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Subject Topic: bacon on a cadac...
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PersonSmiledmb
03/4/2012 at 11:40am
 Location: South Liverpool
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New to this Cadac business... Which bit do all you cadac lovers use for bacon etc? With or without deflector but.... skittle, bbq grid, flat or ribbed plate thing.....Confused :)

Any other tips???

Have to say still love by Cobb but for totally different uses :)

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Fab time in France again.... Roll on next year!


Personstringman_uk
03/4/2012 at 11:59am
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when you got your cadac did it come with an instruction manual?

cant remember for sure but i seem to remember it was the bottom deflector then either your choice of griddle or flat pan


PersonSmiledmb
03/4/2012 at 12:35pm
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It was new to us, about 6 months old but didn't have the instruction book I'm afraid :s

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PersonTrigGLX
03/4/2012 at 1:15pm
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Hi we have the cadac safari chef and there is nothing we cannot cook on it. As for Bacon we do it either griddle side or frying side depending on what else is being cooked. Sometimes also do it on the BBQ wire mesh grill. Its all about practice and fun with the cadac.

Try also obtaining a roasting pan then the world really is your oyster, Roast beef, Chicken, Pies, etc.

just enjoy

Chris
.


Persondk168
03/4/2012 at 1:31pm
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I always use the flat side of the double-sided plate for my fry up.

DK



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PersonKelper
03/4/2012 at 1:39pm
 Location: Northern Ireland
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The Paella pan works well, too.


PersonSmiledmb
03/4/2012 at 1:44pm
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Keller, do you have the official paella pan? It's quite pricey in on the hunt for a cheaper one :) what else do you cook?

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Fab time in France again.... Roll on next year!


PersonKelper
03/4/2012 at 1:54pm
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Yeah ... have the official one ... via amazon, last year.
Pricey .. as you say ... but a lot of people say it's the best 'all rounder' accessory for the Cadac ... you can do almost anything on it.
There have been hundreds of posts on the cadac ...
May I suggest you look at the list of these ... then select a few and browse ... there's tons of very useful info:
http://www.ukcampsite.co.uk/chatter/search.asp?search=cadac&searchMode=phrase&searchIn=Topic&forum=6&searchSort=dateDESC&ly=2&Submit=Start+Search


PersonFreebird
03/4/2012 at 2:18pm
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I always use a lean, lightly smoked, pork belly for my bacon. Preferably smoked at 80ºC over some hickory on cocopeat briquettes after a 10 day dry cure in the fridge. I also use a Chargriller Pro-smoker.

As for frying, I use a cast iron skillet at medium temperature with only a drop of olive oil, then put in a few slices of thick cut bacon and fry them on both sides, flattened by a bacon press to keep it flat. Afterwards, I put them on kitchen towel for a few seconds to drain off the extra fat and have them nice and crispy with my fried egg on buttered toast. Welsh, Salted butter, of course...


PersonKeanonwuk
03/4/2012 at 6:22pm
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That sounds fantastic Freebird, but I am now very hungry (where's the frying pan?)

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PersonBibbster
03/4/2012 at 7:26pm
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Another vote for the paella pan, its the only cooking surface we use now, we don't even take the others with us.


PersonSmiledmb
03/4/2012 at 7:37pm
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Does the wok have a flat bottom? Does it sit on anything or directly onto the cadac........ :) getting hungry just thinking about it!

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Fab time in France again.... Roll on next year!



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