What did everyone cook today?
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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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gus4416 Thanks. Appreciate it
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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.
wdaly good info. Thanks
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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 that looks awesome
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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.
wdaly sure thing. Super easy! 2 cans cherry pie filling, 1 box chocolate cake mix, 1 cup chocolate chips ( or more to your liking), and cherry coke. Pour the cans of pie filling in dutch oven and spread out. Put chocolate chips evenly on top of cherries. Mix in a can of cherry coke with the dry cake mix blending well so no dry clumps. I added about another 2 ounces to get the consistency I wanted. Pour on top of cherries and chocolate chips and smooth out. I added four small pats of butter just because…lol! Cook 350 degrees for 30-40 minutes or until toothpick comes out clean from the top cake layer.
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YooperDog thanks. Just an old farm disk with 3 legs made out of flat iron. Works good for a fire pit or dutch oven stand.
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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 Wow, that looks amazing. I sure do like the looks of whatever that is with the niller icecream that you have there! That gets an extra thumbs up to that by itself.
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wdaly sure thing. Super easy! 2 cans cherry pie filling, 1 box chocolate cake mix, 1 cup chocolate chips ( or more to your liking), and cherry coke. Pour the cans of pie filling in dutch oven and spread out. Put chocolate chips evenly on top of cherries. Mix in a can of cherry coke with the dry cake mix blending well so no dry clumps. I added about another 2 ounces to get the consistency I wanted. Pour on top of cherries and chocolate chips and smooth out. I added four small pats of butter just because…lol! Cook 350 degrees for 30-40 minutes or until toothpick comes out clean from the top cake layer.
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wdaly sure thing. Super easy! 2 cans cherry pie filling, 1 box chocolate cake mix, 1 cup chocolate chips ( or more to your liking), and cherry coke. Pour the cans of pie filling in dutch oven and spread out. Put chocolate chips evenly on top of cherries. Mix in a can of cherry coke with the dry cake mix blending well so no dry clumps. I added about another 2 ounces to get the consistency I wanted. Pour on top of cherries and chocolate chips and smooth out. I added four small pats of butter just because…lol! Cook 350 degrees for 30-40 minutes or until toothpick comes out clean from the top cake layer.
looks great. 
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