Thanks. The chips were super easy. I sliced a potato (skin on) very thin using a mandoline slicer. If you don't have one, you can slice by hand, but it is harder to get them as thin - so they may not come out crispy. Then I dried the potato slices off with a paper towel. If they are wet, they tend to steam more than crisp up. I sprayed a baking sheet with olive oil and put the slices on (don't overlap them), and then sprayed olive oil all over the slices and sprinkled with smoked paprika (you can put on whatever seasoning you like) - bake at 425 degrees for 10 minutes - then flip them over and bake another 5-10 minutes (depending on how thick they are) - just keep an eye on them. I let them go a bit longer since I like those extra crunchy brown parts. Add salt or more seasoning if you want - and eat. They are really good - and since they are baked they are better for you.
Tomorrow I am going to try homemade tortillas. I don't expect as much of a triumph. I actually bought a package of tortillas as backup. I am a fairly good cook but have very little confidence in myself for anything that even resembles a baked good (except for boxed cake and brownie mixes). I once tried to make olive bread. That loaf came out so hard it could have been used to give someone blunt force trauma
Did you make sure to get corn tortillas? It does not work at all with flour tortillas. I had to get some fancy schmancy "street taco wraps" from a different store once, and they were 75% corn 25% flour...even that 25% rendered them inedible.
Chips and chop, yummmmm!
Thanks for the tip. But I am not making tortilla chips. I am actually going to try to make tortilla wraps for my fajitas. I am going to try to make flour ones. I don’t have corn meal. I will try the homemade tortillas chips another time. Yours looked great.
So what's everybody cooking today? I've got a butt on the smoker, making buns for the first time, homemade ice cream in the freezer, and a watermelon that I'm hoping is halfway decent. Plus, the weather couldn't be any better for a Saturday smoke.
Looks like a lot of people are cooking today. We should have some good photos tonight. I am making fajitas. Got my skirt steak defrosting and about to whip up a marinade. Will fry up some onions and peppers. Roasted corn on the cob on the side. My only bummer is living in NYC I have no grill which would make the steak much more flavorful. I am going to do my best searing it in cast iron. Also going to try to make the tortilla wraps from scratch. But have a package of backup tortillas if I manage to screw that up.
Sneak peek. This was at hour 4. Right now, I'm sitting at 160, just at the edge of the stall I'm guessing. I'll wrap it in foil once it starts cooling, will run it until about 10° from my target and then take the foil off just to firm up the bark again. Then, a 45 minute rest and begin pulling
We are the facilitators of our own creative evolution.--Bill Hicks
Sneak peek. This was at hour 4. Right now, I'm sitting at 160, just at the edge of the stall I'm guessing. I'll wrap it in foil once it starts cooling, will run it until about 10° from my target and then take the foil off just to firm up the bark again. Then, a 45 minute rest and begin pulling
Sneak peek. This was at hour 4. Right now, I'm sitting at 160, just at the edge of the stall I'm guessing. I'll wrap it in foil once it starts cooling, will run it until about 10° from my target and then take the foil off just to firm up the bark again. Then, a 45 minute rest and begin pulling
You all with your grills and your smokers are making me jealous. Do you think anyone would notice if I set something up on my fire escape 🤫
Just dress it up as a Buddha shrine and then argue that you are burning alms and that it just happens to smell like hickory and cooked meat. Can't get you on a religious thing, right? 😂
We are the facilitators of our own creative evolution.--Bill Hicks
The Numbers -10-lb pork butt -Chupacabra Seasoning Rub/Mustard -275° chamber temp (measured at the grate level) -Mix of hickory and cherry (9 splits in total) -Stall reached at hour six (160° before dipping back to 158°) -Wrapped in foil with an apple cider vinegar/apple juice/Worcestershire Sauce/red pepper flakes (saved at end for finishing sauce
-Finishing Temp: 202° -Rested one hour before pulling -10 total hours (9 in the chamber, 1 for resting)
We are the facilitators of our own creative evolution.--Bill Hicks
The Numbers -10-lb pork butt -Chupacabra Seasoning Rub/Mustard -275° chamber temp (measured at the grate level) -Mix of hickory and cherry (9 splits in total) -Stall reached at hour six (160° before dipping back to 158°) -Wrapped in foil with an apple cider vinegar/apple juice/Worcestershire Sauce/red pepper flakes (saved at end for finishing sauce
-Finishing Temp: 202° -Rested one hour before pulling -10 total hours (9 in the chamber, 1 for resting)
Impressive. That's some serious dedication to a cut of meat. Hats off.
