What did everyone cook today?
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Spatchcocked and smoked a whole chicken. Also made some apple coleslaw to go along with it.
Tex_77 That is some good looking Cold Slaw. We need to make some with one of those cabbages we pulled the other day.
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Pulled pork B.L.T -
Pulled pork B.L.T -
Pulled pork B.L.TDeepwoodsbutcher looks great! That looks like Canadian bacon too maybe? Yum.
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Pulled pork B.L.TDeepwoodsbutcher That looks really tasty!
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Pulled pork B.L.TDeepwoodsbutcher Oh HAIL YES!!! The old mouth is watering. Looks like a very nice combo of flavors.
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Pulled pork B.L.TDeepwoodsbutcher I’ve never put pulled pork on a BLT before, but I will be doing it now.
“You never really die until you end up on the wall at a Cracker Barrel”
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Deepwoodsbutcher I’ve never put pulled pork on a BLT before, but I will be doing it now.
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Pulled pork B.L.TDeepwoodsbutcher total awesomeness. nice job
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I’ve got a pastrami I started from prime brisket on the smoker right now! All those pastrami posts got me motivated. Did toasted coriander and black pepper coating.Also some Canadian bacon, whole loin, that has been curing 14 days, on the smoker. Cure had my family’s maple syrup in it!
I can’t post a finished pic yet, will do later, but this is to help keep me occupied during the many hours left. -
I’ve got a pastrami I started from prime brisket on the smoker right now! All those pastrami posts got me motivated. Did toasted coriander and black pepper coating.Also some Canadian bacon, whole loin, that has been curing 14 days, on the smoker. Cure had my family’s maple syrup in it!
I can’t post a finished pic yet, will do later, but this is to help keep me occupied during the many hours left. -
Dave in AZ Looks good already.
mrobisr thx! The loins / Canadian bacon finished at 157 f internal after 5.5 hrs smoke, mostly at 190 to 210 on Traeger.
I pulled it, let it cool briefly, then vac sealed and into an ice bath.
Surprisingly, the thinner pastrami is still at 155, and I’m taking it to 165 per Marianski’s recipe. I guess that just shows the importance of tubular chunks allowing heat transfer from “4” directions vs just 2 in a flat piece. Same holds true for diffusion of salt and nitrate though, flat pieces of similar thickness take longer.
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Deepwoodsbutcher I’ve never put pulled pork on a BLT before, but I will be doing it now.
GWG8541 said in What did everyone cook today?:
Deepwoodsbutcher I’ve never put pulled pork on a BLT before, but I will be doing it now.
Me either. I only had a enough left for one sandwich so I decided to make a B. L. T. too. My husband and I didn’t want to choose who would get which one, so I combined them lol. Turned out fantastic so I had to share.
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Deepwoodsbutcher looks great! That looks like Canadian bacon too maybe? Yum.
Dave in AZ said in What did everyone cook today?:
Deepwoodsbutcher looks great! That looks like Canadian bacon too maybe? Yum.
This was thick cut pepper bacon, not Canadia. Just a nice wide slice.
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Pulled pork B.L.TDeepwoodsbutcher
Ok, adding that to the list of things to try. Very nice! -
Made some biscuits and gravy tonight with #147 Pork Sausage Seasoning
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Made some biscuits and gravy tonight with #147 Pork Sausage Seasoning
Tex_77 nice. My Dad’s favorite breakfast! That meat looks super chunky though, What grind is that? I ask because I did 10mm ie 3/8"grind on my last breakfast patty mix and didn’t like the texture that big and think I’ll go to 7 or 6mm. Yours looks even bigger in the pic? Thx!
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mrobisr thx! The loins / Canadian bacon finished at 157 f internal after 5.5 hrs smoke, mostly at 190 to 210 on Traeger.
I pulled it, let it cool briefly, then vac sealed and into an ice bath.
Surprisingly, the thinner pastrami is still at 155, and I’m taking it to 165 per Marianski’s recipe. I guess that just shows the importance of tubular chunks allowing heat transfer from “4” directions vs just 2 in a flat piece. Same holds true for diffusion of salt and nitrate though, flat pieces of similar thickness take longer.
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Made some biscuits and gravy tonight with #147 Pork Sausage Seasoning
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Tex_77 nice. My Dad’s favorite breakfast! That meat looks super chunky though, What grind is that? I ask because I did 10mm ie 3/8"grind on my last breakfast patty mix and didn’t like the texture that big and think I’ll go to 7 or 6mm. Yours looks even bigger in the pic? Thx!
Dave in AZ 3/8 then 3/16.
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