Tomatoville® Gardening Forums


Notices

Have a favorite recipe that's always a hit with family and friends? Share it with us!

Reply
 
Thread Tools Display Modes
Old February 12, 2018   #5686
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,451
Default

Quote:
Originally Posted by Rajun Gardener View Post
Is this wrong?

It's probably sacrilegious in Texas but I made a gravy with a brisket, this is just the flat
I cooked it hot and fast to 160

Wrapped in a pan with beef comsomme, broth, onions, mushrooms and potatoes to reach 202

Pulled it out to let cool then sliced


Here's your standard wanna be pitmaster pic of the tenderness



Plated with the sides soaking in gravy

Burnt ends from that chunk left on the cutting board

You sire have been BBQing a lot.

Looks good to me.
__________________
Home of Cactus Flats Botanical Gardens.
By all means let's be open-minded, but not so open-minded that our brains drop out.
Richard Dawkins.
Worth1 is offline   Reply With Quote
Old February 12, 2018   #5687
whistech
Tomatovillian™
 
Join Date: Aug 2012
Location: Between The Woodlands and Spring, Texas
Posts: 519
Default

Rajun, that's a good looking brisket no matter where you are from. I like the gravy idea.
__________________
Arlie
whistech is offline   Reply With Quote
Old February 12, 2018   #5688
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Lafayette La
Posts: 1,692
Default

Thanks.

What kind of noodles are those? I'm just wondering.
Rajun Gardener is offline   Reply With Quote
Old February 12, 2018   #5689
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,610
Default

Quote:
Originally Posted by whistech View Post
I wish I could find a deal like that where I live. Back fat is hard to come by here and it is $2.25 a pound when I can find it.

Quote:
Originally Posted by Worth1 View Post
Me too.

Worth
It's probably because the slaughter house is located in an area where people don't know what to do with it anymore (really expensive homes replacing a lot of the farmland and orchards).

Their cut sheets give people who bring in animals the option of leaving behind the parts they don't want (organs, heads, skin, feet, ears...).

The woman I was dealing with had to go get it out of the back freezer and offered to cut off a smaller piece for me. I didn't hesitate at all and just said I'd take the whole thing. She seemed really surprised and happy to see it go, which makes me think they end up with quite a bit left behind after processing pigs...
Father'sDaughter is offline   Reply With Quote
Old February 13, 2018   #5690
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,451
Default

I think fatback has became trendy and brought the price up.
I was looking at a chain restaurant menu a few days ago and saw fatback or pork belly sandwiches on it.
Cant remember which one.
Americans are total goofballs that seem to go from one extreme to another.
Bean sprout sandwiches and wraps to fried fatback sandwiches.
Just let people find out some Hollywood movie star is eating a crispy fried fatback sandwich and people will beat the door down to get theirs too.
By darn if George Clooney or Scarlett Johansson is eating it then it must be good and good for you.
By eating them some people will feel like they have some sort of affiliation with these folks.

Then there is the subconscious mind telling people if they eat the food of the historically oppressed somehow it will make it all better and they wont be part of it.

Rajun the noodles were ramen noodle soup with a twist.
Dark soy sauce with ghost pepper other spices and thickened with corn starch.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
By all means let's be open-minded, but not so open-minded that our brains drop out.
Richard Dawkins.
Worth1 is offline   Reply With Quote
Old February 13, 2018   #5691
Father'sDaughter
Tomatovillian™
 
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,610
Default

Pork Belly sandwiches on sticky buns seem to be popping up everywhere, so that's probably what you heard about.

All I know is that the whole time I had it rendering, the smell took me right back to my childhood. Rendering fatback used to be an annual event when I was young, and then I think my mother bought into the "unhealthy" story along the way and stopped using it for cooking.

My parents would also cook a big pot of pork skins which would then be submerged in jars of lard and enjoyed throughout the year. I need to remember to ask her how they were cooked.
Father'sDaughter is offline   Reply With Quote
Old February 13, 2018   #5692
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,451
Default

In think it was Arby's that has or had a pork belly sandwich?
What a disaster that must be.
My mom always made cracklin bread.
You can find these and other southern foods mentioned in the book To Kill A Mockingbird.
Read the book in grade school.
Worth
__________________
Home of Cactus Flats Botanical Gardens.
By all means let's be open-minded, but not so open-minded that our brains drop out.
Richard Dawkins.

Last edited by Worth1; February 13, 2018 at 08:07 AM.
Worth1 is offline   Reply With Quote
Old February 13, 2018   #5693
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,451
Default

Worked late and had to go to the store because I ran out of coffee this morning.
Picked up a thick 32 oz ((((booonless)))) chuck roast for a good price surrounded with fat.
Broiling in the oven on a rack with smoked salt and black pepper.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
By all means let's be open-minded, but not so open-minded that our brains drop out.
Richard Dawkins.
Worth1 is offline   Reply With Quote
Old February 13, 2018   #5694
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Lafayette La
Posts: 1,692
Default

I'll just leave this here
Attached Images
File Type: jpg IMG_5170.jpg (353.5 KB, 53 views)
Rajun Gardener is offline   Reply With Quote
Old February 14, 2018   #5695
Worth1
Tomatovillian™
 
Worth1's Avatar
 
Join Date: Feb 2006
Location: Bastrop Texas Lost Pines Forest.
Posts: 34,451
Default

Quote:
Originally Posted by Rajun Gardener View Post
I'll just leave this here
Looks disgusting!!!!
And I will keep telling myself this until I believe it.

Worth
__________________
Home of Cactus Flats Botanical Gardens.
By all means let's be open-minded, but not so open-minded that our brains drop out.
Richard Dawkins.
Worth1 is offline   Reply With Quote
Old February 14, 2018   #5696
Nan_PA_6b
Tomatovillian™
 
Nan_PA_6b's Avatar
 
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 2,164
Default

Rajun, you do that & you'll get lots of visitors!

drooling,

Nan
Nan_PA_6b is offline   Reply With Quote
Old February 14, 2018   #5697
Rajun Gardener
Tomatovillian™
 
Rajun Gardener's Avatar
 
Join Date: Jan 2014
Location: Lafayette La
Posts: 1,692
Default

Worth, I tell myself that same thing till I can't hold off anymore then it has to happen. These early season crawfish are full of fat and easy to peel with softer shells.

Nan, I don't tell anyone when I boil or I'll have a house full of people. I don't mind since they also buy but it's a long day when we boil 4 or 5 sacks, all the sides and then clean up and dumping the shells.

I wish I had an easy, clean/not smelly way to recycle all those shells for the garden. I don't want to chance it with the salt in the seasoning.

Any ideas anyone?
Rajun Gardener is offline   Reply With Quote
Old February 14, 2018   #5698
Nan_PA_6b
Tomatovillian™
 
Nan_PA_6b's Avatar
 
Join Date: Dec 2016
Location: Pittsburgh, PA
Posts: 2,164
Default

A soak in water, maybe with a little detergent?

Nan
Nan_PA_6b is offline   Reply With Quote
Old February 14, 2018   #5699
pmcgrady
Tomatovillian™
 
pmcgrady's Avatar
 
Join Date: Feb 2015
Location: Central Illinois
Posts: 1,447
Default

Rinse them well then bury them.
pmcgrady is offline   Reply With Quote
Old February 14, 2018   #5700
bower
Tomatovillian™
 
bower's Avatar
 
Join Date: Feb 2012
Location: Newfoundland, Canada
Posts: 5,606
Default

Just put them in the compost, they'll be fine! You'll have the best compost for miles around.
bower is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 11:46 AM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2017 Commerce Holdings, LLC ★