rotuts

@heidih use the breast meat in the stock . press out all the jus , all of it then give the remaining solids to the coyotes. they won't mind

Business are for profit. initially it seemed self check out was a less expensive option not requiring a human's expense . sometimes this works out well and other times it does not .

again , in the video BBQ is mentioned as a communal sort of affair restaurant ( steak house ) is more gentrified. most BBQ spots are not where you might want to wear your bespoke stuff.. but they are very very good eating places .

Aaron Franklin uses Post Oak its abundant in his area and people call him and he clears out the fallen Oak. in the fine video @heidih posted one pit maser mentioned he got called for local wood , free and the caller's family came in later for free BBQ . in New England where I live , there are lots of low stone walls. @ the property line. I have one along my back yard. those stones were probably not imported from France .

I agree Southern USA BBQ , low and slow does not really travel well. that thought led me to think about the fuel issues. fuel for it should be hard wood , and very cheap . not so easy to find in most places these days , and days of yore.

w my 4 x plain turkey stock Ive made via the iPot Ive made turkey stuffing in the past , w either no turkey , or SV'd // Fz vac'd turkey , any time I felt up to it.

if BBQ is considered ' low and slow ' they availability of cheap ( wood ) fuel might be a consideration for its evolution . in many parts of the America's fallen hardwood trees are common . the south excels at low and slow possibly because its warmer , thus has extra cheap fuel for low and slow , if not free fuel . they don't import English Walnut for Texas BBQ Id guess. in the North , that fuel kept you from freezing in the winter , so no low and slow and soft wood trees , pine etc would never work due to the resin.

BBQ is a very regional thing. some southern states have at least 3 distinct styles and the other two , not far from you , are not consider proper BBQ

my mother also used the term ' Pope's nose ' i learned some time ago you could make excellent stuffing ( a favorite of mine ) outside the bird. it was a cooking // travel show w Bert Wolf I think , traveling across Canada at some sort of very large resort , they did thanksgiving ( CANADA ) in large proportions for the guests , and the stuffing was made in large pans . the secret : turkey stock . Ive done it that way ever since , and at least 2 X proportions .

I grew up in the Bay Area well before there were Weber's BBQ was grilling over Kingsford. there were no low and slow BBQ anywhere. Burgers , Dogs , Chicken and the chicken was whole , and done on a rotisserie.

my kind of place. thank you for sparing me pics of their sausage selection and the sizzling sample table your selections look very tasty

@JAZ thanks for the heads up. Ill have to find and try.

yet , supermarket birds , properly cooked remain tasty and require no Trust Fund for purchase .

@blue_dolphin so many good looking Rx's if the book you are using : https://www.amazon.com/Zingermans-Bakehouse-Celebrate-Every-Day/dp/1797216570/ref=sr_1_1?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556449&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-1 or https://www.amazon.com/Celebrate-Every-Day-Recipes-Special/dp/076278234X/ref=sr_1_2?crid=1OOJVIM3EP5WI&keywords=Celebrate+Every+Day&qid=1699556562&s=books&sprefix=celebrate+every+day+%2Cstripbooks%2C77&sr=1-2 the titles are very close . maybe a revision for the later book ?

@Margaret Pilgrim I remember the Lucky store near where i grew up. they had this odd yellow ' marker ' in front , that was several stories high . you pre-dated me by 5 cents

quite some time ago in my area , Fz turkey was a seasonal loss-leader and this was the same in CA were i grew up : Safeway turkeys were 24 cents // lb that's how long ago that was then stop and shop and Shaws added a purchase minimum. that was easy to meet if you got ll your Thanksgiving Suff at one stop. Market basket has Fz turkeys this year @ 69 cents // lb 2 limit. back in the day when I used to hack up those turkeys and SV the best parts it was easy to get the limit , cart them out to the car ,and go back and get a second limit . I was surprised seeing the 69 cent price . given inflation etc that's quite a deal.

@Smithy have you tried the Goat ? its my understand in TX its very young goat , cabrito and quite delicious , and veery different from an older goat . I visited my sister in TX several times , but none of the top notch BBQ had it around the Austin area. pleased you can work on getting the PM fixed . Ive also forgotten , where doe the 4 wheeler travel ?

@Smithy thank you again for taking us along on your trip. Im looking forward to those markets in the south that have 37 types of pork sausage , and the like. as I understand it , the PM heater is nor working . I take it its a stand alone heating system ? vs some sort of heat you can use once the PM is plugged into a sampling ground electrical offering . what sort of amps does external the plug in offer ? when you drive , does the PM engine have an electrical distribution to the freezer // refrigerator ?

@gfweb indeed . a simpler look: taste : not so good Price : High .

Beyond Meat is an interesting ' study ' there is the company , the investors , and the product . stock price may or may not correlate w the company , or its products . https://finance.yahoo.com/news/beyond-meat-cuts-non-production-134432280.html and many other articles that are not click - bait suggest an underling problem that its product is and may always be more expensive in the supermarket than what it hopeS to surplant . and its not very tasty to boot. stock $$ 62 initially , a high of $$ 230, now about $ 7 .

@ElsieD what was your goal in Vac'd baguette ?

@lemniscate I think its terrific that you have an unusual source for pork. and keeping the meat in chunks makes a great deal of sense Id love to see what it tastes like. although I prefer SV for meat , as lower temps with time keep Jus in the meat I do appreciate the iPot as a way to get things done , with little fuss. with regard to your tomato addition : if salt is an issue , why not tomato paste ?

cook the ham whole. then slice and then soak and repeat. I assume the chops are thick. won't get a lot of salt ut of them unless you soak for some time , and then might get boggy. technique might only then be helpful for bacon

@Ann_T soak the slices , not the whole ham. that's how I got the idea a long time ago. I got some sliced danish ham , and it seems to be much more porky and had much better ham favor than the usual deli ham I was getting . a regional higher end USA brand. for some reason I soaked a few of those slices and it brought out the ham flavor similar to the Danish ham I realized that that was so much salt in the deli ham , that it covered cup the ham flavor the danish ham just had less salt than the USA brands. the salt defused into the cold water by surface area , keep tat in mind.

@Ann_T with regard to reducing sodium in cured porky product : consider a soak in ice water , then pat dry . ice because you ant to keep the fat firm . time in the ice bath depends on thickness , as its the surface area // mass that get you what you want. pat dry then cook. Ive done this w high end mail order bacon and good quality commercial. mail order is more expensive , but had much more flavor so the result on the plate after the ice bath might matter.