This was our Easter ham.
I think split pea soup is a yankee thing. Not sure southerners or Texans eat it?
Lifestyle Chinese Flu Virus Quarantine Cooking Thread
- Thread starter ThatOneDude
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I think split pea soup is a yankee thing. Not sure southerners or Texans eat it?
My wife does beans with hambone.
Awesome!
That's the correct answer unless you want to use fatback instead.
Anyone else have hog jaw with cabbage and black-eyed peas for new years. Shits delicious but that's they only time she'll cook it.
We do this too. My wife says its superstitious.
Not cabbage. But black-eyed peas, hog jawls, and collards are a staple in my house for NY.
Yep
heh
Beautiful color on those man, they are going to be so good. Have you tried wrapping in this?
View: https://www.amazon.com/Approved-Smoking-Unbleached-DIY-Crew/dp/B07MTDHYBM/ref=sr_1_4?dchild=1&keywords=peach+butcher+paper&qid=1587065357&sr=8-4
View: https://www.amazon.com/Approved-Smoking-Unbleached-DIY-Crew/dp/B07MTDHYBM/ref=sr_1_4?dchild=1&keywords=peach+butcher+paper&qid=1587065357&sr=8-4
I've seen youtubers wrap with butcher paper, but I've never tried it. I always just use foil, but I have been wanting to try it. We have a restaurant here that serves brisket and ribs on that paper.
You're bark will be amazing, I do 2 or 3 layers depending on how froggy I'm feeling. Generally 2 layers though.
I'm guessing the paper absorbs some of the moisture and helps the bark set?
This post is exclusively for
@Inside Job , no one else better try this, you'll hurt yourself.
Ingredients
40+ Super hot peppers (39 Red Ghost, 1 Carolina Reaper)
1 Stingy Cup of Red Wine Vinegar
5 Large Yellow Onions
10 Cloves Garlic
14 Roma Tomatoes
3 Cups Water
Salt to taste (I used 8 Tablespoons)
Olive oil
Procedure
Dice onions, garlic, and peppers. You can did this ahead of time and put them all in the same bowl.
Dice tomatoes, put them in a separate bowl.
Measure water and vinegar, these can be kept in the same measuring cup.
Heat a large pot, coat the bottom with olive oil. Add onions, garlic and peppers, add more oil if needed.
Saute onions, garlic and peppers for 5-10 min.
Add tomatoes, saute/simmer for 10 min.
Add water, vinegar, and salt & pepper, mix in well.
Simmer for 20-30 min.
Cover with foil and let cool.
Add ingredients to blender and blend on high for 2+ min.
Bottle.
@Inside Job , no one else better try this, you'll hurt yourself.Ingredients
40+ Super hot peppers (39 Red Ghost, 1 Carolina Reaper)
1 Stingy Cup of Red Wine Vinegar
5 Large Yellow Onions
10 Cloves Garlic
14 Roma Tomatoes
3 Cups Water
Salt to taste (I used 8 Tablespoons)
Olive oil
Procedure
Dice onions, garlic, and peppers. You can did this ahead of time and put them all in the same bowl.
Dice tomatoes, put them in a separate bowl.
Measure water and vinegar, these can be kept in the same measuring cup.
Heat a large pot, coat the bottom with olive oil. Add onions, garlic and peppers, add more oil if needed.
Saute onions, garlic and peppers for 5-10 min.
Add tomatoes, saute/simmer for 10 min.
Add water, vinegar, and salt & pepper, mix in well.
Simmer for 20-30 min.
Cover with foil and let cool.
Add ingredients to blender and blend on high for 2+ min.
Bottle.
I was always told it allows to meat to breath so it allows some of the moisture out, who knows.
Good golly. Is that gelatin forming top left or a trick of the light?I'm also boiling down a ham bone for split pea soup. That'll be for tomorrow.
Now I desperately want a British pork pie dammit.
This is so money. My smoker's in storage but I heard it vicariously weep looking at this.Bout to cook some ribs.
Gelatine is ground up bones. You vile old hag
Not ground up, ya wally. But it's fucking delicious.
@Siton YerDong2 You don't like the gelatin that sits between the pastry and the pork in a really decent pork pie?
I have pickled cabbage and carrot left, chicken's out of the freezer, it's Corona taco night again tonight. Didn't even put the spices back in the cupboard from last night so that's a win.
No it's fucken hanging you tramp. I don't eat pork pie. Women especially shouldn't
You don't like the gelatin that sits between the pastry and the pork in a really decent pork pie?
I have pickled cabbage and carrot left, chicken's out of the freezer, it's Corona taco night again tonight. Didn't even put the spices back in the cupboard from last night so that's a win.
My step dad always buys me pork and pickle pies and scotch eggs when I come over because I can't get them here.I lived right on the edge of Mowlon Mobray for a few days and never wet and had one there.
Just realised I have sausage meat in the freezer, loads of thyme, loads of eggs, and breadcrumbs. All I need is scallions, vegetable oil and some salad and I'm going to make scotch eggs for Corona cooking lunch tomozzles.