rotuts

@Kim Shook Id brine as usual , pat dry , seal , then SV how long and at what temps do you plan for SV ?

@palo https://jacksabby.com https://jacksabby.com/beers/hoponius-union/ literally , just down the street . I don't even have to turn off it. best beer Ive eve had. Im hot that much of a beer person , and there are a few I like but this one , ice cold , in an ice cold mug or thick iced glass hits the spot w spicy tex/mex.

over here: https://forums.egullet.org/topic/155097-trader-joes-products-2017–/page/47/#comment-2396774

similar ingredients same burrito //cheses but w TJ's Pico del Gallo // red onion not very photogenic but quite tasty stick to the ribs sort of dinner. and Old ElPaso ' traditional ' refried pinto beans TJ does not carry refried pintos. Old EP'S are ones I like and I forgot to ice up a few Hoponius Union beers . ice cold and guess what's for breakfast(s ? ) ?

@Kim Shook w SV Id make sure there is little to no air in your bags. Id understand that if you reach the pasteurization point and rapidly chill ( w no leaks ) the chicken can keep chilled for quite a wjhile safely . in your case , if possible , keep it in the bath ( temp > 130 F ) for those couple of hours . pat dry , coat and fry. that's the safest way . temps < 130 F , and greater than 34 or so F are the potential problem temps if say , if completely and thoroughly pasteurized , a couple of hours in that zone will not matter , as long as the bag remains sealed. rapid chilling ( lots and lots of ice ) simply allow you to keep the intact SV bag , in the low 30's F for quite some time. which is something you are not aiming for. good luck , but you won't need it .

@!MArkF that sounds like an excellent choice . if a quality third party PID controller can be added its a good candidate . price point does matter I do not work for Yoder , but I know all pellet grills are not created equally defects in some are not necessarily defects in others father up the price chain.

@chromedome count it as a blessing.

@FauxPas when is Eggplant day ? or is that EveryDay ?

@Duvel nicely melted cheese on that burger. a touch occasionally overlooked. bet that's not ' American sliced cheese ( product ) '

@lindag I too have that brush its a good one.

@Dejah love your pork chop Rx when I started to cook Campbell's creamed soups w add-ins made tasty meals. dry red table wine , mushroom soup , some garlic chicken thighs baked Coq au Vin , close enough for the time.

@lindag curious about y0ur digital thermometer ' THermapen ' your ref Hoseili Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ,WDD2 (eG-friendly Amazon.com link) is $ 137 then there is one , that seems to be the same Hoseili Instant Read Meat Thermometer for Grill and Cooking. Best Waterproof Ultra Fast Thermometer with Backlight & Calibration. Digital Food Probe for Kitchen, Outdoor Grilling and BBQ,wen2 (eG-friendly Amazon.com link) for $ 19. neither a thermapen. I think I have the $ 19 as a spare for my thermapen

the proper spatula is a work horse in the kitchen : the one at the top is RubberMaid , and popular w Chef-ie crowds. its seen on Great British Menu and the like. its junk. the handle//shaft bends and the rubber is blunt. it does work . its popularity is probably because it has a Red handle. one down in my WorkHorse Ive had for a zillion years . I have half a doz. you can see its done its work well. stiff handle , silicone that's still flexible. the lower three are relatively new : https://www.amazon.com/gp/product/B07LGWPPDY/ref=ppx_yo_dt_b_asin_title_o02_s00?ie=UTF8&th=1 they are silicone , the handle is stiff . I bought two sets either by mistake , prescience , or issues w needing new glasses. Im glad I did. the silicone is easy to cut and trim as you see in the lower example. that one, trimmed , fits perfectly in a Heinz glass gravy jar. it get a workout in the cooler months for my Turkey Shepherds Pie.

wish id sen those funnels when I had my ' free ' prime month.

@weinoo that jambon slice looks perfect. too bad their wb site does not offer a menu.

one last thought : you can figure out inside // outside skirt if you study this : https://barbecuefaq.com/inside-vs-outside-skirt-steak/ ive tried. it just makes me dizzy.

in @weinoo reference a standard box of Iberico has 4 cuts : the secreto is 14 - 21 oz and the porkbelcy steak is 21 to 28 oz eliminating the chops and the roast so the secret is the smaller of the two diagonal thiner cuts thus based on the striated muscle fibers this is one of the skirts , the same one demonstrated in @btbyrd excellent video reference. so its a skirt. maybe @Duvel can find out which one , and what happens to the other.

Idont think this relates so much to Spain as it does to an area that still butchers whole or at least 1/2 hogs. most meat in my area is butchered in large facilities and ends up as ' boxed meat ' cryovac'd large hunks that are them broken down by vendor. MarketBasket , Stop&Shop , RocheBros all have active meat departments that break down the Hunks. Beef for sure probably not pork. in your area(s) do they butcher whole hogs ?

JT and KH had books that raised the bar considerably in their time. same w GB.

perhaps @Duvel might ask his butchers ?

there are two skits , on each side od the animal decently explained here ; https://twocloveskitchen.com/flap-meat-vs-skirt-steak/ 1/2 way down. ive had the thinner version many times rolled up , tied then cu in 1/2 making two ' pin-wjeeles ' and they were delicious. I think the thinner 0n is hard to find. stop & shop had the thicker version a while back bit its not as tender. so , on the pig L what happened to these two cuts ? ground into sausage ?

so ... where's The Skirt ( Pig ) anyone ever had one ?

all three candidates mentioned by my analysis are tasty cuts. and each may be a ' secret ' at that butcher. Im just curious to know th actual muscle name from each butcher which brings m to : what happens to the skirts of th Pig ? inside //outside totaling 4 pieces of meat ? very very few butchers these days butcher a whole hog. thy are factory processed. but if you harvest a pig in the fall probably by sending th pig out are th skits kept by the butcher as a ' home treat ? '

I actually checked a long time ago https://en.wikipedia.org/wiki/Pope_John_VI

@Midlife the chicken enchiladas that I remember and loved : two in a paper ty red enchilada sauce haven't been around for a long log time cumin/red sauce flavor I used to devoir those. th4y added a bit of GBP to them at one point I had tonight a xandle and pass them by the then disappeared forever