Cooking/Food thread

Bocephus123

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Pulled a cowboy cut chop out of the freezer and set it up for smoking.
Hit it with a little Elk Creek Black Label AP then worked it up with some Butcher BBQ Wild Cherry.

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Smoked it with some cherry wood until the internal temp was 120F.

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Took it off and put it on a hot grill to sear until it hit 145F.
Damn fine porkchop.......dang good.
For real.
DAMMMMM that's looking fantastic
 

kwaynem

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Smoking some pork loin today right before it went on the wood smoker
 

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RickN

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The friend I drive to the foodbank each month, gave us a can of commodity pork. He gives us stuff he and his wife can not eat. I must say it was far better than the commodity pork my other gfather used to get. His had hair still on it at times. I would open a can for him and almost throw up.

The stuff tonight I simmered in BBQ sauce and it made great sandwiches. Not nearly as good as the smoked pork a member gave us a year or two ago but very edible. He gives us anymore and I will try to store some back for our food stash.
 
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Hangfire

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Mama fixed homemade fajitas for supper tonight and as usual they were absolutely delicious.......seasoned and stir fried thin sliced beef, bell peppers and onions eaten on a soft flour tortilla.

She's a Asian gal but I swear based on her cooking she must have a little Mexican blood in her. :)

faj.jpg
 

swampratt

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Mama fixed homemade fajitas for supper tonight and as usual they were absolutely delicious.......seasoned and stir fried thin sliced beef, bell peppers and onions eaten on a soft flour tortilla.

She's a Asian gal but I swear based on her cooking she must have a little Mexican blood in her. :)

View attachment 289277
Ok so I have made these many times but I have some questions.

What cut of meat?
Is it marinaded?
How is it cooked?
I read that soft meat from the Asian restaurant is treated with baking soda somehow to make it very tender.

I usually use deer backstrap.
 

joegrizzy

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Ok so I have made these many times but I have some questions.

What cut of meat?
Is it marinaded?
How is it cooked?
I read that soft meat from the Asian restaurant is treated with baking soda somehow to make it very tender.

I usually use deer backstrap.
that technique is referred to as "velveting" in the asian circles i run in. you can use baking soda or a cornstarch slurry. sometimes egg whites, but that's too much work lol.

i just generally use cornstarch because i'm going to be using it anyway for most stir fries.

 

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