Chicken and Canadian Bacon.

[Rich Dahl]

It’s been so hot here that the thought of cooking inside isn’t an option. So we decided to cook up some extra chicken for some later in the week meals.
Also smoked a Canadian bacon pork loin I did.
Used kicken chicken on the thighs and Weber’s mesquite on the legs. Used cherry for the smoke.
Added a little #5 sauce at the end

Barb made up some Cole slaw and some corn on the bone as sides.

Have a great weekend.

 

[Felix N.]

Great job! Looks delicious!

 

[Paulie O]

Deelish looking plate! Nice job!

 

[ChuckO]

BBQ Chicken, Corn & Cole Slaw - that's getting er' done! Nice cook. The Canadian Bacon looks wonder. Cured for a week?

 

[Robert T]

Great cooks Rich. For us, cooking outside everyday this time of year is a bonus! You guys got it down!

 

[Rich Dahl]

BBQ Chicken, Corn & Cole Slaw - that's getting er' done! Nice cook. The Canadian Bacon looks wonder. Cured for a week?

Chuck, This one was kind of small so I did seven days and one day air drying in the fridge. I usually do about ten days and one drying on the larger ones.

 

[Jo Torez]

That's chicken looks fabulous!

 

[Cliff Bartlett]

That's some fine looking chicken Rich. Excellent looking plate too.

 

[Robert-R]

The chicken looks dynamite!

Curious about the Canadian bacon.... I've never have done one.
Do you have a preference for bacon bacon or Canadian bacon?
It sure looks good.

 

[Rich Dahl]

The chicken looks dynamite!

Curious about the Canadian bacon.... I've never have done one.
Do you have a preference for bacon bacon or Canadian bacon?
It sure looks good.

Robert, we do both. Canadian bacon is basically the same process as regular bacon except you use boneless pork loin and depending how big it is you cure it a little longer. CB has much less fat in it so we have that instead of regular bacon every other time.