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Cooked for a few days meals today. Well,smoked and cooked.

Emptying out the freezer of a couple of months storage of meats, to make room for fresher/newer .  .


First I thawed out a pork roast. I wanted to make a pulled pork. Mind wanders as I have never done one before in the smoker, and well, take from the cook book of OF C and added .

 Smoother in mustard, press in some smoked paprika,pepper and garlic and some chilie flakes mix, and throw in the smoker for 4 hours. 2 pans of apple chunks. Wrap after that in tin foil and on the bbq indirect heat for another 5 hours at 275 deg.

While that is all getting happy happy,

It was chicken breasts time for tonight's meal. Sliced and thrown in a marinade of sriracha,smoked paprika ,garlic,fresh squeezed lemon, salt and pepper and fresh Chalantro .

Marinaded for only a short time, as we all know,the lemon acid with cook the chicken and will dry out while cooking. The added bacon wrap helps to keep it moist if this should happen. skewered the chicken,wrap in bacon and on the grill. I had the outside burner going while the pork was on,then switched the middle one so I could indirect both the pork and the chicken wrapped skewers . Worked out well. Had it set at 3/4 on the dial and the heat stayed at 275 . 

 

Everything came together at the same time which was amazing. Pulled the chicken wraps first and tented. Served with baked taters and a sour cream,garlic and chive mix that I made earlier in the morning . Some may call it tzatziki, I call it newfiedelis. Dinner prep went so fast,I forgot to take a pic.

Pulled the pork off after eating and let it rest. When I unfolded the tin foil,it was food goodness. Slayed out on the board to cool and started to shred it with 2 forks. It pulled, well, like pulled pork. Once done,added some Q sauce , let it cool and in the fridge for tomorrows dinner. Pulled pork on a bun with slaw topping and some sweet onion .

 

WORKS FOR ME.

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16 minutes ago, akaShag said:

You're a machine, Brian!

What cut of pork was that?  Looks like a winner for sure.

Doug

It was a cheap shoulder cut Doug. I was told you need more fat for pulled pork. Well, I did it with what ever the pig offered in that cut and was just fine. Half was a thick rind. I smoked it with the rind on top, meaning,I stood it on it,s side, if you get that. Allowed the rind and fats to seep down into the meat while smoking. I reached 180 in the little chief smoker for 3 hours of the 4.

Edited by misfish
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22 minutes ago, misfish said:

It was a cheap shoulder cut Doug. I was told you need more fat for pulled pork. Well, I did it with what ever the pig offered in that cut and was just fine. Half was a thick rind. I smoked it with the rind on top, meaning,I stood it on it,s side, if you get that. Allowed the rind and fats to seep down into the meat while smoking. I reached 180 in the little chief smoker for 3 hours of the 4.

Picnic shoulder, skin on, often used this to bone out and make into sausages with venison etc but yes throw away the skin/rind.  I did this cut one time for pulled pork and it was wayyyy too fatty for my taste - but I did not smoke it first - which would render a lot of that fat out.  I am overdue to find a good pork butt and make some pulled pork!!!  My wife is not a fan, so it doesn't happen very often, like every two years or so.  😉

Doug

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Another Wild Turkey Breast that had a 48 hour brine before being stuffed with Emmental Cheese and Sun Dried Tomatoes then wrapped in Bacon and Cherry wood smoked at 225* for 7 hours (165* internal temp) hit the dinner table last night. It was outstanding!

 

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After cooking and smoking a few things in that pizza oven that I rebuilt and converted to propane; I finally had a chance to bake a pizza. 
First I’d like to show you guys the jalapeño, scotch bonnets and fingerling peppers I smoked in the oven. The smoke generator that Big Cliff inspired me to build works great. 63F592C0-611A-469C-8014-105FEE41E0D4.jpeg.a052b35ff64dcf9465e8e8cc21e2cfa6.jpegFills the oven with a good load of smoke. People walking by kept warning me that I was burning whatever I was baking  LOL

F546EAF7-70B0-4C5A-93FB-2C4E83A4BB9F.jpeg.2a80250ea7a37c51dc2181bc1d9f01a3.jpegAfter the 6 hours of smoking at about 150 degrees of oven heat. The peppers went into the dehydrator for another 6 hours. E2947F32-989D-480B-B6A5-012E8B4A4BA2.jpeg.44d9951ae523af3860055af4040b6430.jpegAfter that it was into the grinder to turn it into a nice shaker powder. Yes that’s a coffee grinder but it works good as a spice grinder. 

