woodburner
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Posts posted by woodburner
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I haven't had my smoker out and in action since last summer but decided to try making pulled pork again. The attempt that originally prompted this thread was tasty enough but didn't pull apart properly due to not cooking for long enough.
This time.... thanks to sage advice from fellow eGulleteers... things are different!
For better or worse - here's what I did:
- Got a nice big shoulder butt with a decent cap of fat on top.
- Dropped it in boiling water for exactly 60 seconds to open the pores of the meat, removed and applied Montreal Steak Seasoning as a dry rub. Rubbed in liberally and wrapped tight in plastic wrap to be refrigerated for one hour.
- Had my cheesy but wonderful electric smoker preheated and threw in some pre-soaked hickory chips - then went to work.
- Came home for lunch, threw in more smoked wood chips and replenished the lower pan of the smoker with more boiling water
- Took it off after about eleven hours in the smoker.
Magnificent!!! This stuff is truly incredible. I'm sure the pro's and serious amateurs can surpass this but I'm stoked. It pulled apart effortlessly and the limited amount of fatty tissue to be discarded was easy to separate.
Today I'm testing a few East Carolina style 'cue sauce recipes but wish to thank all who contributed to this thread.
Looks great.
How did you wind up serving it?
Also, did you have a favorite sauce?
woodburner
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thanks on the salsa concoction. Please, tell us more about the winery and cookbook.
Specialty lump charcoals can and are, be awesome. Maple is pretty much my favorite, when available.
woodburner
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Do the backyard cook, yurself.
Comon, show some nuts.
Small little piglets would be very doable, and inexpensive.
We'll help you.
Kind of, sort of.
When I showed my wife my new $2500.00 outdoor cooker she asked "What's that"?
Easy reply was , "Your vacation". Of course I didn't say that, but I almost did.
woodburner
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It's not unusual, as you have suggested, but rarely done correctly.
Dozens of Long Island Littleneck Clams, resting before death, in an ice filled cooler. Very hot, real lump charcoal fire started in a Weber Kettle grille. Toss a few handfulls of clams onto the well cleaned grille, and close the cover, until they pop open.
Remove with long handled tongs from the grille, and repeat, again and again.
Oh yeah, keep a second cooler filled with cold beer at the table.
woodburner
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On the flip side, it would not be much trouble to de-bone the chicken thighs, but the legs may turn to be a little tricky for some.
Whole chickens are normally a better value, and cutting them into custom portions at home, is the best route to follow. I doubt you will see as much "red bone" in whole chickens as you will find in store bought parts.
One of my good friends is a dairy farmer up here in the Hudson Valley, who also raises free range chickens and turkey's.
Without a doubt, the hardest working family I have ever met, and not making much money to say the least.
He raises a few types of chickens, with one being a 15 pound varietal.
Dairy farms are not picture perfect, to say the least. I'll try and make a stop, over the weekend and get some digital's of his free range birds, and habitat.
woodburner
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Righto Doc,
People wonder why most food markets sell shit, is because most of us buy shit. (Including myself in this statement, so that no one feel's I'm being deragatoury)
It's all about money, not from a buying standpoint alone, but from the producers end as well. Pump out those little chickies as fast as you can.
Who cares if they see a little blood, it's cheap and easy.
woodburner
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me, i like the blood--especially cracking the bone and sucking it out with the marrow.
I'm sure you do.
Getting to the bone is more good eats:
Commercial Chickens Spend Their Lives in Excrement
The chickens one buys at the supermarket lived and breathed, day in, day out, in excrement-- abnormal excrement at that. Because of their terrible diet, their wastes "contain more protein, organic matter, nitrogen, phosphorous, and other material known to cause pollution problems than do the wastes of animals on normal diets."46 In addition to the solid excrement on the floor, the birds are forced to breathe excretory ammonia fumes throughout their growing lives. These poisoned gases permeate the air, rising from the decomposing uric acid in the accumulated droppings in the chicken houses. They penetrate egg shells. They enter the birds' airways and immune system, inviting salmonella and other pathogens to colonize and spread.47 The droppings themselves contain pathogens, medication residues, cysts and larvae, and metals such as copper, arsenic, and zinc.48
woodburner
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You might also try moving up to one of the free range/organic brands of chickens.
woodburner
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It's been somewhat of a problem for quite some time.
