Only an ok cook but a lot of good ideas embedded to try next time. 11/3/16, 8 PM – 5.2 lb whole pork loin. Brined in: 1 gal water; 1/2C Morton Canning & Pickling Salt, 1C ACV, 1/2C turbinado sugar, … Continue reading
Tom
The meat turned out like ham and had a good flavor. Need to cure in spices and smoke cooler and longer.
This first cook of beef ribs resulted in great seasoned, smoked beef. Reheated not so much but a lot of good notes and thoughts here.
Pull skin back before marinating to get to meat then season and pull skin back over When pieces are done and hot paint on BBQ sauce. Reverse sear pieces to crisp skin With Chicken Breast slit open one end and … Continue reading
This roast has potential to be great. 10/22/2016 When the Pork Shoulder Competition Trimmed meat came off the Weber today there was still a couple hours of charcoal to burn. So, we had defrosted the 5″ long, 3-rib pork roast … Continue reading
First time trimming the butt into muscle groups to create more bark and surfaces to season. Turned out great in the Weber Kettle. Saturday, October 22, 2016. Temperature starts in high 60s and in high 70s at the end. Humidity … Continue reading
4/30/2016 – Modified one end of a small cookie sheet to allow the door to close and fit snugly as a baffle above the chip box and to shield the box probe on back wall and direct heat to center … Continue reading
This first jerky was ok but needed more spice and cut so not so chewy.
Click for his CREOLE SAUCE RECIPE A VARIETY OF USES FOR CREOLE SAUCE Catfish Courtbouillon (COO-B-yawn) Creole Sauce made with Dark Roux and Seafood stock. Simmer the sauce with 4-5 lemon slices, add Catfish cut into 1 1/2 inch pieces. … Continue reading
How To Render Fat To Make Lard You will need a pot or Dutch oven. Pre-heat oven to 250º regular oven 225º convection oven. Place 5+ pounds of ground pig fat into a covered oven-safe dutch oven. Bake at 250º … Continue reading