I had a neighbor once in the 90's that raised emu. It was about the best jerky I ever tasted.
French bread pizza tonight. We cut the loaf into 4 sections, dig out the centers to create a “boat”, then start layering in the Jimmy Dean hot sausage, onion & bell pepper that had been sautéed until tender, pepperoni, mushrooms, pizza sauce and finally extra sharp cheddar. Baked on an open rack for 10 minutes to crisp up the bottom, then put on broil to do it’s magic on top for 4 minutes.
Ok, so I did some meats yesterday for an Employee Appreciation meal at the nursing home for all the staff who have been working their arses off during the COVID pandemic for our little old folks in the nursing home.
This is the second time I've done this for them this year. Last time I just did pork butt - this time I decided to add a brisket.
Here's the pork butt:
^^^^ This is the smaller of two I did.
^^^^^ Finished pulled product, about 20 lbs precook weight.
And the brisket:
Sorry, not the best pics, I had to have one of the guys shoot them while I carved. I think these were actually still frames from a video he took, so they're a little small and a little blurry. Really disappointed.
I'm doing probably 2 more briskets tonight/tomorrow so I'll get more pics up of those later.
This is the second time I've done this for them this year. Last time I just did pork butt - this time I decided to add a brisket.
Here's the pork butt:
^^^^ This is the smaller of two I did.
^^^^^ Finished pulled product, about 20 lbs precook weight.
And the brisket:
Sorry, not the best pics, I had to have one of the guys shoot them while I carved. I think these were actually still frames from a video he took, so they're a little small and a little blurry. Really disappointed.
I'm doing probably 2 more briskets tonight/tomorrow so I'll get more pics up of those later.
We had it at a friend's home several years ago, but they just did the two halves and then cut it into servings after it was done. I like the idea of the little boats.
That stuff is surprisingly good!
Had a brisket and a pork butt on since about 10PM. I think I'll go wrap the brisket in a little bit, maybe I'll snap some pics.
This was a Prime brisket I bought for our family and has been aging for about a month in the cryovac. I was disappointed when I pulled it out and realized it was only a 10 pounder. So after trimming, it's pretty small. Got a nearly 10 pound pork butt going too. I wanted to do 2 briskets and see if the month-aged one was better than the 10-day or so aged one, but the group voted they wanted some pork, so...
I'll try to post up a bit later.
This was a Prime brisket I bought for our family and has been aging for about a month in the cryovac. I was disappointed when I pulled it out and realized it was only a 10 pounder. So after trimming, it's pretty small. Got a nearly 10 pound pork butt going too. I wanted to do 2 briskets and see if the month-aged one was better than the 10-day or so aged one, but the group voted they wanted some pork, so...
I'll try to post up a bit later.
Ok, so here's what's going on today.
Smallish brisket, as you can see:
Ready to wrap:
Ready to go back on the smoker:
Now the pork butt:
Wrapped and back to the smoker:
So I started these about, oh, 10PM or so. Only had the smoker at 200F overnight. Was trying to go super low and slow, and we're not eating 'till 6PM, so I have a TON of time. Bumped to 225F now and wrapped they should probably be done-ish by 2 I would think, if I don't bump the temp. Maybe earlier. I'll hold 'em in a warmed ice chest, they'll stay hot for hours.
I've never wrapped a pork butt before... I've always preferred to just let them go unwrapped until done. This time I decided I'll give it a try. I may unwrap it towards the end and let it dry out some to get that bark better, but I dunno. It's all an ongoing experiment.
Smallish brisket, as you can see:
Ready to wrap:
Ready to go back on the smoker:
Now the pork butt:
Wrapped and back to the smoker:
So I started these about, oh, 10PM or so. Only had the smoker at 200F overnight. Was trying to go super low and slow, and we're not eating 'till 6PM, so I have a TON of time. Bumped to 225F now and wrapped they should probably be done-ish by 2 I would think, if I don't bump the temp. Maybe earlier. I'll hold 'em in a warmed ice chest, they'll stay hot for hours.
I've never wrapped a pork butt before... I've always preferred to just let them go unwrapped until done. This time I decided I'll give it a try. I may unwrap it towards the end and let it dry out some to get that bark better, but I dunno. It's all an ongoing experiment.
Just took mine off.... they spent about 16h on, but very low, 200 for 8, then 225 for about 8.
They should be perfect. Sitting in the faux cambro now. We eat in about 2h.
They should be perfect. Sitting in the faux cambro now. We eat in about 2h.
