Thanks Kathryn. It was as tasty as it looks 😋 I've tried these before as steaks, but I think it worked better whole. Allows for proper slicing across the grain.
Thanks! When our Costco started carrying these, they had picanha on the the label. Now it just says top sirloin cap. Maybe ask at the butcher counter if/when they might carry them.
Reality check for me, 1/3 rack will have only a few grams of carbs.
Being on protein there was minimal effect as shown on my CGM.
Traeger Pork and Poultry Rub's carbs <1gram per 1/4tsp per label
**Sugar-Free Rub**
2 tbsp kosher salt
2 tbsp coarse black pepper
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
2 tsp chili powder
1 tsp cumin
1 tsp dry mustard
½ tsp cayenne (optional)
This rub has less than 1 gram of carbs per serving.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
We've had really hot/humid weather this week so outdoor cooking only. We had the first Jalapenos from the garden one night and Halibut, Potatoes (Farmers Market), and Peaches the next night. Both meals were on the MAK Pellet Grill. We are lucky that out local Meat Market has been carrying Halibut.
smokenoob I know…. I noticed it for a brief moment and then the phone rang that resulted in an urgent care visit for the cat. I have begged St. Vienna (my fav brand) for forgiveness. 🤓🌭💗
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
TACOS!!!!!!!!!!!!! Of the Chicharrones and Chorizo variety! This is a riff on the Chicharrones con Salsa Roja Tacos recipe in Vitamina T. This is Chorizo con Chicharrones Tacos!!!!!! I envisioned something a little different than what I came out with, but this was still really good! It’s almost like Frito Pie really, just using Chicharrones and eating it taco style! But topped with queso fresco and diced onion and for the meat, I used ground pork along with a few half full jars of adobo and red chile sauce I had in the fridge. I’ll make this again!
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
Everybody loves these biscuits... I don't know why but we can definitely outdo them. We can make them completely homemade, better, and maybe save some time to make a specialty lobster roll of sorts.
I left out all the stuff that makes them cheddar biscuits though. I have used the recipe almost as written. I did reduce the garlic powder by ~ 25%, but that was still too much garlic. And I will increase the amount of cheese next time I make them. And the butter weight does not match up with the butter volume - I went with volume.
Been a minute since posting... did a Villari Duroc pork belleh on the SnS kettle with B&B coals and pecan chunks. Ran it at 250/120 until ITs were in the canonical 203-205/95-96 range. It jiggled.
Dumb question here, but is that a particularly lean belly or did you trim the fat off before plating? Everything on the cutting board and plate looks like meat with no large chunks of fat, which has been very much opposite my experience. I’m wondering if it’s the cuts I pick up
Andrrr All I did to that belly was score the fat cap, on the opposite side of the one shown in the one shot of the raw cut. These Villari Duroc bellies are consistently meaty - I know exactly what you mean, many of them are just layers of fat with some lenses of meat in there. Real glad my local Harris Teeter carries this line.
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