CNBC goes deep on SPAM history, and they aren’t talking about email.
What do we have after Thanksgiving and the ensuing Black Friday hype? Leftovers (and pictures).
Pictured here are 2019’s pies. The crusts—often the most frustrating part for me—were quite good this year. Although, I should have blind baked the pumpkin pie’s crust. I used this Pate Brisee recipe, it’s simple and the result was nice and flaky. For the fillings, I followed the sage advice in this NYT Opinion piece and followed the recipes on the respective bottle/can of the ingredients.
Keep reading to see some more poor-quality pictures of questionable-quality pies through the years.Continue reading
A collection of beer pictures, yum.
To celebrate Independence Day, we served pulled pork–as tacos.
Here are the recipes, and some notes…
This was a much smaller piece of meat than I’ve cooked in the past–about 4.5 pounds and boneless. I followed the same instructions from past cooks, for the most part. I didn’t inject, and I forgot to add more rub before cooking. It was tasty, but I think the larger, bone-in ones were slightly moister and more flavorful. Not sure if this is because they are larger, or they have the bone, or both. The cooking temperature was very steady around 250º for the entire time, and it took about 9 hours to get to 195º internal temperature. I’m going to up my timing calculation to 2 hours per pound next time, to be safe.
The Smashed Potato Salad with Chorizo, Aioli, and Scallions was a winner.
I also over grilled some zucchini, not a winner.
With Kenji’s reverse sear method as a (very detailed) guideline, here is what I do on the Green Egg:
This process take a bit more time than just grilling the steak, but it’s worth it.