Rack of pork. Spread with compound butter (garlic, rosemary, thyme, sage). 250degrees with apple wood smoke until 140 IT.

Surg
@Surg
Surgeon and father of 3. Born and raised here in NJ. Been making jerky and pickles for the last 20yrs. Smoking meat in my MES for the last 10. Finally stepped up to the sausage making game and got myself a 12lb stuffer and upgraded my grinder to a Walton’s #12. Started with snack sticks and now branching out. Have always loved smoked, cured, pickled, etc meat.
Best posts made by Surg
-
RE: What did everyone cook today?
-
RE: What did everyone cook today?
Reverse seared prime rib made in the oven.
-
RE: What did everyone cook today?
Pork Cracklins from the skin of the shoulder I’m currently smokin’. Nice little snack while I wait. Dusted them with franks red hot powder.
-
RE: What did everyone cook today?
Pan fried some duck breast (store bought)
-
RE: What did everyone cook today?
Used the leftovers from the smoked rib roast for some beef barley soup.
-
RE: What did everyone cook today?
Homemade ricotta gnocchi in semi-homemade meat sauce. Jarred sauce but homemade meatballs.
. First time making the gnocchi next time will roll and cut them smaller.
-
Great find! I think?!
I had another great marketplace find. Picked up this 827a Berkel 12” slicer for 100 bucks. Needs a little TLC but I think it is going to be great. This is my first slicer so cleaning and lubricating it will probably teach me a lot about it. It started right up and belt and motor seem solid. It is missing the slice deflector which I am debating if I even need. Also the tray gets a little stiff as it approaches the blade. It is getting much better after I added some mineral oil to the rod that it slides on. Hope this is OK to do. Could not think of another way to lubricate the bushings. Also there is an oil hole at the end of the rod which I’m not sure what I’m supposed to do with. I may need a new sharpening stone and could use new feet. But for $100 I don’t mind investing a little.
It has a Somewhat oxidized look to it, may be from something they tried to clean it with previously. Wondering if anybody has any tricks to shine it up. Was thinking maybe barkeepers friend but wasn’t sure.
-
RE: Contest
Thanks again. This thing is awesome. Love the beer holders.
.
-
RE: What did everyone cook today?
Rib eye roast cut down to steaks (untrimmed), salt, pepper, granulated garlic in cast iron grill pan.
Latest posts made by Surg
-
RE: What did everyone cook today?
processhead I do the same. Can appreciate the oysters flavor much better straight up. Love a good spicy cocktail sauce but I save it for shrimp. Enjoy.
-
RE: Gardening, canning, pickling and everything related
GWG8541
Found this recipe online (not my own)
1 quart chickpeas, cooked; or 2 15 oz cansSimmer brine until sugar dissolves and pour over chickpeas and jalapeños. I let it sit for 24 hours.
2 cloves garlic
3 jalapeno pepper, sliced
3 strips lemon peel
2 tsp salt, kosher
1 tsp cumin
1 cup white wine vinegar, or distilled vinegar
1/3 cup sugar
pinch turmericI topped it off with some more vinegar to cover everything.
-
RE: Gardening, canning, pickling and everything related
Decided to try a recipe I had found for quick pickled chick peas (garbanzo beans). Came out great.
-
RE: What did everyone cook today?
salmonmaster that looks great. Hadn’t considered using the sous vide for London broil. How long did you let it go for and was it tender?