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

[bushmasterar15]

Chicken wings no sweat. I'll take the thighs Don't know if my body could survive without pizza in my system

I could live without pizza. The kids like it but I can’t do it like we use to. Now I could eat wings everyday.

 

[bushmasterar15]

Little pork shoulder getting ready to smoke tomorrow
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My wife wants to toss on some corned beef we have in the freezer to make pastrami. Smoke it till reaches temp and then 48hrs in the sous vide. Can’t put back on smoker after to get more smoke and pepper coating just it hardly ever makes it that far.

 

[Mañ'O'Green]

Wife brought home kielbasa links and Oscar Myer beef franks for dinner. Those on the grill while she heated up baked beans and made a cranberry kale salad.
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A lot of those have passed my lips over the years, I am envious.

 

[bushmasterar15]

Dinner.
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That looks tasty spaghetti meatballs with sautéed squash.

 

[bushmasterar15]

@Mañ'O'Green we did get in that sausage book you said was the Bible of sausage making. Now to gather ingredients we don’t see pork fat at our stores so wonder what we might have to do for some of the recipes

 

[Mañ'O'Green]

@Mañ'O'Green we did get in that sausage book you said was the Bible of sausage making. Now to gather ingredients we don’t see pork fat at our stores so wonder what we might have to do for some of the recipes

I knew this would be your first query. If you buy the whole pork shoulder (usually a bargain price meat) look for one with a nice thick fat cap. You want it as white, thick and firm as possible. That is the closest you can get to back fat. If you have a real butcher shop they can order a case 40# of real pork back fat but 40# that is enough for a couple hundred pounds of sausage.

I have been cutting pork shoulder into various cuts in order to make the back fat available to me when I need it. I cube it up and freeze it. The meat is consumed in chili verde, the big muscle makes excellent breakfast steaks. The bone end is good for roasts. Don't forget you can make sausage out of it also

A kitchen with your through put should have no problem acquiring a stash of fat.

I am going to be sad when I run out of goose fat. I use about 15% goose fat to 85% goat butter in this pie crust. We made the same Fresh Cherry & Blueberry pie as last time to take to company tomorrow.

 

[JP1]

5lb bone in shoulder. BBQ rub and brown sugar overnight. Smoked with Kingsford blue bag charcoal and post oak chunks on a pit barrel cooker. 275 for 4 hours until 165*, then wrapped with apple/pineapple/tangerine juice and back on for another 2 hours until 200*. Let it sit still wrapped in a cooler for another 2 hours. Pulled and separated the fat and added back some of the pan juices and some apple cider vinegar, brown sugar, ketchup, red pepper flakes, s+p that was cooked down yesterday. Bangin

 

[olbobcat]

Brisket and Pork shoulder. I figured might as well fill the grill up. They did not have a bone-in shoulder, I could have tied it but the piece that kinda fell down was great eating. Went overnite. The Shoulder was in the cooler for 7 hours and the brisket for 5 hours. Also cooked some tallow and baked mac and cheese .

 

[Mañ'O'Green]

Yesterdays breky:

 

[Frank the Dank]

Figured today was a good day to feed my hot wing addiction