Cooking a Good Everything Else
10-23-2019
, 11:19 AM
. I'm curious if my guess is correct.pwnt.
10-23-2019
, 10:12 PM
10-28-2019
, 01:28 PM
Made some deli meats for sandwiches
I made a "ham" out of a pork shoulder I cured in brine for 4+ days and then trussed, smoked & sliced thin:
Also brined a turkey breast, then trussed and smoked for about 45 minutes and finished in the steam oven (I vacuum sealed the turkey after it was smoked):
Lastly, I took a bottom loin and rubbed in a salt-garlic-rosemary puree, let it sit in the fridge over night and then cooked in the oven til 125 internal temp and sliced
Add all of the above plus some roasted bell peers, havarti cheese and arugula on Hawaiian bread rolls and you've got a mighty fine sammie:
I made a "ham" out of a pork shoulder I cured in brine for 4+ days and then trussed, smoked & sliced thin:
Also brined a turkey breast, then trussed and smoked for about 45 minutes and finished in the steam oven (I vacuum sealed the turkey after it was smoked):
Lastly, I took a bottom loin and rubbed in a salt-garlic-rosemary puree, let it sit in the fridge over night and then cooked in the oven til 125 internal temp and sliced
Add all of the above plus some roasted bell peers, havarti cheese and arugula on Hawaiian bread rolls and you've got a mighty fine sammie:
10-29-2019
, 10:14 AM
10-29-2019
, 08:06 PM
I got an air fryer recently, mainly to make wings which works amazingly.
This is thigh nuggets with a keto friendly almond flour and crushed pork rind breading, southern fried chicken spices, and sriracha Mayo.
Cool machine, I’m glad I bought one.
This is thigh nuggets with a keto friendly almond flour and crushed pork rind breading, southern fried chicken spices, and sriracha Mayo.
Cool machine, I’m glad I bought one.
10-29-2019
, 09:35 PM
10-29-2019
, 09:41 PM
Quote:
Made some deli meats for sandwiches
I made a "ham" out of a pork shoulder I cured in brine for 4+ days and then trussed, smoked & sliced thin:
Also brined a turkey breast, then trussed and smoked for about 45 minutes and finished in the steam oven (I vacuum sealed the turkey after it was smoked):
Lastly, I took a bottom loin and rubbed in a salt-garlic-rosemary puree, let it sit in the fridge over night and then cooked in the oven til 125 internal temp and sliced
Add all of the above plus some roasted bell peers, havarti cheese and arugula on Hawaiian bread rolls and you've got a mighty fine sammie:
I made a "ham" out of a pork shoulder I cured in brine for 4+ days and then trussed, smoked & sliced thin:
Also brined a turkey breast, then trussed and smoked for about 45 minutes and finished in the steam oven (I vacuum sealed the turkey after it was smoked):
Lastly, I took a bottom loin and rubbed in a salt-garlic-rosemary puree, let it sit in the fridge over night and then cooked in the oven til 125 internal temp and sliced
Add all of the above plus some roasted bell peers, havarti cheese and arugula on Hawaiian bread rolls and you've got a mighty fine sammie:
Wow some great stuff, really very nicely done.
11-02-2019
, 11:33 PM
Some pork butts 14 hours on the smoker. Rested for 90 min in foil and shredded:
