What's Cooking?

[Walleyedmike]

So with tomato season picking up, I noticed my supply of home made bacon was dwindling.  I bought a couple of pork bellies at Sam's a couple of weeks ago. I also thawed a couple of pork butts and removed the bone to make some buck board bacon. (Sorry JoeD, I don't know what else to call the buck board bacon!) Cured it all and decided to smoke a couple of the halves of butt to pulling temp to make pulled ham. Smoked it Saturday all day and pulled the ham apart Sunday morning and made pulled ham omelets, followed by a pulled ham sammie for lunch. Turned out better than I could have ever imagined! I'll be slicing and packaging bacon tomorrow night.

WM

[rps]

Some great posts, people! Thank you.

I am a bachelor for a few days so I'm doing simple stuff. For example, last night was grilled Italian sausage and farmers market ratatouille.

 

[snagged in outlet 3]

14 hours ago, Mitch f said:

A little dramatic but this looks darn good!

 

 

 

I want the pet owl. 

[ness]

6 hours ago, rps said:

Some great posts, people! Thank you.

I am a bachelor for a few days so I'm doing simple stuff. For example, last night was grilled Italian sausage and farmers market ratatouille.

 

There's not enough sausage in my life 😄

[rps]

^^^ The temptation is great ... ^^^

[rps]

20 hours ago, Mitch f said:

A little dramatic but this looks darn good!

 

 

 

Showy and some great techniques - but his chicken is over done

[ness]

8 hours ago, rps said:

Showy and some great techniques - but his chicken is over done

Thought so too. And, he's lucky he's not in the burn ward. But...that paste he spread on there sounded great. Onions in the oil seemed like it could have possibilities too..

[ness]

BLT and corn on the cob tonight. Dang it if sometimes the simplest things aren't the best. Boiled the corn in water with sugar and salt. My baby brother does it that way and he convinced me to try it. 'Twas good; will do that again. 

[rps]

3 minutes ago, ness said:

Thought so too. And, he's lucky he's not in the burn ward. But...that paste he spread on there sounded great. Onions in the oil seemed like it could have possibilities too..

I agree. The paste was fantastic. The flavors int the oil were great. The problem is this - oil has a max temp before it catches on fire. That max temp required him to keep the bird in the oil long enough to cook the breast. By that time the good parts were over cooked.

[ness]

Seems like somebody -- maybe Chief or Flysmallie -- was talking about Chinese food in Springfield some time ago. I got off on a Wikipedia tangent and ran into this surprising link. You guys got a style and a Wikipedia entry!