Bear’s Kitchen: a T&T foodie thread

raratt

raratt

Well-Known Member
My son skinned and concentrated all the tomatoes he put in the freezer for sauce. He used a bag of yellow tomatoes also. He made sauce with just the yellow ones before, it tasted good but was visually unappetizing. They do have a different flavour.
 
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drsaltzman

drsaltzman

Well-Known Member
curious2garden said:
Yeah, no, if you want a glioblastoma removed I'm your girl. I also excel at reheating meals. However I wish I was that kind of good. I'm not. Your risotto was out of the f'n park!! I've never done anything that simple and that perfect. I don't have those skills but thanks.
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Well wadda you know? … we’re both good with a blade.
Though if our paths should cross I’d prefer it be in my profession.
 
xtsho

xtsho

Well-Known Member
BudmanTX said:
It was...lol...looking at the carcas now... :shock:
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I've made a few picnic hams in the past where it's cured and then smoked like a ham. The picnics are easier to get than a traditional ham cut from the rear leg which I'd have to special order and turn out pretty much the same other than being smaller so you won't get any big slices. I couldn't tell much difference in taste. The veterans over on the meat forums all recommended starting with a picnic for making ham first which I'm glad I did because my first attempt wasn't all that great. By the time I did my 3rd one it was like normal ham.

Damn, now I have to go get a picnic or 2. Smoke one and cure one. I'm definitely getting something to put in the smoker today. I have a ton of meat in the freezer but I can't smoke frozen meat.
 
BudmanTX

BudmanTX

Well-Known Member
xtsho said:
I've made a few picnic hams in the past where it's cured and then smoked like a ham. The picnics are easier to get than a traditional ham cut from the rear leg which I'd have to special order and turn out pretty much the same other than being smaller so you won't get any big slices. I couldn't tell much difference in taste. The veterans over on the meat forums all recommended starting with a picnic for making ham first which I'm glad I did because my first attempt wasn't all that great. By the time I did my 3rd one it was like normal ham.

Damn, now I have to go get a picnic or 2. Smoke one and cure one. I'm definitely getting something to put in the smoker today. I have a ton of meat in the freezer but I can't smoke frozen meat.
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that one was like my 10th ham i've done.....it was in the freezer before the wife took it out to defrost for a couple of days, the last day is crucial, let it get to room temp before adding seasonings.......once defrosted, add virgin olive oil all over it, the add ur spices, sea salt very little, ground pepper, little bit of chilli pepper, onion powder, and garlic powder.......then make sure you rub it all in, let it sit in room temp for a little while.....after that what i did is get my outside gas grill going up to 300F then add the ham for a little while.....after a couple of hours on the gas get the smoker pit going, once you get the smoker going, move the ham from the gas pit to the smoker pit for the next 4 to 5 hours, once you get it too the 4th hour then start to add your honey till the 5th hour

now the liquid in the pan, to start, take a 16oz beer and get a cup of water add both together in the pan when you move it to the smoker, now while on the smoker watch the water lvl, once it get half way down add more water...till done.....and bingo
 
xtsho

xtsho

Well-Known Member
BudmanTX said:
that one was like my 10th ham i've done.....it was in the freezer before the wife took it out to defrost for a couple of days, the last day is crucial, let it get to room temp before adding seasonings.......once defrosted, add virgin olive oil all over it, the add ur spices, sea salt very little, ground pepper, little bit of chilli pepper, onion powder, and garlic powder.......then make sure you rub it all in, let it sit in room temp for a little while.....after that what i did is get my outside gas grill going up to 300F then add the ham for a little while.....after a couple of hours on the gas get the smoker pit going, once you get the smoker going, move the ham from the gas pit to the smoker pit for the next 4 to 5 hours, once you get it too the 4th hour then start to add your honey till the 5th hour

now the liquid in the pan, to start, take a 16oz beer and get a cup of water add both together in the pan when you move it to the smoker, now while on the smoker watch the water lvl, once it get half way down add more water...till done.....and bingo
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Have you ever cured them for 10-14 days before smoking them? That's what I've been doing because I was trying to make traditional ham. I need to just smoke one without curing like you did in that post. I've only just done the standard pork butt which is actually shoulder. You're smoked picnic looks so delicious that I need to do one the way you did.

