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Show Us What You're Cooking! (SUWYC) - Volume 23, Fall 2021
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OK theroc another word I've never seen - guanciale - "Most Americans have probably heard of Pancetta, which is essentially pork belly that is salt and pepper cured. ... Guanciale is the pork jowl (cheek) cured in a mix of salt and spices."
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I’d load up a few plates of that!
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Made some pulled pork for a fellowship we had after revival tonight. This was a 10.57 lb pork shoulder, and is the 2nd pork shoulder I have ever smoked. I did a 48 hr dry brine and covered it with Meatheads Memphis dust and used hickory pellets for the fuel. I Cooked it at 225 for around 13 1/2 hrs to an internal temperature of 203.
After it was all said and done, there was enough left for a very small sandwich. I think everyone enjoyed it. :-DLast edited by RDSBandit; November 19, 2021, 11:04 PM.
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So, I am relaxing and having fun after working to prepare all this food for my buddy's bachelor party.
See previous posts:
It's that time again. Time to bring out the long sleeves and put away the shorts. And time for a brand new seasonal edition of SUWYC! Welcome to Volume 23 - Fall 2021!
So, from the end of work on Thursday until I left for my friend's house at 7pm on Friday, I was prepping non-stop bar 2x 2hr stints of sleep.
Started the fire and got it stable. I am using backyard white oak wood and hardwood lump. I knew that I was pushing the capacity of the Akorn in ways I had never done before. I bought and trimmed the briskets by eyeball, one slightly smaller than the other. I came up with the makeshift elevated grate with bricks and a weber replacement grate.
It turns out everything fit like a glove. This was pretty much the maximum amount of brisket that will fit on an Akorn. It was ~34lbs pre trim. I didn't weigh the trim. Post cook yield was ~19lbs. Rendered tallow from the trim.
225-250F pit temp according to the probe. The cooker was crowded so who knows what actual temps were throughout. They were sufficiently floppy after 19h at about 190F. Rested. Transported. Chilled.
Prepared mac and cheese. 4lbs of pasta, 2lbs of Cabot cheddar and 2 lbs of Aldi Gouda. 48oz of evaporated milk. It's a lot of food. To be continued...
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Great effort, and great result!
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Jim White Mr. Bones well, at around 2am on Thursday night, I was taking out the grinder to make tallow and I figured the missus might want the brisket trim out of the fridge as well. So, yadda yadda, tested out brisket trim smashburgers, liked the results, froze the rest as 2oz meatballs for future smashing. Then got a little sleep then. But once they came off I didn't have time to eat.
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Ernest and SheilaAnn for the tongue stuff.
I had written down "defrost tongue" as a step and had moved them from the freezer to the fridge. As it turns out, it was very lucky they were still frozen for ease in peeling. For my purposes, it would be convenient if the tongue were straight. Nearly all of the tongues I have sourced have been folded over on themselves. This makes it much more tricky to peel, but peeling them while frozen is a thousand times easier than thawed, even when folded over. I only stabbed myself with the boning knife thrice and drew blood once.
Last minute shopping for fresh ingredients. Slaw dressing. Dice potatoes. Blanched rapini. cboss helped out and prepped parsley, sliced bell peppers and green onions, chives, and a ton of other things she thought of that I would have definitely overlooked.
Here's to execution of this all starting tomorrow. Cheers!
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STEbbq my wife searched for and found her knife roll and culinary suitcase for me to borrow. There was a cut proof glove in there that I was able to use for the last trim after it was defrosted. I should look into getting my own, thanks for the link!
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Well Mr. Bones The chips was salted and sprinkeled with paprika..
Beercan chicken and potatochips with paprika is highly recomended..
Thanks brother!
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See - beer can chicken is a real thing. Although supposedly debunked here, a buddy’s dad used to make it before it was a fad. He made the most tender chicken on a grill. I’m going to do my own experiment this June. Summer is the non-holiday time I can get a group over for judging.
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Breakfast was a success. Start of everything was a bit hairy until I got used to the stove and oven. But prepping and having a plan made everything work. I settled into a groove. Porkroll egg and cheese sandwiches. Scrapple egg and cheese sandwiches. Brioche, onion roll, pretzel bun. Cooper sharp American cheese and provolone. Roasted potatoes with salt, pepper, and Tony C.
Included photo of my sandwich after everyone else had eaten.
Done until dinner, the main show.
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theroc it would not be much of an exaggeration to say that I have been friends with the groom to be since before I was born. It was interesting to do this at this scale, but there is definitely things I would do differently if I were to do it again. Cheers!
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Last edited by STEbbq; November 20, 2021, 01:11 PM.
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Last edited by SheilaAnn; November 20, 2021, 04:27 PM.
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Jim White
@Caffeine88
This Chicago Thin Crust Pizza Dough is inspired by Vito and Nick’s in Chicago. It is thin and crispy as well as super easy and incredibly delicious!
This was a "day of" dough. I wonder what it would be like with a rest overnight, but overall I liked it. I’m blessed with a proof setting on my range, so I used it for about 45 minutes and then turned it off and just kept the oven light on. Preheated at 500F for an hour, then took it down per the recipe.Last edited by SheilaAnn; November 20, 2021, 10:33 PM.
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Very nice pizza! Mushrooms and sausage are my favorites.
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Reverse sear ribeye, baked potatoes, Parker rolls and Brussels with bacon and onions and a honey pepper glazeLast edited by DavidNorcross; November 20, 2021, 05:36 PM.
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The other day my wife said we need. To stop buying meat and use up what we have in the freezer. I agreed and the first thing I did was thaw out this pork butt.
I went a little different route this time. Throw it on the pellet smoker last night at around 11:30 And let it smoke at 200° for about 13 hours. Then I bumped it up to 250. I didn’t wrap this and instead used a mop that I put together with some things in the kitchen instead. I have never done this method before off and decided, what the hell?
The best part is I was at the grocery store this morning, and I remembered something I read on this website about Kroger selling pork butts for $.99 a pound and basically replaced what a cooked. A win-win in my book.
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Radiodome21 and Dr. Pepper - not only +1 to the freezer issue but I also get the "don’t leave in the fridge for more than two days thawing because of bacteria".
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And, I assume our spouses are all excited to have us dry age a primal NY strip on a whole shelf of the refer for a months or so.
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But, I have to admit to having a frozen meat hoarding problem, so there's that.....
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