Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Last evening dinner, my wife Joni gets the credit for this one, Smoked pork chops covered with cooked apples and cranberries, baked sweet potatoes from the garden and vegetable medley.
This was so good! (Her normal response is you won’t be able to get it again because I did not measure anything)
Haha, that’s me too. My daughter or friends have asked for recipes and I can give them ‘guidance’ to what it was or the ingredients mostly but never an actual accurate recipe.
Happy solstice everyone! Hope the yuletide season is a good one for all.
Yesterday I smoked up a ~4.5lb/1kg pork belly from Wild Fork. Dry brined overnight, then hit with Jenni In A Bottle before going on.
Ran it on the SnS kettle 2-zone with B&B coals and a chunk of both cherry and apple wood. Indirect side held very steady at 250/120 all day long. Deployed the foil boat about 4 hours in when IT was about 165/75.
Amazing amount of juice in the boat, it actually overtopped the "walls" of foil and spilled over some (lower right corner).
The entire cut just jiggled like jelly as I carried it inside, uber-tender throughout. Plated with some zucchini and a bowl of Momofuku spicy noodles, which are really good, our first time trying them.
I have gotten to the point where the only way I cook pork chops is 2 hours SV at 140 then seared on coals or in CI. This one was salt, coarse black pepper and garlic powder. With Cuban black beans (RG of course) and rice.
I made Unhinge Your Jaw burgers. Two 4 oz patties, via smashy-smashy in the CI skillet. My husband didn't realize I was going to make burgers for lunch, so he had eaten a sandwich. When he saw this plate, he decided to eat the burger. He told me he was going to have a light supper. 😆 I was a bit ambitious with the portions, I could only eat half of mine.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
BBQ day for a get together with family and friends. Costco Prime Brisket rubbed with Meat Church Holy Cow, Opa’s Jalapeno Sausage, Rancho Gordo Ayocote Negro with Franklin’s Bean Seasoning, and my Oma’s German potato salad. Loved all of it! And love the FireBoard Drive too!
I of course love smoked meats of all kinds, but also like quick cooks like chicken portions, pork tenderloins, steak and fish. Really into cooking of all kinds.
My outdoor kitchen has a Lone Star Grillz Adjustable and it is wonderful. There also is a Pit Boss 5 Burner Ultimate Griddle and a Pit Boss Copperhead pellet grill.
There is an outdoor fire pit that has grilling capability and limited Santa Maria-style grill raising and lowering.
Ha! Meat coma for sure! And the desserts that were brought put it over the top! Macaroons, fudge and peanut brittle! It was all so good! And that Holy Cow rub really worked for a bark. No wrap…just let it go until it was 196* then wrapped in foil and held in the smoker at 150* for 3 hours, then into a cooler with towels for 2 hours and it was perfect still!
Retired, living in Western Mass. Enjoy music, cooking and my family.
Current cookers Weber Spirit 3 burner with a full insert griddle added. A 22" Kettle with vortex, SnS and a Smokey Joe. The most recent addition is a Pit Barrel Jr with bird hanger, 4 hooks and cover. ThermoWorks Smoke 2 probe, DOT, 2 ThermoPops and a Thermapen MK4. A Thermoworks RFX Gateway 2 probe meat thermometer.
It all looks fantastic! I always go back to what Meathead says. It's not what is on the table but who's around the table. Merry Christmas and Happy New Year.
Thank you! And You got that right! It was what we call our “Lake Family”. Was a wonderful day! Merry Christmas and Happy New Year to you and your family as well, Richie!
Just me and my son (home from college) tonight. 2 inch filets, potatoes and spinach. Did the filets sous vide and seared the bejesus out of them on cast iron. Used Avocado oil for the first time. Think it made a difference in terms of how hot I could get it. Happy holidays all.
Cutting board I actually made myself. Potato’s are scalloped. Layer them up in a (heavily) buttered pan on top of rosemary for 5 minutes then put them in the over for 45. Flip on the board and voila!
Some STLs going on now, 2 for us, they'll likely get vac sealed and frozen when done, for later. A set of STLs for a friend who wants some. Couple pieces of pork belly as well as 2 boneless pork butts, also for friends.
For me, today, I picked up some cut up beef back ribs, I think I'm'a SPG those, smoke 'em for some flavor and bark, and then throw in a roasting pan with some veggies to braise it all together in the oven. That'll be for Sunday dinner. Prolly more pics to come, but this cold 28ºF morning, I'm out here lighting the fire with my helper, who thinks something might drop that she can help clean up. lol Not as cold here as others have to deal with, I'm in my hunting jacket and shorts and flip flops - actually, they call them "slides" now, don't they? lol
Hard to get this goofy girl to sit down still for a picture. Sheesh. She's too busy spinning like a top 24/7 if we don't have her heavily medicated. <sigh>
I’m making something my grandmother used to make. She would cut the skin off the pork roast and the laid it flat and put salt, pepper, parsley, Parmesan and chopped garlic. Then roll them up and cook them in “the gravy”. It’s not something everyone would like but we fought over a sliver.
You can buy pig skin at the meat market now.
I decided to cook it separately from the other gravy.
Im sure someone probably knows the Italian name for it but we just called it “pig skins”!
My mother used to make that. She loved it. I liked the flavor in the sauce but I wasn’t as fond of the cooked skin as she was. Which meant more for her. 🤣. Yours looks delicious.
Aldi had "split lamb breast" and it wasn't too expensive. Seasoned with salt and zaatar and smoked just like I do for pork stl spares.
Also, made Spanish Omelette (Tortilla Española). Had a great brunch with my folks.
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