Going to the store within the hour.
 
BudmanTX

BudmanTX

Well-Known Member
xtsho said:
Have you ever cured them for 10-14 days before smoking them? That's what I've been doing because I was trying to make traditional ham. I need to just smoke one without curing like you did in that post. I've only just done the standard pork butt which is actually shoulder. You're smoked picnic looks so delicious that I need to do one the way you did.

Going to the store within the hour.
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no i haven't, it is a thought on my next one though, at least to try out

i do pork butts in similiar fashion too...js

no cure, just rub with the seasonings like i did and the same way in the pan.....by the time that is done, it's should just fall apart when finished....

with that ham, i could almost pull that bone out....almost.......now i have done one where the only thing i need to do, is cut to the bone and slide it out.....the wife went :shock:, when i did that...

you should see how i do my ribs, baby backs and pork ribs
 
xtsho

xtsho

Well-Known Member
BudmanTX said:
no i haven't, it is a thought on my next one though, at least to try out

i do pork butts in similiar fashion too...js

no cure, just rub with the seasonings like i did and the same way in the pan.....by the time that is done, it's should just fall apart when finished....

with that ham, i could almost pull that bone out....almost.......now i have done one where the only thing i need to do, is cut to the bone and slide it out.....the wife went :shock:, when i did that...

you should see how i do my ribs, baby backs and pork ribs
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I do ribs. My preference is the St Louis cut but baby backs are divine as well.

They didn't have any picnics where I went so I got a small 15 lb brisket and a 13 lb pork belly. I'm making corned beef and bacon. My plan is to use the flat and smoke it for pastrami after it's cured and freeze the point for St Patrick's day. The belly is just going to be plain bacon.

I still might grab a couple picnics though. I know they have them a couple miles away at WinCo but I think I have enough meat to work with for now. Now time to mix up some brine and rub, get the beef brining, and rub the pork and vacuum pack. I also have to rearrange the refrigerator so I can fit the tub I'm brining the corned beef in to fit. First world problems.

Unfortunately nothing for the smoker today. My buddy has some salmon in the freezer for me. I just have to go pick it up. I'm also planning on doing some cold smoked cheese this week since the temps are so low.

 
BudmanTX

BudmanTX

Well-Known Member
xtsho said:
I do ribs. My preference is the St Louis cut but baby backs are divine as well.

They didn't have any picnics where I went so I got a small 15 lb brisket and a 13 lb pork belly. I'm making corned beef and bacon. My plan is to use the flat and smoke it for pastrami after it's cured and freeze the point for St Patrick's day. The belly is just going to be plain bacon.

I still might grab a couple picnics though. I know they have them a couple miles away at WinCo but I think I have enough meat to work with for now. Now time to mix up some brine and rub, get the beef brining, and rub the pork and vacuum pack. I also have to rearrange the refrigerator so I can fit the tub I'm brining the corned beef in to fit. First world problems.

Unfortunately nothing for the smoker today. My buddy has some salmon in the freezer for me. I just have to go pick it up. I'm also planning on doing some cold smoked cheese this week since the temps are so low.

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i've never been a real fan of St Louis cut, i've always liked to trim them myself if i wanted, and of course most of the time i never trim them down, leave all that love on it and let it cook....baby backs are always my go to if i can find them, lately they haven't been around, just standard pork ribs and st louis, used to get them for 14 to 15 buck, now they closer to 30....almost double.....don't get me started on the briskets....sheesh they're like 65 to 80 bucks here now, used to love cutting those into chunks then wrapping them and putting them in the freezer for later cooking...

smoker + salmon = now that's a pair for the smoker
 
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