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Simcan

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  • Re: OT: Make your own raw dog food-OT

    SimcanSimcan
    I don't currently do this anymore as our dog is really my wife's dog and does OK on grain-free kibble, but I used to make my own dog food when I had bulldogs (one, Chunk-style, is my avatar…
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  • Pickle-juice brined chicken legs

    SimcanSimcan
    My wife and daughter were away, and my son just polished of the last two dill pickles from a big jar, so I decided to experiment. I had heard that pickle brine makes chicken very tasty and moist. So …
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  • Re: Favorite cut of steak?

    SimcanSimcan
    I was expecting everybody to say mine, and was surprised not one did! Cap of ribeye for me. But can't complain about ribeye generally, and of course porterhouse gives you the NY strip and the te…
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  • Pork Belly burnt ends

    SimcanSimcan
    Did up some pork belly burnt ends last week, using the Malcolm Reed technique. Absolutely spectacular. Just cubed up about six pounds of pork belly (no skin, dry-brined overnight), covered every inch…
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  • Just a big ole butt and some wings

    SimcanSimcan
    Inspired by @theophan post I made the Giddy Swamp South Carolina Mustard Sauce, plus some of my usual vinegar sauce, and bought a nice big pork shoulder. The mustard sauce, by the way, was excellent …
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