Cooking/Food thread

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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.

View attachment 287243View attachment 287244

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.

https://www.masterclass.com/articles/velveting-beef#what-is-velveting
 

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