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  1. My Homemade Pork Loin Bacon (Canadian Bacon) I started this project many days ago, after purchasing some quick sale pork loin roasts (3 roasts totaling 6.5 lbs). This is the result of the bacon effort (which was my first). It is wet (brine) cured with salt, seasonings, and pink Prague Powder #1 (also known as immersion cured) and then hot smoked. The meat was held submerged in the cure for 10 full days, turning and re positioning the loins every couple of days. It was then removed and rinsed and set in fridge uncovered for a day to allow the cure to "equalize" in the meat. I gave it a final rise, dried it and lightly rubbed with olive oil and generously coated with coarse ground black pepper. Smoked at 225 for a little over 2 hrs to 145-150 internal. Like many of these type foods a day or so in the fridge after completion allows the flavors to fully develop. For reference as to where this bacon falls on the fat ratio accounting here are several general categorizations for pork bacon: Regular Bacon (American Bacon) - using pork belly where the fat to meat ratio is 3:1 Buckboard Bacon – using pork shoulder or pork butt where the fat to meat ratio is 1:3 Pork Loin Bacon (Canadian Bacon) – using pork loin where the fat to meat ratio is 1:10 The Final Canadian Bacon After Hot Smoking in Big(Red)joe The Sliced Canadian Bacon Fried Up in a Bit of Butter (to add a little frying fat to this very lean meat) THE DETAILED RECIPE I will post in the Pork Recipe Sub-Forum a detailed step by step recipe with additional photos of the preparation and process. (seems today the Recipe section is locked out for new topics to be added) EDIT (9-14-14): Recipe has been posted. Here is the link: http://www.kamadoguru.com/topic/14380-smokehowze‘s-pork-loin-bacon-canadian-bacon-recipe/?p=165363
  2. Just acquired a set of 'cast iron half griddles' for the KJ and thought we'd put them to use tonight. We did not get any pictures except that of the finished product, but we made stuffed french toast and bacon. The griddles made quick work of the cooking...
  3. This was another "let's use up the leftovers" meal with bits and pieces of stuff. Popped in to Harry's after the movie to pick up a couple of Portobello caps, but everything else is from the fridge. Pitted and stuffed the dates with some goat cheese, and the wrapped them in bacon secured with a toothpick. For the mushroom filling, I took the leftover crab meat, mixed it with some goat cheese, some chopped onion, some cajun seasoning, then topped with a sprinkle of Parm-Reggiano. Onto the grill at about 325° over the foil wrapped pizza stone. 45 mins later: Perfectly browned, although I think the dates could h ve come off a few mins earlier and been fine. Plated with a mixed green salad and chopped apples (and my usual gorgonzola vinaigrette). As you can see from the photo, it poured down rain halfway through the cook! Luckily it cleared up just long enough for me to get pictures and now it sounds like the wrath of the gods overhead. Let's hope the power stays on!!
  4. Good grief. What day is it again? I can't believe I'm over halfway through my 30 days and I haven't even begun to touch the list of things I still want to make. Wow. I took two chicken breast halves, butterflied them, and pounded them flat. Mixed together some cream cheese, salt, pepper, minced garlic, and minced jalapenos. My initial idea was to roll the breasts, but I wound up more folding them over a dollop of cream cheese, rather than spreading and rolling. Once they were folded over and secured at each end with toothpicks, I wrapped each breast in 3 pieces of bacon, also secured with toothpicks. Et voila! On the grill at about 350° to 375°. After about 30 mins I flipped them (being careful of the toothpicks) and gave them another 15 mins, where I let the heat in the grill come up to around 450° Once the bacon was nice and crisp, off they came. While they rested for just a minute, I threw together one of my favorite summer salads: rinsed baby spinach, chilled mandarin orange slices, and a vinaigrette made of the juice from the oranges, olive oil, a little vinegar, and a generous handful of gorgonzola cheese! Yum!! Had I planned ahead, I'd have charred the jalapenos first, before mixing them into the cream cheese, but I was running a bit late tonight and threw this together on a whim. It was good enough that I'll be making it again and making it RIGHT next time - so it'll be even better. Oh, and this is what happens when your cooking companion realizes the flower bed next to the grill is taller than she is: The perfect spot to watch the bird feeder from:
  5. I made some really good stuffed chicken breasts. The stuffing is sauteed mushrooms, sauteed spinach, bacon crumbles, and freshly grated swiss. These were cooked direct on grill grates at 450 degrees. Let me know what you think.
