My issue was it wouldn't gain temp first try was 70 then 90 then 120 so on for like hour and a half.
I just cleaned it today because last time I used it it was giving me problems getting to temp. So since it's clean and was even worse I'm blaming the pellets in the bottom of the hopper but I believe I got through them this time so we will see next time I use it.
salmon, asparagus, shredded cabbage and red pepper salad, and a brownie with vanilla ice cream for desert.
edit: forgot the salad also had pickled herring in sour cream
A lot of store bought pork is injected with a solution added to it to help it maintain a certain color and to add weight. Bacon is no exception. If you read on the package it will probably say.
While out shopping with the family I discovered that one of my favorite downtown restaurants Back A Yard Caribbean Grill has a location near where we were at so we picked up some chow for linner. The jerked port with plantains, rice and beans, and cornbread was great.
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Swordfish, green beans, rice, and butternut squash.
That floor, tho'... :-)
I run my pit boss pellet grill for at least 20 minutes at 300-350 then set it to the temp I want and it's more stable that way for smoking.
Fūck I forgot about the floor lol
My issue was it wouldn't gain temp first try was 70 then 90 then 120 so on for like hour and a half.
I just cleaned it today because last time I used it it was giving me problems getting to temp. So since it's clean and was even worse I'm blaming the pellets in the bottom of the hopper but I believe I got through them this time so we will see next time I use it.
Please don't tell @Patrickbrick I accidentally posted a picture of my floor again
Love ya!
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After today's vHerf, I got busy cutting up some chicken for yakitori.
Yum
salmon, asparagus, shredded cabbage and red pepper salad, and a brownie with vanilla ice cream for desert.
edit: forgot the salad also had pickled herring in sour cream
@Stubble
Why is my bacon so foamy
Beer.
ETA: I've no clue.
water added and held in the bacon with gelatin?
No idea
A lot of store bought pork is injected with a solution added to it to help it maintain a certain color and to add weight. Bacon is no exception. If you read on the package it will probably say.
Thought you were making something cool....lol.
https://www.thestaffcanteen.com/chefs-recipes/smoked-bacon-foam#/
nope not here I made baked beans with bacon and hotdogs haha
Thai takeout
Made Vadouvan & Ghost Pepper Chicken Curry with Harissa Sauce garbanzo beans, rice, and fresh cilantro. Filled the belly....
Fell asleep on the couch again and didn't eat dinner.
Trapped in the People's Communist Republic of Massachusetts.
Smoked spare ribs with broccoli casserole.
While out shopping with the family I discovered that one of my favorite downtown restaurants Back A Yard Caribbean Grill has a location near where we were at so we picked up some chow for linner. The jerked port with plantains, rice and beans, and cornbread was great.
Last night I made boneless ribeye steak and cheese tortellini in an Alfredo sauce with parmesan and romano. Excellent.
Trapped in the People's Communist Republic of Massachusetts.
Day two of huge pot of borscht, strawberry shortcake for dessert.
Corned beef and cabbage of course
My wtf. It smells like rotting corpses.
Trapped in the People's Communist Republic of Massachusetts.
took advantage of the extra low tide and harvested some Fucus distichus for our miso soup tonight and the rest goes into the dehydrator for later use.
Just for you @Patrickbrick
Spicy chicken soup
