Canadian Bacon B4 Sunday Chicken Dinner


 
Jim Lampe

Jim Lampe

TVWBB 1-Star Olympian
a week ago or so, I started the cure for a hunk of pork loin. about 3 to 4 lbs

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yesterday, I smoked it using the snake method, apple + hickory wood in a 3-daisy wheel kettle.

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not sure WHY I forgot to photo the pork on the grill/smoker... butt I did
here is the set-up....

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it'll be a few hours, so the animals took a Sunday afternoon snooze

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showing off my beautiful jalapeno peppers reserved for Thursday's KillerKook!

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okay, back to the Canadian bacon... the kettle held a nice steady 140ºF temp...

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...for the entire 4 hours....

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...and after 4 hours, it was vacuumed-sealed, ice-water bathed then fridged.

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it'll be sliced up and enjoyed for Monday night's dinner (photos will be posted)

while all that was happening, Sunday dinner was underway....
a 4+ lb yardbird marinated in Wickers for a few hours,
then seasoned heavily with Penzey's Galena Street.

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a few halved Yukons were grilled skillet-wise...

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once the chicken hit a decent internal temp, it was removed to rest a spell

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then cut in quarters & served up with the taters and fresh green beans

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Great tasting chicken, super juicy and most flavourful!
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may be the best I've grilled in years;)
Thanks for pullin' up a seat, next time, grab a fork'n eet!
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Mr. Lampe I wish I could be reincarnated as your next cat.
And may your present one live long and prosper, by all means!
 
That chicken looks absolutely perfect. Heavy on the salt makes for a crispy skin, don't you agree? Will have to try the pork loin "Canadian" bacon soon. Got some of the belly curing in the fridge as we speak.
 
Outstanding job on the CB, yardbird, sides and photos, Jim! Love the shots of Maddie and Niner.
 
looks good, wouldn't mind a few picks of the Canadian bacon finished up and sliced though :)
 
Thats how we roll Jim! BCN looks PERFECT..Dont even get me started on the Bird! GRAND!!!!!!
 
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