My lovely bride made some hoagie-type rolls from scratch, perfect delivery vehicles for another portion of the same leftover pulled pork butt I posted about last week, half a dozen posts above. Rudy's Sause, and some McCain's "craft beer battered" frozen onion rings, which are surprisingly good, to go with. Yum!
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Wow, hard to believe I'm first with the obligatory turkey sandwich pics...!
And we had ANOTHER Thanksgivin' dinner that couldn't be beat, and didn't get up until the next mornin'...
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Leftover brisket, leftover cippolini onions, leftover Peruvian green sauce. Good little taco.
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I posted about the smoked pork belly yesterday under SUWYC and lamented that I didn't have quite enough time to caramelize them due to a deadline. Well, today I fixed that, beautifully I might add. I called a good friend who loves PBBE and told him I had some available so these will be wrapped for him.
I slathered a bit more Sweet Baby Ray's Honey BBQ sauce on the bottom of the pan then a layer of Honey Hog Hot rub. Next, I placed a layer of pork belly bites on top, followed by another dusting of HHH and SBR sauce. Into a 275F oven they went for about 45 minutes.
BPBBE = better pork belly burnt ends.Last edited by WayneT; November 28, 2022, 11:23 AM.Comment
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DaveD Overdone burnt ends? Isn’t that a non-sequitur? 😉
Here is the recipe I followed, for the most part.
I did NOT cube the belly before the smoke, which extends the smoke time but is easier to handle.
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I'm also resurrecting the chili I made last week by simmering longer and adjusting flavors. There is something missing and I'm trying to sleuth out what it is.
Simmering on the induction cook-top is so easy and spot on. I'm giving this chili about another 3 hours to work itself out or become random frozen stuff in the freezer.Comment
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On Thanksgiving I cooked two turkey breasts on my Kamado. They turned out quite well.
I cut three of the four breast lobes off the bone on Thanksgiving and sliced them. Today we got down to all the sliced turkey having been consumed, so it was time to deal with the fourth lobe and the bones. I cut the fourth lobe off and froze it in a vacuum-sealed bag with just a bit of chicken broth. That will be fun to SV and slice some other time for a quick meal.
But what to do with the turkey picked off the bones? I got about a pound of it.
This morning, my wife remembered this old stand-by recipe we used to cook a lot. As you can see, it was trimmed from the newspaper (look it up kids, they used to turn up on your doorstep, sometimes even twice a day) in the early 80's:
Of course, it needs updating. The "daring" half teaspoon of curry powder turned into a teaspoon of grocery store curry powder plus a teaspoon of Madras curry powder. Fresh mushrooms instead of canned (a small package of Publix gourmet blend; probably should have used two packages) and a head of fresh broccoli instead of frozen. I had grated Mexican four cheese blend on hand, so I used it instead of just Monterey Jack. I had heavy cream, so no need for evaporated milk. Chicken broth is much better for thinning the sauce than water.
My wonderful Misen 6 qt stainless rondeau is the updated pyrex casserole dish. The rondeau was used on the induction cooktop to saute the onion and mushrooms, make the roux and then bring it up into a sauce. Then the turkey got mixed in to heat a bit and broccoli stirred in. It was topped with the cheese and then into the oven.
Turned out great!
And now to dig out that eggnog we haven't gotten into yet...Comment
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Original dish
while the turkey and Brussels were not used, we gobbled up the mashed, dressing and broccoli that was on its last legs. Cheddar sauce for the broccoli. Lance ate the sweet potato. I found a small meatloaf in the freezer and I made a mushroom gravy with mushrooms that were on the edge, too. So half leftovers, half clean out the fridge.
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From the reprised traditional Thanksgiving meal…
Sesame seed roll, cranberry relish, provolone, QV turkey, bacon, mayo.Comment
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Redux of the SVQ Prime flank we had not long ago, with 10 hours at 130F/55C followed by a ripping hot sear. SV'd the vac-sealed leftover piece at that same temp for about 90 minutes (it was still about a third frozen), rustled up some o'them wonderful Jess Pryles roasted taters (just EVOO this time, not tallow), and a simple salad. Yum!
On the day:
Leftover style:
I think this is the best batch of roasted taters I have ever made. Dig that golden brown color, and they had the perfect bite-through crunchy crust surrounding ultra-creamy interiors. My one flaw is that I didn't salt them quite enough, they needed more tableside.
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Allon I absolutely love that knife. Having the long blade makes slicing even something like this a much different experience. I keep it as sharp as possible, and sometimes when the meat is as tender as this was, it takes only the barest force for that blade to just glide through the meat. Feels like magic! -
Nothing wrong with adding salt tableside. That way everyone gets the salt level they like on their food. I'm a salt lover, but tend to underseason (to my tastes) what I cook, since my husband has to watch his salt intake. Accordingly, I always reach for the salt first when we sit down to a meal. My husband jokes that for Christmas some year he's going to put a salt lick out back for me.
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I roasted a chicken with veggies underneath on my Kamado last weekend Thai style. We ate some and I made broth from the bones. Last night it was chicken burritos. Tonight half the broth and the rest of the chicken made this Thai red curry soup.
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I guess this isn’t a true show me what you did with leftovers….as all I did was warm up this goodness in a pot to help warm me up a bit! Cold outside today,
Posole - warms the belly and soul!
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Oh man, yer killin me! My two favorite New Mexico dishes. When I was at UNM, our dept denmother (Pueblo raised) would bring in a different NM style dish each day during the week before the holiday break. Monday was tamale day, Tuesday posole day, etc... everything from scratch, she and her family grew everything. Some of my fondest NM memories
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The final smoked turkey taste test results.
We had smoked turkey leftovers and Hormel cure 81 spiral ham tonight. The Hormel ham was about 75% more smokier than the turkey.
The turkey taste flavor was about 25% of the ham in comparison. The turkey was smoked using pecan & post oak at 315 - 335 degrees for
2 hours 45 minutes. That said smoking turkey at 325 for 2.75 hours doesn’t cut it with me.
My next turkey smoke MUST be somewhere around 4 to 5 hour on the smoker to strike my taste. Not sure what the smoking temperature
should be smoking for 5 hours but the results on the turkey are about 1/3 of what it should be in my opinion.Attached FilesComment
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