This cook follows closely the Cure Calculator plus Chef JJ’s brine/rub. Turned out great other than the MES failing after 2 hours then overcooking the thin pieces in the convection oven until they were a bit tough. See advice at … Continue reading
Category Archives: Cooks
This smoke would have used cheese from Kroger that was on sale (of course) and following primarily Mr. T’s advice at SMF. The cheese to be smoked was a sharp Cheddar and Pepper Jack but the MES would not run below … Continue reading
2/4/2017, 6:30 AM – Trimmed an 8 lb. pork shoulder as instructed here to expose the money muscle, the horn, and the middle section but separated the three pieces to be able to pull the money muscle at 160. Rubbed in … Continue reading
Garlic Aioli ¾ cup mayonnaise 1 teaspoon minced garlic (about 1 garlic clove) 2 pinches of black pepper 1 tablespoon lemon juice or white wine vinegar 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives) From http://www.stuckonsweet.com/pulled-pork-sliders-with-garlic-aioli/#_a5y_p=4812901 … Continue reading
This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time.
1/28/2017, 6:30 AM – Had thawed a 7.83 lb. slab of ribs. Removed silver skin and trimmed off fat. Seasoned with Jeff’s Texas Rub made with granulated garlic and put back into the refer under plastic. They turned out great. … Continue reading
Turned out well other than a little too salty. Went by the advice here and this page at Mr. T’s web site. A bit salty and analyzed here. … Continue reading
Preface – This was a good learning experience and the meat turned out ok but was in too long.
This is a great mix and is our go-to blackening season. It is based on the recipe at NolaCuisine.com with fennel added per comments at that site and our preference for a lower salt level. … Continue reading
Ingredients 2 tablespoons prepared horseradish 1 tablespoon cider vinegar 1 teaspoon dry mustard 3 tablespoons mayonnaise 1/8 teaspoon ground red pepper 1/2 cup nonfat sour cream Directions In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red … Continue reading