Food Thread

JD3000 said:
Apple sauce indeed but I use all the baking spices and brown sugar so that it's like apple pie. Put some warmed up over vanilla icecream last night for the boys
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That looks and sounds great! I used to love making apple sauce, we did it growing up, and then when I ran a Boy Scout troop for a few years I used to make a batch on our October camping trip every year. Slow cooked a bushel of apples all day, with nothing added to show the scouts what real apple sauce was, and then added sugar and spices and cooked some
down over night into apple butter for breakfast. I haven’t made any in a couple years though, I need to fix that.
 
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So I finally cooked some of the pig my parents just had butchered. It was a 400 pound porker, so it turned out some big cuts, and some whopper pork chops! 1” thick, and nice and juicy with plenty of fat and a bone for flavoring.

I coated them generously in Meadow Creek Barbecue’s Brisket Rub, and pan fried over high heat in olive oil. Turned out great! On the side is some simple mashed potatoes with brown gravy, and a box mix of sage stuffing.
 

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Reach said:
So I finally cooked some of the pig my parents just had butchered. It was a 400 pound porker, so it turned out some big cuts, and some whopper pork chops! 1” thick, and nice and juicy with plenty of fat and a bone for flavoring.

I coated them generously in Meadow Creek Barbecue’s Brisket Rub, and pan fried over high heat in olive oil. Turned out great! On the side is some simple mashed potatoes with brown gravy, and a box mix of sage stuffing.
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I love pork
 
Reach said:
So I finally cooked some of the pig my parents just had butchered. It was a 400 pound porker, so it turned out some big cuts, and some whopper pork chops! 1” thick, and nice and juicy with plenty of fat and a bone for flavoring.

I coated them generously in Meadow Creek Barbecue’s Brisket Rub, and pan fried over high heat in olive oil. Turned out great! On the side is some simple mashed potatoes with brown gravy, and a box mix of sage stuffing.
Click to expand...
That looks really great.
I love gravy (& sauces); and I make stuffing several time a year !
 
Pulled Pork Butt Shoulder – Smoked & Sous Vide
201026 1545

Pulled Pork Butt Shoulder – Really Low & Really Slooooooooo ……………

“Modernist Cuisine” is one of the world’s gold standard cooking references. It is a 6-volume compendium ($500) of recipes, techniques, how-&-why, etc on cooking. It should be available at many good libraries.

Nathan Myhrvold, formerly Chief Technology Officer at Microsoft, is the primary author. He spent untold millions $ of his own money, testing ingredients, cooking conditions, results, etc.

Many / most food items, e.g. pork butt, list several cooking conditions & the results: well done, flakey, tender, fall-apart.

Pulled Pork Shoulder recommendation (Vol-pg: 6-86 & 6-89):
Smoke at 150°F for 7 hours; then
Sous Vide at 150°F for 72 hours.
(vacuum sealed in plastic bag & cooked in temperature-controlled water bath)
Pull meat apart & add BBQ sauce.

Pulled Pork – Smoke / Sous Vide – from Modernist Cuisine
Rev: 201026 1430
Ref: Modernist Cuisine, Vol:pg – 6-86 & 6-89

Pork Butt – Shoulder Blade, Half Roast – 4.8 lb @ $ 2.79/lb (Sale)
1 T Salt
1 T Black pepper

Smoking – Charcoal & Apple wood – Target 150°F Oven Temp (actually range: 145-165)
120° F - Internal Temp after 7 hrs of smoking
Good-One Smoker, general conditions / settings:
Water tray
Charcoal: ¼ normal total amount in fire box; ALL on LH side
Add charcoal & apple chunks as needed (added ~ once/hr)
Spinners: TLH - 0 X TRH - 2X
BLH - 1-1/2X BRH – 6X (allows cold air to mix w/ hot air)
Damper: ~ open 1/16”
Sous Vide: Vacuum seal in plastic bag; cook at 150°F +/- 1° for 72 hours.

Meal:
Pulled pork w/ BBQ sauce on side (Stubb’s, Smokey Mesquite)
Mustard greens – steamed
– w/ Olive oil, salt & pepper, fresh minced garlic, dollop of Coleman’s mustard (spicy mustard !)
French fried potatoes w/ corn meal batter (very crunchy !)
Mushrooms (button) fried w/ corn meal batter
Bread – homemade (A-bread)

This is the best smoked pork that I've ever had; not just because I cooked it. Very smokey, and very moist !
201026 Pork Butt afer Sous Vide Bone Pulled -IMG_0500 (002).JPG
201026 Pork Meal - IMG_0501 (002).JPG
 
GregManning said:
Pulled Pork Butt Shoulder – Smoked & Sous Vide
201026 1545

Pulled Pork Butt Shoulder – Really Low & Really Slooooooooo ……………

“Modernist Cuisine” is one of the world’s gold standard cooking references. It is a 6-volume compendium ($500) of recipes, techniques, how-&-why, etc on cooking. It should be available at many good libraries.

Nathan Myhrvold, formerly Chief Technology Officer at Microsoft, is the primary author. He spent untold millions $ of his own money, testing ingredients, cooking conditions, results, etc.