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Ok on to my pizza  
Tried rolling out the dough but ended up with a square? What the hell is so hard with making a round pizza??? LOL Started out with some olive oil rubbed on the dough, then a meaty layer of tomato sauce, course grated mozzarella cheese, red onion, mushrooms, beacon, pepperoni, Parmesan cheese and another bit of spicy tomato sauce on top  469B10A2-287E-4CFA-A1B0-30B5890A7F30.jpeg.0339cd6a1b313834f6955330006944b6.jpeg3D727277-4AD2-4C24-B5DF-B81A15529BB6.jpeg.d29801c7e6270dd56571cddc8ae34ded.jpeg

All said and done it was nice and full of flavour. Next time I need to remember that things cook/bake very quickly at 600 degrees. 04E1DABF-2DF0-4479-BCD2-496C728886D7.jpeg.eec18a337dc5426422961956fefbe852.jpegOuter crust was a bit burnt but the rest was a nice bite. 
Dan. 

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  • 3 weeks later...

A nice big bone in (bone up) Cajun rub Pork Loin done in the smoker with Maple Wood chips.
 

Smoked for 6 hours to 155* internal temp then covered and allowed to rest. Turned out perfect medium rare.
Yielded me three 1+ inch slabs. And much to my delight my homemade Rhubarb Chutney was the perfect accompaniment to smoked Pork.

Side (sad) note.....Damn, why didn't I roast the fresh Beets I have.
 

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Ran the smoker for several hours again yesterday.

One large Steelie from the Geen and 5 big ass Brookies form northern Kbec (all gifted  ;) ).

Smoked with a mix of Cherry and Maple wood and twice brushed with Maple Syrup my friend Chef Shai made from trees she tapped at her family cottage.

Almost 7 pounds worth vacuum packed this morning to share with friends.

 

 

 

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42 minutes ago, Spiel said:

Worth every penny Brian.  :)

I vacuum pack many leftover meats and then rewarm in the sous vide Brian, never another rewarmed dry meat meal again.

 

How long can the smoke fish stay in those packs in the freezer ?

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6 hours ago, misfish said:

How long can the smoke fish stay in those packs in the freezer ?

Not that they would last that long, but a well sealed vacuum bag will preserve it's contents for years, I've taken three year old pieces of tenderloin that I found on a freezer cleanup and they were surprisingly fine still, the dog was disappointed though hehe.

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20 hours ago, misfish said:

I Need to get me one of those vacuum thingy s.

 

Princess auto had one on sale last week. May still be on. I have had one for over 10 years and the best thing I ever got. CT put them on sale next month for fall preserving. Great for roasted peppers. 

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Not all "Vacuum thingies" are created equal.  I had one years ago and it was temperamental and the bags punctured easily in the freezer.  I gave up on them and went to heavy duty ziplok bags.  For my venison, I wrap portions in aluminum foil and put them in ziplok bags.  No freezer burn, even after a year.  But a buddy of mine has had a "Food Saver" brand vacuum sealer for years and has raved about it, so I bought one.  It is a good piece of kit, but there is a learning curve to getting the right length of bag for what I am freezing....  I don't think I will use it for venison, bags are too expensive, but it has been good for other stuff and I am dead nuts certain it would be good for smoked fish.

Doug 

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Shag, I have two of them had them for years. The reason for the second one was, when you do a lot they get hot and stop. Probably a safety thing. I saw the second one at a great price and bought it, just in case it failed for good. YES FoodSaver rolls are expensive. I have fo found another brand at Walmart and it work just as good. My butcher uses regular bags a to pack our meat. I asked him for a few to test. They say regular bags Don’t work. I used a small piece of plastic straw in one corner. it did seal it but have to cut the straw that sticks out. 
I use it a lot.

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7 minutes ago, ketchenany said:

Shag, I have two of them had them for years. The reason for the second one was, when you do a lot they get hot and stop. Probably a safety thing. I saw the second one at a great price and bought it, just in case it failed for good. YES FoodSaver rolls are expensive. I have fo found another brand at Walmart and it work just as good. My butcher uses regular bags a to pack our meat. I asked him for a few to test. They say regular bags Don’t work. I used a small piece of plastic straw in one corner. it did seal it but have to cut the straw that sticks out. 
I use it a lot.

Thanks!  Do you recall the name brand of the Walmart rolls?

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23 minutes ago, akaShag said:

Thanks!  Do you recall the name brand of the Walmart rolls?

The last ones I bought were called MAINSTAY, they have another brand also. two rolls, 32 feet close to $12. I also use the 8 inch. I’m going to test the ziplock one of these days. :)

as for figuring out the size to make them, if I’m doing chicken from COSTCO, I separate what I need to pack,  I measure it with the scale on the bag and cut, leaving 2 inches to go in the vacuum holder. Usually works out ok. 

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46 minutes ago, gaspumper said:

Princess Auto has vacuum seal bags called Valley Sportsman 100- 8x12 bags in a box for around $30  I have been using them for 2 yrs. 

with good results?  And with a Food Saver brand sealer?

Doug

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1 hour ago, Loonietoon said:

Just got my order from a company called FLEX PAC that sell the rolls, got 8 rolls of 8" X 100ft shipped for around $84.00 company is in Markham l believe. They sell all different sizes and  bags also

Any chance of getting a link, are they the place in Oshawa?

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