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Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
That's a sexy robot
Next weekend I think we shall have another meat smoking extravaganza
Where one man makes food for 70 people but only feeds like 2.5
Aren’t you Modist?
Congrats on the baby!
Planning on doing that exact thing this weekend, what was your time and temp?
Smoke it around 225 F until it gets to 118 F, arond 3-4 hours. Let it rest for at least 30 minutes and when you're ready to eat, put it in a 500+ F oven for 6-8 minutes.
8 day brined, 14ish hour cold smoke. Longest I have ever cold smoked bacon, its really really smokey. And a bacon egg and cheese I made. Kinda bbq?
Spares were on sale for $1.59/lb. Cut em down to St. Louis style and will freeze the trimmings/tips for Brunswick stew.
Thinking about smoking some sausage today, how long and at what temp should I rolll with?
No no, large links, friend of mine bought a hog, had it processed by a local shop and gave me some large sausage links that I think I’m going to throw on the smoker
Got some bologna on the smoker today.
Pasilla pork reheated in a skillet with bacon grease. Today is a success.
Time to start firing up pies...when it isn't 40 degrees and pouring.
It is like they turned the Jetsons’ house into a pizza oven and I can’t look away.
Just got done eating crawfish/ shrimp boil we decided to throw together for mother's day
That counts for this thread right?
Only if there are pics
All that's left is shrimp
Wife is the only one who wanted shrimp instead of crawfish
Shrimp over mud lobster?
Luckily for you there’s plenty of great family law representation here on the main board dot com.
This is bad like my wife preferring chicken breasts to chicken thighs.
This is bad like my wife preferring ketchup on a hot dog to mustard on a hot dog.
I just don’t really like ketchup on anything other than fries or a burger. Oh and of course my well done steak.
I prefer breast to thigh
I had prime rib at mother’s day brunch at my in-laws club and let me tell you, well done prime rib is pure trash even on such a special occasion!
Forgot pics but did two spatchcock Peruvian chickens over charcoal and apple wood
America's test kitchen recipe
Says the sociopath...or 4 year old.
Most mustard sucks. Thanks
Luckily the main board employs several family law specialist lawyers to help your impending divorce
Wasn't sure where to put this
Pig 'ebola' virus sends shock waves through global food chain
Dan Murtaugh and Enda Curran
China’s Hog Industry Hit Hard by African Swine Flu
What started with a few dozen dead pigs in northeastern China is sending shock waves through the global food chain.
Last August, a farm with fewer than 400 hogs on the outskirts of Shenyang was found to harbor African swine fever, the first ever occurrence of the contagious viral disease in the country with half the world’s pigs. Forty-seven head had died, triggering emergency measures including mass culling and a blockade to stop the transportation of livestock. Within days, a government noticeproclaimed the outbreak “effectively controlled.”
Read More: The Deadly African Virus That’s Killing Asia’s Pigs
It was too late. By then, the disease had literally gone viral, dispersed across hundreds of miles in sickened animals, contaminated food, and in dirt and dust on truck tires and clothing. Nine months later, the contagion has spread nationwide, crossed borders to Mongolia, Vietnam and Cambodia, and bolstered meat markets globally.
© BloombergAmerican Easter hams cost the most in four years due to China hog disease
While official estimates count 1 million culled hogs, slaughter data suggest 100 times more will be removed from China’s 440 million-strong swine herd in 2019, the Chinese zodiac’s “year of the pig.” The U.S. Department of Agriculture forecast in April a decline of 134 million head -- equivalent to the entire annual output of American pigs -- and the worst slump since the department began counting China’s pigs in the mid 1970s.
© BloombergPig Out
“This is an unprecedented situation,” said Arlan Suderman, chief economist for INTL FCStone Inc., who has been analyzing commodity markets for almost four decades. “This will impact food prices globally.”
The strain of African swine fever spreading in Asia is undeniably nasty, killing virtually every pig it infects by a hemorrhagic illness reminiscent of Ebola in humans. It’s not known to sicken people, however.
The harm to pigs is especially critical for China, with a $128 billion pork industry and the world’s third-highest per-capita consumption.
© BloombergPork Lovers
China’s hog herd may decline as much as 30 percent, said Juan R. Luciano, chief executive officer of Archer-Daniels-Midland Co., one of the biggest agricultural commodity traders.
“China will clearly need to import substantial amounts of pork and likely other meat and poultry to satisfy demand,” Luciano told analysts on an April 26 conference call. Chinese meat purchases may also boost sales of soybean meal, a source of livestock feed, in North America, Brazil, and Europe, he said.
Wholesale pork prices in China are already 21 percent higher than a year ago, and have risen in the U.S. and EU after processors sent more of their product to China. The price of bacon in Spain jumped about 20 percent during March, while pork shoulders climbed 17 percent in Germany, according to Interporc, a Madrid-based industry group.
“The potential quantum of this is huge,” said Angus Gidley-Baird, a commodities analyst with Rabobank in Sydney. “It’s the biggest thing to affect the animal-protein market this year, and will probably have a lasting effect for a number of years. It will move markets and possibly influence geopolitical situations.”
The rally has spread to other meats. Australia’s beef exports to China surged 67 percent in the first quarter. In Brazil, shares in meatpackers such as JBS SA and Minerva SA have soared amid optimism of stronger sales to China.
Pigs at a swine farm in China.
Amanda Glassman, chief operating officer at the Center for Global Development.
African swine fever in China shows that “animal and human disease surveillance systems are not working as well as they should,” she said. “This should concern everyone given that the potential economic impact of large-scale outbreaks is huge.”
--With assistance from Jason Gale, Irene García Pérez and Hannah Dormido.
Hey guys, bought a trager last spring and have been getting my feet wet smoking when I can. I don't know a whole lot about it, looking for some rub recommendations. I mostly do butts, back ribs, chickens and wings. I bought a few traeger spices and have been using those, but figured it'd be good to ask in here as well.
Check out the first post in this thread
It's a book of info
I do a poblano apple slaw that I think pairs really well with barbecue.
2 poblanos in a little olive oil
Juice 1-2 limes (to taste)
head of cilantro
Julienne green apples into a large bowl, and juice 1-2 limes over the apples
Roast poblanos in olive oil, salt and pepper
Once the poblanos are done roasting seed and dice them
Coarse chop cilantro
Combine in a large bowl, add salt and pepper to taste.
outside of the basic salt, pepper, chili and garlic powder i like spiceology, a couple meat church rubs and spanglish asadero
Doing some Chinese red roast pork tomorrow with fried rice. Probably use the rec tec but maybe the bge
Tell me a little bit about this red roast pork
It's from a lucky peach cookbook. I usually do the quicker one on the left but the one on the right is delicious too
I also baste the pork in the quick version occasionally like they say to do in the other one.
Set aside some from being used as a marinade? Or do you boil it before basting?
I usually double that recipe in the OP and set aside like 20% of it. Don't need much