akaShag Posted August 27 Report Share Posted August 27 Wife and I are up in Oddawa looking after grandkids, and doing gluten-free stuff. The pantry and freezers are full to overflowing with ultra-processed stuff, hard to find anything I actually would enjoy eating. I did hit the grocery store yesterday so I could put on a brunch today with bacon and eggs, hash browns and other good stuff, plus some yellow and orange peppers AND canary melon and Santa Claus melon. Not that I ate any of that stuff... Doug 3 Link to comment Share on other sites More sharing options...
misfish Posted September 4 Report Share Posted September 4 4.30 AM start, 9 hours later 2 Link to comment Share on other sites More sharing options...
Carp Posted September 4 Report Share Posted September 4 Dang, that looks sooooo gooood. 🤤 1 Link to comment Share on other sites More sharing options...
Spiel Posted September 14 Report Share Posted September 14 Well it's that time of year, lots of garden goodies to use up and always trying new ways and ideas to do so. So on Sunday I made a home made pizza sauce from heirloom tomatoes, basil and oregano all from my buddies garden and a couple of Quiche pies with Breakfast Sausage, Garden Peppers and Broccoli. Then last night I had it in my head to make a Chicken Clubhouse Pizza if you will. Ground Chicken, Bacon, Onion, Garden Tomatoes and Jalapeno Peppers atop my home made dough, sauce and shredded Gouda. Then dressed with shredded Lettuce and a drizzle of Ranch Dressing. It was pretty Damn good though a tad over cooked. I did however manage to ingest all of it. 4 Link to comment Share on other sites More sharing options...
misfish Posted September 18 Report Share Posted September 18 Try the maters fresh after the pie is cooked. Total different taste. Nice and fresh. 2 Link to comment Share on other sites More sharing options...
misfish Posted Friday at 08:31 PM Report Share Posted Friday at 08:31 PM Looked up the old smoking thread, but way way back there some where. Non the less, this is cooking. 2 slabs of pork bellies. Cured 8 days, brown sugar and sea salt. Smoked with 2 pans apple and finish off with 1 pan black cherry. Cool down time for now. Will slice and fry tomorrow, so the Mrs,s and I can enjoy a nice toasted bacon cheese tomato sandwich. I,ll give my thoughts after about the cherry smoke. I was told by a good friend, it's the tops. Like a cherry on a sundae. Link to comment Share on other sites More sharing options...
misfish Posted Saturday at 04:46 PM Report Share Posted Saturday at 04:46 PM Vac pac , and even some bits for salads. Some for BBQ banquet burgers tonight. Nice to have a slicer,but me blade will do. Link to comment Share on other sites More sharing options...
akaShag Posted Sunday at 08:57 PM Report Share Posted Sunday at 08:57 PM How did you like the cherry smoke? I use three pans of maple for my bacon. I do use cherry sometimes on other things, and had an awesome batch of cherry smoked steelhead a number of years ago. The bacon looks great, and reasonably lean. Did you trim the pork bellies? Doug Link to comment Share on other sites More sharing options...
misfish Posted yesterday at 08:46 AM Report Share Posted yesterday at 08:46 AM 11 hours ago, akaShag said: How did you like the cherry smoke? I use three pans of maple for my bacon. I do use cherry sometimes on other things, and had an awesome batch of cherry smoked steelhead a number of years ago. The bacon looks great, and reasonably lean. Did you trim the pork bellies? Doug Thanks Doug. Cherry was ok. Prefer on fish. Yes,trimmed the bellies myself. It was over cooked for frying,so eat just the way it is. Just warm it up. 1 Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now