Live Stoner Chat Dr. Bubbles & Bushmasterar15's Food Network

[Frank the Dank]

The thing that pissed me off was that the pork didn't get any proper bark... because of the stupid wet rub/marinade Mexican thing. It ruined it. The pork was cooked awesome, but it was just not quite right. Lesson lernt. I ALWAYS use a rub too. What a shame..

For what it’s worth…..carnitas is typically a braise. Couple peppers, couple onions, couple oranges, and meat covered in broth and slow cooked in a dutch oven until fork fall aparty.
If you want to smoke it you gotta dry off the marinade….but you know that already

 

[Fermented_Fruitz]

 

[olbobcat]

For what it’s worth…..carnitas is typically a braise. Couple peppers, couple onions, couple oranges, and meat covered in broth and slow cooked in a dutch oven until fork fall aparty.
If you want to smoke it you gotta dry off the marinade….but you know that already

Carnitas is confit in lard. Slow cooked in fat.

 

[Frank the Dank]

Carnitas is confit in lard. Slow cooked in fat.

yes….that is the authentic way. You would not confit a wet marinaded piece of pork….like Doc bought. Most home cooks are going to braise (or crock pot to be honest) this dish. I only chimed in with my two cents to offer a technique to cook the meat because the one he tried he didn’t like. Confit is for sure the traditional way….but lots of cooks are braising carnitas these days…..

 

[Dr.Bubbles]

I would definitely try it both braised and confit. I have never had anything confit'd actually. I would most certainly try it. Isn't confit 'traditionally' done with duck or goose fat? Like true French rules confit.

Anyhoo...those pork chunks actually were really good today. After sitting out for a few hours and tightening up and all that, they are fuckin addicting. I was snacking on a little piece every time I went through the kitchen. It was quite tasty, just not what I'm used to. The only thing I ever get that is pre seasoned is that ABSOLUTELY PHENOMENAL teriyaki petite filet of beef, what I make them thick melt in your mouth paper thin sliced French dip type insanity sammiches.

I mainly grabbed it because it looked pretty good, and it was $4.78 for a nice 2¼ pound chunk. The wet marinade definitely blocked some of the smoke. It didn't have the usual 6 hour ring that you'd expect.

I should have made some baked beans with the stuff I was munching on all day. I didn't even think about it till it was almost gone...so I just nibbled a few more chunksters.

Anyway, I got even with the world and bought a bunch of tenderloin chunks for dinner.

You said you went to school Franky? Where did you do your time? My buddy went to New Hampster. Live Free or Die Motherfucker. Haha.

I win though, check these beauties out:

OHH BOY!! Well done please!!!

 

[Mañ'O'Green]

I bought one of these and put it in the sous vide for 2 hours at 146°F. I repackaged it so I could cut it to better fit my pot. Browned it under the broiler (could have gone longer).

It would have been amazing but sadly it was too salty. The texture, moistness and smokey applewood flavor were spot on.

So I decided to make Red Beans and rice out of it. Bam this is a huge success.............

Sweat a little onion and garlic in a bit of olive oil, add a couple of cans of Dark Red Kidney beans, diced pork loin cajun spice. Brown Basamati Rice cooked in chicken stock and butter.

Ms MOG sauteed some mushrooms and zucchini with the KFC spices I mixed up for the chicken test and this turned out to be the perfect accompaniment to the beans and rice!


Ok so I have this new kitchen tool and it is solving many problems. It is fun to test new things. I picked up a few shrimp and melted some butter, garlic and parsley in the micro. Bagged it and sous vide at 130°F for 20 minutes. It was good the texture was the same throughout the shrimp - unlike how they will be a bit more resistant on the outside compared to the middle when pan fried. This made it different. I think next time I will pan fry the shells in the butter and garlic so the butter gets a tiny bit of color.

Shrimp cooked in boil spice for cocktails would be amazing. I will be trying this soon.

 

[Frank the Dank]

Isn't confit 'traditionally' done with duck or goose fat? Like true French rules confit.

Traditional confit just means to preserve at a low temp and a long time in liquid. Fruits can be confit in sugar water, meats and veggies in fat, etc. Usually these days confit refers to duck leg quarters that have been salt cured a bit and cooked in duck fat.

You said you went to school Franky? Where did you do your time? My buddy went to New

Yea, LCB Scottsdale, AZ back in’12

thin sliced French dip type insanity sammiches.

good god, those things looked phenomenal!

 

[Dr.Bubbles]

Brotha.....I'm telling you this from the bottom of my heart. I'm a sammich guy, and that is consistently one of the best sammis I've ever had.

I seriously want you to experience what I'm talking about. Sheer perfection.

 

[Dr.Bubbles]

I was actually going to get them tonight, until I decided on stakes.

 

[Frank the Dank]

seriously want you to experience what I'm talking about. Sheer perfection.

I gotta find someplace that sells that beef….or come up with a way to recreate it…