Its funny when you take a pork butt to a get together, unwrap it in front of some people, and one of them has the comment "oh man, that sucks its burned"
This is up there with the yes-it's-pink-but-don't-worry-it's-cooked response to some things. I have this with poultry all the time, also lean pork. As you say, one bite and no one's asking questions.
And that person don't get a bite without begging, and they damn sure better be giving an apology after they do get a bite....
Here's a decent price breakdown nationally and regionally. Pork: https://www.ams.usda.gov/mnreports/lswporkfeatures.pdf Beef: https://www.ams.usda.gov/mnreports/lswbfrtl.pdf
Also makes me feel a little, just a little, bit better about prices around me considering the northeast is the most expensive region.
bought a steak for dinner tonight and whole foods had a special where you get a lobster tail for free....ive never cooked lobster tail before...what do i do?
I'm assuming since you got a steak and are posting itt then the grill will be fired up. so here: Insert a wooden skewer into the lobster tails to prevent them from curling. Bring a large pot of salted water to a rolling boil. Place the tails in water and cook for four minutes. Drain tails and allow to cool slightly. Preheat grill. Using a sharp knife, cut the top of the shell lengthwise down the middle. Baste lobster tail meat with melted butter and lemon juice. Place tails shell side down on grill set at medium-high. Grill lobster tails for approximately eight minutes, or until meat is opaque and firm to the touch. Remove lobster tails from grill and serve with additional lemon wedges and melted butter.
Sub tangerine juice for the lemon juice. Boil em beforehand? I've never done that, always gone shell side down 6-10 minutes (depends on size) over medium high heat and then flesh side down 2-3 minutes for a sear.
Valentines dinner. Reverse seared tenderloin (cooked to 135F) and pan seared scallops with a shallot champagne butter sauce. Sides: green bean & asparagus salad and red skin scalloped potatoes.
Whenever the stall hits, just throw some foil over it and remove the water pan. Voila. You'll power thru the stall.
John Lewis interview with a little information on his charleston restaurant. Also, apparently Texas beef sucks The headless corpse of * J Y * http://www.foodrepublic.com/2016/02...as-bbq-to-charleston-south-carolina-for-good/
There is some really good beef made in texas, it just doesn't seem like anyone can mass produce the quantity a restaurant needs in the higher quality in Texas anymore Or atleast the ones who can are already so committed they dont have enough to go around
Pecan lodge was closed monday, ended up at Lockhart bbq instead. The brisket was great but that jalapeño sausage was amazing. I don't think anyone else's bbq sausage comes close.
burnt ends>brisket the ribs left a lot to be desired as well. But it was overall very well done. I am an equal opportunity bbq enthusiast.
welp, just agreed to smoke 300lbs of brisket for a charity gig on Sun the 28th IVEMADEAHUGEMISTAKE.gif
amongst the 3 I have, can probably handle about 16-20 briskets. going to be 30 briskets. what a time to be alive.
Apparently Wednesday night is burnt end special night at Smoke. I've eaten there a dozen times but never knew. Got a chance to talk to the pitmaster for a few. He won the American Royal World Championships, twice. His partner on that team was Jeff Stehney, who then opened Oklahoma Joe's. They were outstanding. Spoiler Side note: the manager of the Delray location is from Baltimore. Her family friends run Blue Point Crab House in Baltimore. The crab cakes at Smoke are the best I've ever had.
A close family member of mine just bought a klose pit that should be able to handle that, its in new york and he's looking for a reason to go get it and bring it back here to Texas Im just sayin