What's cookin' boys?

[johnjk]

I've forgotten how big a VHS tape was .

I’m glad I only got one. Usually I get 2 or 3 when I do street tacos since they tend to be small. We were planning to hit another location for som BBQ around dinner. Thanks goodness they were closed because I was stuffed. Physical dimensions of the belly slab was 1” thick by 3” wide by 5” long. My guess is since it was a new item, someone forgot the next step in prep was to cube it up and put 1/4 of that slab on one taco.

 

[johnjk]

The belly thawed out so I rubbed it down with the cure and in to the fridge for the next 10 days. Cure is 1/3C kosher salt, 1/3C brown sugar and 1/8C freshly ground black pepper. This is per half a slab so I made two batches for a 10lb belly. All dropped cure goes in the bag with the slab. Don’t throw any out. I use large self sealing bags to get almost all the air out and then on to a cookie sheet and in to the garage fridge. I will flip the bags 2x a day for the next 10 days. Stay tuned.

 

[Siesta Sundance]

About to can another 3+ lbs of pickles.

 

[Siesta Sundance]

I cut up 6 large sweet onions as well for the dill pickles.
4.25 gallons of Mas pepinillos

 

[RCW]

Reuben to use up rest of corned beef.

It’ll pass as pretty good….

 

[Daren Todd]

 

[RCW]

Grilled chicken and a bunch of other great stuff.

Dessert will be strawberry rhubarb pie or rhubarb pie.

 

[johnjk]

Bacon update - 7 days so far curing. 3 to go. A week ago these slabs overlapped the baking sheet, today they nestle right down in flat. They were at 9.6lbs when I started. I’ll get a weight when I pull them to smoke.

 

[RCW]

Best SPO I’ve had today.

 

[Sidekick]

Seared scallops, fresh picked bok choy sautéed, rebaked potato with extra dry aged cheddar and sour cream. No chives because I mowed them by mistake .

 

[Sidekick]

Don't forget desert. Strawberry short cake made with a fresh baked biscuit

 

[RCW]

Seared scallops, fresh picked bok choy sautéed, rebaked potato with extra dry aged cheddar and sour cream. No chives because I mowed them by mistake .
View attachment 128878

That looks awesome!!!!

 

[Sidekick]

Not cooking but making pork cube steaks for Pork Schnitzel. Costco had loins on sale so time to replenish the freezer.

Seal them up and freeze for the griddle and schnitzel breaded.

 

[Sidekick]

Threw a couple on the blackstone tonight along with potatoes and viadalia onions.

Some last years garden beans and A1 .

Our type of fast food for under a dollar a serving

 

[johnjk]

Bacon is on the smoker. Pit temp is set to 170 and meat will be pulled at 180. Estimate 5.5 hrs. Bacon weight pre cure was 11.5lbs. Post cure 11.0lbs

 

[johnjk]

Bacon is on the smoker. Pit temp is set to 170 and meat will be pulled at 180. Estimate 5.5 hrs. Bacon weight pre cure was 11.5lbs. Post cure 11.0lbs View attachment 129108 View attachment 129109 View attachment 129110

Edit. Pre cure was 9.5 and post was 9.0. I forgot the platter the meat was on for weighing. I am also pulling at 155-160 not 180. Don’t ever post anything pre coffee.

 

[johnjk]

Bacon hit 150 and is pulled to rest overnight in the fridge. Slicing tomorrow

 

[old and tired]

Bacon hit 150 and is pulled to rest overnight in the fridge. Slicing tomorrow

What do you use for smoke?

 

[johnjk]

What do you use for smoke?

I used Cowboy lump charcoal and a mix of apple and hickory chunks for the smoke

 

[Fordtech86]

Wife and I got to go out for our early anniversary dinner.

stuffed red snapper with crawfish ettoufe