Mine in various stages
Let's see your meat
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Last: 1 yr ago by Courtesy Flush
Unzips pants
Yeah, we are doing fried chicken. Hard to compete with that!
Smoking carne looks great!
Just two of us……..ribeye steak later.
Just two of us……..ribeye steak later.
Being in TexAgs jail changes a man……..no, not really
I'm doing tri-tip for dinner, so it's still sitting in the fridge, trimmed and seasoned.
Did 3 racks of ribs for a neighbor swim party dinner yesterday.
Smoked a peppered turkey breast to keep for meals since Ihad plentyof room. Sliced some for sandwiches today with a horseradish aioli. Delicious.
Smoked a peppered turkey breast to keep for meals since Ihad plentyof room. Sliced some for sandwiches today with a horseradish aioli. Delicious.
Next time you smoke a turkey breast, try this. Smother the turkey breast in as much mayonnaise as you can, cover completely with desired amount of course ground black pepper. Nothing else. ( I turn it black) Smoke to internal temp of 170, wrap in foil, rest in cooler for an hour or so. Learned this recipe from an old retired South Texas Game Warden that I cooked with for many years. Trust me on this one!
I've seen that. Not a fan of binders.
I brine overnight and season heavily with garlic powder, pepper, and light dusting sea salt and onion powder.
Wrap in foil when it hits 145 and pour over a half stick of butter. Pull at 165 and let rest until almost too cold to eat. Was awesome.
I brine overnight and season heavily with garlic powder, pepper, and light dusting sea salt and onion powder.
Wrap in foil when it hits 145 and pour over a half stick of butter. Pull at 165 and let rest until almost too cold to eat. Was awesome.
170*? By all means cook it how you like it but that's turkey jerky to my taste.
I wrap my turkey with a stick of butter at 135*F, pull at 145*F and hold for 20+ min. Looks like this:
I wrap my turkey with a stick of butter at 135*F, pull at 145*F and hold for 20+ min. Looks like this:
I don't mind binders one bit & will give this a shot to 165*.
Did a pork butt to clear some freezer space. I've never done one before and damn if didn't neglect to get a photo of it whole and finished. But here's the before and after:
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Just put a beer brined chicken on the BGE, should be ready in 1 1/2 hours.
DiskoTroop said:
170*? By all means cook it how you like it but that's turkey jerky to my taste.
I wrap my turkey with a stick of butter at 135*F, pull at 145*F and hold for 20+ min. Looks like this:
Turkey is still poultry. I'm all for juicy, but no way I'd be pulling turkey that early and hoping it holds to food safe.
Bacon wrapped dill pickle spears?
I got a smoker. I got a primo. I got a blackstone. I got everything to make awesome foods. What do the kids and wife want?
Hot dogs.
Oh well, easy cleanup I guess. I'd post a pic but y'all know what they look like.
Hot dogs.
Oh well, easy cleanup I guess. I'd post a pic but y'all know what they look like.
Infinity Roofing - https://linqapp.com/jason_duke --- JasonDuke@InfinityRoofer.com --- https://infinityrooferjason.blogspot.com/
Up in Angel Fire, smoked some fresh trout today.
‘99
Beer, burger, and dogs. Cause 'murica!
Celebrated the 4th w Picanha. Reverse sear. Didn't really think that through, a Brazilian cut on our Independence Day, but oh well. Homemade chimichurri from the OB, Swiss cheese potatoes, obligatory greens, bottle of Slingshot cab. Delicious. Happy 4th fellas.
Brisket >>> tri-tip
OP:
AgLA06 said:DiskoTroop said:
170*? By all means cook it how you like it but that's turkey jerky to my taste.
I wrap my turkey with a stick of butter at 135*F, pull at 145*F and hold for 20+ min. Looks like this:
Turkey is still poultry. I'm all for juicy, but no way I'd be pulling turkey that early and hoping it holds to food safe.
Pasteurization is a function of time and temperature brother. Turkey pasteurizes at 145* in 3 minutes. It's fine, I promise. But as mentioned, by all means cook it how you like it. No judgement here!
Those look great. We are up in AF as well, we did a simple pan fry as the kids had never had trout before and wanted it simple for them.
SoulSlaveAG2005 said:
Those look great. We are up in AF as well, we did a simple pan fry as the kids had never had trout before and wanted it simple for them.
I have a bunch of trout filets, skin on- do you scale yours before frying? Eat the skin or not? The skin is one thing but scales are another. Even little bitty scales on trout.
DiskoTroop said:AgLA06 said:DiskoTroop said:
170*? By all means cook it how you like it but that's turkey jerky to my taste.
