What did everyone cook today?
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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!
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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. -
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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An early Father’s Day meal. Smoked some ribs and served them with creamed turnips and macaroni salad.
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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!
Dave in AZ Keep on having fun with your food. Both of you are better for it.
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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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mac21st Thanks for sharing that. Will try some next week when I get home.
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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 You are really a good friend for doing this. And you have a very nice set up to work with.
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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. -
Dave in AZ love Korean food and Thai food I guess I should come to your house and eat
gus4416 welcome anytime! I got a good idea from a movie once, so I have a “guest menu” of things I can make quickly from stuff always in pantry or have in freezer I’ve made. When my kids have friends over, I’m always, “Who wants Pad Thai? Crab rangoon? Orange chicken? Come on, someone must want a snack!” Lol.
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mac21st thank you. This looks great!
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mac21st Deepwoodsbutcher Very interesting mix of ingredients. Placed on my list to try. Thanks.
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