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Old 04-19-2013, 03:58 PM   #7081
Jack Daniel OP
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Tomorrow is the Weeki Wachee Reggae Festival

We were supposed to go out tonight but didn't

Last minute dinner

Fresh blackeyed peas from our freezer

With some really pretty thick sliced bacon I picked up today

If any of y'all want to come over and camp at The Swamp tomorrow for the festival

Just come
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Old 04-19-2013, 05:29 PM   #7082
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I just spent the last two hours making injection sauces, one for pulled pork (stick of butter, 1 beer, 1 Tsp. ground cayenne pepper,1 Tsp. garlic powder,1 Tsp. paprika and some salt). I'm not big a fan of salt so there won't be much in my sauce.

Heat it up, stir it around, watch it simmer, let it cool and shoot it up.
slip it over night in a plastic bag, then rub it with what ever you want in the morning.

The other sauce is for a Cuban style pork. I love a good Cuban sandwich even if it isn't authentic.
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Old 04-19-2013, 06:01 PM   #7083
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Remember when we did Cuban pork at The Scrub?

Marinated with all the fresh veggies

But then, Alton Brown did a chuck roast slow cooked

In a style that I call "cuban"

And we all love it

I'm tryin' to remember here

Wrapped in aluminum foil and cooked at 200 degrees

It's worth looking up
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Old 04-19-2013, 06:04 PM   #7084
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Just Google "Alton Brown Pot Roast" and it comes right up
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Old 04-21-2013, 09:04 AM   #7085
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With everyone working too many hours I'm getting really good adapting recipes to the slow-cooker.
Last night had grilled chicken and Mushrooms in white wine sour cream sauce from breasts I made and froze last Sunday.
4 breasts
16 oz sliced baby bellas
cup white wine
pint sour cream
salt pepper cilantro and dill
As the breasts were grilled rare 4 hours in the crockpot was all they needed.
Trying to get my daughter in law up to speed so I taught her make a roux to thicken the sauce.
I'll be glad when she can take over more of cooking by learning more than warming up pre-packaged stuff.

next we are going to start canning
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Old 04-24-2013, 02:42 PM   #7086
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Sounds good Jeff

Wednesday so I'm here at The Farm with my dad

Fixin' to fry up some scallops

He's been craving seafood for months now

Didn't seem to get much in the old fogie jail

We had a good day today

Started with a trip to the VA

Got some good info regarding how the gubment might help pay for his at home care

It's so hard for me to fathom just how the gubment pays for all of this

I'm thinking I could balance the national budget by my self in about a month

All I need is a RED pad of ink and a big X stamp
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Old 04-25-2013, 09:00 AM   #7087
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I want to try smoking some oysters on my green egg/knockoff smoker I got, you guys got any tips or suggestions. I have done real well with tenderloins, ribs, and chicken so far.

Costco had pork tenderloins on sale for $1.50 a lb. with another $3 off, I picked up a 9lber for $13, I cut it into 8 sections, and used 4 different rubs/marinades.
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Old 04-29-2013, 08:26 AM   #7088
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Must have been some giant hog John to have a "tender" loin that big

You mean Loin

Big part on top of the ribs, the backstrap

Tender loin is under the ribs and are way smaller

Normally come two to a pack

Now back to oysters

Pop their top shell and cut them loose from the bottom shell

garlic butter and either grated parmesan or romano cheese with a splash of lemon

no need to put the top down on the smoker



We normally just throw the oyster on whole and let them pop themselves open from their steaming inside

cocktail sauce from ketchup and horseradish is hard to beat. Try adding a bit of lemon and worstershire sauce if you like
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Old 04-30-2013, 05:50 AM   #7089
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Pork Loins:

Much of the time I'll cut them in half

Then quarter each half lengthways

You end up with something similar in size to a pork "tender" loin that way

On top of the stove I'll brown them in an extremely hot cast iron skillet for a couple of minutes on each side

Then finish in the oven for a just a few more minutes until just pink inside

Remove and let rest until juices are absorbed

Cooking them fast helps keep them from drying out so bad

Try this next time on your egg

Remember high heat and short time
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Old 04-30-2013, 05:58 AM   #7090
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Quote:
Originally Posted by Jack Daniel View Post
Pork Loins:

Much of the time I'll cut them in half

Then quarter each half lengthways

You end up with something similar in size to a pork "tender" loin that way

On top of the stove I'll brown them in an extremely hot cast iron skillet for a couple of minutes on each side

Then finish in the oven for a just a few more until just pink inside

Cooking them fast helps keep them from drying out so bad
Do you check them by temperature? I'm always leery of undercooked pork.
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Old 04-30-2013, 06:32 AM   #7091
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Originally Posted by jaydee1445 View Post
Do you check them by temperature? I'm always leery of undercooked pork.
Not too often

They're slender enough that you can tell by how firm and stiff they feel

Cooking on high they don't take much longer than about 12 minutes total

Lean pork comes out at 140 and will reach 145-150 after resting

Commercial pork doesn't carry salminella today as it did years ago

It has much to do with how they're fed

They don't get too many table scraps and rotten bread nowadays



I remember when I was a kid my grandfather bringing home barrels of slop for the hogs
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Old 05-03-2013, 12:21 PM   #7092
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Dayum!

As bad as we need it

Clear weather has turned to rain again

Just packed the dog's box, coolers and whatnots on the bike trailer

Hailey and I were fixin' to suit-up and drag it out to The Swamp

HoJo's to meet us after work

Popped a beer while I'm waiting for it to clear again

I swear, the radar shows it's not raining a quarter mile west of us
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Old 05-03-2013, 12:25 PM   #7093
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Gotta have two vehicles out there so we can leave one down stream while we paddle

The gold wing tows the canoe and kayak just fine too
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Old 05-03-2013, 12:29 PM   #7094
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LOL!!!! It has been pouring in town all afternoon; the city people have been setting up for the Blueberry Festival... Im so glad Im outta here in a couple minutes!!!

Enjoy the Swamp this weekend- will be a good weekend, I hope. Kate's first beach tourney is Sunday morning.... Fingers crossed... Well, time to go - gotta go pick my craft alcoholic nourishment for the weekend
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Old 05-05-2013, 03:59 PM   #7095
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LOL!!!! It has been pouring in town all afternoon; the city people have been setting up for the Blueberry Festival... Im so glad Im outta here in a couple minutes!!!

Enjoy the Swamp this weekend- will be a good weekend, I hope. Kate's first beach tourney is Sunday morning.... Fingers crossed... Well, time to go - gotta go pick my craft alcoholic nourishment for the weekend
Nothin' mo'betta than "craft" nourishment for the weekend

Although we opted for bud lime in lieu of corona and lime this 5/5

we are the definition of Frugal

I started a charcoal fire this morning before heading to Winn Dixie

For 99 cent boston butts

Bought two, one's in the freezer at The Swamp

One's pulled apart here and is absolutely delicious

with sour cream, asiago cheese and avocado rolled into tortillas
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