Separate names with a comma.
Discussion in 'The Mainboard' started by billdozer, Apr 8, 2015.
I hate ice storms, putting a kink in my pork belly burnt ends plan.
I'm over here contemplating if I could defrost a pork butt by Saturday, then put it in the GMG seasoned Saturday evening through freezing temps and set an alarm in the middle of the night to just use the app and turn the smoker on and go directly back to sleep
Leftover pulled pork is so great for tacos. I’ve probably had 8 since Sunday
pulled pork ramen is also a good play
Just procured 5lbs of pork belly.
I'm thinking about doing this soon. could you tell me about the brine and rub?
I did this recipe but did not allow the time to air/fan dry for the pellicle to for as I opted to hot smoke i stead of cold smoke.
The rub was simply coarse kosher & coarse pepper along with just a pinch of paprika for color.
apologies. I was asking about the turkey pastrami.
going to do some smoked salmon at some point as well, so your post was not in vain
FUCK ME I AM SO STUPID
read minds better, you clown penis
Turkey pastrami was this recipe.
Except I used 4 TBSP caraway seeds in place of juniper berries in the brine (did not have time to source juniper berries). For the rub I substituted some caraway seeds for the berries again and added some coarse kosher.
I was looking at that recipe and noted the juniper berries. wondering how that turned out was part of the reason I decided to ask. the local mexican grocery has them for cheap af.
I have used them before in other recipes and adds a nice flavor. I have no hesitation in using them, just did not have them or time to get them.
I rarely eat red meat, but we’re going to do a nice steak this weekend for V-Day. I’m debating between a dry-aged cowboy ribeye and a bison tomahawk. What do y’all think?
Gotta save room for the lobster.
Mostly for ethical/environmental reasons with a little bit of health factored in. When you can count on one hand how many steaks you eat a year, you enjoy them a hell of a lot more.
well, for ethics... you'd probably be better off with the bison
plus that's definitely the bigger flex of the two
Ribeye from me.
Well that's awful nice of you
Priority over night, it’s dry aging on the way.
19 outside, snowing. No excuses, pork belly burnt ends time.
Cut half that belly up and am curing some bacon.
Sauced, tossed and back on the smoke.
did you use the chocolate syrup on them?
oh god I think he did
Shhh, you’ll give away my secret!
Hadn’t gotten to putting it away yet from the bowl of ice cream I had earlier.
I estimate there are between 45-50 burnt ends in that pan; I could easily put down 20 of them right now.
Reverse seared at 200-225 until 115 internal then finished directly over the coals at 600+.
Beauty. Show me the pink!
Two in the pink?
one in the stink.
Smoking with the XL Egg and now an UltraQ... this must be what it feels like to be an Alabama football fan.
Smoking a chicken and have the TV set up to watch outside for the Daytona 500. Of course have beers too
halves > spatchcock
Glazed with a mixture of a local bbq place’s sweet sauce and yellow bird habenero sauce. Also the beer is from their brewery too. Beachwood BBQ and Brewing.
Another damn pellet hopper fire. They now concede the grill is defective.
What kind do you have?
Traeger. They think it’s the fan. They are sending a new one. If they can’t find someone to come service it, apparently I have to install it myself.
Hope it gets fixed, my father in law has a Traeger and that thing is incapable of maintaining a constant temp
I'm sure they are looking real hard right now
Local store had brisket today for 2.99/lb, is this what it feels like to live in Texas?
15# beaut is chilling waiting for next weekend.
Either Texas or anywhere with a Costco