Had my son’s graduation party today, along with two other families. We weren’t sure what to expect on guests, so I smoked about 35lbs of pork butt to go with the other grub that the two families were bringing. This was the before shot…unfortunately I didn’t grab any finished photos but this pork was perfect! Went through about 28lbs and the faux cambro cooler, an old metal sided Coleman that was my parent’s, and i think is older than me, worked like a charm! Got home about 6pm and the last tray of pork was still hot after sitting in there for 5 hours! I see some tacos in the near future!
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Meat_Man_76 yes to the leftovers!! Just got done eating some green chile pulled pork tacos! Oh man they are even better than the pulled pork!
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@barefly, I need to get more creative with the leftovers and green chile pork tacos sound great
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11 lb. Duroc pork shoulder. Put it in at 6 am, pulled it at 530 pm at 195 deg. Wrapped it to rest for 2 hrs. The smoker ran at 230 - 240 deg., it was unwrapped, and I used my own rub mixture.
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Just some butts for my buddy's daughter's graduation next weekend. First overnight cook on the Hasty Bake Legacy. Been holding 250 for 12 hours. Smoked with post Oak and Cherry.Attached FilesComment
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I've been meaning to give pizza a go again and I decided to try Kenji's Foolproof Pan Pizza: https://www.seriouseats.com/foolproof-pan-pizza-recipe
This is a very straightforward, no stress cook. You don't even really knead the dough! You start off the night before mixing flour, salt, yeast, water, and oil in a large bowl and let it proof overnight. I'm still learning my pizza jargon, but this is an extremely high-hydration dough.
The next day you give it some strength-building folds and then portion it out into two equal balls and place them in two well-oiled 10" cast iron skillets. Let them proof in the skillets for an hour for the glutens to relax.
Aren't they cute?
After an hour, flatten them out to fill the pan. If you get resistance and they try to snap back, just let them proof for another fifteen minutes.
During the proofing, I made a very simple cooked pizza sauce. I sautéed two minced cloves of garlic in EVOO, then added an entire 14 oz can of Muir Glen Fire-Roasted Crushed Tomatoes (love this stuff) along with a generous pinch of dried oregano and let it simmer down until it was the consistency of a typical marinara sauce.
I then added the toppings. Both pizzas got a decent layer of the sauce, followed by an edge-to-edge treatment of full fat mozzarella cheese. We did hers and his pizzas, so the wife's got smoked Canadian bacon and pineapple (I know....), and mine got Boar's Head pepperoni slices.
Into a 550 F oven they go that had been preheating for nearly an hour. Like most pizza, these cook fast. The tops were done in 10-12 minutes at most. But, like pizza done this way, the tops are done before the bottom is crisp, so I finished the pizza off on the stove for about a minute each.
A sprinkle of grated parmesan cheese was added to finish them off.
My wife's pizza (even with the pineapple) turned out really good....I even preferred it to mine!
Perfect crispy-cheese crust along the rim, just like on Detroit-style. I over did mine just a bit.....I was trying to get the pepperonis to cup. It was still very good, but I could taste those subtle "burned" notes creeping in.
My wife even said that hers reminded her of a particular pizza place from her childhood and was perhaps some of the best she's had in quite some time, and better than any commodity delivery place. I'll take it.
At the end of the day, this is a very simple and effective recipe....especially for a no-knead dough. I'm still working on exploring how to better my crust. This is more "cake-like" that I generally like. I wish it were more "sponge-like," you know, with bigger air holes. Here's a cross-section shot:
In any case, I'll leave you with a photo of two now very well oiled cast iron pans.
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I agree with mnavarre, if I am using the dough just for me, I would leave it in bulk the entire time, I mix up 16 every week, so I need to move mine into separate containers for pick up. Hence cutting and balling them up after / during degassing them. -
Absolutely fascinating stuff, thanks all. Much to learn here! -
Michael_in_TX we’re all learning together. One of the beauty’s of this site!
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Pork chop and mashed taters.
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Looks delicious. I just did the same yesterday. We don't have good bread in the area so I made my own from an online recipe (here) which I also found works well with Chicago Italian Beef sandwiches.Originally posted by Michael_in_TX View Post
PS: As a former Philly resident, if you put peppers on a cheese steak, the terrorists win.Comment
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Chicken, sausage Mac and cheese. Served with sautéed bok choy
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WARNING: TEXANS AVERT YOUR EYES
I made chili.
The ingredients: 4 lb. Brisket chopped; 3 lb. Beans; 4 lb. Crushed tomatoes; onion; celery; cilantro; jalapeños; Serranos; Spice House chili powder; tomato paste; cumin seed; garlic; salt; and pepper.
Mire poix
Everybody in the pool.
Four hours later.Comment
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Excellent.Comment
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Made my best-ever pork chops today, best by a long, long way. Approach was an all-day sous vide followed by a hot sear.
Starting material was a pair of Wild Fork double-bone, thick pork chops, their regular "aged" pork, not specified as heritage breed or anything. They weighed 1.3 & 1.1 lb/590 & 500g, well over 2in/5cm thick. Dry brined them overnight, then hit them with a mix of coarse ground pepper, granulated garlic, thyme, and sage (the latter two from my lovely bride's garden). Vac sealed with a bay leaf and a glug of EVOO, then in the sous vide at 137F/58C for 10.5 hours.
Gave 'em one more dousing of rub, then onto the kettle to sear over hot coals.
Also made corn on the cob, and my lovely bride prepared a side of basically asparagus oscar, except without the bearnaise. She got some crab-claw meat for the topping.
These chops were unbelievable. Melt in your mouth tender, explosively juicy, and the sear (took maybe ten min all told) really added some nice maillard flavors. I am totally sold on the long sous vide for chops!
And btw, these things are only $4.98/lb at the moment. I paid $6.98/lb when I got these a couple months ago, and they're a bargain even at that price. Grabbing me a few more pronto.Last edited by DaveD; June 4, 2023, 07:06 PM.Comment
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Made these cheese crusted chicken wings for dinner.
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DaveD it got smoked for 50 minutes. That is how long it took for the pork tenderloins to reach 140°. Not sure temps for sure but I think it ran between 300° and 350°. After I seared it the final temp of the tenderloins were 145° to 150°. -
ssandy_561 Many thanks for all the details! I've got a pair of tenderloins in the chestie that I've gotta bust out of these months, trying to pick up some S. A.
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