Foodies BS Thread.

26 lb Prime Rib

 

Looks great Alex!! ^^^

 

It was great! cooked perfect and have a ton left over.

Not bad bad for a bunch of college aged people. lol

 

What you wanna know!

 

Our non-traditional Christmas Dinner.

4LB brisket in the crock, on a bed of onions/carrots/celery/mushrooms. Coat generously with italian spices. Lid up and set it to low for 6 hours.

Loaded baked potato. Sweet corn, butter sauce.

 

ultra thin sirloin rolled with spinach, ricotta, sun-dried tomatoes, and pesto; seared in a pan with salt, pepper, balsamic and olive oil; then simmered in pan with beef broth and red wine. served with a side of sweet potato casserole. was delicious.

 

One of my favorite things to make - butterfinger cake. So simple and delicious yet so very rich.

 

I made pulled pork for the first time ever! I am always too afraid to push any meat past the 160 or 170 degree point because I don't eat anything well done and don't like it dried out. This time I just had to close my eyes and let it go. Fortunately it was a nice butt with just enough fat, and it was not dry at all - my family thought it was the best pulled pork they ever had, since it was not smoked and they do not like a heavy smoke taste. I had a brown sugar and spice rub that gave it a nice bark, but without the smoke ring. I like a little smoke, so next time I will add some, but I am satisfied with how this one came out. I still have leftovers for tomorrow's lunch box!

 

Looks good Ferdie!! ^^^ I've never made pulled pork myself but I'd like to smoke some one day and see how it comes out. What cut of meat did you use?

 

Im making this this weekend!!!!! along with the waffle maker cin-a-buns!

 

Lookin' good!

 

It was a pork butt roast (shoulder)

 

Okay thanks for the info. I'll def have to try it sometime. You just did it in the oven right? I have an electric smoker so I'll probably try it in there first cause I like smoked meats.

 

Yes, I just did it in the oven. Apparently the secret is "low and slow". I did it at 225 degrees and it took about 12 hours. It made me really nervous having it in the oven for that long, but it was still moist and pulled apart beautifully.
It stalls at about 160 degrees for a long time, apparently when the moisture starts to evaporate and creates a cool area around the meet, keeping it from getting hotter. that creates the bark on the outside locking in the rest of the moisture, and then the temp starts going up again to 190 or 200 when it suddenly starts falling apart.

 

Yeah low and slow for sure. Thanks for the info!

 

Not mine, but a buddy just pointed this out to me and I thought it was interesting.

http://www.seriouseats.com/2013/06/taste-test-the-best-sriracha.html

I don't use any hot sauce *yet*... however, the longer I cook and eat, the spicier I'm starting to like my foods, so I'm planning ahead

 

Looks good Pete.

 

Hmm...interesting. I've always liked sriracha sauce and yes it's different and very spicy. I think you will enjoy it.