What did everyone cook today?
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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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Dave in AZ 3/8 then 3/16.
Here are a few little “Andrewchello’s” pizzas my youngest son & I put together. Man were they good. He really did most of the work, I did most of the grading!
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Here are a few little “Andrewchello’s” pizzas my youngest son & I put together. Man were they good. He really did most of the work, I did most of the grading!
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calldoctoday It is almost bed time now I am hungry again
gus4416 Aww, I did not mean to do that to you, but thank you. How about cold pizza for breakfast, this stuff is good.
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gus4416 Aww, I did not mean to do that to you, but thank you. How about cold pizza for breakfast, this stuff is good.
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gus4416 Aww, I did not mean to do that to you, but thank you. How about cold pizza for breakfast, this stuff is good.
calldoctoday Breakfast of Champions!!! Cold Pizza! I think it’s better the next day anyhow.
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Reuben with my 1st pastrami for dinner! Everyone loved it. -
Reuben with my 1st pastrami for dinner! Everyone loved it.Dave in AZ I loved it too and I didn’t even get to eat it!
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Reuben with my 1st pastrami for dinner! Everyone loved it.Dave in AZ Whew wee that looks good!!! I did a few batches several weeks ago, but could not get the normal Jewish Rye & had to use the more expensive & smaller stuff each time. I guess those would be Rueben Sliders. Yours looks great!
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calldoctoday Breakfast of Champions!!! Cold Pizza! I think it’s better the next day anyhow.
Bob Stehlik Thank you, yes siree! & Oatmeal stout to boot…I am just kidding, I have that 12:00 issue.
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Reverse seared prime rib made in the oven.
“A smooth sea never made a skilled sailor.”
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Surg Looks about perfect. Nice bark on the outside, pink and juicy inside.
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Surg Looks delicious and done perfectly.
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