What's Cooking?

[Chief Grey Bear]

My wife making homemade Pot Stickers from scratch! About every two weeks she does this!

I would to try some authentic pot stickers some day.

I'm pretty positive those at the buffet don't begin to compare.

[Chief Grey Bear]

Hey Chief.

Looks like the chef stole a little piece of rib to make sure it's up to snuff.

Nice!!

Pete

You caught me!

[snagged in outlet 3]

Looks like a tooth missing.

I always say a piece fell in the fire and I couldn't get to it..

Happens all the time.

I have a Masterbuilt Sportsman and after a bunch of Boston butts I think my old Brinkman Bullet did a better job.

I'm going to quit putting water in it and cook at the highest temp it will allow which is 275.

I love me some smoked pork.

July 3rd I'll have it going.

Pete

[Chief Grey Bear]

I quit putting water in years ago.

I wrap the pan in foil for easier clean up.

[snagged in outlet 3]

I quit putting water in years ago.

I wrap the pan in foil for easier clean up.

I buy a bunch of aluminum pans that are the same size and just throw it away when done.

[ness]

I heard once that the water pan was for a heat sink, not to add moisture as I always assumed. Some folks use sand instead of water in the pan. Regardless, wrapping that in foil is a must.

[ness]

If you achieve your desired results, who cares how you got there!

Absolutely. I cooked my stuff outdoors for around 2 hours yesterday at a 325-ish temperature, then brought it inside. Pork went into the Crock Pot ® on low for a few hours, wrapped ribs in foil and put in the oven at 250. Both came out great. But...the loin was just too lean. I should have gotten a butt and cut it in half since it was for just a couple of us.

[rps]

Absolutely. I cooked my stuff outdoors for around 2 hours yesterday at a 325-ish temperature, then brought it inside. Pork went into the Crock Pot ® on low for a few hours, wrapped ribs in foil and put in the oven at 250. Both came out great. But...the loin was just too lean. I should have gotten a butt and cut it in half since it was for just a couple of us.

If you are going to do loin, a salt water and sugar brine for 12 hours is mandatory. Then, after you rub it, wrap it in bacon. Leave on the smoke for long enough to get the ring - 3 to 5 hours - then finish it in the oven at 200 degrees until the internal hits 125 to 130. The bacon will look nasty so pull it off and figure out a way to use it or send it to me. The loin that's left will be moist, tender, and tasty.

[rps]

Nancy and I are recovering from company. Leftovers are holding our refrigerator hostage. Therefore, tonight we are eating leftovers. However, not everything should be reheated leftovers. I made a panzanella style salad with tomatoes, onions, sweet peppers, radish, capers, arugula, and toasted seasoned cubes of bread. A simple vinaigrette to finish.

[BilletHead]

You know I am getting pretty bored when I go to canning. Especially on a hot day in summer. Been hankering for some home canned chili. I did some a few years back with deer and it was great. No beans just meat onions tomatoes and spices. Oh yea one nice garden jalapeno too. Used the ball canning book recipe. It calls for ground meat but last time used diced venison and this time I used Canada goose. Did pint jars with a process time of 75 minutes at ten pounds of pressure. Looks real good and I will let it sit and maybe try on chili dogs first time,

Billethead when he gets bored become domestic.