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Old 07-11-2019, 05:33 PM   #106
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Re: What is your culinary adventure today?


Yes butter has the lowest smoke point. Clarified butter one of the highest but not the highest.
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Old 07-11-2019, 06:30 PM   #107
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Re: What is your culinary adventure today?


My favorite thing is the photo of saturated fats.Hungry.
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Old 07-11-2019, 09:28 PM   #108
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Re: What is your culinary adventure today?


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That was surprising, I thought Olive oil would smoke before the others did.
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Old 07-11-2019, 10:17 PM   #109
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Re: What is your culinary adventure today?


I made a wonderful sauce. Very simple, but no amounts. I tend to cook from scratch.


I was given a big bottle of Chardonnay & I don't like it. But, I had never tried it in a sauce.


I'm not really one for recipe details. . .



I made a sauce of beef broth cooked down with chopped garlic & then added Chardonnay. Sooo good on beef with noodles. I don't know what happens to the Chardonnay when cooked but it was wonderful. Kind of like a very simple Beef Bourguignon or Beef Burgundy.
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Old 07-12-2019, 07:52 AM   #110
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Re: What is your culinary adventure today?


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I really appreciate y'all taking the time to let me know about that butter, that does make sense, thank y'all.



Premade, It is sold in jars and called Ghee. Best price in your area will soon be at Aldis (opening soon).
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Old 07-13-2019, 05:59 AM   #111
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Re: What is your culinary adventure today?


I'm thinking that the terms clarified butter and ghee are often used interchangeably. Strictly speaking they are different with clarified butter heated just until the milk solid sink and can be strained out. Ghee is heated slightly more to just begin browning the milk solids and give a nutty taste. Heated even more to just before burning and you have brown butter.

Check this out. Scroll down and you will see methods to make each of these butter products.

https://www.abeautifulplate.com/clar...-brown-butter/
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Old 07-13-2019, 08:42 AM   #112
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Re: What is your culinary adventure today?


This morning I've baked a sheet full of plantain chips, slices actually they are too thick for chips. The plantains must be fully ripe, that is yellow with a lot of black areas.

Slice cut off ends and remove peel from 3 or 4 plantains and slice 1/4 to 1/3 inch thick. Coat with oil. Line sheet pan with parchment paper and layout the plantain, lightly salt the top.

Bake in preheated 425* oven about 10 minutes until you can see some brown on the sides/bottom.

Nobody can eat just one.

Several days ago I made cinnamon sugar plantains. Prepare as above but slice 3/4 thick.

Make your sugar/cinnamon mixture to your taste.

Saute the plantain pieces a couple minutes on each side then reduce heat, top with the sugar mixture, cover pan and cook until the pieces are soft though.

I usually buy and use them at the semi-ripe or a little more stage.

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Old 07-14-2019, 10:54 PM   #113
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Re: What is your culinary adventure today?


Eliza here. I am parsing in my response in plum, below.
Quote:
Originally Posted by wooleybooger View Post
The sauce is just a ketchup, vinegar, sugar, seasonings mixture. Recipe follows.

When I bought my canner I looked at and really wanted on the those American canners but just couldn't justify the cost.

Yes, I can't remember how I justified that cost of it as a stay-at-home mom. I think maybe that old uncashed check from a closed account that I found in my drawer while organizing might have had something to do with it! I had a friend who was a super-canner for her large family who encouraged me on my way, and she had advised me on the American canner. (She also highly recommended the Victorio which was a good buy.) I imagine I was also influenced by my fear of the pressure canner. The heavy one made me feel safe about it. And I valued it, and made good use of it, and having it sit unused downstairs doesn't sit well with me, so I will be back at it again someday.


For my pulled pork I cook fresh picnic hams in the oven and when they reach 220 Deg. pull them out and let rest for a couple hours then shred, season and sauce. Refrigerate. When ready to can I reheat the meat and add more sauce, more than you might think is necessary since the meat really soaks it up. Also I have a large pot of sauce simmering on the stove. Those big pots and canner all on the stove can be a challenge to work with. When the meat is hot I move the pot to a small table and fill the jars added more sauce up to 1" headspace, put lids, bands and process.

Oh, okay, so is it technically pulled ham?? I didn't know it was ever done this way, although I don't know a lot about different BBQ methods. It doesn't dry it out, since it is already oven-cooked when you process it? A big bonus here is that it is already shredded in the jar, so you truly do have instant food, ready-to-go on the shelf.

Yes, having big pots on the stove while also the canner is challenging. Part of the challenge of canning is juggling all that stuff in your space. I can see a problem here with our stove being right next to the fridge. Maybe a portable burner on the dryer in the adjoining room would be useful for the sauce on canning days.

Don't you just love these?:
Ball plastic canning funnel. I had two. So USEFUL!


...
The sauce:

56 oz. ketchup ( 4- 14oz bottles. since ketchup is sold by weight not fluid oz. I weigh it on my kitchen scale)

2 lb. dk. brown sugar
1T garlic powder
1 1/4 qt. cider vinegar
2 heaping T black pepper
2T mustard powder
1/4 t red pepper
4T liquid smoke
3T salt
1 lb. butter or margarine

Combine all and bring to a boil, simmer a while. Makes about 3 quarts. Interesting note, the recipe will make about a gallon if you measure the ketchup by fluid ounces which I did do several times before I noticed the bottles were sold by net weight.

The recipe looks simple and good! Two kinds of pepper. The liquid smoke is a good touch.

I just got a kitchen scale (a simple flat one) this year and it does revolutionize things!


If you intend to use the sauce for canning leave the fat out of it. Canning dairy products is not a recommended practice. Yes.

I only make it without the butter since I started canning so that I don't have two different sauces on hand in qty.

