Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
jfmorris You are missing out. Sometimes you need a lesser amount. They are already cut and trimmed. Around here they are always boneless and sell for just a few cents more than big butts.
no need to trim, cut, vac seal and take up freezer space. With additional 15lbs of butt or scrap.
I didn’t read the recipes mentioned above but I often hard sear and quickly braise in the stove top with onions and garlic etc... if you have any Smokey broth or pork "mother" like I do I would use that.
I take that meat and use in a quick stir fry, flautas, enchilada etc... I like it best on tostadas and stir fry so as not to cover the taste of the meat.
all of this happens quickly, like an hour +.
Thats just me though.
Last edited by HouseHomey; January 13, 2020, 06:38 AM.
jfmorris Soft as buttah. You can go longer. I let it go until all the rest is ready. 1 hour 1.10hr, 1.30hr. Whatever. As I’m sure you know a braise is hot enough. You can always turn it up. My point is that it’s a very useful, convenient, no fuss no muss cut and flavor bomb for just a few cents more when you are in a hurry or didn’t thaw the vac seal or whatever.
Country style ribs are a nice item for a weeknight cook -- slower than burgers but faster than ribs. Put 'em on the grill on medium low heat, keep turning them every 10-15 minutes or so, and let 'em go for 1 to 1 1/2 hours, like Househomey sez, or even a bit longer. They're a pretty forgiving cut to grill so not to worry if you get to talking with friends and time flies. They usually cook up moist and tender unless they have a lot of loin meat on them, in which case you need to cook 'em more like pork chops. The ones in Mosca's pic (post 5) in this thread would cook up perfect.
Oh, forgot -- I like to cook them for a crowd of friends because they kind of seem like ribs to people, but there's more meat per serving and they're often less expensive per pound than ribs. And the forgiving nature of the cook makes them a nice cut to cook for a lawn-patio party.
24 hr dry brine
140x6 SV bath
Chilled till I could cook (15 hrs)
Seasoned with: Coarse ground pepper, onion powder, garlic powder, rosemary.
Put on cold OG till cook temp hit 325 and brought to 120 IT.
Seared
Served.
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