We left this in a 250° smoker with peach wood chips and it got plenty of smoke. I brought it into the oven to finish at 350°, the photo is of it as it came out. I set the oven probe to 190° and it worked like a charm. The oven doesn’t shut down but it does beep like a tot with a new horn on his tricycle.Pulled the bone and chopped the meat before portioning it into plastic containers for freezing.Naturally, we kept some out for immediate use. I like giardiniera on mine, along with a sauce of some sort. The potato salad is a basic egg mustard recipe. I’ll keep making this style until MrsJ mentions that she might just be wore out on it. My chives are coming up from last year’s potting so there are chopped chives in this batch.We left some herbs out to overwinter, wondering if any would survive, the tyme is coming back but the parsley, sage, rosemary, and oregano seem to be gone.
This is the last of the carne adovada with extra carne – I stirred in a bit of smoked pork. It also has a good drizzle of citrus-y/habanero sauce for added bite.
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.
Chicken thigh dredged in flour > egg > panko and fried till golden, then baked @350 till its juices ran clear. Green beans were steamed for 6 minutes and then chilled in ice water and set aside. For plating they were tossed in hot oil until warmed through. This is my new favorite method for green beans. Season with salt and whichever other flavor suits you. Lemon is classic, as is garlic. These were tossed with sesame oil.
The little side bowls were KFC recipe slaw and potato salad.
I made buns from my go-to recipe this morning, dividing the dough into 16 mostly equal pieces. I do an okay job with the division if it ends up with 2, 4, 8, or 16. My eye is pretty good dividing by two. The odd numbers are more difficult. I can divide half-loaves by 3 to end with 6 buns, and each of those by 2 to get 12. Getting to 10 is hit and miss, cutting halfs into 5 pieces is easy enough, don’t get me wrong, but five equal pieces is another thing entirely.Anyway, they were not quite slider sized, but close enough. Here they are with smoked brisket – sliced and doused with orange habanero sauce. Yum!