What did everyone cook today?
-
Chef They are new from Jimmy Dean.
-
Tex_77 were those sausage strips cased and then sliced or processed in a pan and then sliced? Look good.
-
Tex_77 were those sausage strips cased and then sliced or processed in a pan and then sliced? Look good.
YooperDog I don’t know, you’ll have to call Jimmy Dean and ask him.
-
Tex_77 I think he is on the wrong side of the grass now, but his songs live on. LOL
-
Tex_77 So really, you didn’t make them?
-
-
zbigjeff That looks good. I have always wanted to do those as more of a mexican/asian sort of meal, along with some for bacon. However, finding pork bellies is just about impossible around here & when you do they are beyond expensive.
calldoctoday The only way I obtained one was going to a local farm to table butcher in the stix and that was only about 20 mins away. Thank god I knew them through soccer and bowling. They threw me one with the loin attached that they were breaking down that day. It wasn’t cheap at $4.99/lb. But, I knew it was fresh. Some close friends wanted the burnt ends and it worked out well because I used half for the burnt ends. Going to create an old fashioned Italian porchetta for labor day festivities this week with the other half and put it away till then. The reaction to the burnt ends was over the top. Whew! My butt was on the line.
Its the same group I abuse when making sausage. -
Tex_77 it looked similar to the way my venison bacon turns out. I put the mix in a pan to set up, smoke it and then slice it up. That was my curiosity in the previous message, never saw your reply to Chef until later. Were the sausage strips fresh or cured? I bet the venison bacon process would work if they are a cured variety.
-
Fired up the BGE this morning and tossed in a butt for pulled pork sandwiches tonight. It got done just before I finished sealing up all the decks and furniture. To tired and dirty to take pics. Just making a sandwich and sitting on the deck and enjoying it with my better half and sweet tea. Something a little stronger a little later tonight. Going to my butcher next week and get some beef ribs.
Anyone have a good recipe to try or techniques to make sure I don’t dry them out?
YooperDog said in What did everyone cook today?:
Anyone have a good recipe to try or techniques to make sure I don’t dry them out?
How do you go about cooking them? What’s your temperature? Do you wrap? What determines when you take them off the pit?
Butts can take a little more heat than briskets or ribs because they have less surface area, but just a little. You don’t want your grate temperature to stay over 250F if you aren’t wrapping them. I usually don’t wrap pork butts, because I like to have that hard bark to mix in with the softer inside pork (nice texture), but I will wrap them if I don’t have the time to cook them unwrapped. I’ll wrap them like I wrap a brisket (somewhere around 160-165F internal).
You need to make sure you’ve cooked it until it’s done. An underdone pork butt can feel like it’s dry. If you are pulling, you want the internal temp to be at least 200F, but the best test is that you can pull the bone out cleanly.
You also need to rest them before you pull them. If you pull them while they are “right off the pit” hot, they can dry out quickly. I know some folks that do that, but those same folks mix in a sauce at the same time they are pulling. Adding that sauce effectively cools the meat so that it doesn’t dry out (and adds moisture back).
-
Tex_77 Chef calldoctoday It was actually just a Strip Steak that I reverse seared. THe lighting made the outside look a bit more charred that it actually was. I pulled it when the IT was 127 and then let it dwell about 5° or so. It had been in my fridge in a vacuum-sealed bag for about 5 days and I really believe it was more tender because of that. I am going to make Austin (Well Walton’s) buy some Strip Steaks, then vac seal them and eat them every 2 days up to 15 days and see if the “wet again” in a vac bag is actually making them more tender.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
-
Tex_77 Chef calldoctoday It was actually just a Strip Steak that I reverse seared. THe lighting made the outside look a bit more charred that it actually was. I pulled it when the IT was 127 and then let it dwell about 5° or so. It had been in my fridge in a vacuum-sealed bag for about 5 days and I really believe it was more tender because of that. I am going to make Austin (Well Walton’s) buy some Strip Steaks, then vac seal them and eat them every 2 days up to 15 days and see if the “wet again” in a vac bag is actually making them more tender.
