Don't leave me in suspense, I'd love to hear this, always up for cooking new stuffFeng-Cheng honey tender chicken, a room-temp dish great for summer!
Don't leave me in suspense, I'd love to hear this, always up for cooking new stuffFeng-Cheng honey tender chicken, a room-temp dish great for summer!
Oh that was nice , Bit of a story behind these bones , A number of years back when I was a bit of a swag men I didn't have much money , but you could get a big bag full for a $1.00 from the local butcher . In the same town , I am now the local butcher . [ 28 years ] and help people to make a good meal cheap ,
-- I'll never be rich --
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With brisket I always have believed less is more. I make sure the brisket is Prime first off, junk in, junk out... Then a simple Dalmatian rub (equal parts fresh ground black pepper and kosher salt) nicely coating the meat and smoke is all I ever use. I like Oak with a few pieces of Cherry thrown in. Let that baby hit the stall, normally around 170*f, then wrap in butcher paper and back on the smoke. I pull mine right around 203f*. And immediately wrap a few beach towels around the paper then into a ice chest where it'll rest at least 4-6 hours but normally over night. Then pencil thin slices against the grain and service. That's about it....smokers kept around 230f. Hope some of that rambling helps. Send us some pics when you're done! Cheers
This weekend !!! Finally brisket time...View attachment 745420 @A-Train @Ripper Lets be real, Ribs are great, short ribs rock and pork butt is delightful. But when you really wanna smoke meat, there's nothing like a full packer prime brisket.
We could def open a canna cafe..... keep em smokin theyll keep eating
Im glad im not the only one that loves english peas
A little weekend project. Made some sausages, English pork sausage, loud pepper flavours, nutmeg, ginger, mace, white/black pepper, and a touch of sage. Homemade rusk. Bloody lovely, and no eyeholes/arseholes/earholes, all prime cuts of organic pork, all raised on my friends farm.
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2nd project. I made another Cheddar cheese, but this one i've spiked with a litttle shake from a bag of trim I have in the freezer. Total experiment, never made canna cheese before, I'll find out around Christmas if it tastes like shit. Top cheese is the spiked cheese, the bottom one was made in January, so should be ready to crack in a couple of months, I like mature cheddars, with big tangy flavours
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