Mixed plate

Discussion in 'Nose to Tail' started by moikel, Jun 20, 2015.

  1. moikel

    moikel Master of the Pit OTBS Member

    Got a mix of things to go into the smoker tomorrow . Pork hocks & bones .Then 2 beef tongues . All done in my adaption of Pops brine ,black beer,water,brown sugar,salt,cure 1,oranges,bay leaf,salt.
    I added coriander ,black pepper to the pork brine & allspice,juniper berries to the beef tongues. They have had a 7 day soak.
     
    leah elisheva likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    :popcorn
     
  3. moikel

    moikel Master of the Pit OTBS Member

    Soup season here,so that's where all the bacon style bits are headed.
    The beef tongue will go in the freezer ,one is headed as sweetener at a restaurant where I want to scope out their wood fired ovens.
    North African lamb shank braise tomorrow .I have done it before but I might post it anyway .
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Man when you said mixed plate all I could think of was Hawaii and expected to see potato Mac, katsu chicken and bulgogi beef!

    That's quite the mix you got going there!
     
  5. moikel

    moikel Master of the Pit OTBS Member

    Got all that into the MES today but having a struggle with the AMZ pellet smoker. Microwaved pellets,let in burn for ages but it still keeps going out.
    I may have to check out more mods. Cold wet here doesn't help.
     
  6. moikel

    moikel Master of the Pit OTBS Member

    That's all the pork ,it was in for about 8 hours.
    Destined for soup mostly.
    Tongues were big so I have let them go a bit longer.
     
  7. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    M, Looks good !
     
  8. moikel

    moikel Master of the Pit OTBS Member

    Beef tongue for dinner tonight. Dinner for 1 !
    Poached ,skinned,sliced then hard & fast on cast iron.
    I will probably make a quick Loa/ Thai dipping sauce,chilli,lime,Palm sugar,cilantro,fish sauce,. !CBP ,oyster sauce garlic,ginger soy as a marinade between slicing & grilling stages.If this new dog hasn't destroyed totally I may have galangal as well.
     
  9. moikel

    moikel Master of the Pit OTBS Member

    Change of plan damn dog has trashed the cilantro & galangal. :devil:
    I will do something approaching salsa verde ,she hasn't wrecked the parsley yet.
     
  10. moikel

    moikel Master of the Pit OTBS Member

    Sliced & marinating in garlic,EVO,Worceshire ,CBP.
    I poached it just in water,bay leaf,carrot ,celery sticks,fennel tops.
    Salsa verde was the plan but no capers or anchovies in the pantry.Its going to be shallots,parsley,garlic,chilli. I have what is called alici picante which is a Calabrian anchovy( sort of) packed in oil & chilli I will sub that.
    I
     
  11. del monte red

    del monte red Newbie

    Hi - I'm Del Monte Red and I am pleased to join your forum.

    I would like to start off with a, for me, a question of critical importance! Tomorrow I will be smoking 10 individual pork tenderloins for a dear friend's 80th birthday party (& 35 guests!). My question is: how much time is required when smoking 10 as opposed to only 1 tenderloin? I intend to use my Masterbuilt 40 inch at 225°. Any help will be greatly appreciated!

    Thanks,

    P.S. I originally wrote this request for a broader audience!
     
  12. moikel

    moikel Master of the Pit OTBS Member

    Great meal, tongue very soft,salsa verde had some grunt,lemon cut the fatness of the tongue. I had some raw fennel as a side & some steamed sweet potato.
    Sunday night red wine ration of 2 glasses of shiraz.
    Life's good.
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking meal Mick! Nice smoke!
     
  14. moikel

    moikel Master of the Pit OTBS Member

    Swing by the pork section & check in mate.
    I don't know the answer because it's not my style of cookery & I don't want to guess.
    I am also a feel cook & sort of old school low tech. I figure it's about consistency & evenness of heat I have an older model Masterbuilt ,I think you are going to want probes.
     
  15. moikel

    moikel Master of the Pit OTBS Member

    Tongue used to be so cheap they canned it like spam or corned beef. I just like it regardless of the price. I poached that big guy for a fair while it had a lovely uniform colour ,then your just searing it. On a sandwich with some pickles a great thing.Family unit remain unconvinced.
     
  16. del monte red

    del monte red Newbie

    Thanks for the hints!
     
  17. My God Mick, that is amazing! Purely amazing! Fantastic job! Cheers!!! - Leah
     

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