What did you cook up today?
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Re: What did you cook up today?
by mannytheseacow » Fri Oct 18, 2013 1:32 am
"Knowledge is power. Arm yourself."
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Re: What did you cook up today?
by DevilsBrew » Wed Oct 23, 2013 2:27 am
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Re: What did you cook up today?
by mannytheseacow » Wed Oct 23, 2013 3:38 am
Mmmmmmm. I love fresh cheese!
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Re: What did you cook up today?
by matt walker » Wed Oct 23, 2013 4:02 am
Nice you guys, Manny, that, uh, worst of some kind, looks awesome. 'Brew, it's been too long since I made cheese, good one. I'm doing my big tomatillo/pepper green salsa canning tonight. I've got 32 half pints in there now, 8 more on deck, and a bowl of it simmering in the oven with some smoked pulled pork.
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Re: What did you cook up today?
by DevilsBrew » Thu Oct 24, 2013 1:50 am
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Re: What did you cook up today?
by mannytheseacow » Tue Oct 29, 2013 2:12 am
How did this thread get 7 pages long already?! Ha, anyway- here's my first taste of fat piggies in a pan- fresh maple cured bacon:
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Re: What did you cook up today?
by DevilsBrew » Tue Oct 29, 2013 10:45 am
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Re: What did you cook up today?
by DevilsBrew » Tue Oct 29, 2013 2:51 pm
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Re: What did you cook up today?
by matt walker » Tue Oct 29, 2013 5:09 pm
Good lord Manny, that looks freakin' perfect! What was your cure? I did a salt only cure on my last batch and honestly I think I prefer the classic nitrates/nitrites style.
'Brew, not sure what an English Cut roast is, but roasts outside are the only way to go. I make pulled pork almost weekly and those are roasts, just fatty ones cooked to render everything. Leaner roasts you want to cook to internal temps. There are a million ways to do it, but I've been really enjoying reverse sear techniques on lean roasts. You'll find a million different methods, but my basic style is 275°F to internal temp 10° below your target, then pull it off, crank up the heat to blast, and put it back on until it looks awesome. Rest it, then grub.
'Brew, not sure what an English Cut roast is, but roasts outside are the only way to go. I make pulled pork almost weekly and those are roasts, just fatty ones cooked to render everything. Leaner roasts you want to cook to internal temps. There are a million ways to do it, but I've been really enjoying reverse sear techniques on lean roasts. You'll find a million different methods, but my basic style is 275°F to internal temp 10° below your target, then pull it off, crank up the heat to blast, and put it back on until it looks awesome. Rest it, then grub.
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Re: What did you cook up today?
by DrewInToledo » Tue Oct 29, 2013 6:49 pm
MMMMmmmmm! NOTHING burps better than bacon!!
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