rotuts

its a shame BBQ ( slow cooked over embers ) bologna is so rare. and yes, bologna isnt the most healthy item on any menu . but tons of ( regular ) bologna is sold , not just because its cheap but also because there is a taste profile to it , that's not bad. BBQ whole bologna seriously amplifies that . and just requires low and slow cooking for embers and smoke.

@Dave the Cook Ive had BBQ bologna. a whole bologna ( they are actually quite large ) is rotisserie cooked ( or the like ) over coals . takes quite some time. in the South . its probably very similar . its quite tasty , beleive it or not.

@Ann_T That lamb is perfect . The pics are going in the Lamb p0rn folder.

Quite a decent article : https://www.bbc.com/travel/article/20250702-a-journey-through-the-united-states-of-barbecue

@KennethT Pleased to see you are on you way to another Adventure via Singapore. Congratulations on your UpGrade. great fun to see High-End airline food. Thank you for the menu(s) . May you have a Fine Time , taking us along.

@KennethT Wow ! the chicken-rice was not on the menu . did you order in advance ? or was C-R a standard off menu item ?

@Dr. Teeth Correct , esp SV shoulder , then Maillard . ( Dover-ish ) Sole and very fresh wild salmon , from close to the salmon's head are possible exceptions to this rule.

@Dr. Teeth still the same , my area.

I wasn't initially clear : in my area the pork shoulder has two components : Butt and picnic shoulder . the Butt has the scapula as its bone-in , and the picnic shoulder has the upper part of the front leg bone. Butt is tastier meat, over all . https://www.themountainkitchen.com/pork-shoulder-vs-pork-butt/

Ive previously posted my ' Linguini w fresh Campari tomatoes ' several times: before inhaling the dish , it looks like this : it looks a bit like a ' standard ' linguini dish , but its not. I thought Id add a 1/2 way pic , showing how this dish is different : there is a lot of ' sauce ' , if that's what you want to call it. I make it this way , on purpose as this ' sauce ' is exceptionally delicious . the other Linguini dish I make " ' Linguini w Pork Ragu ' iPot ' ' has the same sort of sauce , again on purpose. waiting for much cooler days to more of each.

in my area , pork shoulder is the same as the butt. pork shoulder , as mentioned above is called picnic shoulder this is a ref w good pictures : https://www.americastestkitchen.com/articles/1214-the-difference-between-pork-butt-and-pork-shoulder butt is much tastier . to solve the tenderness issue Ive SV'd butt first , then GE'd the meat Ive shown is also called ' country style ribs ' sold w bones or not the versions I look for @ MarketBasket are boneless , and I think higher up from the ribs into the shoulder that sold whole is Butt. as an example of ' Pre-GE-IDS " : https://forums.egullet.org/topic/154537-what-are-you-cooking-sous-vide-today-part-3/page/87/#comment-2452528 the Pork : this is how MarketBasket markets the pork I look for " Pork Butt Bonelss Souther Style Ribs " I have no idea why this is ' souther style " and im fairly sure this is ' boneless ' as its cut from the Butt well above any ribs looks like this on The Plate ; its ' dark meat ' pork . I look for the dark cuts , not the lighter cuts , which come father down the pig and those lighter pieces of meat are Loin . avoid loin . tough . flavor less. ready for the desalted bacon I use , to keep the surface of the meat moist : these pork terms will vary by area and store to store in the same area . in my area , MarketBasket is the only one to sell Butt , butchered like this . and its not in the pork section of the meat counter all the time. some times the ' label ' has 50 % white meat loin. I wait for 100 % dark , on the next visit.

