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I didn't split the head. I'm told it liquefies into the stock, which is used, so I guess the flavor is in there to some degree if not the texture. Originally considered splitting and cooking the brain but that was one of the first ideas to get scrapped. Guanciale also.
Here you go Toogs. Didn't make it but I'll be cooking with it tonight. Excited to try it.
Nice where did you get that.
My batch came out well, I am very pleased. I need to freeze it though, it's getting funktastic
Tails & Trotters is a prominent pork purveyor around these parts. They recently opened a retail store/deli in town and I hit it for lunch.
Next time you cure something you should post pics of the process, in this thread or a new one. I've been getting more into that stuff of late.
I will post a pic of the finished guanciale. Doesn't look much different than the hanging pic other than its browner.
I love guanciale, and it's so much cheaper to get jowls than belly.
Speaking of pics, any chance you can rehost yours? I get an error from photobucket while trying to view them.
TGB it looks like they leave a lot of cure on. My recipe was ambiguous--doesn't mention it-- (batali's) so I rinsed it because I read that in some others. Seems to me a lot of the cure stuff could rot, but it's so salty perhaps not. I do prefer this one to my previous, unrinsed verions
Here is Batali's recipe, and the recipe for carbonara made with it. So money.
Sorry about that. See if this works. It's the album with all the head stuff.
apashke1/Lord of the Flies Photobucket album
Worked out really well last night. Intensely flavored with what seemed to be a bit of a star anise thing going on. I usually go with pancetta for stuff like carbonara but I'll def. be varying it in the future.
I'm smoking my first pork shoulder today with the vertical smoker my friend's father gave me, I'm mega-pumped. This might be a new hobby/addiction
The same friend/friends dad are talking about doing a beer/bourbon/bbq event so I'm bumping this so I can copy stuff from jburd later (and twitter)
This post was edited by JDawgBBall9 13 months ago
"Maryland football: Where everybody gets hurt and the starting left tackle has an existential crisis."
Awesome. Have fun with it man.
Tomorrow's agenda, smoke a pre-cooked ham with Southern Succor Rub on the WSM, and a Rib Roast on the Weber Grill, first 10 minutes direct over the coals, then the last 2 hours indirect to a temp of Med. Rare.
holy crap that was wonderful. I'm gonna have to start doing that anytime I have a few free hours on the weekends (not pork shoulder all the time obviously)
Chicken parts can be knocked out in a few hours. I end up doing some legs and thighs all the time. So good.
Im ready for aa 5th of vodica to end my feels.
I do pork shoulders far more than anything else, but whole chicken legs are so cheap and quick there's no reason I shouldn't be doing them a few times a month.
I say it every year, but this year I make a brisket!
I do pork shoulders far more than anything else, but whole chicken legs are so cheap and quick there's no reason I shouldn't be doing them a few times a month. Coincidentally were just finishing off the last of the pulled pork I made last year that we couldn't finish. Morning sickness and smoked meat apparently don't mix.
I say it every year, but this year I make a brisket!
This post was edited by Baldwin 13 months ago
Just put 3 chickens in the smoker for a neighborhood get together later today.
This thread has been dormant for a while....did another shoulder on Saturday, boneless six pounder this time. Took almost 12 hours to get up to the temperature I wanted and it was fantastic. Leftovers all week is wonderful.
Baldwin, if you haven't done brisket yet, this is the recipe I used when I did it a couple months ago. It turned out absolutely fantastic. There were a few other resources I used like on weber forums and using basic googling on cutting the meat and stuff, but the recipe turned out clutch. Everybody basically orgasmed when we ate it. I ended up putting myself in a food coma when I ate one extra sandwich when I knew I shouldn't have and stayed on the couch while everybody else went to the bars.
Think we're gonna try wings on Thursday, a couple hours at 225-250 and finish off on the grill for some crispiness. Or we have a small fryer we could use too. Anybody have any experience/tips?
shit, forgot to add the brisket recipe for Baldwin and anybody else. From Oklahoma Joe's out in KC. I ended up doing a whole brisket and not just the flat, probably used less wood chips then called for, and ended up getting too late and finished it in the oven wrapped in foil and it still turned out remarkable. The recipe definitely seems wayyyyy too aggressive on the time, I'd allot for much more than the 7 hours they call for. I think mine took a total of 12 or 13.
Get this all-star, easy-to-follow Food Network Oklahoma Joe's Smoked Brisket Flat recipe from BBQ with Bobby Flay.
I think im becoming more white. I grilled for the first time at my apartment compelx grill and I loved it. I suck at it obviously. I need to learn how to thin out my chickens and not burn everything but man Im going to be grilling like shit when I get back to school.
Can someone give me some tips on clean grilling, i.e. lean beef, lean pork, and chicken breast. I think I have to slice it thinner, and maybe even wings. too.
This post was edited by Mr Tiffles7673 9 months ago
you probably need to cook the chicken at a lower temp, not pound it thin, that sounds awful.
on a charcoal girll how do you cook it at a lower temperature? I assume I used too much charcoal.
amount of charcoal, amount of airflow, indirect vs direct heat, lots of variables.
You're like the third whitest guy on this board.
My approach to cooking is pretty much the opposite of what you're looking for, but I do occasionally do thin cut bone-in pork chops Vietnamese style. If you're using really lean stuff you're going to be starting at a flavor disadvantage, so I'd recommend pungent marinades
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