What did everyone cook today?
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Cinco de Mayo!
Pork Butt on smoker, brown sugar/cumin/garlic rub, half for pulled pork and half diced up for carnitas.
Corn tortillas, guacamole, fresh pico de gallo, queso fresca. White sweet corn. Bud Lime with limes. Lime cilantro cole slaw.
Dave in AZ You had me until the cilantro, that is something my taste buds cannot handle. All the rest sounds delicious and looks good.
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Dave in AZ You had me until the cilantro, that is something my taste buds cannot handle. All the rest sounds delicious and looks good.
bocephus I remember first time I had cilantro, thinking “this tastes just like stinkbugs smell!” Lol. But now I love it and use a lot, essential for Southwest or Mexican cooking.
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Capocolla
Just started it today with my son, his first meat project. Twelve days cure for this 4in diameter coppa. Used recipe from 2guysandAcooler, Eric. Classic actual way is to dry to 35% loss or so, eat uncooked like prosciutto. Not sure if I will dry in my converted fridge meat chamber, or SV as more of a ham. Most of the stuff you get on subs is actually cooked, will probably do that so I can show my son how fast and easy the process is for high quality home products. I should probably buy another butt and do both! -
Capocolla
Just started it today with my son, his first meat project. Twelve days cure for this 4in diameter coppa. Used recipe from 2guysandAcooler, Eric. Classic actual way is to dry to 35% loss or so, eat uncooked like prosciutto. Not sure if I will dry in my converted fridge meat chamber, or SV as more of a ham. Most of the stuff you get on subs is actually cooked, will probably do that so I can show my son how fast and easy the process is for high quality home products. I should probably buy another butt and do both! -
I did a Sous vide backstrap with the Excalibur blackberry peppercorn seasoning. We really liked it, if I had some goat cheese to go with it, this would have been out of bounds.
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Cinco de Mayo!
Pork Butt on smoker, brown sugar/cumin/garlic rub, half for pulled pork and half diced up for carnitas.
Corn tortillas, guacamole, fresh pico de gallo, queso fresca. White sweet corn. Bud Lime with limes. Lime cilantro cole slaw. -
Capocolla
Just started it today with my son, his first meat project. Twelve days cure for this 4in diameter coppa. Used recipe from 2guysandAcooler, Eric. Classic actual way is to dry to 35% loss or so, eat uncooked like prosciutto. Not sure if I will dry in my converted fridge meat chamber, or SV as more of a ham. Most of the stuff you get on subs is actually cooked, will probably do that so I can show my son how fast and easy the process is for high quality home products. I should probably buy another butt and do both!Dave in AZ Wishing you guys a good result. Always like to see if the “Plan” comes together.
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Grilled some drumsticks with chicken on the run and they were great.
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Made some Fajitas last night with pinto beans and Mexican Rice
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 looks great, and that cook arm very useful. Neat to see it in action, the pot arm makes it even more useful that I realized from your other post.
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bocephus I remember first time I had cilantro, thinking “this tastes just like stinkbugs smell!” Lol. But now I love it and use a lot, essential for Southwest or Mexican cooking.
Dave in AZ When it is in something, to me it over powers everything else. Just one of those people that doesn’t care for it.
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Tex_77 looks great! What firepit is that?
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ND Mike Breeo 24in with Sear Plate, its the corteen steel model.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 thanks! I will have to check it out.
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