Nope. Traeger Lil Tex Elite. Those are some big butts. Mmmmm.
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Nope. Traeger Lil Tex Elite. Those are some big butts. Mmmmm.
All of those look delicious! We smoked a pork shoulder a week ago and are eating leftovers. On Tuesday I picked up a 2-pack of pork shoulders at Sam's in GJ. Sam's was well stocked with meat this time, including the full pork tenderloins. My guess is that prices will fall pretty soon.
Carnitas tacos today. Damn good.
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Nothing better than pulled pork tacos!
Yep. I don't even bother with pulled pork at BBQ places (it always sucks), but tacos on the other hand always seem to be delicious.Quote:
Originally Posted by Mykidsdad
Pulled pork hash cooked in cast iron skillet...game changer!Quote:
Originally Posted by Irving
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That's why we made so much. Freezes really well. Sauteed in a pan with a little butter and it makes great carnitas tacos.Quote:
Originally Posted by Mykidsdad
...also makes a good sammich.
I checked out brisket this week and it was wicked expensive.
Nice little chicken for dinner.
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Mouth watering...
Salmon with Mrs bo Colorado Gold Rye glaze.
See if can rem after picks.https://uploads.tapatalk-cdn.com/202...dd369aeb35.jpg
The whiskey she makes the glaze from is top notch stuff and distilled in COS.
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Love the Sweet Rub o Mine. Great on pork, chick and popcorn.Quote:
Originally Posted by Rooskibar03
Doing a Killer Hogs pork roast tomorrow. Details to follow.
Kinda remembered to take after pic.
1/2 of the largest of three portions, it's gone too.
It was excellent but still prefer salmon on the grill.
Now.https://uploads.tapatalk-cdn.com/202...fe0a34ac14.jpg
so i've done kalua pork for the neighbors from da island, brah. It's basically pork, salt and shoyu (soy sauce) Not bad but very bland........very bland
So i decided to do my version with some flavor. Did a dry rub with Hawaiian salt and let if sit a few, Then came back with some Aloha Shoyu, mixed with chili sauce, brown sugar, lemon juice, garlic, garlic, garlic and red pepper flakes. As not only the baste but sauce for the finished product.
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this was saturdays dinner.
reebs . really liking this melted butter, brown sugar, cider vinegar, garlic and chili powder mix i use when wrapped for 2 hrs. Then a final brushing when opened and kick the temp up for 30+ minutes.
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Food looks good. Did you share your version of that Aloha dish with your neighbors?
tomorrow, he gets a care package. It's kalua pork, brah. it's too easy to make, but kick in some flavor.Quote:
Originally Posted by Irving
. Anything with pepper is to pica (hot for him) YET he has no issue chowing down on some jambalaya i make, with habenero peppers, for a little kick. Damn port a geese.
You should try adding some garlic.
[LOL]Quote:
Originally Posted by Gman
have 7 heads of it almost ready to be pulled from the garden.
Your version of kalua pork looked really good. Your rib method also looks tasty.
Looks great Jim, ill be smoking a pork butt this weekend.
I always dug my garlic up from under the ground. How do you know how many are ready?
ThanksQuote:
Originally Posted by Gman
the stems and shoots above ground, turn brown, so you know the bulbs, underground are ready. it's a weird one to work with, as we found out last year. Asked if anyone had garlic starters. Was told you plant garlic in oct / nov, then harvest late june or july.Quote:
Originally Posted by Irving
Unfortunately, I think I pulled up all my garlic, as I haven't seen any the last year. That's for the garden thread though I guess.
the smoker thread, uses items from the garden ;)Quote:
Originally Posted by Irving
we'll plant a dozen this winter, then dehydrate some of it. Some of that will go in to the garlic, rosemary olive oil we do.
It makes sense that they over-winter, because you do the same thing for other bulbs, like tulips and daffodils.
If you left some in the ground, will they reproduce and continue to get a larger and larger community each season?
tell you next year. BUT it's sacrilege to leave garlic in the ground and not on your food.Quote:
Originally Posted by Gman
Yeah, that's the real challenge. "A garlic head in the hand is worth 2 in the soil.", or something like that.
garlic in the digestive tract, is worth extra room on a plane.Quote:
Originally Posted by Gman
Ready to cut into steaks and grill to taste.
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You guys sell your smokers?
Salmon fillet and last of trout from last season ready to go in.https://uploads.tapatalk-cdn.com/202...25b1d16090.jpg
No, just haven't been talking about it much. Did a brisket within the past couple of weeks. I used worcestershire as the binder for the rub for the first time and it turned out quite well. Was a bit saltier than using mustard, so I'll pay attention to that next time. May also use a mix of mustard and worcestershire next time.
Still have plenty of pulled pork in the freezer.
When we were in WA last month, Costco had Flavor Connections rib rub that was inexpensive. Was very tasty, a little on the salty side, and they use it on their prepared ribs. Can't find it here, and it's insanely expensive online. I got my folks' Traeger Junior Elite working again. The induction fan was bad. I made them a couple of pork butts. We had a couple of meals and left them a bunch.
Their local Costco had a bunch of mislabeled meats in the cases. Brought it to the attention of an employee.
Whole packers labeled as trimmed at $8.99/lb.
Attachment 82533
...and boneless pork shoulders labeled as Opakapaka from Vietnam at $6.99/lb.
Attachment 82534
Pork, the other Pink Snapper.
Only three of us for dinner last nite and barely any leftovers.https://uploads.tapatalk-cdn.com/202...8cb2dff8cf.jpg
Made some Smoked BBQ Baby Back Ribs.
Nice work! I can?t wait until we are out from under the fire ban so I can fire the pit up.
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Same. City told me I could use the smoker when we had a prior fire restriction but the guidance for a ban is stricter. I laughed a little at the idea that a liquid stove was “safer” than my pellet smoker.Quote:
Originally Posted by Mykidsdad
Y'all talk to "the city" way more than me. I've I wanna smoke/grill something.... that's what I'm going to do.
I have been told you can use pellet grills. I heard the rule is if there is an "On/Off" switch.Quote:
Originally Posted by Aloha_Shooter
Not at all. We use it on a daily basis. Just forget to snap a pic until the meals, about over.Quote:
Originally Posted by buffalobo
After extensive use (months) of a pit boss 1100 from lowes, I have to give it the thumbs up. With a water pan I have no issues maintaining temps of 160 +/- 10 all day. It is a little hotter over the searing section but there are moda to change that, and it has helped me more than it hurts, as I do mixed smokes every time (ribs, burgers, corn all at once, etc.)