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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.
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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.
Best gif ever.
I'ma try this out.
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Publix had New York Strip Roasts (choice) for 7.99LB and Standing Rib Roasts for 9.99$ LB. Stocked up, sealed that shit and froze it.
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I've only caught it that cheap a couple of times over the years but absolutely it's spectacular. I've normally been turning it into pastrami on the Weber kettle. Some colcannon, braised cabbage, roasted carrots and parsnips. Great stuff.
Siliconemelons
Naxxramas 1.0 Raider
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My Publix’s are the most stingy bastards
They wont mark down anything. They will make the roasts into steaks and charge more. Then grind them after that.
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moonarchia
The Scientific Shitlord
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In Chicago? They are right on one of the great lakes, aren't they? Might not be safe seafood, but probably lots of it is fresh.
Furry
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never heard anyone get excited about any fresh seafood in chicago, so I was wondering if there is a local shop that imports them in. I'm pretty sure they don't catch anything from the great lakes. My usual go to places for seafood is either whole foods or the asian market
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Absolutely! It looks like a hole in the wall, but it gets fresh shipped daily. As fresh as if you were on the west coast! They're awesome people, too. Always willing to get something specific if you ask for it. Calumet Fisheries. It's right under the Skyway Bridge.
Edit: They have a massive smoke house, so you can get any of the fresh fish smoked, too. Their smoked salmon is unbelievable.
Calumet Fisheries
www.calumetfisheries.com
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TJT
Mr. Poopybutthole
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Prime Rib
Twice Baked Potato
Salad
Green beans with bacon (not in creamy sauce though)
Dinner rolls
Oysters (an oyster farm is not even 2 miles from the family home)
Appetizers of some smoked fish, kielbasa, cheeses, etc earlier in the day.
Dessert of apple pie, traditional mincemeat, and a traditional British Christmas Pudding that we will flame alight with brandy sauce.
Twice Baked Potato
Salad
Green beans with bacon (not in creamy sauce though)
Dinner rolls
Oysters (an oyster farm is not even 2 miles from the family home)
Appetizers of some smoked fish, kielbasa, cheeses, etc earlier in the day.
Dessert of apple pie, traditional mincemeat, and a traditional British Christmas Pudding that we will flame alight with brandy sauce.
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