The Food Thread

[la szum]

Mom is turning 80 tomorrow, and we have planned a low key family celebration. I
assigned myself the task of being the Smoker of the Meatz. It's gonna be a long
evening. I assume I will be up well into the night, and maybe nap a few hours before
pulling it off the smoke sometime late tomorrow morning to early afternoon.

Mom likes Beans so I am going to do some Beans in the smoker with this fatty slice
of Short Ribs I found at the Market today. Never tried it. Should be good.

Also, have to go against the grain of nature and not drink any beers while doing this.
That'll be the hardest part.

 

[TSJMajesty]

Mom is turning 80 tomorrow, and we have planned a low key family celebration. I
assigned myself the task of being the Smoker of the Meatz. It's gonna be a long
evening. I assume I will be up well into the night, and maybe nap a few hours before
pulling it off the smoke sometime late tomorrow morning to early afternoon.

Mom likes Beans so I am going to do some Beans in the smoker with this fatty slice
of Short Ribs I found at the Market today. Never tried it. Should be good.

Also, have to go against the grain of nature and not drink any beers while doing this.
That'll be the hardest part.

Sounds awesome delicious!

 

[Stratzrus]

Mom is turning 80 tomorrow, and we have planned a low key family celebration. I
assigned myself the task of being the Smoker of the Meatz. It's gonna be a long
evening. I assume I will be up well into the night, and maybe nap a few hours before
pulling it off the smoke sometime late tomorrow morning to early afternoon.

Mom likes Beans so I am going to do some Beans in the smoker with this fatty slice
of Short Ribs I found at the Market today. Never tried it. Should be good.

Also, have to go against the grain of nature and not drink any beers while doing this.
That'll be the hardest part.

Wonderful!

I always cooked for my mom on her birthday in her later years. She was truly grateful and felt the love.

Right now I'm cooking a pork shoulder picnic; eight hours at 275 degrees then 10-15 minutes at 450. I decided to try the recipe below because it's so simple but I did add a rub of my own spices. However beer will be consumed in moderation. It should be done by midnight.

 

[ᛗᛜᛜᚺDᛜᎶ Ꮤᛨᚳᚴ]

Mom is turning 80 tomorrow, and we have planned a low key family celebration. I
assigned myself the task of being the Smoker of the Meatz. It's gonna be a long
evening. I assume I will be up well into the night, and maybe nap a few hours before
pulling it off the smoke sometime late tomorrow morning to early afternoon.

Mom likes Beans so I am going to do some Beans in the smoker with this fatty slice
of Short Ribs I found at the Market today. Never tried it. Should be good.

Also, have to go against the grain of nature and not drink any beers while doing this.
That'll be the hardest part.

You are a good son! Happy B-Day to your Mom!! I am sure it will be a difficult one for her considering the recent tragedy, but I hope she enjoys her day none the less!!!

 

[jaxadam]

My wife brought these home. I told her we can skip the middleman and I’ll just dump them straight in the toilet.

 

[la szum]

Trying a couple of different Rubs. Experimenting is fun. Just put them into the Smoker about an hour
ago. Need beer!

 

[Stratzrus]

Right now I'm cooking a pork shoulder picnic; eight hours at 275 degrees then 10-15 minutes at 450. I decided to try the recipe below because it's so simple but I did add a rub of my own spices.

All things considered it came out very well...exceeded all expectations!

 

[Sascha Franck]

My wife brought these home. I told her we can skip the middleman and I’ll just dump them straight in the toilet.

I guess I'd love them...

 

[la szum]

Wonderful!

I always cooked for my mom on her birthday in her later years. She was truly grateful and felt the love.

Right now I'm cooking a pork shoulder picnic; eight hours at 275 degrees then 10-15 minutes at 450. I decided to try the recipe below because it's so simple but I did add a rub of my own spices. However beer will be consumed in moderation. It should be done by midnight.

That's awesome!

Looks like it turned out great!

I am getting ready to pull the meat out of the Smoker. Put it in at 11PM last night
and now it is 2:30. 15 and 1/2 hours.

I did cave and drink two beers last night before passing out and then waking up
at 6AM to wrap the meat.

It's a Marathon not a Sprint!!

 

[la szum]

I am going to pull it and then slather a bunch of butter on it, and then allow it
to rest after I rewrap it until we eat tonight around 6PM. Have to make some
Tater Salad, and maybe some kind of quick pickle with Cucumber, Rice Vinegar,
Sesame Oil, and a bit of Gochugaru. Maybe even some Nori for @jaxadam .

 

[la szum]

 

[Stratzrus]

I am going to pull it and then slather a bunch of butter on it, and then allow it
to rest after I rewrap it until we eat tonight around 6PM. Have to make some
Tater Salad, and maybe some kind of quick pickle with Cucumber, Rice Vinegar,
Sesame Oil, and a bit of Gochugaru. Maybe even some Nori for @jaxadam .

The recipe I used called for brushing on some white vinegar before inserting into the oven. I used rice vinegar instead.

Seems like we're of the same mind regarding ingredients.

 

[la szum]

Nice! I have used the Vinegar/Hot Sauce spritz on Pork that Rodney Scott recommends.

Vinegar and Pork =

Some day I am roadtripping for a couple of weeks and hitting a bunch of BBQ spots in
the South.

 

[ᛗᛜᛜᚺDᛜᎶ Ꮤᛨᚳᚴ]

Nice! I have used the Vinegar/Hot Sauce spritz on Pork that Rodney Scott recommends.

Vinegar and Pork =

Some day I am roadtripping for a couple of weeks and hitting a bunch of BBQ spots in
the South.

I would love to join you! Sounds like a sweet and tangy trip down BBQ lane!! Hope everyone loves the meal bits you have prepared today (looks delish), especially your Mom ;~))

 

[Stratzrus]

Well I finally finished cooking.

Baked thighs on Thursday, roasted pork yesterday, and fried thighs and drumsticks today.

It will all be frozen after being wrapped up in portions so along with some seafood, chili, and Bolognese sauce that's already frozen I'll be done cooking for the month. Now I can just throw stuff in the oven to warm it up and I'm good to go.

 

[Holden Afart]

Well I finally finished cooking.

Baked thighs on Thursday, roasted pork yesterday, and fried thighs and drumsticks today.

It will all be frozen after being wrapped up in portions so along with some seafood, chili, and Bolognese sauce that's already frozen I'll be done cooking for the month. Now I can just throw stuff in the oven to warm it up and I'm good to go.

What's your process for warming up those thighs and drumsticks?

 

[Stratzrus]

What's your process for warming up those thighs and drumsticks?

I put them on a baking rack directly from the freezer and bake them at 350 for 30-40 minutes depending on the size of the piece.

Microwaving is a no-no, they'll come out soggy.

 

[Holden Afart]

I put them on a baking rack directly from the freezer and bake them at 350 for 30-40 minutes depending on the size of the piece.

Excellent, thanks. That's what I needed to know.

Enjoy your meals for the next month!

 

[maguchi]

Some snausages, burgers, corn, taters etc. Happy 4th a July!

 

[ᛗᛜᛜᚺDᛜᎶ Ꮤᛨᚳᚴ]

Some snausages, burgers, corn, taters etc. Happy 4th a July!

View attachment 24925

And a Rolling Rock to help it all slide down the gullet! Good choices!! Happy Independence Day to all!!!