What did everyone cook today?
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calldoctoday I am in Ozona. It’s great place if you like being a long ways from anything. The closest Walmart to us is around 90 miles. Lol
I’m actually in the process of finishing this mnt lion for a customer this week. We get quite a few in the shop.Lance We enjoyed immensely every time, but it was a long drive down there. I keep thinking it took us more than 9 hours if I remember correctly, even in my much younger days. Your Walmart must be in Del Rio, that was about as close as you got, if I am remembering correctly, before you really hit the sticks. I would have loved it down there, if I could have made a living. I did know some folks that moved down to Del Rio & I am not sure how they survived back then. We never asked for much either & I never did make a lot of money, but it is probably tough down in that direction or was back then. Margaret or my brother, I don’t know. Nice job coming along on that Mountain Lion
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Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.calldoctoday That looks really good, it is on my list of to-dos.
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Here is that Canadian Bacon, finally ready for slicing & frying up a bit for breakfast.
I got a good solid jar of lemon zest dehydrated in the oven from some of the lemons too. I brined the bacon for 10 days in a mix of Walton’s Maple Bacon Brine deuced up with Apple Cider, Bourbon, & a few other herbs & spices. Rinsed it well & peppered it lightly. Smoked with applewood chips at a smoke schedule starting at 120° in 30 minute increments increasing to 185° until the internal meat temperature reached 145° for 30 minutes, then racked it & in the refer overnight open & exposed to air. Sliced it the next morning & fried up a bit. It was good.calldoctoday You have conquered making Canadian Bacon. A very nice looking beast there, I hope you are happy with your product and it tastes as good as it looks!
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calldoctoday That looks really good, it is on my list of to-dos.
bocephus Thank you, I really appreciate it. It is relatively easy & the cost savings is significant, if you like Canadian Bacon & we do. Have you tried Buck Board bacon with a boneless butt?
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calldoctoday You have conquered making Canadian Bacon. A very nice looking beast there, I hope you are happy with your product and it tastes as good as it looks!
johnsbrewhouse Thank you, I really appreciate that & your help along the way. Yes, we are satisfied. The taste was very good, even though I am always striving for something better, that often times I never can seem to achieve.
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bocephus Thank you, I really appreciate it. It is relatively easy & the cost savings is significant, if you like Canadian Bacon & we do. Have you tried Buck Board bacon with a boneless butt?
calldoctoday I think that is the same as what they call cottage bacon at a meat market back home, we absolutely love it and use it for BLTs. I hope to make my own bacon of all types soon.
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calldoctoday I am in Ozona. It’s great place if you like being a long ways from anything. The closest Walmart to us is around 90 miles. Lol
I’m actually in the process of finishing this mnt lion for a customer this week. We get quite a few in the shop.Lance good looking cat. I’ve never done any full body mounts I bet it’s quite a challenge. If you don’t mind me asking what do charge for a full body mount like that. I know just the forms are really high.
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calldoctoday I think that is the same as what they call cottage bacon at a meat market back home, we absolutely love it and use it for BLTs. I hope to make my own bacon of all types soon.
bocephus Yes, I think that is it. I am going to have to make some more before long, but need to eat some of this & grind some meat in the freezer too & eat it before long. Will probably grind some beef up tomorrow for chili. I have never tried the Buckboard on a BLT that I recall, but it sounds good & we like them, especially with home grown lettuce from the garden. Maybe I need to make some of that up too, soon. I would like to make the regular bacon, but have been unable to get any bellies around here in years & when I did, they were often way over priced & usually already cut up into extremely thick slices.
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Lance good looking cat. I’ve never done any full body mounts I bet it’s quite a challenge. If you don’t mind me asking what do charge for a full body mount like that. I know just the forms are really high.
cdavis My mnt lions like that start at $3000 and then the cost of the habitat which can get pricey depending on what the customer is looking for.
You never work a day in your life if you love what you do.
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cdavis My mnt lions like that start at $3000 and then the cost of the habitat which can get pricey depending on what the customer is looking for.
Lance yes the habitat can be pricey. Thanks for your response
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Weber kettle full of some wings today.
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ND Mike Nice looking snack for the games.
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ND Mike Looking good! Weber Kettles are a classic charcoal grill. I still have my first one that I got in 1975!
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bocephus whole bunch of tater tots to go with it and maybe a beer or three.
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ND Mike Looking good! Weber Kettles are a classic charcoal grill. I still have my first one that I got in 1975!
Bob Stehlik that’s awesome! I learned to cook on a Weber Kettle. I have three of them!!! I cooknon them more than I do on my BGE. Probably a nostalgia thing for me. My Dad cooked a lot in one while I was growing up.
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Made 5 lbs. of Supreme Pizza Bratwurst’s with mozzarella and bacon. Was going to add pepperoni but didn’t have any in the fridge. After cooking the leftover cookie, it really didn’t need it. If the wife doesn’t like this one, I’m going to have her taster checked. Might have to add some mushrooms and bell peppers in my next batch.
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ND Mike I hadn’t had tater tots in years, when I decided I wanted tater tot hotdish. Then cooked up some tater tots by themselves in the air fryer oven, they would as good as I remebered.
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Made 5 lbs. of Supreme Pizza Bratwurst’s with mozzarella and bacon. Was going to add pepperoni but didn’t have any in the fridge. After cooking the leftover cookie, it really didn’t need it. If the wife doesn’t like this one, I’m going to have her taster checked. Might have to add some mushrooms and bell peppers in my next batch.
johnsbrewhouse I have a bag of that seasoning. I need to buy so e pork butts so I can make it!
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ND Mike I hadn’t had tater tots in years, when I decided I wanted tater tot hotdish. Then cooked up some tater tots by themselves in the air fryer oven, they would as good as I remebered.
bocephus I am kind of a tater tot fiend!
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ND Mike Great looking wings! You ever use “The Vortex” for the Weber? Used to love it for wings on my Performer.
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