Jonathon Did you use any marinate or something (normally would never marinate a strip)? They looked a little more on the rare side & the temp you pulled it from the initial heat on was very similar to mine (I use 130), really no difference & I get more of a medium rare. I do the initial heat in the smoker though, slowly & then sear directly over the flames or on a VERY hot iron griddle. I am wondering if your vac. seal for five days, perhaps with a little marinate allowed the more REDDER look, like a corned beef does sort of. I can bet they were Very Tender & Very Tasty.
-
calldoctoday Nope, I just use the Walton’s Ultimate Steak Seasoning on steaks really. It might be partly the lighting and the phone. I smoked it up to 115 ten cranked grill all the way up and seared it on the grill grates which supposedly get 100° hotter than the grill you are using.
-
Hot, humid and sticky. Ribeye sounds like to much.
Answer… Double stack BLT.
Did the trick. Light and refreshing.
Oh yeah… The Christian Brothers were along for the ride.
-
Hot, humid and sticky. Ribeye sounds like to much.
Answer… Double stack BLT.Did the trick. Light and refreshing.
Oh yeah… The Christian Brothers were along for the ride.PapaSop Looks like a tasty and juicy morsel. Happy for you.
-
Tonight’s dinner, boneless petite porkchops done on the Charbroil seasoned with Pa’s Black Bull on one side and Grill in Grill out on the other, some brown rice, wild
rice and quinoa mix along with some peas and corn.
-
Tex_77 Chef calldoctoday It was actually just a Strip Steak that I reverse seared. THe lighting made the outside look a bit more charred that it actually was. I pulled it when the IT was 127 and then let it dwell about 5° or so. It had been in my fridge in a vacuum-sealed bag for about 5 days and I really believe it was more tender because of that. I am going to make Austin (Well Walton’s) buy some Strip Steaks, then vac seal them and eat them every 2 days up to 15 days and see if the “wet again” in a vac bag is actually making them more tender.
Jonathon Tell us how it goes with that idea with Austin. I can see that “look” from here.
-
Tonight’s dinner, boneless petite porkchops done on the Charbroil seasoned with Pa’s Black Bull on one side and Grill in Grill out on the other, some brown rice, wild
rice and quinoa mix along with some peas and corn.johnsbrewhouse great grill marks!
-
So much for the BLT. Back to steak.
Yum.
-
YooperDog said in What did everyone cook today?:
Anyone have a good recipe to try or techniques to make sure I don’t dry them out?
How do you go about cooking them? What’s your temperature? Do you wrap? What determines when you take them off the pit?
Butts can take a little more heat than briskets or ribs because they have less surface area, but just a little. You don’t want your grate temperature to stay over 250F if you aren’t wrapping them. I usually don’t wrap pork butts, because I like to have that hard bark to mix in with the softer inside pork (nice texture), but I will wrap them if I don’t have the time to cook them unwrapped. I’ll wrap them like I wrap a brisket (somewhere around 160-165F internal).
You need to make sure you’ve cooked it until it’s done. An underdone pork butt can feel like it’s dry. If you are pulling, you want the internal temp to be at least 200F, but the best test is that you can pull the bone out cleanly.
You also need to rest them before you pull them. If you pull them while they are “right off the pit” hot, they can dry out quickly. I know some folks that do that, but those same folks mix in a sauce at the same time they are pulling. Adding that sauce effectively cools the meat so that it doesn’t dry out (and adds moisture back).
TexLaw thanks. What I am looking for is a good way to cook beef ribs. I haven’t quite figured out how to cook them consistently, usually end up tough/dry, dogs are always happy. Maybe I need to get meatier ribs. I cook them similar to pork ribs, low and slow, around 225°, season with a steak seasoning, no sauce or wrap.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
