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It is, actually. I know it's a standout in the food for the day, but it's bloody delicious. I'll be in Chicago tomorrow and will get fresh colossal shrimp. I'm excited.
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Gravy's Cooking Thread
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It is, actually. I know it's a standout in the food for the day, but it's bloody delicious. I'll be in Chicago tomorrow and will get fresh colossal shrimp. I'm excited.
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I'm just not a huge honey baked ham person. I know Thanksgiving this year we almost did the HEB buy the ham and get a turkey coupon deal, which we've done in the past, but then I've got a damn ham sitting around in the freezer or fridge. I'd rather have a pork butt that I can turn into porchetta or just do a smoke on the kettle. They're also cheaper.
I had thought about it though because I wanted to make split pea soup or a cabbage and potato soup or something with the ham. The HEB ones are pretty good when you're in the mood.
I don't have an actual blood relative that sends the Omaha steaks package to us, it's my dad's wife and one of my best friends dad. I'll get two of the same damn packages each year despite telling them as diplomatically as possible I don't have room in my freezer.
My wife likes the little apple strudel / pie desserts though that come in there. I also save the hot dogs for bait for catfish. The styrofoam coolers are honestly the best part, you can rest brisket or pork butts in them when you pull off the smoker.
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Furry
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When I get ham the dogs get a sizeable chunk, especially the bone. If I had relatives send me things I didn’t have room for in the freezer… dogs would probably get that too.
Left over ham does well into sandwiches. Grilled cheese with ham dipped in tomato? Yes please. I also dice it for fried rice, or it goes well with eggs… or diced into eggs. I also tend to like a slice of ham rolled with a slice of cheese as like a lunch some days. Super easy ghetto roll up sandwich thing.
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Do, I....
I know I posted it before or the results of me making them. Get the biggest, fattiest pork butt or pork picnic. Debone and roll out.
I kind of screw around with my herbs and seasonings mixture sometimes, but it's basically:
Fresh fennel - one with lots of fronds, save the bulb to roast with potatoes or for cannellini beans
Fresh sage
Fresh rosemary
Fresh garlic
Lemon zest
Crushed red pepper flakes
Salt
Fennel pollen
Olive oil
McCormick's California Style garlic pepper
Score the inside in a crosshatch pattern. Load that fucker up with more than you think you need, I don't have amounts because it just depends upon the size of the roast, but you basically make a paste with the olive oil and all the fresh herbs and fennel. Liberally season the inside and outside with your dry spices, roll and tie. Let dry brine in the fridge for a few days at least, but I've also been prepping them and vacuuming packing, and after a couple of months in the freezer they still turn out wonderful after a good curing.
I've not done the pork center loin and belly combo before, but I would imagine it's delicious. I just buy whatever's cheap. I think the picnic especially if you can get skin on it is the best. You just have to go a little heavier on the salt for the skin dry it out and get it nice and crispy, running one of those poker deals all over it.
I normally cook it on the gas grill, and I don't typically like to put a lot of smoke or anything on it because I find that it'll turn the herbs bitter, but I have done one on the Weber kettle rotisserie with charcoal and a nice clean burn, and it's pretty damn delicious.
- 1
- 55,962
- 285,672
Do, I....
I know I posted it before or the results of me making them. Get the biggest, fattiest pork butt or pork picnic. Debone and roll out.
I kind of screw around with my herbs and seasonings mixture sometimes, but it's basically:
Fresh fennel - one with lots of fronds, save the bulb to roast with potatoes or for cannellini beans
Fresh sage
Fresh rosemary
Fresh garlic
Lemon zest
Crushed red pepper flakes
Salt
Fennel pollen
Olive oil
McCormick's California Style garlic pepper
Score the inside in a crosshatch pattern. Load that fucker up with more than you think you need, I don't have amounts because it just depends upon the size of the roast, but you basically make a paste with the olive oil and all the fresh herbs and fennel. Liberally season the inside and outside with your dry spices, roll and tie. Let dry brine in the fridge for a few days at least, but I've also been prepping them and vacuuming packing, and after a couple of months in the freezer they still turn out wonderful after a good curing.
I've not done the pork center loin and belly combo before, but I would imagine it's delicious. I just buy whatever's cheap. I think the picnic especially if you can get skin on it is the best. You just have to go a little heavier on the salt for the skin dry it out and get it nice and crispy, running one of those poker deals all over it.
I normally cook it on the gas grill, and I don't typically like to put a lot of smoke or anything on it because I find that it'll turn the herbs bitter, but I have done one on the Weber kettle rotisserie with charcoal and a nice clean burn, and it's pretty damn delicious.
Best gif ever.
I'ma try this out.
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