  6. After soaking up info on pulled pork I decided to dive in on the weekend and cook up a 9.5 lb Boston Butt. Started the Joe up a little after 7pm and had everything settled in by around 8. Temp was rock steady until about 11 pm then it started to climb - tweaked away to try and settle things and then went to sleep at midnight. Up a bit after 6 in time to catch it before it went out (was sitting just under 200). Temps came right back up to 220-230 and meat registered done around 11 (so a little over 15 hours total cook time). I mixed up a Lexington style BBQ finishing sauce (apple cider vinegar based) and added some during pulling with the rest in a bottle on the table for people to add extra to taste. First time I've tried a sauce like this and it complimented the pork perfectly. Boston Butt with Squealing Pig Rub applied: ~15 hrs later: Also did up some bacon wrapped pickles (dill) and bacon wrapped pineapple (bacon rubbed with brown sugar then rolled around pineapple chunks) as appetizers. Everything turned out amazingly well and people went back for 2nd, 3rd (and maybe some 4th) helpings. Thanks to all who have posted on pulled pork in the past. Odds are I read your postings and used the info to help make this cook a success.
  7. A few recipes were designed with bacon in mind (i.e., bacon wrapped dates, BLT sandwich, cobb salad), but wrapping everything else is bacon, in my humble opinion, is a waste of a good piece of bacon. Time and time again, I say to myself, this would have been better if the item was cooked without the bacon. Take, for example, bacon wrapped beef filet. Usually, the bacon comes off the meat undercooked or the side of the bacon touching the meat is soggy. And the side of the beef touching the bacon doesn’t properly brown. So you end up with two improperly cooked meats. I have even seen restaurants offering bacon ice cream for dessert. I will take my vanilla ice cream in a bowl, and properly cooked bacon on a separate plate, thank you. There is almost nothing better than a properly cooked slice of bacon hot off the frying pan. Why waste so much good bacon, and so many other good foods by combing the two. Peanut butter and chocolate together is a good thing, but peanut butter with bacon or chocolate with bacon is not. What say you?
  8. You might find this of interest: Why does it smell so good? http://www.cbc.ca/news/technology/bacon-what-makes-it-smell-so-good-1.2658092
  9. I saw this recipe posted on Reddit yesterday and knew immediately I'd have to try it as soon as possible. Bacon-puree-coated chicken thigh skewers with bourbon BBQ sauce. Yes, yes, yes... I'm going to do mine indirect for a while while I go vote. Then I'll glaze them up to finish. More pics to come... http://blog.hostthetoast.com/bacon-bourbon-bbq-chicken-kebabs/ INGREDIENTS 16 oz barbecue sauce ¼ cup bourbon 2 lbs boneless skinless chicken thighs, cut into 1" pieces 2 teaspoons kosher salt 1 teaspoon ground white pepper ½ teaspoon garlic powder ½ teaspoon onion powder 2 tablespoons paprika 3 tablespoons packed dark brown sugar 1 tablespoon smoked paprika 6 slices raw bacon, cut into small pieces DIRECTIONS Light the grill and heat to medium-high In a small bowl, combine the BBQ sauce and bourbon. Mix well. In a food processor, combine the kosher salt, white pepper, onion powder, paprika, dark brown sugar, smoked paprika, and bacon. Pulse until completely smooth. Put the chicken thigh pieces in a bowl and then rub with the bacon paste. Once well-coated, thread the chicken thigh pieces onto skewers (pre-soaked, if they're wooden). Place the kebabs on the preheated grill. Cook for about 5 minutes per side, or until nearly cooked through. Brush the kebabs with the bourbon barbecue sauce and cook for an additional minute on each side. Serve with the remaining BBQ sauce.
  10. Here's my Chicken bacon lolly pop recipe cooked on the Big Green Egg.
  11. Company had our Holiday Party tonight and with the Women's Hockey starting off with USA vs Finland, figured I'd smoke some bacon. Slabs are just around 2lbs. USA leads 2-0 halfway through the game. Game is getting real physical.
