Message from Deleted User in MacGuyver - Skills & Academics #cooking

2018-04-02 19:09:59 UTC  

This is also why things are cheaper in bulk. If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo

2018-04-02 20:06:31 UTC  

After years of cooking just about every cut of meat, I come back to the shoulder every time: lamb should, beef shoulder (chuck), pork shoulder (Boston butt), venison shoulder. The connective tissue renders at low temperatures to produce the best flavor and texture. Plus shoulder is very affordable.

2018-04-02 20:13:10 UTC  

*If you buy a bag of yeast, remember that Anheiser-Bush buys yeast by the silo* haha this is a great quote

2018-04-02 21:43:50 UTC  

Bacon Jam

2018-04-02 21:44:18 UTC  

I make mine a bit chunkier than most for texture

2018-04-02 21:45:55 UTC  

@Deleted User as a person whose heritage is one quarter German autiste, it blows my mind that anyone got anything done before the Industrial Revolution

2018-04-02 21:49:32 UTC  

@Deleted User Shoulder, in all it's forms, is fantastic. Great for smoking - obviously like you said low and slow works best - cheap cut comparatively, if you're single you can always divide into several single-use cuts and freeze. Been buying Boston butts and going four sections, enough for me and my wife ends up being about $2 per meal for the protein.

2018-04-02 21:50:25 UTC  

You can pressure cook that to tender in about 90 minutes as well if you're pressed for time and don't care about the smoke.

2018-04-02 23:00:45 UTC  

holy grilled ribeye recipe has become so good after Easter dinner yesterday, you'll beg for them as leftovers today.

2018-04-03 00:40:05 UTC  

@Deleted User it’s a great cut for hosting large numbers and not breaking the bank.

2018-04-03 00:43:00 UTC  

@Deleted User , yeah our chapter had a bbq at my place recently - did a pork shoulder and Brisket, cost factor for the pork was ultra low. Feeds a ton of people.

2018-04-03 01:58:10 UTC  

@Deleted User can’t beat the flavor. Pork shoulder is the main cut for dry cured salami as well, plus fat back.

2018-04-03 02:00:50 UTC  

I like Venison as well, my kid kills quite a few every year ( or used to, he's got a limit now he's not a minor ) tastes delicious. Smoked a raccoon a couple years ago, that bastard was tasty

2018-04-03 02:05:29 UTC  

Dude, smoked, barbecued coon is pretty good, Opoussm is good too

2018-04-03 02:05:37 UTC  


2018-04-08 14:32:33 UTC  

We don't need no stinkin' immigrants.

2018-04-20 05:10:34 UTC

2018-04-20 05:10:38 UTC  

This shit owns

2018-04-27 01:33:32 UTC  

Never had mango...gonna have to get some of that

2018-04-27 01:33:48 UTC  

Rice Vinegar absolutely rocks though

2018-04-27 01:34:28 UTC  

@Fox That looks fantastic man

2018-04-27 01:35:40 UTC  

@Deleted User thanks. I used to cook professionally. I loved it.

2018-04-27 01:40:39 UTC  

So did I. Getting back into it before too long

2018-04-27 01:40:53 UTC  

Everything else is boring

2018-04-27 02:27:42 UTC  

Yikes. They're kind of asking for it here

2018-04-27 02:28:27 UTC  

Mexican American Master Chef...oh yeah? Now serving Taco Tuesday at C.I.A. I guess

2018-05-07 22:15:00 UTC  

Optimal time for grilling hamburgers?

2018-05-07 22:15:39 UTC  

Right now @SamanthaM

2018-05-07 22:16:03 UTC  

@Freiheit - CA stooooopppppp

2018-05-07 22:16:23 UTC  

Some people like low heat from the coals, I like high flame 4 minutes per side.

2018-05-07 22:16:44 UTC  

But that's not "cooked".

2018-05-07 22:17:05 UTC  

Lid off

2018-05-07 22:17:08 UTC  

I thought it also depends on the size of the patties.

2018-05-07 22:17:43 UTC  

Lid on, 2-3 minutes tops

2018-05-07 22:18:57 UTC  

Lid off? Ok. Got it. Thanks!

2018-05-07 22:19:07 UTC  

3 1/2 in in diameter

2018-05-07 22:19:19 UTC

2018-05-07 22:19:38 UTC  

Gently press the meat to see what the give is.

2018-05-07 22:21:25 UTC  

Yeah lid on is nice if you want some smoke. Experiment with one you can give to your dog.

2018-05-07 22:21:52 UTC  

Lid off is my preference. Go 3 minutes.