Home Made Sausage, Cured, and Smoked Meats

[Piobaire]

Lacking the rotating trompo thing I'll crisp up leftover portions under the broiler.

So I did not use shoulder/butt, I used thin sliced loin and thin sliced pork belly. I got this idea from Kenji. My god this is good. So eff'ing tender and the outside is so crispy.

 

[venividivicibj]

Lacking the rotating trompo thing I'll crisp up leftover portions under the broiler.

So I did not use shoulder/butt, I used thin sliced loin and thin sliced pork belly. I got this idea from Kenji. My god this is good. So eff'ing tender and the outside is so crispy.

View attachment 2099829

ngl, I'm not sure what I'm looking at

 

[Piobaire]

Tacos al pastor.

 

[esoxm]

Smoked al pastor is great. For a quick and easy version I use this as a base recipe - but then for the cook do an hour at 185 in the sheet pan then remove the pan crank the traeger to 375 and put the thighs directly on the grill to crisp up for 30. Also usually do an extra pineapple quartered and covered in whatever rub I have handy for the entire cook - bbq candy.

Sheet Pan Chicken Tacos Al Pastor

The most delicious chicken tacos al pastor with juicy pineapple and tangy chipotle. This sheet pan taco recipe is ready in under an hour!

cravingcalifornia.com

 

[Omega Male]

This is chill as fvck and probably also an Azerbaijani state sponsored psy-op.

 

[beargonefishing]

I love king ranch casserole.

 

[otc]

Any thoughts on prepping an herb-stuffed pork loin roast, vac-bagging it, freezing it, and then sous vide cooking it later?

I bought a giant pork loin because it was dirt cheap at Costco (<$1/lb), but proceeded to not use it and am about to go out of town.

Cut a bunch of chops out of it, had some for dinner, and then seasoned, bagged, and froze the rest for future sous vide...but I'm at my limit for chops and still have 2 decent sized chunks. I'll probably dice the sirloin end for future stir fry or stew usage, but I still have the other end as a roast.

Do you think it would work to butterfly it, stuff with herbs+****, and then freeze and sous vide + sear? Or will the freezing + long water bath give a sub-par result?

Could just season and freeze whole to do something like this: https://amazingribs.com/tested-recipes/pork-recipes/sous-vide-que-pork-loin-recipe/ which I have heard is great, but I've got a bunch of leftover herbs sitting around.

 

[jcman311]

I love king ranch casserole.

I was interested so I made it. Pretty damn good (its for later this week but I needed a taste test). Unfortunately had to dumb down the spice for the kids but worth entering the winter rotation.

 

[Texasmade]

I was interested so I made it. Pretty damn good (its for later this week but I needed a taste test). Unfortunately had to dumb down the spice for the kids but worth entering the winter rotation.

When I used to work in downtown Houston, I used to always go to this food court that had a place serving king ranch casserole. It looked like slop but it was fvcking amazing.

 

[Omega Male]

NGL I would scoff the lot of that RN.

 

[RedLantern]

but why is there so much sausage? (TWSS)

 

[edinatlanta]

Is that a post from superpedjason

 

[venividivicibj]

 

[Omega Male]

Socca (chickpea flour) crepe with prosciutto, pickled onion and soft fried egg. Good eats!

 

[beargonefishing]

Brisket pulled off around 4am this morning and this leg of lamb is almost done. It's smoked meat Sunday.