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negolien

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Posts posted by negolien

    Oh hell yeah, ham time baby

    in Pork

    Posted · Edited by negolien

    Good evening all,

    So Safeway had a sale on hams .87 cents a lb baby. I got one it's bone in not spiraled I will link it. I'm gonna smoke it on my masterbuilt gravity feed with apple wood and rub with half kosmos double pepper course ground cow cover (my new all time fav rub btw you should try it) and half SuckleBusters Honey BBQ Rub. Then I' am gonna hit it with Kosmos maple bourbon glaze. I will serve it with candied yams, stuffing and cranberry sauce. Will post the overnight cook sometime next week maybe wed night. Stay tuned.

     

    https://www.safeway.com/shop/product-details.960309838.html

    First Thanksgiving turn in of the Day?

    in General Discussion

    Posted · Edited by negolien

    So,

     

    I vacuum packed 4 lbs of that turkey breast from last week in a single package. Needless to say, two of us won't eat that much before it goes bad LOL. So I thawed the two turkey thighs and made a chicken breast and a Ham Steak with the stuffing and candied yams. I got Hawaiian sweet rolls in the cabinet and a loaf of banana bread in the oven. YEAH BABY!!!

     

    ps

    I forgot, Yes I have whole cranberry sauce ready to go also lol

    thanksgiving.jpg

    • Like 1

    The Bird is the word 16 pounder gonna get some work

    in Poultry

    Posted · Edited by negolien

    BAM!!!!! Freakin nailed this one lol... Turkey was super juicy and skin was good but it got eaten LOFL. Skins never as good reheated anyway so I usually munch chicken and turkey skin while I' am cutting the birds up. I hit it with some kpop foods honey glaze wing sauce about 15 mins before pulling. It's a tangy Gochujang Chili glaze. It was a little spicey on my last bites lol. I separated the thighs from the drumsticks later. Cook went pretty good.. Had a flare up at beginning lol I just call them deep cleanings. I started running outta fuel 3 hours in. The 42 degree weather and the flare up munched my fuel LOL. Just waiting for stuff to cool and i' am gonna vacum pack most of teh plate of breast meat and probably the thighs.

     

     

    Oh one more thing. One thing I would change is the way the legs were covering up the bottom half of the breasts the skin there was trash. the legs shoulda somehow been a little separated and laying flat themselves not on another part of the turkey

    finished bird 1.jpg

    finished bird 2.jpg

    finished quarters.jpg

    finished slices 1.jpg

    finished slices 2.jpg

    • Like 1

    The Bird is the word 16 pounder gonna get some work

    in Poultry

    Posted · Edited by negolien

      Sup All,

      So due to my schedule Holiday cooking tends to suck for me. I decided to cook my bird early this year, eat the dark meat with mashed potatoes and corn this week and freeze the breasts till next week's thanksgiving. There's only us two old farts here so.

      I put garlic herb butter under the skin and on the outside, but it didn't really spread that great. I still have a half of the butter I might add more after 15 hours we'll see. I also put a bottle of Tony Chacheres injection in the meat. I am gonna let it sit in the fridge till about 5pm so 16 hours. I am then gonna rub it.. Probably be straight double pepper course grind cow cover from Kosmos but I' am toying with doing half the tony chacheres herb creole.

     I saved the backbone for turkey noodle soup or stock should I smoke it some then vacuum freeze it? i won't be using it for a while. I threw the gizzards and neck out though I thought about tossing the neck for the outside cats. I didn't wanna make em sick with bacteria so I just chucked it. I have a feed i watch where they feed them to his serval.

    bird 2.jpg

    bird 3.jpg

    bird1.jpg

    mixed me some Gochujang Sauce with sweet and sour sauce

    in Sauces, Rubs and Marinades

    Posted · Edited by negolien

    Soo, I like sweet chile stir fry's but the sweet is just so disgustingly sweet I wanted to try something. I mixed 3 tablespoons of this Gochujang Sauce with half a bottle of the sweet chile sauce. Now don't get me wrong it's pretty hot but I really liked it. I can't imagine using like a half bottle of that spicey sauce straight LOL. I would be spitting fire sh*t is insanely hot

     

    https://www.amazon.com/gp/product/B01EWVOSXW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

     

    Amazon.com : La Choy Sweet Chili Stir Fry Sauce & Marinade, 15oz Bottle : Grocery & Gourmet Food

    Pasta anyone?

    in Beef

    Posted · Edited by negolien

     So,

      Had two pounds of ground beef and some Arrabbiata sauce figured I would make some pasta. I browned the beef, an onion and threw it all in the crock pot with some green chilis and a small can of tomatoe sauce. Cooked up some egg noodles. See you in 4-5 hours.

    Makin Pasrtrami

    in Beef

    Posted

    5 hours ago, pittmab said:

    Guilty as charged! I had a similar kit but was a dry cure not wet. All worked as expected, I wasn't happy with the cook but that was my impatience and nothing to do with the curing kit. Overall flavour was great but the meat was a bit tough in places. 

    My only advice would be to follow the instructions to the letter, I think its very easy to "overcure" if you get your weights and quantities wrong.

    As with everything there are lots of different methods for cooking the cured meat. I chose to smoke mine as I would an uncured brisket but I think smoke then steaming is more traditional. 

    Yup I will be smokin it on my masterbuilt gravity feed. Won't be for a while with the holidays i don't think but when i do it i will post

    • Like 1

    Meat Loaf's on

    in General Discussion

    Posted

    7 hours ago, AdamG said:

    Looks great, the glaze looks like it has a treacle like texture😋

    The glaze was absolutely fabulous I wish I woulda turned up the heat some but it was on for like half an hour. Glaze was almost 1 cup of ketchup, 1/3 cup of honney and 1/3 cup of butter and meat mitch whomp sauce. Simmered for about half an hour. Texture of the loaf was a little mushy maybe to much stuff in it. Other than that was fabulous tatse was great. Camera charging then will take a pic of the slices in a bowl and a nice end shot of the end I didn't eat LOL

    Meat Loaf's on

    in General Discussion

    Posted · Edited by negolien

    Taste is perfect I was worried about too much different seasoning but it's super. It is however a little loose. I was told not to mix too much and not to pack the pan but I should have packed the pan a bit. I also ran outta cherry wood so was like an hour of smoke then straight briquettes. The glaze was fkin awsome 100% using that again. Would be great on ham too I think. Threw it in the fridge for a while after picking at it with a fork over the stove for 10 mins LOL. Drinking and working all day so you know tired af.

    loaf 5.jpg

    loaf 6.jpg

    • Like 1
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