The sauce is sufficiently acid that it can be water bath canned by itself. I use it on beef, pork, chicken and of course in baked beans.

Oh, I see! So less processing. Makes it better for the already-cooked ham.

I find it equally good with the greater amount of ketchup and the butter as without. YMMV
[Responded to above in the text in plum].
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Old 07-14-2019, 11:09 PM   #114
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Re: What is your culinary adventure today?


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I like to smoke Boston butts. I smoke at 200 degrees until internal temps are 190. I pull the butts off the smoker wrap in tin foil, then wrap with a couple thick bath towels and place in a small cooler. It is amazing how moist and tender the butts are fixed like this.

I make my own BBQ sauce but I found instead of using liquid smoke, I use the Kansas City orignal in its place.

This is my BBQ sauce. The GF stands for "gluten free" our daughter in law can't have gluten so I make her's separate.

MY BBQ SAUCE (Jimís)

1/3 cup balsamic vinegar G F
1/3 cup malt vinegar OMIT NOT Gluten Free
1/3 cup salad vinegar G F
Ĺ cup apple vinegar G F
2 cups water G F
1 tsp red pepper G F
1 tbsp black pepper G F
Good dash of white pepper G F
3 tbsp honey G F
3 tbsp dark molasses G F
1 1/2 cup catsup G F
2 tbsp A-1 steak sauce NOT G F OMIT
3 tbsp Worcestershire sauce NOT G F OMIT (SOY)
2 tbsp soy sauce OMIT NOT G F
1/3 cup Dales steak sauce G F
36 oz KC Masterpiece Original BBQ sauce G F
2 tbsp KC Masterpiece Steak spices G F
Good dash onion powder G F
2 tbsp my dry rub spices (Jimís) G F ***Go with Dry rub instead of rib rub
1 tsp pepper flakes G F

I don't cook on stove, I let it be just like it is.

Eliza here. What do you use for a smoker? (I have never smoked before).

Trying to understand your explanation about the foil and towel. You do that when you take them off the grill I assume. Why the cooler with ice? To cool them off so that you can shred them into the sauce?

WOW! I thought my 17 ingredients was a little much, but this is twenty! Really more, because you also have dry rub spices. I am curious. Is this a recipe you have developed and tweaked over time? Four different vinegars! Why? 3 different peppers, okay, I can see that. I am curious to try this sometime. I love my recipe, but I am very curious to try yours!
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Old 07-15-2019, 06:57 AM   #115
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Re: What is your culinary adventure today?


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Eliza here. I am parsing in my response in plum, below.

Oh, okay, so is it technically pulled ham??

[Responded to above in the text in plum].
I suppose that could be a matter of opinion. First of all I have neither the desire nor patience to cook the meat in a smoker or BGE which I don't have anyway and I season after cooking and shredding simply because the seasoning can't penetrate such a thick cut of meat.

As for the cut of meat it seems according to Southern Living magazine that most BBQ places use whole pork shoulders for pulled pork. The picnic cut and the Boston Butt cut. I do also if I can get both cuts at a reasonable price. I usually use two fresh (uncured) picnic cuts as they are easier for me to get and usually under $1/lb. Just for clarity the pulled pork must be pressure canned so there really isn't less processing as I see it. The BBQ sauce itself may be water bath canned alone or kept in the refrigerator.

https://www.southernliving.com/food/...ng/pulled-pork

This is the recipe I got the cooking method from. I don't use the seasoning or sauce and do cook to 220 deg. I find it's easier to shred when cooked to that temp.

https://www.foodnetwork.com/recipes/...recipe-1953137

I've had traditionalist BBQ'ers want to argue the method but I just tell them "whatever works for you is fine with me." I won't argue methods, the end result is what is important.
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Old 07-15-2019, 07:02 AM   #116
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Re: What is your culinary adventure today?


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I like to smoke Boston butts. I smoke at 200 degrees until internal temps are 190. I pull the butts off the smoker wrap in tin foil, then wrap with a couple thick bath towels and place in a small cooler. It is amazing how moist and tender the butts are fixed like this.
Yeah I understand the wrapping method. I have done that with turkeys. Wrap/cover with tin foil then wrap in several towels and place in a cooler or styrofoam box. I've kept turkeys as long a 3 hours like that and they were still hot at steaming when the covering was removed.
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Old 07-15-2019, 08:21 AM   #117
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Re: What is your culinary adventure today?


Just a suggestion, but wouldn't it be easier for someone reading , to have titles or categories rather than having to look through 110 posts for a good BBQ recipe & not knowing it's there to begin with? Not criticizing your initial idea, it was interesting.

There are other BBQ threads, also, on DIY. I knew Big Jim is a master.

Is there a way to do that?
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Old 07-15-2019, 08:53 AM   #118
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Re: What is your culinary adventure today?


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Just a suggestion, but wouldn't it be easier for someone reading , to have titles or categories rather than having to look through 110 posts for a good BBQ recipe & not knowing it's there to begin with? Not criticizing your initial idea, it was interesting.

There are other BBQ threads, also, on DIY. I knew Big Jim is a master.

Is there a way to do that?
You are correct although it's seems inevitable that any one post in this thread could lead to a further discussion that might be better in a separate thread.
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Old 07-15-2019, 08:58 AM   #119
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Re: What is your culinary adventure today?


Does anyone have an idea to organize it? It's starting to feel scattered.
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Old 07-15-2019, 10:02 AM   #120
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Does anyone have an idea to organize it? It's starting to feel scattered.
Suit yourself. I just did a search of the whole forum on "BBQ sauce". I got 264 hits. Every place from Pest Control, General DIY, Cook it Yourself, Gardening, HVAC, Off Topic, Controversial Board Room to Project Showcase, Plumbing and Painting.

Probably other places also I only looked at 2 of 5 pages of the hits.
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