What did everyone cook today?
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bocephus
Our pizza dough is pretty standard stuff. Mix, let rise, punch down, let rise again, and then form into crusts. We usually triple it.1 1/2 cups flour
1 1/8 tsp yeast
1/4 tsp salt
1/2 cup warm water
1 tbsp oilAnd for the pizza sauce… here it is. The addition of fennel certainly gives it a distinctive taste. We typically use our homegrown tomatoes instead of canned.
gChart Thanks, I am just in the process of looking at as many recipes as I can to try and figure out how I want to make it. Haven’t tried any yet, still gathering info, probably wait until I can get fresh tomatoes.
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I recently added to my Cast-Iron portfolio (Wagner #5, #6, #8, and #9 griddle are “new”) so I decided to use some of them alongside the stone for tonight’s homemade bread sticks and pizza (homemade dough and sauce using up the rest of last year’s tomatoes).
gChart sweet! Cast iron is where its at!
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So, overnight I cooked a 16 lb whole packer brisket, a point off of a different 16 lb packer for burnt ends, 2 pork butts for pulled and I threw a little curveball at myself by impulse buying a pork belly and making those nuggets of bbq goodness that some people call bacon burnt ends.
Brisket seasoned with salt and pepper. Ramped the smoker from 225 to 275 over the first 3 hours. Finished at 275. Amazingly everything finished at about the same time.
Trimming a Brisket
Fat Guy Rubbing His Meat
Brisket Burnt Ends
The Flat
The Point
Pulled
Bacon Nuggets -
To go with the pulled pork I made a Country Potato Salad, Black bean and corn salad, coleslaw, and bbq beans (which i forgot to take a final picture of so ypubget to see the base)
Tex_77 Holy smokes that’s a lot of good eating happening there. You are going to need some fridge space unless you are feeding a crowd. Looks great!
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So, overnight I cooked a 16 lb whole packer brisket, a point off of a different 16 lb packer for burnt ends, 2 pork butts for pulled and I threw a little curveball at myself by impulse buying a pork belly and making those nuggets of bbq goodness that some people call bacon burnt ends.
Brisket seasoned with salt and pepper. Ramped the smoker from 225 to 275 over the first 3 hours. Finished at 275. Amazingly everything finished at about the same time.
Trimming a Brisket
Fat Guy Rubbing His Meat
Brisket Burnt Ends
The Flat
The Point
Pulled
Bacon Nuggetsbadfire2625 that’s all for a birthday party? Must have some hungry folks. I have been cooking for 10 for the last week and I am running out of steam.
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badfire2625 that’s all for a birthday party? Must have some hungry folks. I have been cooking for 10 for the last week and I am running out of steam.
YooperDog Last party I cooked less than half of this amount and after all the family took some leftovers there wasn’t much left. I wanted to make sure that people got what they wanted and have some for ourselves. I have some pictures of the rest of what I made but they won’t upload and I’m too tired to troubleshoot. I’m falling asleep as I type this. Only had about 45 minutes of napping since about 11:30 AM yesterday. I’ll fix it tomorrow.
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YooperDog Last party I cooked less than half of this amount and after all the family took some leftovers there wasn’t much left. I wanted to make sure that people got what they wanted and have some for ourselves. I have some pictures of the rest of what I made but they won’t upload and I’m too tired to troubleshoot. I’m falling asleep as I type this. Only had about 45 minutes of napping since about 11:30 AM yesterday. I’ll fix it tomorrow.
badfire2625 I can relate. I have one packer brisket left for tomorrow, beef ribs for today and pork ribs yesterday.
Homemade cream corn and baked beans. If the point turns out as good as the ribs I am going to have a tough choice to make as a favorite.
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So, overnight I cooked a 16 lb whole packer brisket, a point off of a different 16 lb packer for burnt ends, 2 pork butts for pulled and I threw a little curveball at myself by impulse buying a pork belly and making those nuggets of bbq goodness that some people call bacon burnt ends.
Brisket seasoned with salt and pepper. Ramped the smoker from 225 to 275 over the first 3 hours. Finished at 275. Amazingly everything finished at about the same time.
Trimming a Brisket
Fat Guy Rubbing His Meat
Brisket Burnt Ends
The Flat
The Point
Pulled
Bacon Nuggetsbadfire2625 pork belly burnt ends are amazing!
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I’m not a great food photographer, but I made a black bean soup with the bacon I posted further up the chain. I also cooked in some of the pork sausage I smoked on the Monday off for ID4 (still learning there).
Topped with fresh cilantro and extra sharp white cheddar.
Here’s my personal bonus round: heat some flour tortillas and have the black bean/bacon/sausage soup in a taco with a vinegar-forward Mexican hot sauce such as Valentina or Cholula.
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I’m not a great food photographer, but I made a black bean soup with the bacon I posted further up the chain. I also cooked in some of the pork sausage I smoked on the Monday off for ID4 (still learning there).
Topped with fresh cilantro and extra sharp white cheddar.
Here’s my personal bonus round: heat some flour tortillas and have the black bean/bacon/sausage soup in a taco with a vinegar-forward Mexican hot sauce such as Valentina or Cholula.
jh4_htx sound delicious. Enjoy
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Tex_77 badfire2625 YooperDog yall are killing me with all these great looking meals. If my wife ever gets on here and sees this I’m going to get fired.
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I’m not a great food photographer, but I made a black bean soup with the bacon I posted further up the chain. I also cooked in some of the pork sausage I smoked on the Monday off for ID4 (still learning there).
Topped with fresh cilantro and extra sharp white cheddar.
Here’s my personal bonus round: heat some flour tortillas and have the black bean/bacon/sausage soup in a taco with a vinegar-forward Mexican hot sauce such as Valentina or Cholula.
jh4_htx sounds good and looks good. Enjoy
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Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
jh4_htx Thanks for getting me motivated enough to try bacon for the first time. In the process of curing now. Gonna be a long 5 days.
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Happy to smoke my first bacon using the guidance of the hive here.
Much gratitude all around!
jh4_htx Thanks for motivating me to try bacon for the first time. It’s in to cure. Not sure I would have ever tried it without the help of this group. Gonna be a long 5 days of waiting.
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jh4_htx Thanks for motivating me to try bacon for the first time. It’s in to cure. Not sure I would have ever tried it without the help of this group. Gonna be a long 5 days of waiting.
wdaly Good luck, it is something on my to do list also.
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jh4_htx Thanks for motivating me to try bacon for the first time. It’s in to cure. Not sure I would have ever tried it without the help of this group. Gonna be a long 5 days of waiting.
wdaly at least you started. It’s something I want to do but still a little hesitant. Good luck
and keep us posted -
badfire2625 pork belly burnt ends are amazing!
ND Mike honestly, I think I might ditch the brisket burnt ends next party and go with the pork belly version. Would have saved a few bucks (not that anything was/will be thrown away) and spared a little room in the smoker. I might have over-packed it a bit because everything took just slightly longer to finish than I expected.
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wdaly at least you started. It’s something I want to do but still a little hesitant. Good luck
and keep us postedcdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
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cdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
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cdavis I’m learning as I go with the help of Meatgistics videos. I do have a question though for those who have made dry rub bacon before. Do you wrap, seal, or cover the bellies while they’re curing on the fridge?
wdaly
I usually cut the belly into about thirds and vac seal each piece with a dry cure. Makes it easy to flip. I’ve gotten great results so don’t wanna mess with a good thing too much. But I’m sure a large ziplock would work just as good. Usually tweak the spices in 2 of the 3 to change things up.
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