  12. I want to start making my own bacon using pork belly. I would love to hear from people that have done it. Did you use a wet brine or a dry rub. I'm keen to get a maple flavour in my bacon. Any recipes and ideas would be appreciated. Whats a good wood for smoking...hickory?
  13. A friend requested candied bacon for her birthday. As I wasn't familiar with it, took a little research. Basically it is melting brown sugar and some spices to make a candy coating on the bacon. I happened to run across a cooking show and one of the restaurants makes Million Dollar Bacon. They said that they cook it for several hours, so I know that means low and slow. Now the majority of recipes online are for high heat, at 350-450 degrees, which means they are barely trying to melt the sugar and more carmelize it. In all honesty, at that fast rate, my bacon wouldn't get crisp and melt sugar evenly, etc. So to the low and slow at 250 F. Cleanup on this is messy. Start with good bacon. I like home made. Make your sugar and spice mix. This was 1.5 cup brown sugar, and 1 TB cayenne. You can try other spice ideas, like pumpkin pie spice. Take a baking sheet and layer with foil. I like two layers. Place wire baking rack on top. Oil the rack. I don't know if it will help or not. Place bacon closely together on a wire baking rack. Coat bacon with your sugar and spice mix. You don't want it thick, or it won't melt thoroughly, and you'll end up with thick layers of rock candy on your bacon. You also don't want it too thin, or you just have glazed bacon. Bake in the oven at 250 for at minimum 1.5 hours - 2.5 hours. I'd recommend going 2.5 hours with a slightly thicker sugar and spice coat. The 2.5 hour bacon was crispier and sugar was more like candy, as opposed to a glaze. The carmel coating will stick to the rack, so you want to get it off as soon as possible. Remove bacon from oven. Using a spatula, remove bacon from rack and place on oiled foil or baking sheet. If it is stuck to the rack, warm up the oven again, and put the bacon back in for 10 minutes. It should unglue from the rack. Clean the rack in very hot water.
  14. I got around to making bacon for the first time. Started with just over 5lb of pork belly. I have not found any tender quick up here but did find this at a Polish market. To cold smoke I took at drip pan and fashioned this V trough to hold some wood pellets. It work real good, just went out on the first try, so it put one piece of lump on the starting end. Trick is to make sure it's really going before you blowout the flames. The results were super. The yield was just over 4lbs. The kids want me to make more already .
  15. Pork tenderloin wrapped in home cured bacon with mild peach curry sauce & roasted beets chat potatoes yams and turnip & fresh garden beans
  16. I like to make my Hot Crash potatoes on a small fajitas type cast iron skillet. First I cook two pieces of bacon on the skillet on my CGK while I am boiling two medium size red potatoes on the kitchen stove.Cool and crumble the bacon. When the potatoes are fork tender, place them on the skillet with the bacon grease on it and crush the potatoes with a masher of some sort. Season the potatoes with S&P, onion powder, add a few bits of butter, top with grated cheese and the crumbled bacon. Put back on the grill and heat indirectly till the cheese is bubbling. Serve with a dollop of sour cream and enjoy.
  17. What's next? A lump shortage? Only in Dayton, part of the Cincinnati Triangle. http://now.msn.com/bacon-fest-oversubscribed-by-15000-people
  18. 8 oz cream cheese 1 tbs cajun seasoning 2 tsp garlic powder jalepenos, maybe 15ish sliced and "boated" (seeded) about 15 slices of bacon cut in half mix cream cheese, cajun seasoning, and garlic powder fill each jalepeno half with mixture and wrap with bacon. use a toothpick to hold together. put on grill and grill until bacon is done. Enjoy!!
  19. So I found this recipe in an old recipe folder and decided to try it. I am glad I did as my family really enjoyed it. To start with take a pork tenderloin, not loin, and cut into 1 inch thick pieces. Then I seasoned with a BBQ rub and wrapped each piece with half a strip of bacon. Then I placed them on my grill, Chargriller Akorn Komado, with temp at 400 degrees using lump charcoal. I then made the Cherry glaze as follows: 1 can Cherry topping 1/4 cup soy sauce 2 tsp Worstershire 1 tsp ginger, I used fresh as I had it on hand 2 tsp onion powder or dehydrated onion 2 tsp spicy mustard Place everything in blender until smooth and then simmer for 10-15 minutes. This is what they look like when they are done. I only cook them until internal 145 degrees so they stayed nice and tender. I also did some steaks on the grill, but raised the temp to 650 degrees. Seasoned with a Montreal Steak seasoning.
