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

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.

2018-05-07 22:22:26 UTC  

It will continue to cook when you take it off with residual heat.

2018-05-07 22:23:30 UTC  

Alright, good advice. Going to try one batch with lid off vs. on.

2018-05-07 22:23:35 UTC