G&T'ed myself through 24 shucks, now onto the spoils:
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G&T'ed myself through 24 shucks, now onto the spoils:
The kids wanted pulled pork...... who am I to object?
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Finished some cubed sous vide pork belly in the carbon steel skillet. Did a wet rub in the bag with pureed ginger, garlic, jalapeno, cilantro, soy, sugar, msg, and fish sauce. Chilled the bags after cooking then squeezed all the porky goodness into a pan and reduced it into a syrup. Chilled the syrup and mixed it with an equal amount of kewpie to slather on the steamed buns. Attachment 494721
Oh my.
Nice Cruiser. What temp and how much time in the sous vide?
I've been playing with it a little but the serious eats time & temp rec seems to have the best results so far at 170* for 8h. I picked up a whole belly at Costco and then portioned it up and vac packed it so that I could cook a couple bags and freeze a couple more.
It's inappropriately decadent, particularly in such large portions but the meat is only like 2.99/# so it's relatively cheap.
Fired up the Traeger
Trout, salmon, black cod (sable)
Attachment 494880
What's your temp and time for your Traeger for those meats? I find that 1 hour at 250F for anything about the size of 1-2 fingers is ideal for any meat that I'm going to consume within 72 hours... and still has some moisture to it. Longer for jerkies (that I don't really make anymore because we just eat it all right away anyway.)
I also find that I much prefer bones in the meats that I smoke... something about the bone carrying heat or helping with the breakdown of other tissues... or something. I'm not a scientist.
I did 180F for 2hrs.
Slower and longer is generally better. I smoke with wood and constantly adding fuel gets to be a bit tedious. I need an automatic solution like a traeger.
In the meantime... gonna use my pressure cooker to make pulled pork, shred it, then high-heat flash/smoke the bits into carnitas. Hmmm... Might have to do that for Father's Day.
Try cooking your pork shoulder in oil. Cut into chunks and season. Cook in lard around 200f until done. A kind of pork confit if you will. Best carnitas ever.
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Did this by accident in the insta-pot. The pork shoulder pressure cooked in the rendered fat off the shoulder. Brown meat in pork fat before serving.Quote:
Originally Posted by MagnificentUnicorn
Sous vide pork shoulder is pretty nice too. 165 for about 18h makes the meat easy to shred but doesn't render off all the intramuscular fat. Can't achieve that texture thru other means. Lotta of ways to finish it afterwards.
Ohhh - I’ll try that.Quote:
Originally Posted by Cruiser
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cut shoulder into chunks. cover with water. bring to a boil then slow boil until all the water is gone. pork will then break down and crisp up in it's own fat. doesn't suck.
Failed to make a montage, but tonight was smoked prime thick cut top, dry brined then dressed w/ OO, pepper, garlic, fresh thyme, sage, rosemary and oregano. Used my gas grill, apple chunks and meat on the cool side. Was fucking good. Sliced heirlooms, grilled spring onions and garlic bread. Paired with a 2017 Chinon, 100% Cabernet Franc, I bough off De Negoce. Excefuckinglentally good. Back end tastes like ripe Delta Bings. Highly recommend De Negoce.
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Add OJ to the water and this is the way!Quote:
Originally Posted by oftpiste
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Tossed half in white BBQ sauce and the other half in KC style sweet and rich BBQ. They were good
Attachment 495035
Slider?
Attachment 495547
Ready to drop into the sous vide cooker
Attachment 495549
Slider or skyscraper ?!
What's going in the SV?
I have no idea how you eat that, but I'd definitely find a way or die trying.Quote:
Originally Posted by Cruiser
My jaw hurts looking at that.
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Potato chorizo tacosAttachment 495558
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Attachment 495559
Winner…4th Annual T Street Rib Cook Off. You know my steeze.