Mike Powell wrote to RUTH HAFFLY <=-

We were members of AARP for a bit, until we found out their political stance. It disagreed with ours so we dropped it.

For those who might be curious, were did you find the info on AARP's political stances?

I don't think they have published a manifesto as such. I have a "hard-
right" friend who claims that their support of some common-sense programs
like Medicare for All are too "leftist".

Leaving politics behind as off-topic lets get back to a recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: How To Smoke Bacon *
Categories: Pork, Herbs
Yield: 8 Servings

1 1/2 c Water
3/8 c (6 oz) Kosher salt
1 tb Pink salt #1
1/4 c Maple syrup
1/4 c Truvia or Splenda brown
- sugar blend
+=OR=+
3/4 c Brown sugar
4 cl Garlic; peeled. pressed
2 Bay leaves
1 1/2 ts Dried thyme, oregano or
- sage or a blend
1 1/2 ts Black peppercorns
1 Lemon; juice only
1 c Ice
5 lb Boneless, center cut, pork
- loin roast

* "Canadian" bacon, that is - UDD

Boil water, then simmer. Add all ingredients except ice
and meat, stirring until salts and sugars dissolve.
Remove from heat and add ice; let cook for one hour.
Seal into a gallon-size 2-layer zip-closure bag; chill
for 1 hour. Add pork loin; reseal. Chill for 2 days,
turning every 12 hours.

Remove loin from bag, rinse and pat dry. Discard brine.
Place loin on a baking rack over a pan; chill for 24
hours.

Start lump charcoal in smoker or kettle barbecue. Vent to
reduce temperature to 225ºF/107ºC. In kettle barbecue,
heap coals on one side and placea pan of water beside
them. Put loin - on baking rack and pan -- on opposite
side. (In Big Green Egg, place ceramic shield over fire.)
Slowly drop a handful of soaked wood chips onto coals.
Drop more every 30 to 90 minutes, as needed to reduce
fire temperature. Smoke until internal temperature
reaches 150ºF/66ºC, about 5 hours.

Remove loin, allow to cool, then refrigerate. Slice on
next day. Freeze excess.

Recipe by: Scott Turow

AARP: The Magazine | June/July 2017

Uncle Dirty Dave's Archives

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Hello Dave,

We were members of AARP for a bit, until we found out their political
stance. It disagreed with ours so we dropped it.

For those who might be curious, were did you find the info on AARP's
political stances?

I don't think they have published a manifesto as such. I have a "hard- right" friend who claims that their support of some common-sense programs like Medicare for All are too "leftist".

I do not believe AARP has any political agenda (as an organization).
Its members are elderly, of all political stripes. Some may claim that
a majority of their members support this or that, but any such claims
are meaningless as the AARP is not a political organization of any
kind.

Leaving politics behind as off-topic lets get back to a recipe:

As individuals, we all have our own political views. It is who we are,
and flavors our own personality - as well as our food. So please, pass
the salt, and the pepper. Along with other spices. And the Tabasco.

For Life,
Lee

--
Popular vote!

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Leaving politics behind as off-topic lets get back to a recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: How To Smoke Bacon *

Well you said the magic word... bacon... which can change the subject from
just about anything else for me. :D

Mike


* SLMR 2.1a * Sushi: known to the rest of the world as 'Bait'
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Mike Powell wrote to DAVE DRUM <=-

Leaving politics behind as off-topic lets get back to a recipe:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: How To Smoke Bacon *

Well you said the magic word... bacon... which can change the subject
from just about anything else for me. :D

Here's one that combines two of my facourite things in one sandwich.

* SLMR 2.1a * Sushi: known to the rest of the world as 'Bait'

BTW - sushi is Japanese for rice. Sashimi is their word (one of them)
for raw/uncooked seafood. Bv)= The majority of sushi dishes do *not*
contain sashimi.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Ground Bacon Burger
Categories: Pork, Vegetables, Herbs, Breads
Yield: 4 Burgers

2 lb Uncooked bacon
1/2 lb Bacon; cooked, fine chopped
2 tb Your favourite BBQ dry rub
2 c Shredded iceberg lettuce
2 lg Tomatoes; sliced
BBQ sauce; optional
4 Kaiser rolls; split, lightly
- toasted

ADDITIONAL TOOLS: Stand mixer w/meat grinder attachment
or food processor

Prepare grill for medium-high heat cooking,
approximately 400ºF/205ºC.

Rough chop the uncooked bacon and place in the freezer
for approximately 15 minutes until it begins to firm but
hasn't frozen through. Once partially frozen, feed it
through the grinder attachment of a stand mixer or place
in a food processor and roughly chop.

Once the bacon has been properly ground, gently mix in
the chopped cooked bacon then form into 4 burger
patties. Season patties lightly on both sides with BBQ
dry rub seasoning.

Place patties on the grill and cook until they reach a
minimum internal temperature of 160ºF/71ºC. Remove the
burger patties from the grill. Assemble burgers by
spreading BBQ sauce or Mayonnaise on the buns, place
patty on the bottom bun, followed by shredded iceberg
lettuce, and 2-3 slices of tomatoes. Add the top bun
and serve immediately.

UDD NOTE: A nice slice of Cheddar or Colby cheese is a
nice touch. Pepper jack, too.

RECIPE FROM: https://www.kingsford.com

Uncle Dirty Dave's Kitchen

MMMMM

... You're a bad driver when the GPS says "In 400 feet stop and let me out"

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