The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got?

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Post by aualum06 on 2020-02-16, 22:38

Other Teams Pursuing That wrote:I had a pork shoulder in a crockpot today for about 7 hours on low today and some parts are dark/pink. That has to be the seasoning, right?
what's the worst that can happen?
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Post by Other Teams Pursuing That on 2020-02-16, 22:40

aualum06 wrote:
Other Teams Pursuing That wrote:I had a pork shoulder in a crockpot today for about 7 hours on low today and some parts are dark/pink. That has to be the seasoning, right?
what's the worst that can happen?

Pics added to previous page.

Worst can happen? Well food poisoning is one of the top 5 worst nights of my life. Up there with taking two tabs of acid in Lincoln, Nebraska at 10pm.
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Post by aualum06 on 2020-02-16, 22:43

It looks good, doesn't seem that pink
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Post by aualum06 on 2020-02-16, 22:44

Looks more of a brown probably from crock pot
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Post by DWags on 2020-02-16, 22:44

Just googled and it said cook on high 6-8 hours low 10-11. I’ve never done one in a slow cooker. I assume it depends on weight too.
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Post by Other Teams Pursuing That on 2020-02-16, 22:48

Little over 3 pounds. Thanks guys. Just threw some
On the skillet to be safe. Crisp wont hurt either.

Also it shredded like butter i can’t imagine it’s not done
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Post by pulling69 on 2020-02-17, 01:22

Other Teams Pursuing That wrote:
aualum06 wrote:what's the worst that can happen?

Pics added to previous page.

Worst can happen? Well food poisoning is one of the top 5 worst nights of my life. Up there with taking two tabs of acid in Lincoln, Nebraska at 10pm.

Actually the worst thing that can happen from under-cooked pork is Trichinosis(round worms)...As long as it reaches 145 degrees you good on the worms.
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Post by tGreenWay on 2020-02-17, 02:21

Saw a ~15 foot tapeworm draped across a footbridge at the Anan Creek Observatory outside Wrangell, Alaska a few years ago. A bear told me he’d eaten undercooked pork.
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Post by The Pantry on 2020-02-21, 15:31

Picked up Amar pizza on the way home.  Just a regular deluxe, none of their Indian varieties.

I think their crust is as good as any around here.

The Cooking Thread - Paleo - Baking - Grilling - Q - Sushi - Whatcha got? - Page 7 Amar10
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Post by pulling69 on 2020-02-23, 02:08

Um...they put raw green pepper on the pizza after it is cooked?
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Post by CORNER BLITZ on 2020-02-24, 22:32

Huge fan of Guga and his channels - been buying large cuts from Costco and testing some of his methods




Want to do this brisket so badly




Got an instapot that also has a sous-vide setting - temp is not as accurate as but wanted an instapot for rice anyways so doing double duty


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Post by The Pantry on 2020-03-02, 09:38

Anyone try a Wendy's Breakfast Baconator yet?
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Post by Floyd Robertson on 2020-03-02, 09:56

The Pantry wrote:Anyone try a Wendy's Breakfast Baconator yet?

Nope. Heart's still beating.
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Post by Robert J Sakimano on 2020-03-03, 08:19

5'10"
168 lbs
32X32
RHR = 42 bpm
BP = 116/72 mmHg
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Post by The Pantry on 2020-03-04, 17:49

Usually at work by 5:30-6 am. Went in a little late today because Wendy's doesn't open until 6:30.

Breakfast Baconator is pretty good. Not something I'd want to eat more than a couple times a year, but pretty good. Decent iced coffee...black, no sugar. Biggest surprise was the breakfast potatoes. Better than other fast food hash browns. Good seasoning and not greasy.

Got their breakfast burrito to save for lunch. Awful. They need to rework that recipe.
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Post by CORNER BLITZ on 2020-03-05, 07:30

Save fast food for later is a recipe for awful
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Post by Watch Out Pylon! on 2020-03-05, 08:06

CORNER BLITZ wrote:Save fast food for later is a recipe for awful

The only time that is acceptable is when you're sloppy drunk.

