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What's cookin?

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No one in Mn

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Re: What's cookin?
« Reply #345 on: May 31, 2021, 12:32:07 PM »
Upon further review, I'm not so sure about chuckie burnt ends. I may have gotten most of the good bites Sat, but the leftovers weren't many good bites. After smoking the chuck, it was hard to cut out the inedible stuff when I cubed it.
The good bites were good. The not so good were not so good.
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fucking

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Re: What's cookin?
« Reply #346 on: May 31, 2021, 01:15:11 PM »
Good news for the pups.
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Custard

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Re: What's cookin?
« Reply #347 on: May 31, 2021, 03:22:20 PM »
Neighbor behind me is having a party so I’m contributing my first crack at a “fatty” and one of my specialties: jalapeños stuffed with a mix of cheddar/cream cheese/crushed pineapple then wrapped in bacon and dusted with brown sugar and bbq rub.

https://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty




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Re: What's cookin?
« Reply #348 on: May 31, 2021, 05:20:36 PM »
Quote from: Custard on May 31, 2021, 03:22:20 PM
Neighbor behind me is having a party so I’m contributing my first crack at a “fatty” and one of my specialties: jalapeños stuffed with a mix of cheddar/cream cheese/crushed pineapple then wrapped in bacon and dusted with brown sugar and bbq rub.

https://www.smoking-meat.com/january-2010-bacon-wrapped-stuffed-sausage-fatty




Just one popper and a small portion of fatty for me please.
I've never done a fatty. I think that site is Jeff's personal site, then maybe he started a forum and he gets plugs in there all the time.
Smokingmeatforums.com with only 2400 threads on fatties.
Let us know how the fatty turns out.


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Chickengeorge

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Re: What's cookin?
« Reply #349 on: May 31, 2021, 07:19:47 PM »
Quote from: Mn on May 29, 2021, 07:36:11 PM
I had a small chuck roast that needed to get eaten, so I thought I'd try my hand at some chuckie burnt ends.
I'll be doing this again.


I talked my BIL into making those a few years ago.  Those are fantastic.
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Re: What's cookin?
« Reply #350 on: May 31, 2021, 09:11:26 PM »
Quote from: Chickengeorge on May 31, 2021, 07:19:47 PM
I talked my BIL into making those a few years ago.  Those are fantastic.
I had some mixed results. A better cut of meat would have been nice.
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Chickengeorge

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Re: What's cookin?
« Reply #351 on: May 31, 2021, 09:15:10 PM »
Quote from: Mn on May 31, 2021, 09:11:26 PM
I had some mixed results. A better cut of meat would have been nice.

Agree.  Getting a mouthful of fat with those is, uh, not enjoyable. 
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Re: What's cookin?
« Reply #352 on: June 01, 2021, 03:18:51 AM »
Mmm, fat.
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Custard

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Re: What's cookin?
« Reply #353 on: June 01, 2021, 07:48:22 AM »
Well I sliced the fatty and took it over in a foil pan and by the time I got in line to eat it was all gone. But several people gushed over how good it was so I guess I’ll do one again sometime and make sure I eat some before it disappears. I did get a few of the jalapeños and the ribs the host made were great.
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Re: What's cookin?
« Reply #354 on: June 01, 2021, 05:03:29 PM »
A fine way to treat the new kid on the block.
Better make 2 next time.
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Custard

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Re: What's cookin?
« Reply #355 on: June 01, 2021, 05:37:11 PM »
Yeah it wasn’t as tedious to make as I was expecting so might as well do two if I’m gonna get one of the cookers going. One thing I switched was using shredded mild cheddar  rather than slices of pepper Jack. Much to my surprise the shredded cheddar did not really melt at all even cooked to 165 internal temp. After I sliced it and noticed this I put some more bbq sauce on it and put it in the oven at 300 for a bit and it STILL didn’t melt the way I wanted. So learn from my mistake and use slices or at least a good melting cheese if you go shredded.
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Re: What's cookin?
« Reply #356 on: June 01, 2021, 05:48:26 PM »
Quote from: Custard on June 01, 2021, 05:37:11 PM
Yeah it wasn’t as tedious to make as I was expecting so might as well do two if I’m gonna get one of the cookers going. One thing I switched was using shredded mild cheddar  rather than slices of pepper Jack. Much to my surprise the shredded cheddar did not really melt at all even cooked to 165 internal temp. After I sliced it and noticed this I put some more bbq sauce on it and put it in the oven at 300 for a bit and it STILL didn’t melt the way I wanted. So learn from my mistake and use slices or at least a good melting cheese if you go shredded.
Did you use packaged shredded ?
Shredded block melts better than packaged shredded. I think it has something to do with anti-caking ?  ingredients in packaged shredded.
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Custard

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Re: What's cookin?
« Reply #357 on: June 01, 2021, 07:24:57 PM »
Yeah it was packaged shredded from Aldi which is my usual shredded cheddar...I don’t have the patience to grate a lb of cheese. One of my kids loves to grate cheese but even she would probably help for like 3 mins then run off to do something else leaving me to do the bulk of it myself regardless. 🤣

I haven’t had trouble melting it in other applications but clearly 165* wasn’t enough. Yes I believe you’re right it probably has to do with the cellulose or whatever coating is on it.
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illiniray

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Re: What's cookin?
« Reply #358 on: June 02, 2021, 08:43:24 AM »
Some things at Aldi's suck. I bought some season select onion rings. The batter was too thick and way too salty. . Also tried the Bremer pot pies. Nothing about them was appetizing. Worth about what I paid.

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Custard

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Re: What's cookin?
« Reply #359 on: June 02, 2021, 02:27:53 PM »
I’ve had great luck with commodity items: Canned goods, cheese, butter, eggs, milk, most produce, chicken, hot dogs, pork sausage, bread, bagels, even their certified Angus beef and frozen hamburger patties. I even like their house brand salsa and normally don’t like many canned salsas. They get some great seasonal items from around the world, as well.

On the other hand some of the processed/heat and eat stuff is really hit or miss.
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