We're making braised pork shoulder. If we shred it up with all the fat and juices it's "pulled pork". I'm not going to be smoking it at all though. Starting with this 4.5 bone-in picnic ham.
Spices for the rub. I can post what's in here if anyone's interested. I kind of wing it with the amounts.
You really have to break up the brown sugar, which tends to clump. I almost sifted this but my sifter is wet from something else and that'd make it worse.
I've got it cut into five pretty equal chunks. One's mostly bone though.
Now I've got all of the pieces well coated in the rub. They're going to sit overnight in the fridge, uncovered. And tomorrow I'll be searing them on all sides in hot oil before putting them into the oven for a long, slow braise. Stay tuned.
>>21850800What spices did you use?
>>21850811saltbrown sugarsmoked paprikagarlic powderonion powderchili powderchipotle chili powderblack peppercayenne peppercuminand some maple seasoning blend stuff that's its own mix of a bunch of spices, sugar and salt.
I seared off some tri-tip fat trimmings for my dog. Boy was he excited for that.
>>21850819
>>21850820Dog bros we eatin good
shame on you
>>21850942piss off Mehmet
>>21850986Maybe it's just a vegetarian. Why are you people so racist?
>>21850814Very normie selection. This is the cooklet starter kit. I have never once seen a cook along thread made by someone who can actually cook. It's always retards like this.
>>21851054An hero, you silly cunt. This is a decent thread so far, take your bullshit elsewhere.
>>21851054>nooo classics are for "normies" in the parlance of our times reeeeeeee!!!Kek cry pussyPost breakfast on engineRight now
>>21851054I have never seen any thread made by any critical faggot like yourself. You have nothing to offer at all. What's your spice blend? You don't have one. You won't respond to me. You can't defend your pathetic, off-base insults. You can't back up your authority to dare to critique me with any skills of your own. >Very normieI suppose you like to create food that normal people wouldn't want to eat. Why the fuck would you not want your food to appeal to normal people? >cookletTroll-let. That means you're not living up to the title, right? Eat shit, faglord. Come back with timestamped photographs of your superior pork chunks with your "not-normal, way-out-there, LOOKOUT" seasoning blend. You show me how it's done. Lead by example.
>>21850799that is not a ham.
>>21851184somebody is *sensitive*
>>21851323No, I'm just right and the prick I was responding to was wrong. And you're on the wrong side of it also. You appreciate my astute rejoinder. >>21851317It's called a picnic ham. You're welcome to go and learn that elsewhere if you don't believe me.
While op is cooking...have a look at these beef ribs I made for dinner. :D
>>21851657Ask your parents to teach you how to cook. It's really not complicated.
>>21850814Apple pie spice works well in pork rub as well.
>>21851667Pretty awesome meat. OP had to get up too early and attend church and is going to take a nap and start frying up pork chunks in 4-5 hours. There will be pulled pork sandwiches and coleslaw by the end of the broadcast day. Viking time.
>>21851697Thanc
We're back. All this meat to cook.
Packaged up the rest of the rub for the next couple of roasts.
And if it turns out somehow I didn't get enough of that flavor into the meat overnight, I can just sprinkle more in the pork once it's shredded and bake it a few more minutes. I usually fold in a little BBQ sauce. I might make some of that too. Already quite a bit of sugar going one though, so I may forgo adding more.
More sugar here. Decided to make pickled red onions and jalapenos for the sandwiches.
All the pork is brown and crispy on the surfaces. I added about 1/2 cup of water in the bottom of the pan and covered tightly with foil. Now it goes in for a couple of hours.
Meanwhile this is the last of this batch of steaks.
Pork fat and beef fat
Why didn’t you just post in your thread that already exists
>>21852276This is another project. No one is following the smoked salmon anymore. We need more threads like mine and fewer like those that are not mine. Thanks for the bump, friend. Glad you enjoy me.
Cooking this sweet onion in the mixed meats fat.
Still need to thin slice the red onion to pickle. I got a cheap mandolin not too long ago that I haven't opened. Let's hope I don't lose a fingertip tonight.
