Soups, BBQ, Knives and Pans: The Chef Thread

by **The Crimson Cyclone** » Fri Nov 04, 2016 21:27:42

And be careful if the steam when you mix the pork

by **Bill McNeal** » Fri Nov 04, 2016 22:39:09

The Crimson Cyclone wrote:Can't go wrong with pulled pork

Get a 4-5lb pork butt, rub it with salt and a spice rub. Place it in a disposable roasting pan and cook off heat and vent above the pork, so the smoke covers it. Smoke it for about 4 hours. While it's piping hot carefully put the butt in a kitchen aid mixer and it'll shred it to a fine texture. Pour some of the juice from the pan into the mix to return the moisture
Add your BBQ sauce and eat on a roll with slaw and pickle

Beautiful. I'm heading to the butcher tomorrow morning, I'll grab a nice butt there and I got my wife a kitchen aid mixer for Christmas last year so we'll be good to go. When you say cool off heat, would a pizza stone work? Putting an aluminum pan on the stone above the coals is what I'm thinking. What temp should I came ok at? Like 250?

by **The Crimson Cyclone** » Fri Nov 04, 2016 23:34:17

Im used to a regular Weber and put the coals on one side and the meat on the other
Indirect heat is what you want. Heat underneath the meat will burn it

by **mickbayne** » Sun Nov 06, 2016 10:26:59

How'd it turn out, Bill?

With kamado cookers like the Akorn or BGE you don't really have to worry about arranging the coals for indirect cooking. You have the right idea using a pizza stone as a heat deflector. For BGE they have a ConvEGGtor plate setter thing for that purpose and it looks like Akorn/Char-Griller has a Smoking Stone.

by **702** » Tue Dec 13, 2016 12:42:46

TCC is a cookie machine!

by **JUburton** » Tue Dec 13, 2016 12:49:44

I'm doing this for xmas and my mouth is going to be watering for the next two weeks

http://www.seriouseats.com/recipes/2016 ... ecipe.html

by **The Crimson Cyclone** » Wed Dec 14, 2016 12:55:51

702 wrote:TCC is a cookie machine!

this year was only about 850 cookies, with 9 different types, going to 34 people
last year was around 1300, with 13 different types going to 30 people

I've come to realize that I am insane

by **The Crimson Cyclone** » Wed Dec 14, 2016 12:56:49

JUburton wrote:I'm doing this for xmas and my mouth is going to be watering for the next two weeks

http://www.seriouseats.com/recipes/2016 ... ecipe.html

I'm doing a Koji Turkey

http://www.cooksscience.com/recipes/9339-koji-turkey/

by **702** » Wed Dec 14, 2016 14:10:11

Being on a primary fish and chicken diet has cut down my ability to make crazy things like I used to. I look forward to that day once again.

by **702** » Fri Dec 16, 2016 01:00:10

Made home made sushi rolls tonight. (Check the IG story feed). Turned out pretty great, it's definitely a process and mad respect to the guys who churn those babies out at the all you can eat down the street.

by **TenuredVulture** » Sat Dec 17, 2016 11:45:26

Bill McNeal wrote:
The Crimson Cyclone wrote:Can't go wrong with pulled pork

Get a 4-5lb pork butt, rub it with salt and a spice rub. Place it in a disposable roasting pan and cook off heat and vent above the pork, so the smoke covers it. Smoke it for about 4 hours. While it's piping hot carefully put the butt in a kitchen aid mixer and it'll shred it to a fine texture. Pour some of the juice from the pan into the mix to return the moisture
Add your BBQ sauce and eat on a roll with slaw and pickle

Beautiful. I'm heading to the butcher tomorrow morning, I'll grab a nice butt there and I got my wife a kitchen aid mixer for Christmas last year so we'll be good to go. When you say cool off heat, would a pizza stone work? Putting an aluminum pan on the stone above the coals is what I'm thinking. What temp should I came ok at? Like 250?

