Message from Deleted User in MacGuyver - Skills & Academics #cooking
I make mine a bit chunkier than most for texture
@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
@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.
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.
holy crap...my grilled ribeye recipe has become so good after Easter dinner yesterday, you'll beg for them as leftovers today.
@Deleted User it’s a great cut for hosting large numbers and not breaking the bank.
@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.
@Deleted User can’t beat the flavor. Pork shoulder is the main cut for dry cured salami as well, plus fat back.
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
Dude, smoked, barbecued coon is pretty good, Opoussm is good too
We don't need no stinkin' immigrants.
This shit owns
Never had mango...gonna have to get some of that
Rice Vinegar absolutely rocks though
So did I. Getting back into it before too long
Everything else is boring
Yikes. They're kind of asking for it here
Mexican American Master Chef...oh yeah? Now serving Taco Tuesday at C.I.A. I guess
Optimal time for grilling hamburgers?
Some people like low heat from the coals, I like high flame 4 minutes per side.
But that's not "cooked".
I thought it also depends on the size of the patties.
Lid on, 2-3 minutes tops
Lid off? Ok. Got it. Thanks!
3 1/2 in in diameter
Gently press the meat to see what the give is.
Yeah lid on is nice if you want some smoke. Experiment with one you can give to your dog.
Lid off is my preference. Go 3 minutes.
It will continue to cook when you take it off with residual heat.
Alright, good advice. Going to try one batch with lid off vs. on.