"Fuck yeah! Cold Big Macs with extra mayo!"
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Post by DWags on 2020-03-07, 21:16

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Post by tGreenWay on 2020-03-07, 21:28




My mom would say you’ve got no color on your plate. Funny thing is, mom is not a good cook, but her plates always had great color.
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Post by DWags on 2020-03-07, 23:10

So we had Spanish rice. Had jalape├▒os in it and diced red tomatoes. Didn’t take a picture.
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Post by Other Teams Pursuing That on 2020-03-20, 10:07

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Post by The Pantry on 2020-03-22, 11:42

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Post by CORNER BLITZ on 2020-03-22, 11:55

Bought a ThermoWorks temp probe because I'd like to eventually cook a brisket....mfer it's hard as shit to get low temps. Think I'll need to use like 10 lumps of charcoal to even try to break below 300

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Post by The Pantry on 2020-03-22, 12:10

CORNER BLITZ wrote:Bought a ThermoWorks temp probe because I'd like to eventually cook a brisket....mfer it's hard as shit to get low temps. Think I'll need to use like 10 lumps of charcoal to even try to break below 300

Which model TW? What are you cooking in?
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Post by WhiteBoyHatcher on 2020-03-22, 12:11

Cut your air intake and have patience, it takes a while to come back down. Also don't sweat high temps, low and slow is largely bullshit. You can cook at 300 and produce great quality stuff.
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Post by Dendrobates on 2020-03-22, 15:39

I know this thread has been around forever, but I’ve never read it.


I need to start eating at your guys house. My husband doesn’t cook, and knows very little of grilling. I cook because I want to eat. But I wouldn’t say I’m amazing. I’m always looking for ideas. I bought one of those instant pots last summer, and it’s still in the amazon prime box.

Any dinners of yours I need to try?
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Post by The Pantry on 2020-03-22, 20:54

Dendrobates wrote:I know this thread has been around forever, but I’ve never read it.


I need to start eating at your guys house. My husband doesn’t cook, and knows very little of grilling. I cook because I want to eat. But I wouldn’t say I’m amazing. I’m always looking for ideas. I bought one of those instant pots last summer, and it’s still in the amazon prime box.

Any dinners of yours I need to try?
What do you want to eat?

I don't have any recipes. Wing it most of the time.
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Post by CORNER BLITZ on 2020-03-22, 21:00

WhiteBoyHatcher wrote:Cut your air intake and have patience, it takes a while to come back down. Also don't sweat high temps, low and slow is largely bullshit. You can cook at 300 and produce great quality stuff.

Yeah, I'm just amazed at people holding 225. Got all my vents closed up/opened up/quarter/half/etc and mfer just HOT


Cooking in an OG Webber 22" kettle
TP08s - https://www.amazon.com/gp/product/B014DAVHSQ

Just cooking ribeyes right now and all coming out good - but working on maintaining temps for extended times
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Post by Nordic on 2020-03-25, 15:45

Cooking a turkey breast. Meat thermometer question:

My wife says I cook the turkey with the meat thermometer in the turkey from the jump. I say I check it in a couple of hours.

Who's the dumbass here?

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Post by WhiteBoyHatcher on 2020-03-25, 15:48

Is it a rectal thermometer?
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Post by CORNER BLITZ on 2020-03-25, 17:57

"no hunny, a bunch of random guys on the internet said you were a dumbass...not me"

Might be a long quarantine there Nordic
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Post by aualum06 on 2020-03-25, 18:07

Nordic wrote:Cooking a turkey breast. Meat thermometer question:

My wife says I cook the turkey with the meat thermometer in the turkey from the jump. I say I check it in a couple of hours.

Who's the dumbass here?



Does it matter? Still giving the temp
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Post by WhiteBoyHatcher on 2020-03-25, 18:32

I'm going to state the obvious and tell you that if it's a quick read digital probe thermometer, don't leave it in the turkey.
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Post by MSU addict on 2020-03-25, 21:08

Nordic wrote:Cooking a turkey breast. Meat thermometer question:

My wife says I cook the turkey with the meat thermometer in the turkey from the jump. I say I check it in a couple of hours.

Who's the dumbass here?

In my opinion, you are both kind of wrong.

If you mean "check" with an instant read in a couple of hours, well you could easily miss the mark, and turkey sucks when it is overcooked.

I say to use a high quality digital temp probe , so you know exactly when it hits the target temp (double check with the instant read). I like to let turkey cook awhile (past half of its expected time) then put in the temp probe. That way you can accurately find the coldest spot, which you can't do from the jump.

In my experience, with a turkey breast, it is very hard to find the correct temp placement from the start, which leads to overcooked bird.
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