Thread: What's Cooking?

To me if you brine the belly then it becomes bacon.

I have smoked belly before and it was fatty good...............

One of my projects for this evening is to start my first try at bacon.

I will post it in the sausage/smoking thread.

Originally Posted by neehooya

Hey TC,
Did you brine the pork belly before smoking it?
I did burn ends pork belly a few times before, but this looks really good, let me know when you get a moment.
Cheers.

P.S.
Nice "glamour shot" of your knife!

thanks it s agreatknife, no i didnt brine it, i am thinking about brining stuff but to be down right honest i never have unless you consider me seasoning the bbq meat and sweating it overnight

I had a hankering for meat loaf so I mixed one up and cooked it in the Traeger. One hour at the Smoke setting to try to get a little smoke flavoring and about an hour and a half at the 325 setting till it reached an internal temp of 165 degs F.



I also made a pecan pie using some Sorghum.



Looking forward to some meatloaf sandwiches for the next few days.

Put on an extra plate I'll be right over!

Sure looks good Roy!

Originally Posted by MikeB52

Sure looks good Roy!

They tasted good too my friend!

I'll admit to having a sweet tooth and I like a little dessert or 'Night Lunch' as my grandfather called a sweet snack before bedtime.

This was last night's dessert. Homemade pumpkin pie and homemade vanilla ice cream. I'll be having the same later tonight--

Originally Posted by MikeB52

And after cooling it looks like,,,
Attachment 314900
Attachment 314901
Look at that crusty glazed coating, was crunchy and candy like but still very bacon.
So my modified recipe for 2 lbs of bacon is now:
1/2 cup light brown sugar.
1 tablespoon of dark maple syrup.
1 tablespoon vinegar
Splash of liquid smoke flavour
Lots of fresh cracked pepper as it hardens after baking.
Bake at 355, flipping every 10 and baste till sauce is all gone, then till desired crispness.

As to why candied bacon Roy,,,, I say, why not..
Stays good for up to a week in the fridge. BLT, Caesar salad, omelet stuffing, alla mode. At your convenience.

And ice cream, brownies, just for snacking, sprinkled on hot chocolate, ...

I hope everyone had a Great Grilling Father's Day!

Oh yes.

21 day dry aged rib steaks

Grilled asparagus and cheese..
The grill was busy up here tonight.
Cheers men