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Recent content by tomlc
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Nuttin' special here. Just a few overstuffed fatties. The "healthy eaters" requested a turkey fatty so I'm attempting one for the first time. I stuffed it full of spinach, mushrooms, provolone cheese and onions. The devil in me insisted on wrapping it in a bacon weave. We'll see how it goes. The...
Santa brought me a Vollrath 9qt chafer, 4 "bradley" racks, a new vacuum sealer, 20# of A-Maze-N pellets, a humongous prep pan, a full-length apron and a new rifle. Life is good.
I got my heat under control and held at 225F for the past two hours. At the 4-hour mark I hit my targeted 180F IT. They're now resting, covered, and I'll vacuum pack them to hold until I'm ready to use them for cooking. I hope they taste as good as they look. But I have to wait a few days before...
While I'm waiting, this seems to be a good time to grab a cold beer and "taste test" some cheeses I smoked a few weeks ago. I mean I need to perform quality control techniques. Right?
At two hours my IT is 158F, I've got nice color and the outer flesh is beginning to shrink and fat is rendering.
I planned to get to 180F IT before removing from the kettle.
I've seen very little posted here on this topic. So I'm gonna go out on a limb here and share my first attempt at this cut/method. I want these to make my black-eyed peas for New Year's Day and I wanted yo do it all from scratch. Hopefully it will work out!
I brined the shanks in water, salt...