Smoked a pork butt the other day and got tired of eating sammiches so I added some sautéed sweet peppers, onion, and a Serrano pepper. ( It already had garlic from when I stuffed the butt with some cloves before smoking it.) Coated in seasoned flour, egg wash and bread crumbs. Fried @350 for a couple minutes.
Smoked a pork butt the other day and got tired of eating sammiches so I added some stuffs and made balls.
I had about two lbs of pulled pork left and I diced it up. I had stuffed garlic pods in the butt before I smoked it so I added some sweet peppers, onion, and a Serrano pepper. I diced the veggies and lightly sautéed in butter then added 3/4 c flour. Mixed well.
Made 3 oz balls and coated in seasoned flour and let them sit in the fridge on a wire rack for a couple hours. Removed from the fridge and dipped the balls in egg wash then bread crumbs and deep fried @ 350 for a couple minutes. Came out wonderful.
I soaked them for 5 days in pickle juice. Added some crushed up Vlasaic pickle balls in the flour / cornstarch mix and OMG did that made them super crunchy! They were really juicy inside and pickle flavor in every bite. Previously I only soaked them for a couple of days and you could taste the pickle, but not really well. The longer soak did the trick. I did buffalo wings yesterday with some 4 day soak and you could definitely taste the pickle after saucing them whereas before not so much.
First time making it, and I love it! Simmered a chicken stock for around 22 hours and then threw everything together and simmered for another 8 hours. Threw some homemade tasso, smoked andouille and some smoked pork. Came out thick and creamy af and also kinda spicy but it sure was good.
I love making my own chicken stock. We eat lot of wings and chicken in general. I always save the wing tips, backs, necks, etc in a ziploc the freezer. I usually simmer it covered for 12 - 24 hours. This one went overnight for about 22 hours. I also save vegetable scraps in the freezer and add those in as well. Making red bean gumbo with this today.
Marinated for a couple days in pickle juice and some jalapeño brine. Added a nice flavor but next time I'm going to let them soak a few more days longer to try and get an even stronger flavor.
I mixed ground up bacon with the ground beef. Added minced onion, bell pepper, garlic, fresh jalapeño and Serrano peppers.
Best lunch ever!
Cured for 8 days in the fridge and smoked them today. Sealed them up in half lb packs. Here's the recipe I used -
5-6 lb. pork shoulder-blade roast - whole, bone-in 4 tbsp. paprika 4 tbsp, Kosher salt 2 tbsp. cayenne pepper 2 tbsp. onion powder 2 tbsp. granulated garlic 1 tbsp. dark brown sugar 1 tbsp. granulated white sugar 1 tbsp. chipotle powder 1 tbsp. black pepper 1 tbsp. dried sage 1 tsp. ground cloves 1 tsp. pink curing salt
Curing Your Tasso
Trim excess fat off the outside of the pork shoulder. Cut the pork shoulder into approximately 3 inch by 3 inch pieces, removing the shoulder-blade bone in the process.
Mix all seasonings with a wire whisk.
Roll each piece of pork shoulder-blade in the seasoning until fully covered.
Place in a bowl and pour the remaining seasoning over the top. Toss to ensure that all seasoning is utilized. Separate into three separate gallon-size zip-top bags. Remove as much air as possible using the water displacement method in your sink.
Place bags in your refrigerator near the back. Cure for seven days, turning bags over once per day to keep liquid from settling in one spot.
Smoking Your Tasso
Set your grill up for two zone cooking and bring the temperature to 225 degrees. Place wood chip pack on the hottest part of the grill and wait till it starts smoking. Place all Tasso on the grill and insert your meat thermometer into the center of the thickest piece. Smoke until the internal temperature reaches 150 degrees. Vacuum seal and freeze for up to four months.
Soaked them in a mix of yellow mustard and Louisiana hot sauce for a few hours in the fridge and they were excellent.
I'm a salt and vinegar addict, they're by far my favorite flavor. These are super tangy and vinegary. One bag I got a few months ago was really seasoned. I could only eat 2-3 chips at a time because they were sooo sour and acidic. Luckily most bags aren't that bad.
Soaked overnight in the fridge and they're so crispy, crunchy, juicy and flavorful! Definitely doing this again.
Waiting in the drive thru at the window for my prescription at Walgreens this morning and noticed it was taking longer than usual. Pharmacist finally makes it back to the window and immediately apologizes for the wait. Apparently a HUGE wolf spider was back there holding them all hostage and they were freaking out...🙄🙄😂🤣😭
(Image is not the actual perpetrator.)
The last one I made was so good had to have it again.
Years ago my wife and I went to a Thai restaurant and it being the first time for either of us. I used to just think I could handle hot stuff but I learned that day.
When we were ordering, my wife ordered hers medium and I ordered mine Thai hot because you know, I'm a man and can handle heat right? The Thai server looked at me and asked am I sure, because even they ( the staff I'm assuming) don't even eat Thai hot. Wow, ok. Now I'm a little bothered by her comment, like how does SHE know how much heat I can handle. I figure since she works there she must know something I don't, so I reluctantly ordered mine hot and remember my wife got the medium. When the food came out, we could barely eat my wife's medium and no way could I eat my hot hahaha. We definitely learned that day. I have a ton of respect for folks that can eat food that hot.