Recent content by IA pigsNcrops

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  1. IA pigsNcrops

    Sons of the American Legion

    A new Sons of the American legion started in our town a couple of years ago. I am looking for any suggestions on activities/ fun events to get some members involved. We have probably 30-50 members, but only get 5-8 at the meetings. We do a couple of fundraisers a year to raise money for some...
  2. IA pigsNcrops

    Pork loin: Whole or Sliced?

    I used two coolers, had a Joule in one and an Anova in the other. The Joule had the water heated 50 minutes sooner, same size cooler. Everything turned out excellent, and had many comments. Did a 10 hr brine before smoking, and smoked to 140 degrees, then pulled off and refrigerated. 4...
  3. IA pigsNcrops

    Pork loin: Whole or Sliced?

    Thanks everyone. The plan is smoke them, vac pack them whole, and then sous vide day of serving
  4. IA pigsNcrops

    Pork loin: Whole or Sliced?

    So I am in charge of doing a couple pork loins for a party at work. I have had good success smoking a pork loin first, then finishing in the sous vide. I have always sous vide the pork loin whole (as big as will fit in vacumn package). I was thinking for ease of serving at work, maybe vac...
  5. IA pigsNcrops

    Cooking barbecue vs. restaurant barbecue

    I would like to go out to other barbecue places, problem is 95% of the time the food is not to the quality that we cook. To me, barbecue/smoked foods are made to be consumed around the time that it is done/ready. Many times that is not possible in restaurants, they have to have that food...
  6. IA pigsNcrops

    Adding fat to sticks

    I will give these suggestions a try. I am guessing it is 85-90% lean. Thanks
  7. IA pigsNcrops

    Adding fat to sticks

    So I have tried making beef snack sticks, using our homegrown ground beef, but end result seems a little dry. We have excess ground beef from our locker, so I would like to use our own. Question is, would there be a way to add some fat to my existing ground beef to make a better snack stick...
  8. IA pigsNcrops

    Keto, the time has come, long over due really.

    I have been doing the low carb for about a year and a half. There are many benefits to it other than just weight loss. I always struggled with pizza, but found this to be excellent for a crust. Take one cup of mozzarella cheese, one egg, and a dash of baking powder. Mix it all up and into...
  9. IA pigsNcrops

    Breakfast Peppers

    If they sit too unlevel, I try and slightly trim the bottom of the pepper to level out, trick is not getting too deep of a cut and creating a hole. I have tried leaning them against a neighboring pepper that sits level
  10. IA pigsNcrops

    Breakfast Peppers

    Thanks everyone for checking them out!
  11. IA pigsNcrops

    Breakfast Peppers

    The pepper is cooked but not mushy. The egg is also done, usually shoot for about 180 IT
  12. IA pigsNcrops

    Breakfast Peppers

    I have always loved stuffed peppers, and always enjoy breakfast, so I had a crazy idea of doing breakfast stuffed green peppers. First I sliced the peppers in half and cleaned. Next whip some eggs up like you would if you make scrambled eggs. Spoon the egg into each pepper, then add whatever...
  13. IA pigsNcrops

    My first My first Traeger Mod

    That is a great idea, I am going to try hooking to my Bradley
  14. IA pigsNcrops

    Shopping for a slicer

    About how heavy is it? Just wondering if there is a way to ship it.....
  15. IA pigsNcrops

    Shopping for a slicer

    Good point, we just butchered a pig, and the two bellies are in the freezer, going to try bacon for the first time
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