Roy Posted March 29, 2015 Report Posted March 29, 2015 Sounds great, Chris. Looks like we're using the same slow cooker today. I (we) cook all week and Saturdays so Sunday often becomes a slow cooker day. I opted for beef stroganoff for today. I'll take a pic or two later. Bon appetit.
Moosebunk Posted March 29, 2015 Report Posted March 29, 2015 You're cooking already Roy? Geeez, still gotta get the coffee yet here. Mmmmm Beef.
Gerritt Posted March 29, 2015 Report Posted March 29, 2015 On tonight's menu is homemade breaded chicken and a rice pilaf.... Mmmmm
Big Cliff Posted March 29, 2015 Report Posted March 29, 2015 (edited) I don't know how this will look but here is a slab of home made bacon I just took out of the smoker. Ok, forget it, I can cook, but I can never remember how to post a picture on here LOL. Edited March 29, 2015 by Big Cliff
manitoubass2 Posted March 29, 2015 Author Report Posted March 29, 2015 I don't know how this will look but here is a slab of home made bacon I just took out of the smoker. Ok, forget it, I can cook, but I can never remember how to post a picture on here LOL. Hey now thats not fair! I really wanna see/taste this bacon. Figure it out cliff. You have photobucket right? Click on the pic you want and it will show an arrow like symbol. Click on that and it brings up the codes. Click on the bottom one and it says copy to clipboard. Come on here and just paste on the screen. Like this...
dave524 Posted March 29, 2015 Report Posted March 29, 2015 These gud ole boys always have some of the best looking BBQ on the web, mostly use a Weber charcoal kettle grill. https://www.youtube.com/channel/UCjrL1ugI6xGqQ7VEyV6aRAg
akaShag Posted March 29, 2015 Report Posted March 29, 2015 (edited) back to Blue Lk, many thanks. That is awfully close to something that one might call Bacon-Wrapped Pork Tenderloin Teriyaki................ and yes I can see that the sodium would be awfully high with bacon and that much high octane soya sauce. I am thinking that a person could cube up the t-loins, wrap them with part slices of bacon, use the same marinade, put them on a bamboo skewer and BBQ on HIGH for just a few minutes, they would still be pink in the middle but the bacon would be crispy on the outside. And I passed a little grocery store with a good butcher, advertising pork t-loins on special today - but did not stop...........this one might have to wait. Doug (aka Shag) Edited March 29, 2015 by akaShag
Big Cliff Posted March 29, 2015 Report Posted March 29, 2015 Ok sorry, I just spent half an hour trying and I am sick of the Photobucket popups telling me I am the Lucky Visitor. You'll just have to use your imigination!
akaShag Posted March 29, 2015 Report Posted March 29, 2015 You could always e-mail the picture to m2b2 and he could post it............... .............but I know what home-smoked bacon looks like! Doug
manitoubass2 Posted March 29, 2015 Author Report Posted March 29, 2015 Ok sorry, I just spent half an hour trying and I am sick of the Photobucket popups telling me I am the Lucky Visitor. You'll just have to use your imigination! Get a blocker lol. I dont get pop ups or nothing on my photobucket. Anyhow its no big deal. Actually can you txt me the image? Ill inbox ya Its bacon, i prefer not to use my imagination lol. I will go to great lengths...???
manitoubass2 Posted March 29, 2015 Author Report Posted March 29, 2015 A few old pics... those ribs were good but a lil too dry. I was just learning ribs lol These are some meatballs I love to make. They look burnt but I add that crisp the last few minutes to add some texture This is from my cousins camp narrows. I saved the photo for inspiration lol. It looks good to me!
akaShag Posted March 29, 2015 Report Posted March 29, 2015 OK if we are going to put up old photos, here is one of some home-cut French fries. Me and the gator fought over the last few.
Blue Lk Posted March 29, 2015 Report Posted March 29, 2015 First & most important. These are NOT my creation My GF put these together a few years ago for my GrDaughter who loves black olives. Might be something your kids will enjoy putting together Rick.
manitoubass2 Posted March 29, 2015 Author Report Posted March 29, 2015 Oh yes!!!! My kids love olives as do I Thats really cool man. Thats a great project to do with them?
Blue Lk Posted March 29, 2015 Report Posted March 29, 2015 Another oldie And because this supposed to be a fishing forum.
bigugli Posted March 30, 2015 Report Posted March 30, 2015 No cooking today. Strictly leftover letdown day accumulated over the past 3 days. Gotta clear the fridge before we start into all the Easter goodies come Friday.
manitoubass2 Posted March 30, 2015 Author Report Posted March 30, 2015 No cooking today. Strictly leftover letdown day accumulated over the past 3 days. Gotta clear the fridge before we start into all the Easter goodies come Friday. Yep thats us tomorrow as well. That or the dogs eat better then kings. Im still sick so tonight I just made a simple casserole with mushroom soup, chicken breast, broccoli and cheese on a bed of rice. No "real" cooking tonight just sheer convenience. Still tastes good though? served on the finest china so I hardly had to do dishes either lol
manitoubass2 Posted March 30, 2015 Author Report Posted March 30, 2015 Blue lk please pass me the asperagus!!! Mmmmm nice pics!!!!
bigugli Posted March 30, 2015 Report Posted March 30, 2015 Blue lk please pass me the asperagus!!! Mmmmm nice pics!!!! Only 2 months til asparagus season.
manitoubass2 Posted March 30, 2015 Author Report Posted March 30, 2015 Yes sir! And it will be glorious! Sea salt cracked pepper and on the grill it goes!!! Well maybe a lil butter too, depends on the mood lol
Big Cliff Posted March 30, 2015 Report Posted March 30, 2015 Thank you for posting that for me! It is a little hard to tell from the picture but that is a 4lb slab of pork belly cured for a week then cold smoked for about 3 hours. It tastes even better than it looks!
dave524 Posted March 30, 2015 Report Posted March 30, 2015 Thank you for posting that for me! It is a little hard to tell from the picture but that is a 4lb slab of pork belly cured for a week then cold smoked for about 3 hours. It tastes even better than it looks! Cliff , do I see a rind on that, I haven't nibbled bacon off a rind in over 50 years.
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