Everything smells so good. That browned beef aroma mixed with onions can't be topped.
>>21852283You know Sage exists rightNo one is “following” this thread either, people just come to your threads to egg on your particular brand of mental illness
Crunchy seared beef and melt-in-your-mouth salty fat is so good. I'm going to try not to eat all of these right now. >>21852294lol, nice trolling. But you know deep down you can't get enough of my delicious demonstrations. I appreciate your support.
>>21852292it's raw
Been on beef overload lately, so I pulled these from the freezer. Maybe lamb burgers and I still have that butter chicken sauce jar in the cupboard.
>>21852289yum!
>>21852296>>21852292This shit was not even remotely thawed enough when you started cooking it, breh
>>21851184>I’m not mad! YOU’RE mad!
>>21852292Kek how come you never melte the fuckin fate?
>>21852312Thawed? You seem confused about something here.
It's magnificent.
>>21852297
>>21852297I'm going to cook it more just for you.
Is this better?
Well done with teriyaki.
It's good but it's missing something.
That's better. Just needed some raw meat.
>>21852416Why don't you ever melte the fate kek fuckin cooklet ricelet tastelet >>21852415It's missing rice you stupid ricelet cooklet tastelet
Let's break this out and slice up our onions, jalapenos, and cabbage for slaw.
One more look at that amazing pan of pork. Really came out perfectly.
Looks alright.
Does the job. Non adjustable. I could go thinner.
Beef fat scraps roasted for the dog.
>>21852430ur supposed to take the blue film off anon
>>21852403So tender!
>>21852440Oh, thanks. That makes sense. It's on there good. I washed it and everything. I'll pick at it and peel it off before my next use.
Baby peppers to roast. Tossed in that same grease that's had pork, beef, onions, and jalapenos in.
I like to pour the brine on hot to soften everything and pickle it faster.
Comes out a little too thin for my taste.
It's a knife job. Way less of a mess. I've got cabbage all over the floor and counter from the mandolin.
Once sauced, this will of course shrivel down to 25% of this size.
I'll let you in on a really simple coleslaw dressing. You just mix some mayonnaise with the pickling brine. That's one of the reasons I made the onions. It's basically the same things you'd put in slaw anyway, but it's got onion and jalapeno flavor too.
I added too much brine and now I need more mayo.
Now it's important to go through all this by hand and pull out any tough bits of bone or cartilage or crispy fat. You want nothing but tender meat. And you don't want to over work it either. It shouldn't be all mashed up into a paste. Be gentle.
This stuff didn't make the cut. I'm not going to boil the bones and make stock out of this like I might have at one time. But I will be getting the fond off. A lot of flavor stuck to that pan.
It's just gorgeous. And it's so good. The salt is just right on it, great flavors, the fat and the browned bits, a little sweetness. Pretty great outcome without the BBQ method.
Now this is what I love about the elongated center burner on this range. I can deglaze this pan with flame directly along the length.
And and this point I might be deglazing with a stock I've made from that bone, but I'm just using some water. Hard cider would work well here.
So the water is simmering and I'm scraping the bottom of the pan with this spatula, getting all that crusted on brown stuff, *fond* into the hot liquid.
Then I reduced that stuff down and poured it back over the meat and folded it in. Making it all the better. I'm going to be giving half of this away. It's too rich for me to eat 4 lbs of it in the next week.I've been not eating it now though because I'm going to build that perfect sandwich.
These peppers are great on their own, but you can layer them with red wine vinegar and olive oil and then put them on sandwiches.
Butter for the bun.
I'm going to mix in some of my Sweet Baby Ray's No Sugar Added spicy sweet BBQ sauce in with it.
Splash of the king.
Bun is cooked in butter to a crunch. Time to build.
I know you're going to say it's burned, but it's not. It's really brown but won't have a bitter gross flavor. It's like browned butter sauce sort of. Nutty.
The slaw. I like to build them tall.