@JoNorvelleWalker its not so bad. 1 ) I line them ( Im still on drip pan # 1 ) w parchment paper , the brown version . I take my time doing this, as the paper needs to extend above the lip. 2 ) I pour out the liquid in the pan , melted fat and jus which still reasonably hot . I save this. I dispost of the parchent paper. 3 ) I let the aluminum pan cool over night , and remove any congealed fat w a spatula , as i try to keep fat out of my drains. 4 ) then using the hottest water i have , use a nylon brush to wash out any residual , then the cooper ' scrub-by to clean a bit more result : its clean . just has some ' restaurant char ' the king you see on well used restaurant pans. N.B. : nothing semi disposable about it. good for 10 - 20 more experiments. w the parchment of course. P.S.: Im also using the GE-IDS at initial temps of 200 F these days. a lot less char. the char you see probably came from initial experiments starting @ 225 F.

@YvetteMT pleased to see you SV turkey. makes all the difference in the world. how would you characterize the difference in taste between a wild and commercial T.B ?

Interesting in the US Amazon , the Ge is selling for $ 678 the generic for $ 619 . the certainly look the same . doesnt seem like a big enough difference to justify the generic but probably made by the same plant in China . Odd.

@JoNorvelleWalker looks very tasty. nice crust . what were your times and temp settings ?

Ken Hom's Rx's were always delicious.

@Steve Irby is the smoke flavor from just the grilling , or did you add a smoke source ?

@JoNorvelleWalker Im sorry you are having frustrating issues w the GE-IDS. I tried using the probe on the first IDS. I gave up trying to learn how to use it. after all , I use Past Experience , and recordings in the Red Engineer Lined Notebook [ RELN ] its very true the manual that explains how to use the Unit should be re-written for clarity. For my purposes ,( longer , lower temperature IDS'ing ) , Im pleased with the unit. Id never use the unit on hotter days . BTW : this topic initially was this one : https://forums.egullet.org/topic/166120-ge-profile-smart-indoor-smoker/page/6/ No idea why it has been moved, but that's not really a problem. I use the GE-IDS for tougher meat , but these days pre-treat that meat w SV.

this topic seems to have been moved here : https://forums.egullet.org/topic/167917-smoking-tender-cuts-of-meat/#comment-2452188 I use the GE-IDS for meat that is not so tender , and pre-treat.

@RWood and a very nice glass

I continue to make my Pork Carnitas Logs. Set II : 48 hrs SV , 130 F , rapid chill . GE-IDS set to 200 F , logs placed at start up. takes 20 min. 200 F 1 hour , then 180 F , and rotation each hour . these are 4 hours total : sliced in 1/2 , Vac'D , and Fz. PCL III is in the GE now. I plan on making 5 - 6 total. very good for sandwiches , actual Carnitas , and etc. my goal is to get the tenderness from the SV , and the smoke from the GE. I like the final temps to be less than 145 F the bag Jus is saved , and Fz into a brick , and Vac'D and Fz . its delicious , and I plan to use a tbs or so from Fz for Carnitas.

After the heat wave ended , one of my favorite dinners : Linguini w fresh Campari tomatoes , Durot basil and garlic , two eggs , Penzey's Tuscan blend for the tomatoes , Tj's parmesian-ish as delicious as its always been.

@OlyveOyl Wow . looks delicious. Im not sure what a brioche pinwheel is some sort of brioche bread or other form of brioche flattened , then filled and rolled , the sliced ? love to hear more of how you did that. TJ's has brioche bread , Id love to use that for a ' roll ' thanks

@&roid very fine technique on those coatings. If one doesnt want to do the very very thin coatings on a hot hot grill, after the first thin coating and heat , let the surface cool , then apply the next thin coating and heat up until cured. cool down , and repeap this takes quite a bit longer , heat , cool . heat but you dont have to hurry so much evening out the oil each time. Thin is key. the thinner the better.

@Dejah no matter what you do , check all the information you get from the internet even @ eG w the dietitian that directly deals w renal failure patients , if you can. information here is far more reliable than the internet at large. renal failure , subsequent dialysis , if a serious matter . but the good news is that the situation has been figured out by professionals for a long long time , thus , confer with them . its science , not influencer hocus-pocus . however , dietitians can be a bit weak on ' flavor ' work from what the patient likes , check the Na, K, PO4 , then add flavor.