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[Kristin Meredith]

I could not find chicken last week, so bought a big turkey and cooked on the Memphis Pro.  When cooled will get Bent to partition and put in vac bags.. Knight, on the other hand, decided a nap was in order.

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[Hank D Thoreau]

My local market had a bunch of turkeys out last week which I thought was pretty cool. They keep them frozen for the holidays. It was a great to get some of them out to fill the gap in the food supply. I didn't get one since I did not have the space for it and already had what I needed.

[ofelles]

Char Sui Pork on Saturday
Marinated Firday night.  Forgot the red food coloring (good thing it doesn't add flavor)

On Yoder @225F with an IT of 145F started basting (total 3X) raised temp to 275F

Done @ IT 180F (remember no food coloring so kind of pale) [ Invalid Attachment ]

Add some rice and it's good to go.

[ofelles]

How about just the finished picture
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[Bentley]

Your Char Sui was pork loin?

[BigDave83]

Did this a couple days ago. 2.5# sirloin tip roast. SV 132° for about 40 hours then tossed in cold water bath for about 8 minutes then in the smoker for 2 hours at 200°

I think the leftovers will get cubed small and into some chili.

[ofelles]

Your Char Sui was pork loin?

No it was a 10# butt trimmed and sliced.
Gave 1/2 to a friend who helped out when we were up the proverbial creek with out a roll the other day.

[ofelles]

Beet juice works also.  But I really don't like beets.  Plus It tasted very good and with the smoke ring the red was there a bit.

[reubenray]

Nothin - it is too blasted hot already.  It is 89 out there with no wind at all.

[cookingjnj]

Ginger Beer brined bone in pork chops tonight.  Probably over charcoal this time (although they are very good grilled in the RT with grilling grates.  Some type of grilled chicken tomorrow, just not sure how I will prepare yet.  Picked up a family pack of spare ribs at Costco today so ribs on the RT on Tuesday. 

[Bentley]

Yeah, it is 82° here and is to be 56° tomorrow!

[hughver]

Due to limited store visits we are eating mostly protein out of the freezer. Chuck tender steaks last night and sous vide chicken breast tonight.

[KeithG]

I’ve got a 6# bone-in pork butt in the pit as I write this. First time firing it up in months.

For what ever reason, lately I have been craving pasta with the current situation going on. I made a marinara sauce last week that we had with bronze cut whole wheat spaghetti. Yesterday, it was chicken breast with onions, peppers and tomatoes. Both sauces had my new favorite ingredient, Calabrian chili peppers.

[Hank D Thoreau]

I will probably need to refresh my cooked food supply tomorrow. We are finishing up the pulled beef from the two chuck roasts I cooked on Saturday.

I have two more chuck roasts, a bottom round roast and a tri-tip in the refrigerator. I don't want to defrost anything at the moment.

I may go with the tri-tip and do the chuck roast later in the week or over the weekend.

[hughver]

I found a package of long lost Costco pork tenderloins in the freezer dated 1/3/18 that I plan to smoke today. No sous vide, I'll pull at an IT of 140° and sear before serving if I deem it necessary. Will serve with a green salad and broccoli, no starch.