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  1. Chuck Roast.jpg

    Chuck Roast.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: Company’s coming
  2. richard cameron

    Cooking for a friend

    The pork loins are done.  I cooked them to an IT of 145, covered them with foil and a bath towel, and let them rest for an hour before wrapping them up.  I cooked them using oak and fruit wood. My only problem is that I don't get any for dinner tonight.  I was told that tonight's dinner is left...
  3. Pork Loin1.jpg

    Pork Loin1.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: Cooking for a friend
  4. richard cameron

    Cooking for a friend

    Thank you for your input on the dry rub ingredients.  I was told to stay away from dairy products.  Since our friend just started chemo, she isn't eating much right now.  The dinner is mostly for her husband and their two children.
  5. Cooking for a friend

    Cooking for a friend

  6. richard cameron

    Cooking for a friend

    A good friend of ours has come down with stage 4 breast cancer.  My wife announced to me at dinner time last night, I am going to cook dinner for her and her husband tomorrow.  I was told that I needed to supply some smoked meat for them.  I didn’t have anything to offer, so off to the store I...
  7. Pork Loin.jpg

    Pork Loin.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: Cooking for a friend
  8. richard cameron

    This weekend’s smoking adventure

    I had a lot going around the pit last weekend.  I cold smoked some bacon for 11 hours Friday night. Saturday morning I cold smoked three different types of cheese, some salmon, and a whole chicken for a couple of hours.  I then hot smoked the salmon and chicken.  My neighbor came by and had me...
  9. richard cameron

    My new toy

    Chef’s choice 615 slicer review I just used my slicer for the first time to cut up some pork sirloin for lunch meat.  The slicer worked flawlessly.  It took me longer to unpack the slicer and read the instructions than it took for me to slice up the meat.  Cleanup was the hardest part.  Taking...
  10. My new toy

    My new toy

  11. richard cameron

    My new toy

    Last night I received from UPS my new chef’s choice 615 slicer, it arrived just in time.  I already have some pork sirloins to slice up for lunch meat and I have 10 lbs of bacon to cold smoke this weekend that will need slicing. Thanks to everyone who gave slicer recommendations and opinions on...
  12. Meat Slicer.jpg

    Meat Slicer.jpg

  13. richard cameron

    My first smoked Canadian bacon

    I did wash off the cure, however I didn't do a cold water soak.  I thought at the time the salt level was ok.  It's not that bad.
  14. richard cameron

    What constitutes a general discussion post?

    Thank you everyone for your explanations.  I found them very informative.  I do appreciate all that you do to keep this a well run forum.
  15. My first smoked Canadian bacon

    My first smoked Canadian bacon

  16. richard cameron

    My first smoked Canadian bacon

    I decided to try my hand at making some Canadian bacon.  I took a 4 lb pork loin, applied cure to it, and let it rest in my refrigerator for two weeks.  I then did a fry test and found it to be a bit salty but decided to smoke anyway.  After an overnight rest, I then cold smoked it for 8 hours...
  17. Bacon.jpg

    Bacon.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: My first smoked Canadian bacon
  18. Smoked .jpg

    Smoked .jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: My first smoked Canadian bacon
  19. Fry Test.jpg

    Fry Test.jpg

    • richard cameron
    • Media item
    • Comments: 0
    • Album: My first smoked Canadian bacon
  20. richard cameron

    What constitutes a general discussion post?

    On page 1 of the general discussion category, I counted 255 posts.  Of these posts 205 of them were moved to other categories.  The question that comes to mind is what constitutes a general discussion post?  I am at a loss trying to understand what the moderators are looking for.   I am not...
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