as well, but mmmmmm crappie, best we have IMO.

 

So basically you're saying even crap tastes good wrapped in bacon?

[manitoubass2]

 

So basically you're saying even crap tastes good wrapped in bacon?

No

 

But we all hypothesize that is probably true???

Edited September 6, 2015 by manitoubass2

[solopaddler]

I smell an episode of Fear Factor OFC style in the making.

[mr blizzard]

Mike you also waved the bacon banner lol, never tried eyes wrapped with bacon nor sausage but they sure look good, must try , just hamburger hash for a while

[manitoubass2]

I smell an episode of Fear Factor OFC style in the making.

Well I already posted about eating moose testicles.... do I win????

 

I will say, if they were wrapped in bacon they would taste slightly better

[dave524]

You could turn that side pork into bacon.............

 

You can turn that loin into real bacon

 

http://www.nwedible.com/how-to-make-canadian-bacon-at-home/

[akaShag]

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

 

Doug

[misfish]

Thats a meal and a half there Mike. Bacon and more bacon.

[misfish]

You could turn that side pork into bacon.............

 

When I do those big pork loin chops, I slow cook them on the top rack. Let all the fat juice drip away with no flare ups then give them a quick char. Nice meat there Rick.

 

Doug, to dam hot for cooking with the oven. Umless you air conditioning.LOL

 

Going to cook the other half up today and have on pita bread and tazikki sauce and a side of salad.

[manitoubass2]

Brian, i do them low but theve been bathing in italian dressing.

 

Then i crank her right up for about a minute and a half at the end.

 

Tent after and they are just perfectly moist and tender, so good!

[manitoubass2]

Honestly though ive cooked em hot and fast too.

 

Works out almost the same

 

Main thing is they are cooked properly

[misfish]

Brian, i do them low but theve been bathing in italian dressing.

 

 

 

That stuff for what ever reason, is the great for marinading and is cheap to buy. Try the roasted red pepper one. MMMMM MMMMM GOOD

[manitoubass2]

Yeah Ill have to try that brian. I love peppers so im sure it would be a hit with me. My kids hate peppers unless I grill the orange ones that taste more fruity

 

Yeah im not sure what it is but for white meats its sure keeps them moist

[manitoubass2]

My mom is making gniochhi tonight im looking forward to that.

 

And some grilled sundried tomatoes and mmmmmmm

[akaShag]

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...............

[manitoubass2]

^^^ hahaha

[smitty55]

 

You can turn that loin into real bacon

 

http://www.nwedible.com/how-to-make-canadian-bacon-at-home/

Dave you just made my day. I just bought two of those cheap pork loins from food basics and I'm going out to get the curing salt now. Woo Hoo

 

Cheers

[misfish]

Dave you just made my day. I just bought two of those cheap pork loins from food basics and I'm going out to get the curing salt now. Woo Hoo

 

Cheers

 

Step by step pics would be great Smitty. Thanks

[akaShag]

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

[akaShag]

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

[Old Ironmaker]

My wife baked a pork loin yesterday. She found a bottle of Apple Cider that was hanging around and let the loin marinate in it fir a few hours and bake it in the cider. Man, good stuff. It was the best I have had in a long time.

[misfish]

No bacon? LOL

 

No bacon required with that Im sure.

 

Just whipped up the tazziki, make my own. Is there such a thing as toooooo much garlic? NOT. LOL

[Old Ironmaker]

I'm looking for a great Shawarma sauce. Lots of Garlic required. How do you make your Tzaziki Brian?

[manitoubass2]

Yeah, brian and OI

 

I thing its the acididy of italian dressing/cider that keeps white meats moist and tender.

 

I used coke on a ny strip and it was deadly good bit its so acidic i could only put the meat in it for about 10 minutes or it would start to cook it lol

[misfish]

I just make a simple one John.

 

Thick greek yogart, shredded cucumber,dill (fresh) shredded garlic (about 6 big cloves ) and ground pepper. I also add a fresh squeeze of lemon ( not to much ) and add some of the rine for zest.