In my opinion, one drawback to using a mixer to shred your pork as opposed to hand pulling (I use a couple of big forks) is that you shred away all those chunks of meat that are the best part of pulled pork. It's like the meatballs or chunks of sausage you might find in a pasta dish--surprise bites of meaty goodness.

by **The Crimson Cyclone** » Sun Dec 18, 2016 08:42:50

TenuredVulture wrote:
Bill McNeal wrote:
The Crimson Cyclone wrote:Can't go wrong with pulled pork

Get a 4-5lb pork butt, rub it with salt and a spice rub. Place it in a disposable roasting pan and cook off heat and vent above the pork, so the smoke covers it. Smoke it for about 4 hours. While it's piping hot carefully put the butt in a kitchen aid mixer and it'll shred it to a fine texture. Pour some of the juice from the pan into the mix to return the moisture
Add your BBQ sauce and eat on a roll with slaw and pickle

Beautiful. I'm heading to the butcher tomorrow morning, I'll grab a nice butt there and I got my wife a kitchen aid mixer for Christmas last year so we'll be good to go. When you say cool off heat, would a pizza stone work? Putting an aluminum pan on the stone above the coals is what I'm thinking. What temp should I came ok at? Like 250?

In my opinion, one drawback to using a mixer to shred your pork as opposed to hand pulling (I use a couple of big forks) is that you shred away all those chunks of meat that are the best part of pulled pork. It's like the meatballs or chunks of sausage you might find in a pasta dish--surprise bites of meaty goodness.

Yes forks are preferred usually but this was for a finer texture "Tennessee" style

by **The Crimson Cyclone** » Tue Dec 20, 2016 08:44:22

702 wrote:TCC is a cookie machine!

how were they?

by **JUburton** » Tue Dec 20, 2016 09:19:12

JUburton wrote:I'm doing this for xmas and my mouth is going to be watering for the next two weeks

http://www.seriouseats.com/recipes/2016 ... ecipe.html

actually where the fuck do you get a nice brisket

by **jamiethekiller** » Tue Dec 20, 2016 09:28:58

JUburton wrote:
JUburton wrote:I'm doing this for xmas and my mouth is going to be watering for the next two weeks

http://www.seriouseats.com/recipes/2016 ... ecipe.html
actually where the fuck do you get a nice brisket

the butcher or you gotta call up oklahoma and order one

by **JUburton** » Tue Dec 20, 2016 09:43:40

jamiethekiller wrote:
JUburton wrote:
JUburton wrote:I'm doing this for xmas and my mouth is going to be watering for the next two weeks

http://www.seriouseats.com/recipes/2016 ... ecipe.html
actually where the fuck do you get a nice brisket

the butcher or you gotta call up oklahoma and order one

Yeah, I figured the butcher in the farmers market in Ardmore would have them but nope. Whole Foods has some but they're not really that fatty. Going to hit a butcher in Malvern today and feel relatively OK about those chances...especially if I give them 2 days to get one with a nice fat cap. If not, I guess I'm giving the WF one a try and just getting the fattiest one possible.

by **The Crimson Cyclone** » Tue Dec 20, 2016 09:47:32

JUburton wrote:
JUburton wrote:I'm doing this for xmas and my mouth is going to be watering for the next two weeks

http://www.seriouseats.com/recipes/2016 ... ecipe.html
actually where the fuck do you get a nice brisket

wegman's has them on occassion

by **MrsVox** » Tue Dec 20, 2016 10:16:14

Amish market butcher? Ours has much wider selection than a grocery store, better quality.

http://www.westtownamishmarket.net/

This might be out of your general area of where your looking, but might be worth the drive.

by **The Dude** » Tue Dec 20, 2016 10:21:57

Have you tried Colonial Village Meat Market of Manoa? They've had what I needed the few times I was there

by **JUburton** » Tue Dec 20, 2016 10:25:00

Good call. I went there all the time growing up (lived on the street behind the shopping center) but never used their butcher. I'll try that if all else fails.

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