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Unread 07-19-2011, 07:53 PM   #41
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
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Quote:
Originally Posted by Meat Burner View Post
Bo, did you have a chance to sample any of that bacon today?
I sure did. The flavor was like a time machine that took me back years ago sitting around my parent's table eating breakfast with both of them and my brothers and sister. Now, it's not exactly like my Dad's and I am thinking about possible adjustments to the process I used to bring it more in line but it is so very close. As strange as it may seem, I kind of felt like the food critic in the movie "Ratatouille." A major thing I want to replicate is the rind. As you can see in the pic, the dark "outline" on the top of the bacon slice is the rind and it is delicious. My Dad's bacon had a little thicker rind on it than mine, so I may have to talk to my butcher about that detail.

I bought a new camera and all of the pics I took of the bacon after it was sliced and cooked were taken with it. Unfortunately, the camera hasn't lived up to expectations and the pics were grainy and the color was off. So, I will have to post some pics that will be taken with my old camera soon. In the meantime, this is the best of the photos I took with the soon to be returned to where I bought it camera.

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