What are you guys cooking!?
- Thread starter SCJeeper
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Cpittman428
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- Fort Collins
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- CO
Closing shift simmered the heads overnight and I had the pleasure of rooting through all of this today to get the bits of meat and whatnot separated from the bones, teeth, skin, etc...
Made a few 2oz samples of the final product for my Executive Chef but didn't get any pics yet... Finishing up tomorrow! More pics to come...
Made a few 2oz samples of the final product for my Executive Chef but didn't get any pics yet... Finishing up tomorrow! More pics to come...
Cpittman428
Basic User
- City
- Fort Collins
- State
- CO
Caribbean Pork Loin "Salad" with mangos and avocado... I say "salad" because I go like 50:50 on the meat to veggie ratio unlike my wife who goes heavy on the rabbit food...
Cpittman428
Basic User
- City
- Fort Collins
- State
- CO
Hmmmm... I just kinda throw it all together...
Pork loin marinated in a "simply juice" brand orange mango juice with some Caribbean Jerk seasoning with extra thyme/ allspice/ crushed red pepper/ & oregano (already in the seasoning), onion powder, crushed fresh garlic, a few whole cloves, some whole peppercorns some kosher salt and a splash of olive oil and apple cider vinegar and a bay leaf. Let that sit all day while you're slaving at work...
Step #1 open a much needed beer after a long day at work...
Pull the loin out of the marinade and add a cup and a half or so of brown sugar to the marinade, simmer that for about 15 minutes. Cut loin into 2" thick pieces. Grill the loin direct and sear both sides, move to indirect heat and start slathering that sugary marinade on it every 10 minutes or so. Flip about 20 minutes in and keep that up until it hits 140 degrees internal temp and put it in a dish covered with foil for about 5 minutes before slicing. Meanwhile.... Open beer # 2 and enjoy... Then add 1 whole green onion (minced), 1 Tbls minced shallot, 2 Tbls chopped cilantro, 1 Tbls Jerk seasoning, about 1 1/4 cup orange mango juice, 1/2 cup olive oil, 1/3 cup rice vinegar, pinch of salt into a blender for the dressing...
Salad greens, avocado, and Atulfo (yellow) mangos, more green onions, sliced pork... Beer #3... Enjoy!
Pork loin marinated in a "simply juice" brand orange mango juice with some Caribbean Jerk seasoning with extra thyme/ allspice/ crushed red pepper/ & oregano (already in the seasoning), onion powder, crushed fresh garlic, a few whole cloves, some whole peppercorns some kosher salt and a splash of olive oil and apple cider vinegar and a bay leaf. Let that sit all day while you're slaving at work...
Step #1 open a much needed beer after a long day at work...
Pull the loin out of the marinade and add a cup and a half or so of brown sugar to the marinade, simmer that for about 15 minutes. Cut loin into 2" thick pieces. Grill the loin direct and sear both sides, move to indirect heat and start slathering that sugary marinade on it every 10 minutes or so. Flip about 20 minutes in and keep that up until it hits 140 degrees internal temp and put it in a dish covered with foil for about 5 minutes before slicing. Meanwhile.... Open beer # 2 and enjoy... Then add 1 whole green onion (minced), 1 Tbls minced shallot, 2 Tbls chopped cilantro, 1 Tbls Jerk seasoning, about 1 1/4 cup orange mango juice, 1/2 cup olive oil, 1/3 cup rice vinegar, pinch of salt into a blender for the dressing...
Salad greens, avocado, and Atulfo (yellow) mangos, more green onions, sliced pork... Beer #3... Enjoy!
Cpittman428
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- City
- Fort Collins
- State
- CO
Smoked whole chickens.
scrambled eggs
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Cpittman428
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- City
- Fort Collins
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- CO
It's an Oklahoma Joe... Best part is it was free! It's probably about a $500 smoker. My uncles boss was going to take it to the scrap yard because he had bought a new one. My uncle said he would take it off his hands and save him the trip! He dropped it off at my house and the rest is history.
Here's a full shot from when I fired it up once during the winter.
Cpittman428
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- Fort Collins
- State
- CO
I use a lot of hickory because it's free... My dad always seems to have a hickory tree down on their property a few times a year so he brings me out a 35 gallon bag full of chunks when they visit. I also like to use apple and maple. It kind of depends on what I'm doing.
Cpittman428
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- City
- Fort Collins
- State
- CO
Today is bone-in pork shoulders and hocks.
Pork roulades in the oven
And also braised ribs
Cpittman428
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- City
- Fort Collins
- State
- CO
The roulade came out nice!
Pork shoulders were turned over to the night shift manager... He better not screw it up!
Pork bellies are going in the smoker tomorrow!
Cpittman428
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- Fort Collins
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- CO
Pork bellies!
Into the smoker!
Current progress! Almost done!
Into the smoker!
Current progress! Almost done!
Cpittman428
Basic User
- City
- Fort Collins
- State
- CO
Final shot before I pulled it all out.
Chef snapped a picture and shared it on the ol Facebook.
Chef snapped a picture and shared it on the ol Facebook.
Cpittman428
Basic User
- City
- Fort Collins
- State
- CO
Day #4 in a row firing up the smoker at work... Loin, bone-in/skin-on saddle and miscellaneous scraps...
Making chili at home tonight for a chili cook off at church Sunday for Father's Day... Gotta let it sit for a day or two before entering it!
Making chili at home tonight for a chili cook off at church Sunday for Father's Day... Gotta let it sit for a day or two before entering it!