Quoted from punkin:You got me, doing a pulled pork shoulder for pinball lunch at comp on Sunday.
Look away if you think there's only one way to do something as you are sure to get offended, outraged maybe even.
Smoked Pork Shoulder
Start with a rubbed shoulder, sous vide at 74C for 18 hours.
I’m interested to see the rest of this cook. I normally do pork shoulder on a pellet grill but I have an Anova sous vide and some shoulder to cook so.
I bet the most difficult part of smoking pork sous vide is keeping it lit.
Congrats on the gnr @punkin! For how long do you smoke meat that's already "sous vided"? Personal experience is that the smoke flavour doesnt really stick..
An hour or more, i'm after the bark. If you want more smoke flavour you can smoke it before you sous vide.
Pretty basic rub;
Punkin’s BBQ Rub
½ cup white sugar
½ cup brown sugar
¼ cup coarse salt
2 tsp garlic powder
1 tsp cayenne pepper
2 tsp ground cumin
2bsp smoked paprika
2 tbsp sweet paprika
2 tsp ground black pepper
1 tsp celery seeds
2 tbsp maple powder
1 tsp MSG
1 tsp chilli powder
2 tsp onion powder
Quoted from punkin:And ready for saucing.
I hope you got some vinegar mustard and pickles for samaches!
Yum!
Quoted from dirkdiggler:Crustless mushroom, onion, bacon quiche. Served with some fried mashed potatoe cakes
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Food looks good. But what impresses me is how clean your stove top is!!
damn those look good. I've always wanted to do short ribs but can never find a good price on them here. seem expensive for what they are.
Quoted from Bax1:damn those look good. I've always wanted to do short ribs but can never find a good price on them here. seem expensive for what they are.
They weren't the cheapest, that's for sure. My wife got them at the local farmers market, so we paid more than your normal grocery store. They were $8.99/lb. I think that 4 bone rack was ~3lbs. It was definitely a nice piece of meat. We each only had one bone so there were two left over.
Really nice marbling and a perfect fat cap. I didn't have to do much trimming at all.
Quoted from bluespin:It was chilly today so I made some Turkey Chili with cumin and a little molasses. Sweet and slightly spicy.
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Looks lovely. I like mine superfckin hot and with alittle sour creme on the side.
My first thanksgiving dinner. Made way to much since it was just me and the wife. No one else made thanksgiving dinner?
139ABD54-83EF-4D0A-A10A-E0E47FBA015E (resized).jpeg1D55FF43-47E1-4AE5-8413-197156792F6A (resized).jpeg2EDECAAD-262B-416C-BA74-7A165041A27F (resized).jpeg7403EB5F-3462-414E-B492-C951EFF38CFB (resized).jpeg9F77AB8D-DC25-431B-9A59-A1D40492AAAE (resized).jpegECF288A2-5B5C-4CCE-9C86-D387F6C1C56D (resized).jpegThe wife was angry when I started to add rub to the turkey. She said she didn't want a BBQ turkey, just a regular turkey. She didn't mind the result.
128079699_10224746933765144_101956039496106327_n (resized).jpg128056348_10224746933205130_4056421180761450471_n (resized).jpg2020-11-26 15.45.58 (resized).jpgQuoted from Shredso:A little snow can't stop me! Based on this recipe.
I didn't taste any smoke, they were on for about 40 minutes. I think I need some meatier wings so I can leave them on a little longer. I made the Nashville Chicken sauce, It was decent, but nobody chose it over the classic Franks and butter. I did like the Nashville dry on top of the Frank's for a little bite.
Damn those look good.
My favorite rub is whatever the hell Boltons in Nashville does... pissed me off that they closed the location I used to go to to cash out on the land.
Quoted from Elvishasleft:Damn those look good.
My favorite rub is whatever the hell Boltons in Nashville does... pissed me off that they closed the location I used to go to to cash out on the land.
This was a simple home made rub, recipe was from the HowtoBBQRight youtube channel. I've also bought the rub directly from his store. It's much better than my home made one, although this one is very good.
Quoted from Shredso:This was a simple home made rub, recipe was from the HowtoBBQRight youtube channel. I've also bought the rub directly from his store. It's much better than my home made one, although this one is very good.
Nashville hot chicken is its own thing but Ive never looked into how they do it.
Most places these days do a sauce but the OG places like Boltons do rubs.
I almost dont want to know because if I did I would make it all the time and be 350 lbs.
Their "spicy" is over the top hot... even regular is too much for most people.
Quoted from Elvishasleft:Nashville hot chicken is its own thing but Ive never looked into how they do it.
Most places these days do a sauce but the OG places like Boltons do rubs.
I almost dont want to know because if I did I would make it all the time and be 350 lbs.
Their "spicy" is over the top hot... even regular is too much for most people.
https://www.facebook.com/BoltonsSpicyChickenandFish/
We had Hattie B's and Party Fowl when we were in Nashville. The Bolton's had weird hours so we missed it. I've tried making it at home with mixed results.
Quoted from Shredso:We had Hattie B's and Party Fowl when we were in Nashville. The Bolton's had weird hours so we missed it. I've tried making it at home with mixed results.
Yah Hatties Bs does huge biz but its a different thing.
They plopped one right across the street from the old Boltons which is probably one reason they shut it down.
Boltons is old school with mean servers and white bread with paper plates etc. but its worth checking out.
Found this from the guys channel you recommended so now of course Ill have to try it.
https://www.amazon.com/Kosmos-Nashville-Chicken-Seasoning-Spice/dp/B07PFR1QRN
Quoted from Elvishasleft:Yah Hatties Bs does huge biz but its a different thing.
They plopped one right across the street from the old Boltons which is probably one reason they shut it down.
Boltons is old school with mean servers and white bread with paper plates etc. but its worth checking out.
Found this from the guys channel you recommended so now of course Ill have to try it.
amazon.com link »
The Kosmo stuff is decent, but it's expensive. The package is very small. I have that Wing Dust in a few different varieties. That one is my favorite.
Quoted from dirkdiggler:Anyone has a air fryer? If so, how do you like it? Black Friday deal had it under $50
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The square ones are better for fitting more food and I'd suggest a minimum of 6 quarts. They are great for reheating leftover pizza. I actually prefer air fried pizza.
Quoted from mcluvin:The square ones are better for fitting more food and I'd suggest a minimum of 6 quarts. They are great for reheating leftover pizza. I actually prefer air fried pizza.
Thanks for the feedback. We had a large old school tfal but melted it. It's only me and my wife and we try to eat healthier/better so the less we can fit, probably the better. Still haven't decided if we're keeping it. Just saw that it was $75 off and thought I'd grab it
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