Those are some great looking wings!
Perfect, put them in a pot of beans, and drop them off at my place. Problem solved.That they would! Didn't think of that. Of course, no one else in my house would touch a pot of beans...
Just made a batch of salsa with cayenne and jalapenos from a friend. Added fire roasted tomatoes, garlic, onions, cilantro, a pinch of ghost pepper, and the 'secret' ingredient --- dill pickle juice. I can't understand why people buy this ready-made. Should get even hotter as the flavors blend! Muy delicioso!!
So I go to Costco in Tulsa today......full pork bellies, and the ones they have sliced are about 3/8' thick.
I bought a pack of the sliced, and later at Academy bought some bacon cure, so I guess I'll give them a shot at making thick cut bacon.
Every time I go there they have different cuts.
I guess I could ask the butcher for a thick cut, but we were on a tight schedule.
For us fatties that are doing the low carb thing this might help:
Here is another vegie/low carb thing I might try:
A spiralizer that turns vegies into pasta sort of.
You know that big ass broccoli stem? This makes it edible.
https://smile.amazon.com/dp/B075SLJ42S/ ... 4e0edbabeb
Here is another vegie/low carb thing I might try:
A spiralizer that turns vegies into pasta sort of.
You know that big ass broccoli stem? This makes it edible.
https://smile.amazon.com/dp/B075SLJ42S/ ... 4e0edbabeb
That looks interesting....
I have a low-carb thing going on this morning. Prime brisket is cooking!
I have a low-carb thing going on this morning. Prime brisket is cooking!
That looks interesting....
I have a low-carb thing going on this morning. Prime brisket is cooking!
Time ready? Address? 
It's an experiment today. Prime brisket aged about 7 weeks (maybe as much as 9 depending on accuracy of packing date), trimmed, salted, seasoned/rubbed, then smoked super low for 3 hours, vacuum sealed and has been in the sous vide now for about 42 hours at 144°F.
I'll take it out, rapidly chill it down, then dry it off, add some rub again and toss it back in the smoker around 350°F for 2-3 hours to get some more smoke and set the bark.
It should be incredible.... teeth optional, is my guess!
I'll take it out, rapidly chill it down, then dry it off, add some rub again and toss it back in the smoker around 350°F for 2-3 hours to get some more smoke and set the bark.
It should be incredible.... teeth optional, is my guess!
Stop the torture!!!
