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.
Had the chance to go rustic camping with my wife last week for a few nights up north. Great indian summer weather, mid to upper 80s and straight sunshine, didn't even get the tent's rain fly out, there was 0% chance rain day & nights the whole week. It was like a flashback to August in early October.
I usually like to grill a steak over the campfire when we're camping, and I did that here with ash wood coals. We also had some grilled shrimp and butter broccoli. Fantastic. And we ate during a really nice sunset to boot.
Looks good Greg! [cept for the broccoli] 🥸 Thanks for the idea of slicing the pork loin into chops! I’ve got half a big pork loin in the freezer, and I love pork chops!
Thanks for post, I looked up opah. It's a Fish.
The opah, also commonly known as moonfish, sunfish, cowfish, kingfish, and redfin ocean pan are large, colorful, deep-bodied pelagic lampriform fishes comprising the genus Lampris, of the small family Lampridae.
Wikipedia
First chuck roast on the Traeger. HEB Wagu Chuck. Dry brined overnight with Lowry’s Seasoned Salt. Seasoned with Meat Church Holy Cow and onto the cooker at 225 Super Smoke for 4 hours when reached 160. Wrapped in foil with Wagu Tallow, bumped grill to 250 and cooked until probe tender around 204.
Juicy, delicious.
You can still give it the pork butt hold wrapped in foil treatment to make it pullable. Whichever device you choose to use to get it there and hold it, not sure it matters a whole lot.
Looks very good, if it tastes as good as it looks, I bet it is amazing
Sorry to read you were not satisfied with the roast.
please let us know if you saved it according to your plan.
The weather has been great, technically not Indian summer because we haven’t had a frost but nonetheless fantastic . There was something not right about closing the pool yesterday in 85 degree weather. To keep up with what still feels like Summer we had oysters for an appetizer followed by thick pork chops that were grilled on the sear zone of the Weber Genesis. Using the sear zone is exactly what it’s advertised as.
I hear you on the weather, a lot of the US is in the same boat with the extended summer ending. We just took our pool down, getting rid of it. I won't miss the maintenance and electric costs though.
Salvaged chuck. Thanks to Huskee for the recommendation of fixing it by finishing like a pork butt. Wrapped in foil, placed in Breville oven for 3 hours at 350. Pull apart, still very moist and most importantly very tender. Final finish with more Holy Cow and some of the cooked off juice from yesterday.
Sunday night's cook on the new deck with the PBC - two pieces of Country Style Pork RIbs...came out really tasty...
Seasoned with Butcher BBQ Steak n Brisket rub for a couple of hours than rubbed with Heath Riles Hot Rub and Meat Church Texas Sugar...Finally it was glazed with Blues Hog Competition Sauce...
I forgot to mention at the end of the cook I dropped the lid to the PBC...Didn't realize I bent the lip until a little while later...I will post a follow up on the PBC later...
Might have a new Thanksgiving side. This sweet potato dish was great. Roasted in sherry, brown sugar and butter then tossed with crispy bacon bits and spinach until wilted. Definitely in the rotation and quite possibly on the T Day menu.
Traegerized a full rack of spareribs, breastbone removed, ribs tips left on.
I used the boat method to set the sauce, Ray's no sugar added.
Not all ribs are created equal, a couple were fall off the bone, bite off the bone and some had a bit of chew.
The rib tip portion had the most bit. Next time I think I will trim off the rib tips and cook them separately.
The end flap was cut off the cook separately.
dpearce I have an offset rig also that I built from an old water tank, but the cabinet is far more efficient for the restaurant. The rig we use mostly for catering as it is a conversation startet
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
It seems "Hot Honey" is really the hottest trend right now. I haven't tried it. Just how hot is it, and what makes it hot (not cayenne peppers I hope - my wife can't eat that).
I won't miss the maintenance and electric costs though.
Once a year I cook a BUNCH of these so I don't have to pull any pork at the time of serving.
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