porkasm, and recent misc cooks

Canugghead

made a bunch of baby backs ... semi-turbo 300F indirect, about 3 hours naked, 45 min foiled, another half hour to firm up and sauce.  




Lots of leftover for the two off-site kids...


Also picked up a pig head from the local supermarkets's bbq section, price went up to $5.99 still a good deal!


swmbo's home made steam fish balls... fish paste, ground pork, chopped dried squid and shitake mushroom, starch, eggs ... yummy!


found a box of previously marinated tandoori chicken in the freezer...


and a small pack of marinated shawarma chicken...


also cranked out a chuck roast 131F for 71 hrs but ended up flash cooling and storing the pouch in fridge for next weekend... p.s. my Anova is off, set to 132.5 for 131 per Thermapen, realised the problem since day 1 but never bothered to return the unit ;((

caliking

You've been busy!

SWMBO would go nuts over those fish balls - she loves them. Can you give some details about the shawerma chicken? Sounds like something I would like.

Oh and they're fleecing you on the piggy head - raised the price AND they kept the ears?!?!?

bgebrent

If I come up and clean your house and wash your car, could I eat that food with you? Damn.

Canugghead

@caliking  guess you missed this great thread by @bosco0633 on chicken shawarma :
http://eggheadforum.com/discussion/1178093/chicken-shawarma/p1

caliking

Thanks for the reminder. I even  had that thread bookmarked. Now I just have to get my a$$ in gear and get it done.

Canugghead

@bgebrent Thanks Brent, anytime 

Chef Charles

Happy New Year Gary ... Nice looking cooks

Canugghead

Thanks Tom, all the best for 2016 to you and your better half J too!  Will we see you at one of the TO area fests this year?

Ozzie_Isaac

caliking said:

Thanks for the reminder. I even  had that thread bookmarked. Now I just have to get my a$$ in gear and get it done.

 @bosco0633 's chicken is in regular rotation at my place.

Ozzie_Isaac

@Canugghead that pig's head looks great.  How do you prep/cook it?

Chef Charles

Canugghead said:

Thanks Tom, all the best for 2016 to you and your better half J too!  Will we see you at one of the TO area fests this year?

I do want to make it to the TO one at some point in time.

Canugghead

@Ozzie_Isaac thanks, it was pre roasted at the Chinese bbq place, we just peeled the cracklin and dug out meat from nooks and crannies with our fingers!

Ozzie_Isaac

Canugghead said:

@Ozzie_Isaac thanks, it was pre roasted at the Chinese bbq place, we just peeled the cracklin and dug out meat from nooks and crannies with our fingers!

For $5.99!!  That is awesome.

theyolksonyou

Canugghead said:

@Ozzie_Isaac thanks, it was pre roasted at the Chinese bbq place, we just peeled the cracklin and dug out meat from nooks and crannies with our fingers!

That would be a meal for one at my house. I pretty sure the wife and kids would abandon me.  She has a rule of no face on the food, so I'm positive she wouldn't eat the face.  I'm jealous. 

Canugghead

@theyolksonyou haha my swmbo is the one who brought it home!