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  • DParker's Avatar
    53 Minutes Ago
    DParker replied to a thread RIP Greg Allman in Podunk Corner
    He wasn't that old either...though I'm sure his time with Cher took years off his life.
    2 replies | 18 view(s)
  • DParker's Avatar
    1 Day Ago
    His logic was flawless.
    613 replies | 13494 view(s)
  • DParker's Avatar
    1 Day Ago
    DParker started a thread RIP Greg Allman in Podunk Corner
    They finally caught the Midnight Rider. http://www.billboard.com/articles/columns/rock/7759662/gregg-allman-dead <iframe width="324" height="182" src="https://www.youtube.com/embed/yojZ-Ksr8AE" frameborder="0" allowfullscreen></iframe>
    2 replies | 18 view(s)
  • DParker's Avatar
    1 Day Ago
    It's like sighting in a new scope...except it smells better.
    58 replies | 530 view(s)
  • DParker's Avatar
    1 Day Ago
    Lordy, I don't know nothin' 'bout no featherbones Miss Scarlett. But I do know that I want some sous vide short ribs for lunch Monday, so I'd better get started now. So after a simple coating with kosher salt, fresh ground black pepper and just a little bit of Louisiana Cajun Spice... ...on 4 ribs averaging just a hair under 1 lb each (largely bone, of course) into vacuum bags and a 158F bath they went, where they'll stay for about 48 hours. After that they'll go into the smoker for a couple of hours with some mesquite at ~225F. Hopefully we won't have any power outages for the next two days.
    17 replies | 214 view(s)
  • DParker's Avatar
    1 Day Ago
    Yeah, when I say the skin was dry the surface is really all I could evaluate in that regard. But I would think that even that makes at least some difference.
    58 replies | 530 view(s)
  • DParker's Avatar
    2 Days Ago
    In retrospect...I think my "for a minute" advice was inaccurate. When I flash fry my wings I think I actually drop them in for 2 minutes. My apologies for the slip-up. And given that the skin on a breast is likely thicker than on a wing you might need to add another 30-60 seconds on top of that. Also note that with my wings, they've just come out of the smoker, so the skin is good and dry.
    58 replies | 530 view(s)
  • DParker's Avatar
    2 Days Ago
    "Cured ham? No thanks pal. Cured of what? What if it has a relapse on my plate?" ~Tommy Sledge, stand-up comic
    17 replies | 214 view(s)
  • DParker's Avatar
    2 Days Ago
    I've been nosing around the webz seeing how others do this, and so far I think I'm leaning towards 5 lbs of belly in a plastic bag for a week in the fridge with the following: 5 tablespoons kosher salt 1 teaspoon curing salt (aka Prague Powder #1, aka sodium nitrite) cup maple syrup 4 tablespoons bourbon 4 garlic cloves, smashed 3 tablespoon black peppercorns, crushed 4 teaspoons fresh thyme 2 teaspoon fennel seed, toasted 2 teaspoon coriander seed, toasted That's a good question. Leaving aside the question of the value of one's time (which I'd probably just fritter away on some other non-essential pursuit anyway) I think I might...but not by enough to matter. The cheapest I can find my preferred commercially produced premium bacon brand (Wrights) at grocery stores is $16.98 for a 3 lb package, so $5.66/lb. In practice I don't buy it 3 lbs at a time because we don't eat it that fast, but I could if I wanted to open it up and freeze most of it for later...so that seems like a more fair comparison (seeing as how making my own is even more time and effort). Now, I'm going to do a 5 lb batch, but that's pre-cured-and-cooked weight. A quick consultation with the oracle of Google tells me that others tend to experience a loss of about 20-25% in meat weight by the end of the process (skin removal, water loss, etc). Taking the average means that the 5 lb chunk of pig I start off with should yield about 3.875 lbs of finished bacon. I think I paid about $3/lb for the pack of pork belly at Costco, so I paid $15 for the 5 lbs I'm going to use, which will end up costing $3.87 / lb of finished product. So I need to spend less than another $1.79 / cooked lb in order to declare a savings (even if a meager one). That's a fraction of a cent less than $6.94 in extra expense for the whole project. Factoring in the cost of the cure ingredients, the propane and wood chunks for the smoker, etc is going to eat a lot of that up. So I'm going to let the prospect of a superior product be my motivation here, not the prospect of saving any money (kind of the same philosophy I adopted for ammo reloading).
    17 replies | 214 view(s)
  • DParker's Avatar
    2 Days Ago
    LOL! Did he at least bag the doe?
    86 replies | 1357 view(s)
  • DParker's Avatar
    2 Days Ago
    BTW, I'm contemplating using half of the 10 lb pork belly to make some homemade bacon (no sous vide involved with that one). Has anyone here done that before?
