Serious Eats: badbear's Profile

So I'm smoking a pork shoulder tomorow...

Delilah
I am excited for you. Glad to here you are brining as that is the secret to good eats. Suggest you put skin side up for slow cooking as the fat and juices will drain down during cooking to help keep the meat moist. No need to flip.The meat may be on the pink side due to brining which may turn some people off. Remind them that it is due to brining and that the meat has been brought to a safe temp, taking for granted you will be using a thermometer. 160 degrees for pork.
Good luck, wish I were there.

badbear at 3:46AM on 09/26/09

From Talk

Suckling Pig Help

You have the idea Pavlon. Certainly works for me. Thanks for your support on good eating.

badbear at 12:05AM on 09/25/09

From Recipes

Cook the Book: Braised Short Ribs with Dijon Mustard

Going to try this one soon . Thanks

badbear at 3:19PM on 09/24/09

From Talk

Suckling Pig Help

Leave them in. I assist with several pig roast each year. Because of my help I get first choice of the eye balls. If you like bone marrow you will love these. Don't forget the brains.

badbear at 2:26PM on 09/24/09

From Talk

Pork Shoulder

Thank you smokey, well said. Enjoy your post.
Your neighbor

badbear at 12:31PM on 09/24/09

From Talk

Pork Shoulder

I agree with both Garvey and olddad. May try letting rest ontop of a mirepoix while cooking. Will help make a good gravy.

badbear at 9:03PM on 09/23/09

From Talk

Dry Age meat at home?

I have a refrigerator that I use exclusively for storing my pickled foods and meat. Air circulation is very important. I age my beef at 35 degrees. No mold, just dried meat. Depending on the time, I expect to loose up to 20 percent of original weight, but well worth it. Lorenzo sorry I may have wasted your time with a little additional info.

badbear at 6:57PM on 09/23/09

From Talk

Dry Age meat at home?

I am presently dry aging a bone out 11.2 # rib roast. I will let it age 17 day's then trim the dry meat from the outside. I pack it in a salt crust, and then bake to desired internal temp. To prep the roast. Rinse under cold water, pat dry and then wrap in cheese cloth, place on rack over a pan so air may circulate around it, then place in refrigerator for 24 hours. After 24 hours re-wrap roast and place back in refrigerator for desired time. The longer it ages the more loss you will have, but the more tender the meat. Time and patience will be rewarded with one of the finest roast many will ever have.

badbear at 11:57AM on 09/23/09

From Talk

What to do with left-over ribs?

Stock

badbear at 11:32PM on 09/21/09

From Talk

Antique/Vintage Cooking Utensils

Congrats on your wise purchase. Go to lodge.com and you will find all the info you will need on seasoning and caring for your new cookware.

badbear at 8:20PM on 09/21/09

From Talk

Blind Robin, snack food

Thanks lemons, Yes, I have googled, but nothing that sounds what I am looking for. Mostly a upper mid west and Eastern treat. Seems to me they were packed in oil.

badbear at 12:49PM on 09/21/09

From Serious Eats