Did some BBQ yesterday. Started the smoker around 10am and had the Tasso Ham and pork butt in it by 11am. It ran until around 6pm and instead of starting another charge of coals, I took the meat out, vacuum sealed the Tasso Ham and put the Pork Butt in the oven at 200F to finish it.
I didn't weigh the Tasso Ham so I am guessing I got 3#.
The 10# prok butt yielded just over 5# of pulled pork. It was probably the highest content fat pork butt I have ever seen. The plate on the right is fat and the blade bone.
I didn't weigh the Tasso Ham so I am guessing I got 3#.
The 10# prok butt yielded just over 5# of pulled pork. It was probably the highest content fat pork butt I have ever seen. The plate on the right is fat and the blade bone.
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I am quite accustomed to the term "butty" after years of Corrie, but I've never heard an explanation of the origin. "Sarnie" sort of makes sense to me, in an odd way, but "butty"?
Looks fantastic! I really need to dust off the ol' smoker and get something in it. Maybe this weekend!
Probably taste it. I'm spoiled having the local Greek importer down the street, but my fave so far is Kostani 100% grass fed sheep feta from Macedonia. I have been told Dodoni Feta is widely available and pretty good. There are also some very affordable Bulgarian fetas that would be easy to try but are usually described as more salty. 100% goat fetas exist but are a bit eccentric.
I shun the best of articles on the web usually many prefer more salty creamy things with no strong tastes.
Almost exactly the same as mine, I found avocado oil to be a good balance and I like it to be more like a dressing so I up the lemon juice because I prefer more acidity.
You are correct to point out the very short shelf life due to the raw eggs.
Hi Scott,
This is a basic recipe open to experimentation. How my grandma did it.
Will try avocado oil if i can find it. I've found i prefer lemon with olive oil it blend well, with more neutral oil white vinegar is ok.
I like the 'old fashioned' mustard a lot too but it don't work with everything, better with meat imho.
I sometimes use fresh herbs too: chive, flat parsley, basilic, rosemary... finely chiseled. Rosemary works well with olive/lemon and fish.
Yes i'm cautious with shelf life as i've been educated to HACCP and run a food business so don't want my clients to be intoxicated. This is not a good advertising! 😀
This is a basic recipe open to experimentation. How my grandma did it.
Will try avocado oil if i can find it. I've found i prefer lemon with olive oil it blend well, with more neutral oil white vinegar is ok.
I like the 'old fashioned' mustard a lot too but it don't work with everything, better with meat imho.
I sometimes use fresh herbs too: chive, flat parsley, basilic, rosemary... finely chiseled. Rosemary works well with olive/lemon and fish.
Yes i'm cautious with shelf life as i've been educated to HACCP and run a food business so don't want my clients to be intoxicated. This is not a good advertising! 😀
The link says gold must be specially prepared before gold nanoparticles work. This does not apply to pots and cooking. Moreover, I wrote that different materials of pots affect the taste of cooked food, each material in its own way. And that even platinum and paladium can influence, since they are chemical catalysts. By the way, in Russia there is vodka with golden flakes, but this is marketing. In the Czech Republic there is vodka with hemp seeds, and it really works well. Regarding magnetic treatment of water, this link says a permanent magnet was used. On the contrary, I demagnetized water with an alternating field, using a tool to demagnetize instruments. My theory is that after some time the water is magnetized by the magnetic field of the earth, especially in the process of moving through pipes and rivers. At least after the demagnetization by an alternating field, the softening effect of distilled water lasts only a few hours. Thanks to snake oil, you can laugh at everything in the world, including the effect of sound cables on the sound that is perfectly audible in a good audio system. In addition, amplifiers 70-80 often use distortion compensation devices that are in conductors. But these circuits themselves also introduced their own distortions, like any operational amplifier. And since manufacturers abandoned these schemes, the high-quality audio cable industry received a significant impetus in development, since the effect was noticeable, and the passive distortion reduction scheme in this scheme showed great efficiency.
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This stuff belongs in another thread, though this is a theory I have never seen.
You see how this often happens, even while in the USA, you cannot see and be aware of things that have existed for a long time, but at the same time call them snake oil. The same thing happens on that other topic.
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Cal,
Just a picture to show you how evil I really am! Just a bit of bacon.
Today is a good day to smoke things. I also had enough stuff to slice to make it worthwhile to put up with cleaning my slicer.
No clue as to why the software here turns the picture upside down!
Just a picture to show you how evil I really am! Just a bit of bacon.
Today is a good day to smoke things. I also had enough stuff to slice to make it worthwhile to put up with cleaning my slicer.
No clue as to why the software here turns the picture upside down!
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I took two beer kegs.
For the firebox, I cut the center section out of one and turned it upside down so the spigot opening is the air intake. I cut a 4" diameter hole in one side of the bottom (now top) section for the chimney to the smoking chamber.
The second keg I cut below the top chine with the spigot up.
I drilled four holes in the bottom section at the chine and put four 1/4-20 bolts through the holes to make supports. I used mild steel expanded grate and cut it in circular sections to set on the bolts.
The middle section from the first keg got the same four bolt treatment, and it's section of expanded grate.
The bottom firebox has a top that lifts off to fill with charcoal and fruit wood for smoking.
There is a 4" diameter 90 degree elbow that leads from the firebox into the bottom of the smoke chamber. It is a section exhaust pipe for a big rig.
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I wish I could find pork belly to make bacon. I have never seen it in any stores around here.
Nice looking pile of bacon.
Nice looking pile of bacon.
Yes, quite the rig. Good job.
Pork belly is widely available here and has become a real boutique food. Costs more than any other pork. It actually costs more than bacon now. That's when I stopped buying it.
Pork belly is widely available here and has become a real boutique food. Costs more than any other pork. It actually costs more than bacon now. That's when I stopped buying it.
Interesting the way different meats fall in and out of fashion ( with attendant prices )
I used to quite often have beef tongue , but now it is way to pricey .
I used to quite often have beef tongue , but now it is way to pricey .