Many / most food items, e.g. pork butt, list several cooking conditions & the results: well done, flakey, tender, fall-apart.

Pulled Pork Shoulder recommendation (Vol-pg: 6-86 & 6-89):
Smoke at 150°F for 7 hours; then
Sous Vide at 150°F for 72 hours.
(vacuum sealed in plastic bag & cooked in temperature-controlled water bath)
Pull meat apart & add BBQ sauce.

Pulled Pork – Smoke / Sous Vide – from Modernist Cuisine
Rev: 201026 1430
Ref: Modernist Cuisine, Vol:pg – 6-86 & 6-89

Pork Butt – Shoulder Blade, Half Roast – 4.8 lb @ $ 2.79/lb (Sale)
1 T Salt
1 T Black pepper

Smoking – Charcoal & Apple wood – Target 150°F Oven Temp (actually range: 145-165)
120° F - Internal Temp after 7 hrs of smoking
Good-One Smoker, general conditions / settings:
Water tray
Charcoal: ¼ normal total amount in fire box; ALL on LH side
Add charcoal & apple chunks as needed (added ~ once/hr)
Spinners: TLH - 0 X TRH - 2X
BLH - 1-1/2X BRH – 6X (allows cold air to mix w/ hot air)
Damper: ~ open 1/16”
Sous Vide: Vacuum seal in plastic bag; cook at 150°F +/- 1° for 72 hours.

Meal:
Pulled pork w/ BBQ sauce on side (Stubb’s, Smokey Mesquite)
Mustard greens – steamed
– w/ Olive oil, salt & pepper, fresh minced garlic, dollop of Coleman’s mustard (spicy mustard !)
French fried potatoes w/ corn meal batter (very crunchy !)
Mushrooms (button) fried w/ corn meal batter
Bread – homemade (A-bread)

This is the best smoked pork that I've ever had; not just because I cooked it. Very smokey, and very moist !
View attachment 71070
View attachment 71071
Click to expand...
Wow! That looks stellar! I’ve never tried anything cooked sous vide, but it does sound good. I’m just not sure im patient enough to wait four days for my dinner.
 
Reach said:
Wow! That looks stellar! I’ve never tried anything cooked sous vide, but it does sound good. I’m just not sure im patient enough to wait four days for my dinner.
Click to expand...
You may have had Sous Vide, & just didn't know it.
Some higher-end restaurants will cook an item Sous Vide to get "long-slow", uniform internal temp, moist etc w/ very little attention. Then they will "finish" it for service.
e.g. Cook a meat, then quick fry or brown it for service.
 
GregManning said:
You may have had Sous Vide, & just didn't know it.
Some higher-end restaurants will cook an item Sous Vide to get "long-slow", uniform internal temp, moist etc w/ very little attention. Then they will "finish" it for service.
e.g. Cook a meat, then quick fry or brown it for service.
Click to expand...
That’s interesting, I did not know that. I rarely go to any truly high end restaurants, so odds are still not high that I’ve had it, but it’s possible.
 
Reach said:
That’s interesting, I did not know that. I rarely go to any truly high end restaurants, so odds are still not high that I’ve had it, but it’s possible.
Click to expand...
The “smoke, then Sous Vide” technique has additional benefits for this pork.

The pork does not dry-out as much. e.g. low temp & sealed in a plastic bag.
[The meat does exude liquid as it cooks (meat proteins shrinking, etc), which makes an excellent Au Jus; but the humidity is always 100 %]

The internal meat has a lot more smoke flavor.
Vacuum marinating is a well-known technique, to increase & accelerate the marination process.
The vacuum-sealed-bag & long time, pulled a lot of smoke from the “outside-bark” into the interior meat.
 
This was a test before remaking it w/ some of my recent “Pork Butt – Smoked + Sous Vide”:

Pork Rolls w/ Puff Pastry
Rev: 201029 0720

1 lb Pork – 90/10; ground 454 g
¼ c Panko bread crumbs

½ c Onion, large – fine dice 110 g
½ c Carrot, med – fine dice 45 g
½ c Celery, med stalk – fine dice 45 g

2 T Olive oil (EVOO)
1 T Garlic – minced
1 T Fennel seed
1 t Thyme, dried
1 t Black pepper
1 t Salt

Puff pastry sheet ~ 1/8” thick (Pepperidge Farm brand) – into 4 rectangles
1 egg Egg was to seal edge of roll; and coat outside.

Cook oil, garlic & spices until translucent. (~ 1 min.)
Add veg’s sequentially; cook until tender. (~ 20 min. total)
Cool.

Combine pork, panko & veg mix.
Form into “sausages” & roll pastry around it; seal w/ egg wash along final edge.
Coat outside of pastry w/ egg wash to improve browning.

Bake in 375°F oven for 40-45 min.

Next Time – increase spices:
2 T garlic
2 t black pepper
½ t Anise seed
½ t Red pepper flakes
¼ t Chipotle powder
201029 Pork Rolls w Puff Pastry -IMG_0502 (002).JPG
201029 Pork Roll w Puff Pastry Cut -IMG_0503 (002).JPG
 
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