Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

Finally....Some Cold Smoked Bacon

Thanks a bunch to Focker and CT for advice the other day when it was frigid here and I was wondering how cold ambient temperature was too cold for cold smoking. I had two 5lb sections of cured (savory) belly waiting to smoke...I ended up holding off for a day and decided to roll one to hang to dry for pancetta. image The other got a 12 hour cold smoke using apple chunks for smoke. Sorry no before pics, but it looked pretty much the same..the cold smoking added maybe just a hint of color. image image Cold smoking is definitely the way to go. we fried some up last night for bacon cheeseburgers...much better texture (I think hot smoked bacon has a ham-like texture, especially the ends...but I think the hot smoked end pieces are better for beans, greens, and whatever other dishes than the cold smoked ends will be). thanks again guys!
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