I wrap my turkey with a stick of butter at 135*F, pull at 145*F and hold for 20+ min. Looks like this:
Turkey is still poultry. I'm all for juicy, but no way I'd be pulling turkey that early and hoping it holds to food safe.
Pasteurization is a function of time and temperature brother. Turkey pasteurizes at 145* in 3 minutes. It's fine, I promise. But as mentioned, by all means cook it how you like it. No judgement here!
Chicken times are less than turkey at every temp point. And that has to be so all the way through including marrow.
There's a reason food safety procedures are what they are. I'm glad nothing negative has happened to you or your family yet. Poultry isn't worth family and friends health to avoid protein firming up. Keep it juicy and it won't matter.
And I sold millions of pounds of poultry last year, so it isn't bias.
A real American would just call it the sirloin cap. It's a brazilian name for a cut of meat that somehow exists on American cattle too.dr_boogs said:
Celebrated the 4th w Picanha. Reverse sear. Didn't really think that through, a Brazilian cut on our Independence Day, but oh well. Homemade chimichurri from the OB, Swiss cheese potatoes, obligatory greens, bottle of Slingshot cab. Delicious. Happy 4th fellas.
It looks good, though! Did the unamerican name make it taste even better?
We fried skin on, with scales. Fry it hot and fast and skin crisps up real nice and you don't notice the scales. It is also easy to just peel back once cooked.
I eat the skin/scales but the kids we peeled the skin back and just forked the meat off the bones.
I eat the skin/scales but the kids we peeled the skin back and just forked the meat off the bones.
Change the name from sirloin cap to Picanha and some people will pay 50, 60, 70% more for the same cut of meat. Who knows why????Prince_Ahmed said:A real American would just call it the sirloin cap. It's a brazilian name for a cut of meat that somehow exists on American cattle too.dr_boogs said:
Celebrated the 4th w Picanha. Reverse sear. Didn't really think that through, a Brazilian cut on our Independence Day, but oh well. Homemade chimichurri from the OB, Swiss cheese potatoes, obligatory greens, bottle of Slingshot cab. Delicious. Happy 4th fellas.
It looks good, though! Did the unamerican name make it taste even better?
Where are you guys getting your turkey breasts?
The ones I have been able to find are not very firmed up?
The ones I have been able to find are not very firmed up?
You're right! I followed the wrong line on my chart when you questioned it yesterday. It's a 9.2 min pasteurization window at 145*F according to my chart. Here's the info I'm following but in a graph format for better visibility for idiots like me.AgLA06 said:DiskoTroop said:AgLA06 said:DiskoTroop said:
170*? By all means cook it how you like it but that's turkey jerky to my taste.
I wrap my turkey with a stick of butter at 135*F, pull at 145*F and hold for 20+ min. Looks like this:
Turkey is still poultry. I'm all for juicy, but no way I'd be pulling turkey that early and hoping it holds to food safe.
Pasteurization is a function of time and temperature brother. Turkey pasteurizes at 145* in 3 minutes. It's fine, I promise. But as mentioned, by all means cook it how you like it. No judgement here!
Chicken times are less than turkey at every temp point. And that has to be so all the way through including marrow.
There's a reason food safety procedures are what they are. I'm glad nothing negative has happened to you or your family yet. Poultry isn't worth family and friends health to avoid protein firming up. Keep it juicy and it won't matter.
And I sold millions of pounds of poultry last year, so it isn't bias.
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Either way, as mentioned in my initial post, I hold for 20+ minutes at 145*F. I'm well pasteurized before I ever serve.
As a graduate of honors meat science and a vet surgeon, yes, I understand the anatomy. Was trying to point out the irony of cooking a cut made popular by the Brazilians on the 4th, that's all.
Baby backs turned out really good!
EMHJR said:
Where are you guys getting your turkey breasts?
The ones I have been able to find are not very firmed up?
I couldn't find one at all. Even family who raise birds were out of breasts. They did give me this chicken though.
Perhaps your post would have been better directed at the poster p ahmed. He is the one that responded to your post with the "real american" part. I was referring to the marketing practice of changing the name of a common cut of meat to something more fanciful at a much higher price and how popular it gets with some folk when that happens. My comment wasn't directed at you personally. Sorry if I offended anyone.
HEB out at Skinner Road / 290 had some when I grabbed some ribs they had on sale. I normally can't find one in town, so I stopped after dropping off my daughter at golf practice.EMHJR said:
Where are you guys getting your turkey breasts?
The ones I have been able to find are not very firmed up?
No offense taken my OB brother. Just hit reply, must have hit reply to instead. All good here.
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