Brining tends to eliminate the blood around the bone problem for me.
woodburner
edit to add: I refuse to eat it (bloody boned) even if I've cooked it and deem it done.
Also to add, chicken can be also easily cooked at much lower oven temperature's than normally prescribed, at longer times.
Paula Wolfert has described it a few times, possibly as LTLT. (?)
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My investigative instincts lead me to believe it is an ingredient that had a long name, hence the only abbreviation in the recipe (s).
Also, I believe the first letter to belong to a brand.
I feel the second letter lends itself to the word "buttermilk".
woodburner
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What's loaded on the T. C. Fireman's Special?
woodburner
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I like to mix V8 with half Clamato Juice.
What's the best way to grate the fresh horseradish, without killing yourself and loved ones?
woodburner
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I apologize, no finished product images this time. We have out of town company, and let's just say the imbibing took presidence.
Ribs can be, at least for me, tricky to come off the cooker almost perfect. I am glad to say, those three racks from yesterday hit the mark. Meat could be lightly tugged from the bone.
The most important thing I've found is overall temperature control, and determining final degree of doneness, without them becoming dry.
I've read many tricks or fables if you will in determining doneness. I cooked yesterday's racks at about 200º for about 4 1/2 hours.
It was a great start to the outdoor cooking season.
woodburner
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Feel's pretty good without snow and wind, so I prepped three racks of Loin Back Ribs this afternoon. Cooking them with some chicken in the great outdoor's.
woodburner
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Sweet Basil
Purple Basil
Chives
Rosemary
Oregano
Parsley
I was able to sow 8 different varigants of leaf lettuce/ arugala and mesclan mixtures 2 weeks ago in my cold frame.
All the rows have now germinated, allowing me to replant more rows this coming weekend.
woodburner
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I'm with you Doc,
both of those Sunday's would work fine for me.
Out of town guests should be able to nail it down further.
woodburner
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Like Doc said, we should move quickly to assign a date to this.
Corporate planning is already chewing into available dates at the Paddock Tent. While of course we cannot reserve picnic tables in advance, it would be nice to set this up with a few tenative dates.
Opening day is Thursday, July 28.
This leaves us with the following weekend dates.
7/30-8/1
8/7-8/8 The Whitney Handicap and the Jim Dandy
814-8/15
8/21-8/22
8/27-8/28 The Travers Weekend
woodburner
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Sunday would be a good day for us.
woodburner
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Ancho.
I should have thunk.
We need to hook up this summer.
woodburner
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Thanks for that.
Never heard of any custom bbq cooker builders from CA.
Once again, nice images and good eats for sure.
woodburner
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I'd never wait two hours for that shit.
Four hours yes, but not two.
Nice images Jason.
Belly bombs.
woodburner
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Sorry Doc, wish I could help.
But..
The best duck breast I've ever had, was very lightly smoked, served at room temperature, sliced as thin as paper and just lightly sauced with horseradish cream concoction.
All that being said, maple syrup and a touch of a freshly squeezed orange, mate like bread and butter.
woodburner
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I should have known better.
Stopped at the local chain market, trying to procure some freshly ground pork for stuffing into hog casings for sausage.
Asked the meat guy to see the tub of ground pork that was in the case, and it looked very lean, which is fine but not for sausage.
My guess, which I remarked to the meat guy, was "It looks about 90/10, meat to fat ratio.
Yeah he replied, we just take boneless pork chops and grind them. Nice...
I prefer a 70/30 ratio, or there abouts.
Comments?
woodburner
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Anybody notice the brand of cooker? (Jason)
It has the appearance of a Southern Pride unit, that also seems to be powered by gas.
Not that there is a problem with gas, I'm just inquisitive.
Looks like some decent pork in those pictures.
woodburner
Onion Confit
in Cooking
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It will be delicious.
Your canapes sound somewhat devine. Would some images be available, when all is said and done?
woodburner