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I have made this recipe a number of times. The "meat" portion of the bacon is always grey but it loses the gray when it is smoked. I agree that the first time you try this it looks a bit funky but it will be fine.

I'm surprised you can't find maple sugar. Have you tried asking at some specialty food stores. Ifyou can't get it, why not use maple syrup?

Doug, what kind of slicer do you use?

Hey, Scooter, I meant to respond to let you know that as soon as I mentioned where the place was, and that it was near the beer store, the ole blue eyes lit right up and he said, "Oh, I know where that is!".

Bob, what make was your electric smoker?

I had the same problem. Once I dialed the heat down under the pan the bacon did not burn.

I second the caution on the handles. I have only 1 all-clad - an omlette pan and I really dislike the handle. It digs into the palm of my hands which is very uncomfortable. I prefer Calphalon.

Hi Scooter: What is the name of the shop in Burlington? My husband is from Hamilton (the beach area) and we go there from time to time to see his mother and mine who is in Woodstock. So, we could likely drop in to that store. I also have a sister in Stoney Creek who is planning a visit here...

Thank you for posting your recipes. The coleslaw was for last weekend and I ended up making Clark's. We enjoyed it very much - the onky change I made was to add a bit more cider vinegar. I'm going to file the other recipes in my "to try" file and will give them a shot next time i make...

Great topic. I'll be particularly interested in what the Canadian members have to say as I'm on the lookout for a good one I can get here. I haven't found a really good one yet.

Clark, what is a "large heat sink"? I can smoke indirect on my performer using the Smokenator. Would I fill the water pan as the "heat sink"? I'm thinking a 28oz. empty canned tomato can would work as well as a coffee can, right? We don't use canned coffee. Also, how long do you smoke the...

Clark, do you think this would work on a Weber Performer? Elsie

ROESTI This is from Cook's Illustrated and we make it often. It's delicious, with a nice crunchy exterior. The test kitchen prefers a roesti prepared with potatoes that have been cut through the large shredding disk of a food processor. It is possible to use a box grater to cut the potatoes...

I smoked 4 slabs of pork bellies on the weekend. I used apple wood on two of them and maple on the other two. We did a taste taste on the two (tough job, but someone's gotta do it!) and found that the apple wood imparted a milder taste. Not surprising, perhaps. I actually think I preferred...

I am on tap to bring coleslaw for pulled pork sandwiches for a family gathering on Saturday. I have been trying to find a recipe and so far have found one in The Barbecue Bible (Raichlen). It is for a North Carolina Style Coleslaw - no mayo. Is this sort of coleslaw the best for pulled pork...

I have a recipe for lemon ice cream if that should interest you. Elsie

LEMON CHEESECAKE SQUARES These squares need to set up in the refrigerator so allow at least 5 hours of chilling time before you serve them. 1 ¼ cup graham wafer crumbs 5 tbs. Unsalted butter, melted 1 lb. cream cheese, room temperature and cut into 1 inch pieces ¾ cup granulated sugar or fruit...

Here in Canada I buy Sambal Oelek although we often use sritacha. It's basically the same thing - ground, fresh chili paste. If you have any stores that sell Dutch products, they would have it.

Kevin, Thanks for your reply. That was a great way to put it. Elsie

Hi all - I know this topic must feel like it's been beaten to death, but can someone - anyone? answer the question I had re: the firmness of pork belly prior to smoking it as asked in my previous post? I have it curing right now and I really don't know what "firm" means. I appreciate your...