    17 replies | 214 view(s)
  • DParker's Avatar
    2 Days Ago
    Tasty, tasty sin....
    17 replies | 214 view(s)
  • DParker's Avatar
    2 Days Ago
    I'm stealing this one! :grin:
    613 replies | 13494 view(s)
  • DParker's Avatar
    3 Days Ago
    You're damned right I am. :p
    17 replies | 214 view(s)
  • DParker's Avatar
    3 Days Ago
    Costco just opened a new store right next door to the office building I work in, so I decided to pop in and get a replacement membership card (I lost my old one a while ago). Then I decided to walk back and check out the meat section...and before I knew what was happening I was putting... 3.76 lbs of pre-cut beef short ribs 6.36 lbs vac-pac uncut rack beef short ribs 10.4 lbs vac-pac slab of pork belly 3.3 lbs beef flat iron steak ...into my truck. Stay tuned...more adventures in sous vidin', smokin' and grillin' to come.
    17 replies | 214 view(s)
  • DParker's Avatar
    3 Days Ago
    How did you get your truck into the kitchen?
    613 replies | 13494 view(s)
  • DParker's Avatar
    3 Days Ago
    This thread is now Don Draper approved.
    613 replies | 13494 view(s)
  • DParker's Avatar
    3 Days Ago
    Wasn't that the closing line from their pilot episode, "The Honeymoon"?
    613 replies | 13494 view(s)
  • DParker's Avatar
    4 Days Ago
    The 3 biggest lies told by Texans: 1) My pickup is paid for. 2) I won this belt buckle in a rodeo. 3) I was just helping that sheep get over the fence.
    613 replies | 13494 view(s)
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  • DParker's Avatar
    5 Days Ago
    That reminds me, I need to stop at Home Depot on the way home and find a good replacement for my worn out wheelbarrow.
    613 replies | 13494 view(s)
  • DParker's Avatar
    6 Days Ago
    Yup. I don't see myself doing any of this via a butcher though, since I tend to wait and get big cuts like this during good sales, and those almost always comes prepackaged. But that's OK...I think I've found the (or at least a) solution to my quandry: Foodsaver Expandable Vacuum Bag Rolls Well, la-te-da...look who's cooking with a fancy-schmancy electric smoker with automatic temperature control! And I'm a city slicker? :wink "Frenchman"? Well, now....that's just hurtful. :rage:
    66 replies | 769 view(s)
  • DParker's Avatar
    6 Days Ago
    Oh, and if that doesn't sufficiently offend the gods of traditional smokin'....I plan on trying this with a brisket too.
    66 replies | 769 view(s)
  • DParker's Avatar
    6 Days Ago
    LOL. I know you'd give me grief for this. :p I'll look for the Chupacabra rub and give it a try (even though my humble homemade dust is pretty good), but I'm telling you Billy...you've never had a bite of pork shoulder as tender and moist as this one. Besides, the whole point of this exercise was to see if I could use the sous vide as a way of kick-starting the cooking process for those times...like this one...where I want to smoke something, but just can't devote the amount of babysitting time necessary for a pure-smoker approach. And I'm here to tell you that it actually works. If I can find some vacuum bags that work with my FoodSaver's tube attachment and are large enough to hold a roast that big, next time I'm going to take it out of the packaging it came in and try brining and/or injecting it with a marinade of some sort for extra flavor...then I'm going to boost the amount of smoke to compensate for the shorter time in the vault.
    66 replies | 769 view(s)
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  • DParker's Avatar
    6 Days Ago
    I've just always loved that take on the B-52s' Love Shack. Glove slap Baby, glove slap Glove slap I don't take crap
    66 replies | 769 view(s)
  • DParker's Avatar
    6 Days Ago
    Yeah, sandwiches so far (wheat buns slathered with mayo and just a slight smear of some Sweet Baby Ray's). Later it will be used in quesadillas (the wife did that with the last batch, and it works great), salads...whatever we're making that could use some already cooked protein.
    66 replies | 769 view(s)
  • DParker's Avatar
    6 Days Ago
    DParker replied to a thread Blue Ridge Parkway in Podunk Corner
    I've driven through that area before. It is pretty idyllic.
    4 replies | 48 view(s)
  • DParker's Avatar
    1 Week Ago
    Well, it's been 30 hours since my first taste of the pork shoulder of eternal peril, and so far so good...so it looks like the remaining 10 lbs or so won't be going to waste.
    66 replies | 769 view(s)
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    66 replies | 769 view(s)
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TX, where the chili has no beans

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Don't go ninja-in' nobody don't need ninja-in'.
- Diemon Dave

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