Saturday Sammich Pr0n

We were all out of smoked pork from the last time I did a pork shoulder.  We bought another Boston butt for another batch put I didn’t want to fire up the smoker so I put it into the new-ish oven, set the temp to 200, and let it go.  When I went to check on it in the morning I found that the oven had shut itself off during the night,  A quick check online told me that it shuts itself off after 12 hours, so it quit on me circa 3am.  Bummer.  I checked the internal temp and it was only 115° so I cranked it to 350° to finish.

I wanted to disable the 12-hr auto shut off and that led me on quite the wild goose chase.  Check the user manual, they said, you’ll find the instructions for that.  Uh… nope.  I did reacquaint myself with the special features menu and managed to find it in there.  The controls are not at all intuitive but with a close read of the manual and at least four tries I got-er-done.

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Multi-Pot Recipes: Shredded Chicken, Two Ways

My multi-pot electric pressure cooker is 6 qt, so I like to fill it up when I’m using it. I bought a large package of boneless chicken breasts and instead of freezing half, I decided to cook them all up. I used the steaming tray and add just enough water to come up to the bottom of the tray. I also added 1/4 cup of red wine vinegar. I seasoned the breasts with salt, pepper and garlic.

I layered them in the pot and pressed the chicken setting and walked away. That’s my favorite part of this, I don’t have to babysit it. It even has a warming feature if I need to be away from it for a while after it depressurizes.

Once it had depressurized, I divided the chicken in half, shredded both halves. I removed the liquid from the pot and saved it to add to my next broth session.

I added half the chicken back to the pot, stirred in a generous amount of barbecue sauce (we like Sweet Baby Rays here) and turned on the slow cooker feature. I let it simmer on the low setting for a couple of hours, just to get the flavors good and incorporated.  I then used it for BBQ Chicken Sandwiches.

The remainder of the chicken, I put into a bowl, coated with hot wing sauce – I happened to try Sweet Baby Rays wing sauce and it’s pretty good. I then refrigerated it and had for lunches as a Buffalo Chicken Salad, tossed with blue cheese dressing, and paired with my new favorite soup, Creamy Roasted Poblano, recipe here.



 

I Need To Bake Some Buns

Smoked a 10lb pork shoulder overnight at 200° and finished it in the oven.  The internal temp was 150-ish when I brought it in, and the oven took it to 200°  It will make many sammiches!  I used a simple dry rub of ground coriander, brown sugar, granulated onion and garlic, and black pepper.  Peach wood provided the smoke.

Sous Vide Ribs

I almost waited too long to put the ribs into the water bath.  I was thinking the morning of the 4th would be good for the holiday dinner.   The slab  was cut into two pieces, rubbed with seasonings, and sealed in vacuum bags well in advance.  Then I looked at the recipe over at the Food Lab site the day before: “TOTAL TIME:16 to 50 hours”!  I set the bath up and started it up around 2PM on the 3rd with the temp at 155 degrees.They spent the night at 155, then I boosted the temp to 165 the morning of the 4th.  Around 11Am they came out and were placed in an ice water bath to cool.  Here they are after blotting with paper towels.And after brushing with BBQ sauce while the oven was heating to 400.  The one on the right was wanting to break in two, all they needed was reheating to seal on the sauce.The ribs were as tender as any we’ve ever had, the bones sipped out of the slabs cleanly.  Two thumbs up!Got bone?

Tidbits

_dsc6849-1600x1200I haven’t been doing much cooking lately aside from leftovers and sammiches.  I have been doing some home IT work, finally replacing the router that has been growing increasingly reliant on constant reboots to function properly.  I was able to fumble through the setup with just one call to tech support.  So far it has been smooth sailing.dsc03797-1600x1200The shelter has a new cat tree!  A local supporter crafted it from what looks like an 8″ diameter section of an actual tree with twine wrapped planks set into notches.dsc03796-1600x1200Here’s a closer look at that kitteh.  20161205_165519-1600x1200Here’s my take on a cheesesteak sammich.  I didn’t bother with a cheese sauce this time, just added a nice slice of provolone towards the end of the sautée.  I found a flat iron steak tucked back in the big freezer, sliced it thin, and cooked it with sweet onions and a bit of green bell pepper.20161207_163927-1600x1200Some chili cheese dogs fresh from the toaster oven.  I gave them a minute or two under the broiler to melt the cheese.  I used shredded Monterey jack and with a generous sprinkle of cheddar.dsc037641600x1200Moar kittehs!  These two are comfy in one of Mrs J’s beds.  The orange and white one has more than the usual number of toes. 20161204_1632031600x1200I have been putting together the usual side dishes but I hardly consider that as “cooking”.dsc03790-1600x1200

 

Pulled Pork Two Ways For The Slow-Cooker

Slowcooker pulled pork

This recipe is so simple and so very good. It’s great to make and then have ingredients for sandwiches all weekend. Eat cold or reheat, both are good.

Slow-Cooker Pulled Pork

  • 2-3 lb boneless pork roast
  • salt and pepper
  • cayenne or red chili pepper flakes (opt)
  • red wine vinegar
  • favorite barbecue sauce (JeffreyW and I are both fond of Sweet Baby Rays – I like the spicy)
  • favorite rolls (I like multi-grain hoagie rolls)

Slow-cooker

Remove the string ties from the pork roast. Spread the roast out, season all sections with salt, pepper and if you like, cayenne or chili pepper flakes. Roll back up and place in the slow-cooker (don’t tie it up again). Add red wine vinegar (about 2 tbsp or more as desired). Cover and cook according to slow-cooker directions – usually 8-10 hours on low. Keep that lid closed.

Once its cooked, remove the roast and pour off all but about 2 tbsp of the liquid and fat. Shred the roast and return it to the slow-cooker, add barbecue sauce, start with 1/4 cup and add more as desired. I eventually used about 1/2 cup and a little bit more each time I reheated.

Don’t want barbecued pork, how about Carnitas? Just change out the spices:

  • salt and pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, chopped
  • 1 jalapeno, chopped
  • 1 orange, cut in half

Mix together spices and oil and rub over the roast liberally. Add the roast, garlic and jalapeno to the slow-cooker. Squeeze the orange over the meat before adding it as well. Cover and cook as above. No need to drain, just shred the pork and serve on tortillas.

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Pulled Pork

DSC_1935 (1600x1060)We were out and about this morning, visiting nurseries and greenhouses.  I’ve been noticing a new-ish BBQ joint and today I made up my mind to check it out.  It wasn’t anyways near write-your-momma-about good but it wasn’t bad.  Mrs J had the pulled pork platter and I ordered the brisket.  Mrs J noted they offered the BBQ by the pound so we left with a carton of their pulled pork.  That’s the pork on the sammich in the photo, with my own slaw and Kroger’s version of mustard potato salad.  All of this was good.