  20. The wife found this recipe so we gave it a try. Below is the link but we added some diced jalapeño peppers to the cream cheese cheddar stuffing. It turned out great! Anything wrapped in bacon is good http://www.artsyfartsymama.com/2011/10/ ... n.html?m=1
  21. Put this together in a Dutch oven on the stove top big enough to hold a mess of greens. you can put some bacon in there and start frying it up. whilst doing the following, first, process the collard greens, by cutting out the stems. then roll the leaves up and cut into 1" thick ribbons. then, chop up a onion, smallish. when the bacon is done remove it and set aside and fry the onion in the bacon grease. then, add the greens and saute around 4 minutes Pour in 4 cups of water add a pinch of sugar Bring to a boil and simmer for 40 minutes with a cover. then, stir in 3 T of cider vinegar and 1 t hotsauce, and salt and pepper, serve in bowls with the cooking likker or drain and serve on plate crumble bacon over top of greens. I like to eat it as an appetizer with the likker and the bacon crumbled on top. I can't remember where I got this recipe.
  22. Heres My attemp in making Bacon Bowls and how I went about in making them! http://hrmcreativebbq.blogspot.ca/2012/ ... bowls.html happy Grilling!
  23. Buffalo Chicken Nacho-Style Potato Chips Well today I was in the mood to try something new. So I decided to cook some Buffalo Chicken Nacho-Style Potato Chips. This is quite simple appetiser to make and its pretty quick to put together and pretty yummy!! This recipe also uses Dizzy Pig Jamaican Firewalk which gives it a nice little punch of heat! When I started cooking I noticed that I was out of scallions onions so I had to do this recipe without them. Ingredients: - 1 chicken breast - 6-8 slices of bacon, cooked and crumbled - ¼ cup sour cream - 3-4 teaspoons of buffalo wing sauce, adjust to your taste - ½ cup bleu cheese - ½ cup scallions, chopped - homemade potato chips or regular ones - Dizzy Pig Jamaican Firewalk - 1/2 cup grated mozilla cheese optional Directions: 1. Pre-heat your BBQ to 375 degrees Fahrenheit 2. Season your chicken breast with Jamaican Firewalk from Dizzy Pig Rubs and cook until no longer pink on the BBQ grill. Set aside and allow to cool, then shred. 3. Tinley slice potatoes ( I prefer red potatoes or russets) into tin chip slices then seasoned them with a little Jamaican Firewalk from Dizzy Pig Rubs (put rub to taste and remember Jamaican Firewalk packs a punch of heat) and cook them in a frying pan with a little bit of canola oil till they are golden. If you're in a hurry you can fry them in the deep fat fryer or use regular plain chips! 4. For Kamado Joe owners put the heat deflector with the stone in the top position and place pizza stone on top. For Big Green Egg users place the plate setter with legs down with pizza stone. For regular propane or other charcoal BBQ place pizza stone on top of Grill. 5. Now you want to bring BBQ temp to 425 Degrees Fahrenheit and let the heat settle. 6. In a small bowl mix together sour cream and wing sauce. 7. Lay potato chips on Pars man Paper with little to no overlap. Drizzle with wing sauce and then top with chicken, bacon, bleu cheese, scallions, and optional grated Mozilla cheese. 8. With Pizza peel place on the BBQ pizza stone with lid close for 6-8 minutes or until bleu cheese starts to bubble. NOTES: If you don't like using store made rubs you can use the following rub recipe which I also find pretty good to use with this nacho recipe. Basic Chicken Rub Ingredients: · 1 tablespoon onion powder · 1 tablespoon garlic powder · 1 tablespoon salt · 2 teaspoons whole mustard seeds · 1 teaspoon sage · 1 teaspoon thyme · 1 teaspoon paprika · 1 teaspoon black pepper Now mix all the ingredients and store in air tight container. It can keep for up to six month! Happy Grilling!
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