What did everyone cook today?
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Nothing that involved prep but getting the Big Green Egg ready. I worked an overtime shift today so easy was on the menu and I didn’t want to heat up the house. Papa Murphys is great on the grill!!!
ND Mike I used to do this all the time. Great!
Life is a Garden - Dig it.
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ND Mike I used to do this all the time. Great!
Finished my bacon. Came out good but I need a new slicer. What do you guys recommend, a 10" or 12"?
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calldoctoday well, we were thinking alike today. I use my own marinade and smoked some salmon and glazed it with some honey and Jack Daniels. Just a chopped salad the wife threw together. The marinade is simple.
1/2 cup of Soy Sauce
1 Tbsp Dill
1 tsp Ginger powder
2 cloves diced garlic
A few dashes of hot sauce
Juice of one lime
1/4 cup of light olive oilMarinaded 20 minutes and hit the smoke for about and hour. Turned up the heat to 325 and glazed with the honey and JD for a few minutes.
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Finished my bacon. Came out good but I need a new slicer. What do you guys recommend, a 10" or 12"?
wdaly - Wow that does look good. I have never tried making bacon.
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Finished my bacon. Came out good but I need a new slicer. What do you guys recommend, a 10" or 12"?
wdaly What is your current slicer? I’d like to get one eventually too so I’d be interested in knowing what to avoid.
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Finished my bacon. Came out good but I need a new slicer. What do you guys recommend, a 10" or 12"?
wdaly your bacon
looks great. 
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Sunday I fired up the Big Green Egg and smoked some baby backs. Then for dessert I dug out the Lodge cast iron camp oven and made Black Forest cherry dump cake. It made for a good supper!!!
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Finished my bacon. Came out good but I need a new slicer. What do you guys recommend, a 10" or 12"?
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Sunday I fired up the Big Green Egg and smoked some baby backs. Then for dessert I dug out the Lodge cast iron camp oven and made Black Forest cherry dump cake. It made for a good supper!!!
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gus4416 thanks! The dessert was really good! Definitely will be in the rotation. Super easy too. Only 4 ingredients.
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gus4416 thanks! The dessert was really good! Definitely will be in the rotation. Super easy too. Only 4 ingredients.
ND Mike now that’s my kind of meal and what a dessert
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Sunday I fired up the Big Green Egg and smoked some baby backs. Then for dessert I dug out the Lodge cast iron camp oven and made Black Forest cherry dump cake. It made for a good supper!!!
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wdaly What is your current slicer? I’d like to get one eventually too so I’d be interested in knowing what to avoid.
Ridley Acres I have a NESCO 8" diameter. It’s a cheaper model I got on Amazon a couple years ago to slice cold cuts for my Mom’s 85th birthday. The problem is there is only 6.25" between the carriage back and the front of the blade. I would like my bacon sliced about 8" long. Very hard to do that on this model.
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Sunday I fired up the Big Green Egg and smoked some baby backs. Then for dessert I dug out the Lodge cast iron camp oven and made Black Forest cherry dump cake. It made for a good supper!!!
ND Mike You’re making me hungry, and I just had breakfast. I’m going to the mountains this next week. Want to share the dessert recipe? If like to make it for the camping group.
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Sunday I fired up the Big Green Egg and smoked some baby backs. Then for dessert I dug out the Lodge cast iron camp oven and made Black Forest cherry dump cake. It made for a good supper!!!
ND Mike neat camp dutch oven set up. Good looking meal.
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Finished my bacon. Came out good but I need a new slicer. What do you guys recommend, a 10" or 12"?
wdaly I have a 10 inch and it isn’t big enough. I have take to slicing the old fashioned way, with a long straight blade. It really builds up the forearm and wrist muscles. I used to trim my slabs down to fit the sled, not anymore.
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wdaly I have a 10 inch and it isn’t big enough. I have take to slicing the old fashioned way, with a long straight blade. It really builds up the forearm and wrist muscles. I used to trim my slabs down to fit the sled, not anymore.
YooperDog Try and cut it on a Diagonal. Lift the back end up like on a block of wood, just don’t let it hit the blade. It should give you an extra inch or two.
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YooperDog Try and cut it on a Diagonal. Lift the back end up like on a block of wood, just don’t let it hit the blade. It should give you an extra inch or two.
Chef I will give it a try in about 2-4 weeks, right now I am enjoying my Popeye impressions.
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wdaly - Wow that does look good. I have never tried making bacon.
lkrfletcher Thanks. It wasn’t as hard as I thought it would be.
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cdavis Thanks. Only thing I’ll do different next time is I’ll rinse it three times. Just a little salty.
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