What's on your plate today?

Scap

Well-Known Member
Joined
Dec 1, 2012
Messages
4,837
Pretty sure I had half a pan of dressing and half a sweet potato pie. Not sure what else may have been collateral damage. I'm going to go hibernate for a few days now
 

thinde

Lobstah; the other white meat!
Joined
Feb 24, 2008
Messages
3,316
Thanksgiving turkey this year was pretty small. We got a great Thanksgiving dinner, a couple of lunches and plenty of material for stock and enough meat for soup sometime in the near future. This past Sunday I tried Ina Garten’s Coq Au Vin. It was a pretty easy recipe, a lot like Braised Short Ribs but in the oven for 60 minutes rather than 3 hours. We liked it a lot.D0F14B36-F67C-42C3-9E72-2332D7CDB06E.jpeg
 

Rocketman

New Member
Joined
Nov 23, 2020
Messages
11
That looks great. Can you elaborate? Smoke time, roasted afterward? Any spices or rubs? Cold smoke or hot?

Thank you, RM
 

smellysell

Go Vols!!!
Joined
Jan 9, 2007
Messages
6,160
That looks great. Can you elaborate? Smoke time, roasted afterward? Any spices or rubs? Cold smoke or hot?

Thank you, RM
I'll smoke it at 250 until rare, then finish to medium rare at as hot as I can get my oven to put a nice crust on it. I'll do some sort of rub, not sure what yet, but something pretty mild as I want the meat and smoke to shine. Still have a few weeks to figure it out.
 

Rocketman

New Member
Joined
Nov 23, 2020
Messages
11
You guys are making me hungry! Streetrod, can you tell us about your marinade? I am sorely lacking in the marinade department for pork and would appreciate knowing what you do.
 

streetrod

Active Member
Joined
Apr 20, 2009
Messages
101
You guys are making me hungry! Streetrod, can you tell us about your marinade? I am sorely lacking in the marinade department for pork and would appreciate knowing what you do.
I am a real hack at this marinade thing, but here goes.First I poke lots of holes in the fat & stuff them with fresh garlic. I am kind new to this and am partial to the taste of the Cuban Mojo (Goya) so I try to replicate that if possible each time though it does taste a little different.. I start off with about a cup of water, a cup of orange juice and 2 to 4 oz of lemon juice ( adjust to taste). I then add salt. Black pepper, onion powder, celery powder, garlic powder & a teaspoon of sugar. Mix all together and start tasting & adjusting until I get a taste I like. Cover meat with marinade & put in the oven covered at 275 for around 6-8 hours basting every half hour. The last 20 minutes I put the oven on 450 broil to crithe fat.
Like I said I am a real hack & just keep adjusting the ingredients until I get a taste I like.
if all else fails , buy a bottle of Goya Mojo criollo & call it a day😁
 
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