What did everyone cook today?
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff You can tell how juicy that is. Just ate and now I want pork loin.
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Cooked up some Loaded Liberty brats tonight!
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mac21st Great start to the day. I really like breakfast sausage links.
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Cheese raviolis topped with a homemade Alfredo sauce, sautéed mushrooms, with whole gulf shrimp. The shrimp were cooked in a white wine butter sauce.
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mac21st I definitely need to make up some apple maple sausage. Sounds great.
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An early Father’s Day meal. Smoked some ribs and served them with creamed turnips and macaroni salad.
wdaly Never had, heard of creamed turnips. Obviously, I’m sheltered.
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Cheese raviolis topped with a homemade Alfredo sauce, sautéed mushrooms, with whole gulf shrimp. The shrimp were cooked in a white wine butter sauce.
HerbcoFood D**n, nice bounty. Heavy and light fare.
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff now that’s my kinda test! I agree on the injection for loin. I’m about to inject 4.2 kg of butt to make buckboard bacon, my brine just boiled and is cooling now!
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Cheese raviolis topped with a homemade Alfredo sauce, sautéed mushrooms, with whole gulf shrimp. The shrimp were cooked in a white wine butter sauce.
HerbcoFood looks spectacular
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zbigjeff now that’s my kinda test! I agree on the injection for loin. I’m about to inject 4.2 kg of butt to make buckboard bacon, my brine just boiled and is cooling now!
Dave in AZ All the people on this site like playing with their food. Keep it up. Wish you well on the buckboard.
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Deepwoodsbutcher I have a great recipe if you want it.
mac21st said in What did everyone cook today?:
Deepwoodsbutcher I have a great recipe if you want it.
Thanks! Definitely would like it.
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A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke.
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart. -
Prepping tonight’s dinner, I know Jonathon is a shrimp guy. These are some big boys!
HerbcoFood Those are some big shrimp.
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What a day for cooking and BBQ, Wow and great job to all
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A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke.
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.mfrievalt That’s a bounty for sure. The wedding patrons never had it so good.
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Well, I tested out a new injector and the apple-cinnamon soluble on a 2 lb pork loin. Let the injection sit overnight, dried it off, applied plain mustard, homemade rub, wrapped it in bacon and put it in the smoker. Injecting the pork loin did not disappoint. It was totally juicy even after going over the 145 by 12 degrees. Normally, it would’ve been a bit dry. Nice small test. Have 3 more available for more testing.
zbigjeff look at that moisture. Nice job.
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A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke.
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.mfrievalt that is an epic cook! What a special treat for a wedding, I’m sure your friend and guests loved it!
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Daeji (Pork) Bulgogi
I had 2 pork butts that I took the top fat side for buckboard bacon, so used the coppa muscle to make some pork bulgogi for dinner. This time I just used a commercial marinade from the commissary, but it’s a good one with pureed pears in it.
Homemade kimchee, cucumber kimchee. Fried rice.
My wife and I met in Korea, both USAF there, so we always like a Korean dinner!
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Daeji (Pork) Bulgogi
I had 2 pork butts that I took the top fat side for buckboard bacon, so used the coppa muscle to make some pork bulgogi for dinner. This time I just used a commercial marinade from the commissary, but it’s a good one with pureed pears in it.
Homemade kimchee, cucumber kimchee. Fried rice.
My wife and I met in Korea, both USAF there, so we always like a Korean dinner!
-
A friend of mine talked me into making pulled pork for his wedding after tasting some I made for a graduation party. Ended up making 130 lbs of finished product. Had two smokers running for two days straight. Just finished the last of it now. Started all off in my Pro Smoker PK100 6 Pork Butts at a time to 160 degrees full hickory smoke.
Then Wrapped and finished in my large home made smoker to internal temp of 190. Shredded perfectly. Basically full apart.
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