Pickled onion and jalapeno.I considered cheese for extra decadence, but it really doesn't fit. With all of my cheeses nothing seemed like it would work against the vegetables in there. It's already one of those warm and cool sandwiches. You can't go trying to melt cheese or have cold cheese in it. Cheese would have been a mistake. Do you disagree? What kind of cheese would you use?Maybe a medium cheddar under the pork so it stays melted.
Here it is served in a gastropub for $18.
It's perfect.
Well it's been fun. Plenty of slaw and pickled onion leftover. I'll let it cool in the fridge.
>>21852506Cheese doesn't belonge on pulled pork sandwiches, correcte. It's too riche, you want something to cutte throughe that, like coleslaweUse a tater bune instead of whatever dry ahh lookin uttershitem8 you usedAnd maybe add some keyes to the pictures, and we might accept your mediocre cooking on our Indonesian metal casting forum
So there you have it. Pulled pork at home with minimal work. At least I find it to be minimal. You can get that meat as low as $1.39/lb sometimes. I saw it in a store yesterday for $1.99. People pay a lot for tubs of that stuff in sauce. It's so much better this way and it's so easy. Less than 2 hours when it's cut that size. Blow everyone away at the next picnic when you show up with a sack of rolls and bowls of pork, slaw, and pickled onions. That was less than $20 of ingredients to make everything there, including an 8 pack of buns. So you have no excuse. Try it yourself. Thanks for watching.
>>21852516Your pr0k needs more soce too
And stop fucking cooking in plastickeDon't you have fuckin stainless steel and cast iron?Kek fuckin cooklet ricelet tastelet
Or use bread like picrelalso fuck you for reminding me of the one that got away
>>21852213did you use any oil or just let it render out its own fat?looks so good
>>21852506>>21852504>>21852507looks pretty bomb but thats alot of work
>>21852283Would
>>21852482looks like my urine stream. nice shooting
>>21852803>>21852800Kek you're a tastelet cooklet and it's spelled "a lot" you fucking retard>>21852275Whoaa heckin boiling plastic!!
>>21852980>plasticretardo montalban
>>21851054You're right maybe we should have another fast food thread you fucking mongrel
>>21853631I just don't fuckin cook in fuckin plasticke, sonnyboy
Make your own cooking threads then, you parasitic twat. But it wouldn't be enough for you. You'd have to also post it in other threads. Don't you have new gear? Why aren't you making new images? Your "greatest hits" aren't even good. You just kept them to pretend everything wasn't taken during a housefire while you had Vaseline on your lens. Now that you've fixed the issue you can retire your lame folder of food scenes you think are impressive and start anew. And be independent. Just because you can't achieve that in the real world doesn't mean you can't digitally aspire to true independence. You know why people don't like your threads; it's your personality. The way you defiantly keep posting nonsense bullshit with an unearned air of superiority. You're a fucking joke. And instead of taking this good advice and changing for the better, you have your "pride", so you lean into being MORE of a piece of shit. You'll never mature. That's why you're destined to die a wizard who never left any legacy behind. The story of BMW Anon will just be all of this shit here. And you're okay with that.Really sad. You're coasting off those old pics like some fat, middle-aged high school football star. Only no one ever celebrated it but you, and even that was unnecessary and insane.
>>21852800Thanks. I started with some olive oil because it had the rub all over it and would have burned otherwise. Having a bowl of it for breakfast.
>>21850800That's a dry brine.
>>21853658I also like my keys and fobs covered in grease.
>>21851657it's not a ham.>>21852418shut up mongoloid.
>>21854278No it isn't. You might want to check the definition of a brine. >>21854300It's not a cured ham. It's called a picnic ham though.
>>21855321right so it's not a ham.
>>21852427That’s really something to be proud of anon>Beautiful
>>21852430enjoy your plastic and metal slivers.
>>21851054They are commonly used because they work well together
>>21850820>>21850819did he puke them intact after a few hourS?
>>21855944why would he be cutting up plastic and metal?
>>21856053lol