Oh that looks nice. Do you get lots of juice from that or not like roasting?
It's pretty juicy on its own and very tender. Because I have to wrap it in foil once the meat hits the stall, whenever I pull it, I save the leftover juices and use it as a finishing sauce which brings a lot more moisture and flavor to the meat. I'll also use the finishing sauce whenever I bag it up to freeze it so when I pull it to reheat I won't lose a lot of moisture that you usually get from leftover pork.
We are the facilitators of our own creative evolution.--Bill Hicks
My 4 y/o son came running in while I was shredding the pork and yelled "ARE THOSE WOLVERINE CLAWS? THAT'S....AWESOME!" I guess he never paid attention before.
We are the facilitators of our own creative evolution.--Bill Hicks
The Numbers -10-lb pork butt -Chupacabra Seasoning Rub/Mustard -275° chamber temp (measured at the grate level) -Mix of hickory and cherry (9 splits in total) -Stall reached at hour six (160° before dipping back to 158°) -Wrapped in foil with an apple cider vinegar/apple juice/Worcestershire Sauce/red pepper flakes (saved at end for finishing sauce
-Finishing Temp: 202° -Rested one hour before pulling -10 total hours (9 in the chamber, 1 for resting)
The Numbers -10-lb pork butt -Chupacabra Seasoning Rub/Mustard -275° chamber temp (measured at the grate level) -Mix of hickory and cherry (9 splits in total) -Stall reached at hour six (160° before dipping back to 158°) -Wrapped in foil with an apple cider vinegar/apple juice/Worcestershire Sauce/red pepper flakes (saved at end for finishing sauce
-Finishing Temp: 202° -Rested one hour before pulling -10 total hours (9 in the chamber, 1 for resting)
Better than my last attempt. When I have them fresh in the restaurants in LA I love to eat at they are so amazing. If I could make them 1/2 as good I would be thrilled.
Nothing fancy, but still very tasty. Minute pork chops, corn, and leftover fried rice.
Comments
Hobbes, how do you do the choke?
We used to get from this place that would steam then grill it, served with a garlic aoli.
SO GOOD.
You are going to be eating that for a week.
I love love love artichokes. We made some great ones in mid April. A bit small but they were super
Steam all the way but I would like to hear how others prepare who love the chokes.
Look forward to seeing the pics of that!
Sneak peek. This was at hour 4. Right now, I'm sitting at 160, just at the edge of the stall I'm guessing. I'll wrap it in foil once it starts cooling, will run it until about 10° from my target and then take the foil off just to firm up the bark again. Then, a 45 minute rest and begin pulling
MF, definitely post pics of your finished product, would love to see the tortillas
2016: Lexington and Wrigley 1
....and the finish!
The Numbers
-10-lb pork butt
-Chupacabra Seasoning Rub/Mustard
-275° chamber temp (measured at the grate level)
-Mix of hickory and cherry (9 splits in total)
-Stall reached at hour six (160° before dipping back to 158°)
-Wrapped in foil with an apple cider vinegar/apple juice/Worcestershire Sauce/red pepper flakes (saved at end for finishing sauce
-Rested one hour before pulling
-10 total hours (9 in the chamber, 1 for resting)
Looks delicious
2016: Lexington and Wrigley 1
Nothing fancy, but still very tasty. Minute pork chops, corn, and leftover fried rice.