What's cooking?

Boom! Looks good JJ.

 

Butts cooked sous vide (coated with rub before being vac-sealed) for 18 hours at 165. Finished in the oven with a simple sugar/vinegar paste at 300, raised to 500 for the last few minutes before shredding into fall-apart chunks. Fed ten people easily with plenty of leftovers for sandwiches.

 

Smoked Brats tonight. super juicy and tasty.

 

I greatly prefer brats over hotdogs.

Those look mighty tasty

 

Easy dinner tonight. Sausage, eggs, grits. Had a cup of coffee and did something I haven't in several years--put a dollop of bourbon in. Why has it been so long since I've done this? It's wonderful.

Great looking pork products, Jim and Doc!

 

Those look great.

 

Looking good Jim. are the casings natural? How long do you smoke brats?

 

Doc that pork look great!
Mike they were smoked for 1.5 hours half at 230 and half at 275. cherry wood.

 

Gave Kassler Ripchen a try after having it again this October.
Lightly cured a peice of pork loin, smoked it gently to 150 internal with cherry then let it rest overnight wrapped tightly.
Sliced and grilled. Served with kraut, roasted beets and untipicaly broccoli rabe.
Not to bad for my first try.

 

that looks great Jim
did the loin come out moist? I've tried simlar and found mine on they dry side. is the wrapping part of this?

 

It was pretty good Mike. Some of it depends on the quality of the meat.
As this was my first shot I used supermarket pork. Traditionally its made from a rib roast. I would use some nicer meat next time.

 

Lucretia, when you say dollop, we're talking... anything else in there?

 

a turkey breast smoked for a few hours. first time I used and injection of broth. I used a butter, chicken broth and Cajun spices. Pulled it at 165. It was PDG. nice and juicy and tasty. didn't get any post slicing photos though.

 

Thanksgiving prep underway for the traditional pizza. Sauce and poolish for the dough.

Farmers' market tomatoes with some oven roasted romas, lots of fresh garlic, basil, some fennel seed, olive oil & salt. And a splash of chili oil for some heat. Ready to cook down until thick.



What a 1/4 tsp yeast does to 2 c of flour and 2 c of water if you leave it sit on the counter overnight:





The sauce is cooked down and the dough is all mixed up, and both are aging and developing flavor for the next few days.

 

Oooo boy. That's going to be tasty, I just know it.

I reckon it's the traditional stuff around here this year. Turkey and all the fixins'

 

Just not a big fan of turkey. Especially when I can eat pork.

Mike, I'll have you know that there was at least a tablespoon of coffee in with the bourbon. It was an old bottle and the cork had broken off inside. Had to pour the bourbon through a coffee filter to get the grunge out.

 

That turkey had a decidedly porky taste to it :bacon

 

Mike, that looks awesome!

Lucretia, I would love to do pizza but my family and friends would revolt.

Sweet potato pie:

 

Nice looking turkey and bacon roast Mike!
Lucretia I hope we can see the pie before it disapears.
Doc that looks like some serious pie. lots of love on a plate if I had to guess.

I am having dinner at my nephews with the family, the next generation is taking over... although they demanded my deviled eggs be brought.

Happy Thanksgiving everyone!

 

Getting ready!