While
we’ve discussed erecting a more permanent cooking area, my BBQ area has been
covered by a 12’x12’ pop-up canopy for a few years. After persevering through the summer sun, the
winter colds, and several hail storms, its loyal service to me was finally ended
by a strong wind the other day. The
material was pretty well rotten and full of holes from hail, so I wasn’t
surprised and I’m now looking for just a new cloth – the frame is still fine.
The
third offering was Canadian bacon hash, originally designed to be with par-boiled potatoes, onion, sweet
pepper, and mushrooms, but Bev advised we had no potatoes (hard to believe) and suggested I use the remaining tater tots from lunch (yep, that was the entire lunch). So I warmed the tater tots in the toaster oven to crisp them, while I sauteed the mushrooms and onions (no peppers either). When the onions were tender, I added the halved tater tots and Canadian bacon to the pan and started a couple of sunny side up eggs.
The flavors went together very well and the crunch of the tater tots was a nice addition.
I thought the smokiness and salt of the Canadian bacon were just right in the bacon (perhaps a little too smoky for some tastes) and while I'd like it to be a little darker, I doubt I'll get it without some sort of rub, which I don't want to add.
For
our Christmas meal, which I took no photos of, I brined and stuffed some thick
pork chops and since I had a big pot of brine and several pork loin roasts in
the freezer, I decided to make some Canadian bacon – Bev had been requesting it
for a few months. I trimmed the roasts
of all fat and silver skin and brined them for six days. I soaked them for a couple of hours in three changes of cold water as my last ones were too salty.
After drying in the fridge for a day (suggested by Chris at Nibble Me This in his Canadian bacon post), I smoked them at 220* to an internal temp of 150*. Check out Chris’s post for a good step-by-step how to - I cooked mine at 220* vs. his 250* to get more smokiness and color than I’d gotten in the past. This is my finished product.
After drying in the fridge for a day (suggested by Chris at Nibble Me This in his Canadian bacon post), I smoked them at 220* to an internal temp of 150*. Check out Chris’s post for a good step-by-step how to - I cooked mine at 220* vs. his 250* to get more smokiness and color than I’d gotten in the past. This is my finished product.
The
first meal was an open faced Egg McLarry.
Next
up was scrambled eggs and cheese sided with Canadian bacon, raspberries, and an English
Muffin half.
I thought the smokiness and salt of the Canadian bacon were just right in the bacon (perhaps a little too smoky for some tastes) and while I'd like it to be a little darker, I doubt I'll get it without some sort of rub, which I don't want to add.
I'm
now responding to your comments and hoping you will stop back by - photos best
if enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
Larry
1/3/13 – 1/18/13 meal dates
Have a great day and thanks for stopping by Almost Heaven South.
Larry
1/3/13 – 1/18/13 meal dates
I would have no problem sitting down to a meal of Canadian bacon. Looks delicious.
ReplyDeleteThanks Susan - You're at the computer early this am. I'm smoking a brisket today and doing this while the smoker gets hot.
DeleteThat canopy looks pretty buggered up. Did this wind come with the snow? That canadian bacon looks wonderful Larry. And I'd love to have any of these breakfasts this morning. I don't think I have much on hand to whip anything for breakfast. Bob might be making a run to the store.
ReplyDeleteThanks Lea Ann - The wind damage happened back when it was warmer and it was very strong.
DeleteGood Canadian bacon is difficult to find and I can imagine how delicious your version is, Larry. It is so good with eggs. After 12 years at the farmers' market I have a canopy that looks just like yours.
ReplyDeleteThanks Cathy - We've about eaten 1 1/2 of the roasts.
DeleteMy goodness Larry, you making your own Canadian bacon.. now it would just tickle me to taste that. It always amuses me of what we can do with the foodstuff on hand, and how creative we can be in using it. That I think is when some of the best eats occur. Good luck finding that new top for your canopy. Have a blessed Sunday.
ReplyDeleteToo bad about your canopy, but I guess it's time was up. :)Your Canadian bacon looks fab and I wish that I could have one of these breakfasts right now!
ReplyDeleteThanks Marguerite - You could just add a little Emeril's Essence to the brine and call it Cajun Bacon, I may try that next time.
DeleteLarry, Looks good to us! That first breakfast would be my #1 choice...with Tabasco. Take Care, Big Daddy Dave
ReplyDeleteThanks Dave.
DeleteYour Canadian bacon looks terrific as do your breakfast choices.
ReplyDeleteThanks Karen.
DeleteYou had me from the word "brine." I scream "brine" all the time. I'll be watching you for a while because I think it will be rewarding.
ReplyDeleteStephen - Thanks for stopping by and leaving a comment.
DeleteNicely done Larry! Really wishing I had your "Egg McLarry" right now!
ReplyDeleteThanks Pam - I think I'm ready for another one.
DeleteWell, the pork loin is in the brine!! I followed Nibble Me This directions, but will admit, there was a lot of hesitation before I put in the vanilla extract. Time will tell.
ReplyDeleteI used my own brine recipe so I'll be curious to see how yours turns out with the vanilla in it.
DeleteI love the Canadian bacon! I had no idea that is how you made it. I tell you what you know how to bring it up notch.
ReplyDeleteCheers.
velva
Thanks Velva - it is very easy to make and can be smoked on a grill.
DeleteEvery time I come for a visit I go away craving breakfast and I don't mean cold cereal! Very nice eggs Larry, I bet you hear that a lot!
ReplyDeleteIt's always nice to generate a little breakfast craving in others.
DeleteYour 220f probably isn't much off of my 250f. 250f on an Egg at the dome where the temp probe is means a grate level temp of 225-230f. Mine tasted good but yeah, it didn't have the darker color.
ReplyDeleteYou made the most of yours. Brett was baby sitting a dog for his girlfriend and the dog got a hold of a batch of ours (about half of the whole yield!). One happy dog, one pissed off Chris.