me make food

This is my first pork Boston Butt (pork shoulder) that I have smoked. When it comes to a big sloppy pulled pork sammich I cannot refuse. I wanted some for lunch so bad that I got a tub of insanely over sauced that it was just gross. I knew I would be around all day so I got the smoker rolling. I did a generic rub on it right before it went on the smoker. Kept the temp around 275 and a thin blue smoke from applewood and hickory well into the evening. Once it hit 175 I pulled it from the smoker and finished it in the oven.

I went a bit too heavy on the smoke. the crust is black and tasty as heck. It pulled so easy. I split into 4 piles and sucky bagged 3 of them. I prob should of done my own sauce, but Famous Dave’s was much easier. Lunch was great.

I have been wanting to make up some andoulllie for a while now and went for it this weekend. I ended up with about 7 pounds of pork and messed with my recipe a bit. I pretty much just guessed and ended up making it severely overpowered by garlic. It is hard to eat and tore up my insidey parts pretty bad. It made the fridge stink so bad we cleaned it all out and 2 boxes of baking soda are working overtime to reduce the stank. Lame.

A couple weeks ago I finally remembered to mention ham steaks to Theresa as a new meat to work into our meal rotation. It has been in my head from Split Lip Rayfield singing about how many biscuits can you eat this morning? 49 and a ham of meat of course. We picked up a Cooks ham steak from our new top secret Russeses grocery with a box of scalloped potatoes. We are working on simpler meals for weekdays and I do not have to make everything from scratch I have realized. The ham steaks have been a hit and we only made it through 1/2 of one Tues night and I suggested making a hash with the ham leavings and Theresa agreed.

I used the mandoline of death to dice the potatoes really small. Cooked the bacon, wiped the skillet, threw the potatoes in there with some clarified butter and veg oil and started browning them. Onions were added about 5 minutes later, then the pepper, bacon, and ham. A bit of salad and garlic bread and that was one tasty meal in under 30 minutes. take that TV lady who makes sex sounds when she eats.

We have been looking for new ways to do pork chops and a breaded version seemed cool. The skillet potatoes have scallions, bacon, red pepper, and were awesome. More pics below and some info.

Trying to eat our way through our freezer. Figured some grilled pork chops would be good. We had some bread and always have lots of Nebraska sweet corn. Theresa wanted some potatoes too. Easy meal.

Are you boiling those chops? Click below to find out.

A good weekend for messing with a lot of meat. Hit up Sams club and got 3 racks of babyback ribs, and a PSMO beef tenderloin. I am pretty quick with breaking down a tenderloin primal and got 11 cuts out of it. We have started splitting 6-8 ounce filets and focusing more on the sides for our meals. The meat is more of a side dish actually.

The ribs were done in the 2-2-1 method and I do not think they were cooked enough. At least the rack I have shared with others and is not gone was not exactly falling off the bone. But they taste great. There was not enough room on the rack for the chickens I wanted to smoke, so they went on after the ribs. Did not grab any pics of the chickens, but I ended up finishing it off in the oven and it looks like it is going to be awesome. Spent the whole day smoking, but having tons of meat made it all worth it. Ended up having to raid my basement fridge for beers. it takes a lot of beer to smoke meat

And finally we cleaned out our pantry. Found some strange stuff in there, combined a lot of duplicates, and got a bunch of tupperware back. It looks really bare in there right now, but should make it easier to find the cat.

My brother had us over for fathers day and he made some cheesy bake taters with our meal and they were really good. I inquired about the recipe and this is what I got.

Boiled the taters until just done, I think it is ok to have them just a bit raw since you will be baking them again.

Melt butter and olive oil in a small pan with a good amount of garlic (chopped). You should be on low heat to just cook the garlic not brown it. You are just releasing the essential oils out of the garlic.

Add some milk or half and half to taters and mash. Add butter/oil/garlic mixture and mix.

Salt, pepper, and what ever other seasoning to taste.

then added Parmesan from a can and some cheddar cheese and mix well. Taste and re-season if needed. Put into a baking dish and cover top with more parmesan cheese from the can and bake for 30-45 minutes at 350.

He makes some really good stuff and we picked up a pork loin to go along with the taters. The pork loin I got was actually two that were the same as a PSMO and I carved them up into 4 hunks, 3 for later meals.

Theresa is more of a sausage girl when it comes to breakfast. She likes farmland pork and bacon brand sausages. I wnted to see if I could come close to them. Got some sheep casings from the 27th and pine lake super saver and some bacon ends and pieces. Ground a pound of bacon and added it to a pound of boston pork butt I had frozen. Some black pepper, cayenne, and paprika to season. Fried up a patty and it was close, but still far away. Pulled out the tender quick which I was scared to use and added some brown sugar. The cure in the tender quick made a huge difference. Stuffed it up, froze them, and peeled off the casing.

They came out pretty darn close. Theresa liked them and said more salt, fat, and sugar would make them even closer to the farmland brand. I wuv her

Andoullie is a killer sausage. Got the kitchenaid food grinder and the sausage stuffin nozzle attachments. Picked up a 13 pound boston pork butt.

My brother had us over for fathers day and he made some cheesy bake taters with our meal and they were really good. I inquired about the recipe and this is what I got.

Boiled the taters until just done, I think it is ok to have them just a bit raw since you will be baking them again.

Melt butter and olive oil in a small pan with a good amount of garlic (chopped). You should be on low heat to just cook the garlic not brown it. You are just releasing the essential oils out of the garlic.

Add some milk or half and half to taters and mash. Add butter/oil/garlic mixture and mix.

Salt, pepper, and what ever other seasoning to taste.

then added Parmesan from a can and some cheddar cheese and mix well. Taste and re-season if needed. Put into a baking dish and cover top with more parmesan cheese from the can and bake for 30-45 minutes at 350.

He makes some really good stuff and we picked up a pork loin to go along with the taters. The pork loin I got was actually two that were the same as a PSMO and I carved them up into 4 hunks, 3 for later meals.