-
Last edited by Elton's BBQ; January 30, 2022, 12:28 PM. -
That's a lotta pork! How'd it come out? What kind of temps and duration were you using? I haven't tried this cut yet, a little concerned it'd come out dry given it's so lean...Comment
-
Staged for between todays play offs.
Attached FilesLast edited by SammyJ; January 30, 2022, 07:00 PM.Comment
-
-
And a quick lunch before the first gameComment
-
So, I took a bag out of the freezer thinking it was chili. Turns out it was the Smoked Sloppy Joe I had made a while ago. Yes, I really should mark my freezer food better. Anyway, there were no buns in the house, and I was trying to decide what to do, and it occurred to me that people make BBQ spaghetti so may I present.... Smoked Sloppy Joe over spaghetti with some shredded cheese and slices of dill pickle to provide acid for some relief from the sweetness of the Sloppy Joe. (I watch "Chopped" religiously
)
It is actually really good!Comment
-
Starsky Most of my liquid type foods I store in plastic storage containers in the freezer. When I do, I’ll use painters tape on the lid and label with a magic marker. It’s easy to remove when done and I just throw it away.
Comment
-
I’ve got a vacuum sealer, rarely use it. I honestly don’t see why anyone would want to mess with putting liquidy stuff in a bag. I’ve done it before and it’s just a mess and a pain in the ass honestly. This is so much easier and cheaper, using reusable plastic storage containers. -
Well then…I’ll find something else you need
But, it’s the only way I freeze. Even sauce or chile - I fold the bag over, pour or spoon in ingredients, unfold and then let the bag hang over the countertop while I vac and seal. when i first started, yes it was a PITA, but this method works well for me now. -
Here’s my procedure, pour or spoon substance into plastic bowl, put on lid. Whew!
Last edited by Panhead John; January 31, 2022, 07:03 AM.
-
-
Last edited by troymeister; January 30, 2022, 02:49 PM.Comment
-
Friday Night's Pan Seared Pork Chop with Honey, Garlic, Balsamic Pan Sauce, CI Asparagus, Baked Red Potato.
Comment
-
Fired up the PK-O and made fajitas! Click Akaushi outside skirt, homemade Spanish rice, Goya chipotle refried beans, and sauteed veggies. I almost lost the skirt steak, it fell out of the freezer awhile back and apparently damaged the vacuum bag. When I pulled it out Friday it was full of ice. Turns out it was fine - I caught it in time. Tenderized with Adolph's and dry brined overnight then marinated with lime juice and minced: onion, jalapeno, parsley, and garlic. an hour or so later I added oil, 1 tsp cumin, 1/2 tsp black pepper, and 1/2 tsp ancho chili powder.
Way more minced veggies than needed so after marinating for 2 hours I took the excess veggies out of the ziplock, added 1 1/2 T minced cilantro to the meat in the ziplock, and used the veggies (about 3/4 cup) to make the Spanish rice.
Y'all, these are the best fajitas I've ever made!
HOT fire, lost some arm hair during this step.
So tender, had to be careful that they didn't fall apart when slicing.
Mmmm....I ate four and could have eaten more but I am going to a concert at the local brewery that is being catered by 1701 BBQ this evening.
Last edited by 58limited; January 30, 2022, 03:20 PM.Comment
-
I may have unrealistically hyped my expectations while waiting the 10 day cure.
6.5# of beef that didn't fully live up to the potential. However it still was good for the audition. Filled the mouth with great flavours but as a first debut .... I don't see it back on stage in a hurry.
It is a lot of effort that doesn't bring a noteworthy difference from the primordial way. In this case the actor wasn't of the best either.
Cooked on the kettle @ 140C for just short of 8 hours. Temp reading 92C and 89C. Was tender wherever I probed and had a nice jiggle. The bones removed with little effort and clean of any meat (to the dog's dismay).
The muscle above the fat layer was "dryish" but tender. The meat above the bone under the fat layer was super tender and tasty and the best of the show.
Nothing really notable in the performance was kindled, so bagged a fair 6.7/10 appreciation. Could be the director was off.
Comment
-
home made French bread? Ahh the smell of bread baking!Comment
Welcome!
This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.
[ Pitmaster Club Information | Join Now | Login | Contact Us ]
There are 4 page views remaining.
Comment