hes doing an event at Portlands FEAST festival this year tickets were insta sold out, for sale at 8am and by the time the screen loaded it was already sold out :(
Went on sale at noon today. My co-worker refreshed the page seconds after I did and was SOL. Last year they said it sold out in 3 minutes, this year it must have been 2 at most.
wife picked up your normal package of johnsonville brats... gonna render them a bit in a dark beer/onion mix and then get em on the grill yall have any other specifics you do with just simple brats? not a lot you CAN do, granted, but any unique things i could try?
big fan of just a slice of bread and good horseradish sauce on a standard brat not sure anything else really can be done
nothing, just cant imagine a sausage on a slice of white bread and horseradish sauce. very midwestern of you
Doing a few pork loins tomorrow. Any suggestions? Fat side up/down? 225 smoke temp to internal 150 then tent?
I always go fat side up. I've never smoked pork loins but I think if you aren't going for pulled pork wouldn't you cook to 140 and then wrap? I shoot for 145 final internal temp on tenderloin, chops etc, not sure how a pork loin responds to low and slow though.
doing a 9 pound butt tomorrow. havent injected one in a while. any good to inject with besides some sort of apple juice mixture?
Brisket with beans, corn, fried zucchini from the garden, and homemade bread. And lemon/blueberry compote ice cream for dessert.
No. A no knead beer bread just cooked on a cookie sheet. 3.5 hours from start to done cooking. Can't beat that.
Don't think so. Here it is, and I'll add it to the OP: No Knead beer bread Spoiler 1-1/2 teaspoon dry active yeast ½ cup warm water 1/2 cup all purpose flour Mix together in a bowl and cover with towel for 30 minutes Add 1 beer 4 cups all purpose flour 2 tsp salt 1 tablespoon of honey Form into a ball and cover with a hot, damp towel for 2 hours Remove from bowl and form into ball (folding under) using extra flour. Place on a baking sheet and cover with towel and rest for 30 minutes. Score the top and bake for 35 minutes at 425F. Detailed: Combine 1 1/2 teaspoon dry active yeast, 1/2 cup all-purpose flour, and 1/2 a cup of warm water. Cover and set a warm place for 30 minutes. Then add 1 12 oz bottle of beer of your preference, 2 teaspoons salt, and roughly 4 cups of flour. Add the last cup of flour slowly to so that the dough dose not become dry. Work into a ball until all the ingredients are combined. Cover with a hot damp towel and set in a warm place for 2 hours. Scrape the dough down from the sides of the bowl and onto a flowered work surface. Pull the edges of the dough down underneath itself until a smooth loaf is formed. Sprinkle flour on top of the loaf. Next, sprinkle cornmeal onto a baking sheet and set the loaf on top. Cover with a dry towel for 30 minutes. Score the top with a knife and bake at 425°F for 35 minutes. Cool to room temperature before cutting.
Had a "trashcan with the lid" this morning for breakfast at a local diner. That's literally what it's called. Hashbrowns with peppers, tomatoes, cheese, locally made (and incredible) sausage and onions, capped with two eggs (that's the "lid"). As a result, I didn't eat lunch until 3pm. Spoiler So, dinner is going to be more of a snack and late as shit. Threw some Duroc baby backs on a little while ago. Bout to whip up some experimental BBQ sauce.
You can do low and slow but I prefer 400 on a raised grid bc you get a better crust. Pull at 140. They cook quick so low and slow leaves you with rub turned to mush bc it's too low of heat to make a crust in the short amount of time.
Those tongs, man. Why would they make the ends of it rubber? It's like an april fools gift that inexplicably gained popularity.
This is true if you mean tenderloin. Not pork loin, but you said a few so I do think you meant tenderloin