What's for supper tonight?
06-02-2025, 06:09 AM
#151
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,281
Well first you need an electric smoker, but once you have that handled it's about as close to doing nothing as you can do and still get a good meal out of it.
Store had bone in pork shoulder for under $2/lb. We do it simply, basically the same as we do ribs. Cover it all over with yellow mustard. Husband thinks he doesn't like yellow mustard but agrees that the finished product is not mustardy... Anyway, season to your tastes. We usually do a pretty heavy sprinkle of Montreal (so mostly pepper, salt, and garlic) with an additional sprinkle of granulated garlic. We let that sit on the pork for some amount of time (minutes to hours) and then cook low and slow, overnight for 12 hours or so. That was actually Saturday night and pulled pork was what's for dinner then as well as tonight.
After that, it looks like the picture below. With the ribs we cook on the racks with a drip pan below. The shoulders are so fatty we keep in the pan. I think from the two pieces we had 4 cups of fat/juice??
This batch we shared with our neighbor as thanks who got some dirt and filled in some holes in his yard, and went ahead and did some leveling and fresh seed on our side too.
I like things that mostly I can ignore and feel virtuous that I am doing something... same thing with laundry.
Store had bone in pork shoulder for under $2/lb. We do it simply, basically the same as we do ribs. Cover it all over with yellow mustard. Husband thinks he doesn't like yellow mustard but agrees that the finished product is not mustardy... Anyway, season to your tastes. We usually do a pretty heavy sprinkle of Montreal (so mostly pepper, salt, and garlic) with an additional sprinkle of granulated garlic. We let that sit on the pork for some amount of time (minutes to hours) and then cook low and slow, overnight for 12 hours or so. That was actually Saturday night and pulled pork was what's for dinner then as well as tonight.
After that, it looks like the picture below. With the ribs we cook on the racks with a drip pan below. The shoulders are so fatty we keep in the pan. I think from the two pieces we had 4 cups of fat/juice??
This batch we shared with our neighbor as thanks who got some dirt and filled in some holes in his yard, and went ahead and did some leveling and fresh seed on our side too.
I like things that mostly I can ignore and feel virtuous that I am doing something... same thing with laundry.
06-12-2025, 05:10 AM
#152
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Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,281
Yesterday I pulled the (sliced) ham and the turkey out of the freezer. Need to turn things over. The ham will be dinner tonight, will probably vacuum seal some of it and refreeze, the bone and such for soup fixings. Probably seal a pack or two of the slices to help keep them fresh. It was a large ham, but it was on sale.
Will brine the turkey, probably overnight on Friday and then stick it in the smoker Saturday morning and then otherwise ignore it for about 8 hours.
Got up to like 90 degrees yesterday, crazy for cooking turkey but outside or overnight, not so bad.
Will brine the turkey, probably overnight on Friday and then stick it in the smoker Saturday morning and then otherwise ignore it for about 8 hours.
Got up to like 90 degrees yesterday, crazy for cooking turkey but outside or overnight, not so bad.
06-12-2025, 05:48 AM
#153
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Join Date: Jan 2011
Location: Southern USA
Posts: 17,849
I have no idea what we'll eat tonight. I'm okay with a fried egg sandwich when I get hungry enough to make it. My husband will probably grill something for us though and I'll make a salad. it's hot and humidity is terrible here, overcast and gloomy. The air is very still, not even a breeze to move the leaves on the tree. I feel like I'm in an oil painting when I go outside, it's so still and quiet.
06-12-2025, 07:03 AM
#154
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Join Date: Jul 2013
Location: Houston, TX
Posts: 10,692
I have no idea what we'll eat tonight. I'm okay with a fried egg sandwich when I get hungry enough to make it. My husband will probably grill something for us though and I'll make a salad. it's hot and humidity is terrible here, overcast and gloomy. The air is very still, not even a breeze to move the leaves on the tree. I feel like I'm in an oil painting when I go outside, it's so still and quiet.
06-14-2025, 11:06 AM
#156
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Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,702
I envy all of you that are using the grill, smoker, etc. We live a very high fire zone and so we never "fire up the grill." It's just too dangerous. I don't know what I'm making tonight, but tomorrow is Father's Day and he's getting Cioppino, french bread and a garden salad.
I might make homemade Ramen tonight. I have an amazing broth that I cooked up with all of the scraps that I've been saving in the freezer. In each bowl I'll throw in some angel hair pasta, pressed tofu, veggies, egg, some spices, fresh cilantro...maybe some vegan deli slices...lots of hot sauce and then pour the hot broth over it. It's a simple, one pot meal.
I might make homemade Ramen tonight. I have an amazing broth that I cooked up with all of the scraps that I've been saving in the freezer. In each bowl I'll throw in some angel hair pasta, pressed tofu, veggies, egg, some spices, fresh cilantro...maybe some vegan deli slices...lots of hot sauce and then pour the hot broth over it. It's a simple, one pot meal.
06-14-2025, 01:11 PM
#157
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Join Date: Jan 2011
Location: Southern USA
Posts: 17,849
Daughter and grands coming for supper tonight. Corned Beef, carrots, mac and cheese, cabbage and chocolate pie. Other daughter coming tomorrow night for steak and baked potato supper, leftover chocolate pie. We will have cornbeef sandwiches Monday and probably Tues. Husband doesn't mind eating his favorites several days in a row.
06-14-2025, 02:45 PM
#158
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,281
Tropit, I feel the smoker is pretty darn safe -- is electric and does not smoke bomb the house or neighborhood.
Sure, ours is overkill because of the hubby, but this is what we have:
https://www.pitboss-grills.com/produ...d-pellet-grill
LOL he assembled it inside our 3-season porch and then discovered it was too wide to get through the door! He had to take the entire sliding door unit (both sides) out. But we do use it, both for full cooks and for smoke flavors, and big pieces/sizes of meat from pork belly to brisket.
The burn and the pellets are all contained and there is no live fire/spark anywhere. The pellets are easy to source, Costco carries a reasonable flavor, which is what we are using now.
And yum! Onebyone, I started making my owned corned beef during covid and hubby's eating changes. I did look at briskets at costco but decided the price was bit higher than I wanted -- and there was a case of pork loins with $5 off (basically 50 cents per pound?) at the register. Which will be dinner tomorrow, just cut one portion into chops and grill them (have frozen the rest). We also corn pork, adding more ginger and some other things to the brine/spice mix, that works better with shoulder/dark pork than the loin.
Turkey will be done resting as soon as I finish this post
Sure, ours is overkill because of the hubby, but this is what we have:
https://www.pitboss-grills.com/produ...d-pellet-grill
LOL he assembled it inside our 3-season porch and then discovered it was too wide to get through the door! He had to take the entire sliding door unit (both sides) out. But we do use it, both for full cooks and for smoke flavors, and big pieces/sizes of meat from pork belly to brisket.
The burn and the pellets are all contained and there is no live fire/spark anywhere. The pellets are easy to source, Costco carries a reasonable flavor, which is what we are using now.
And yum! Onebyone, I started making my owned corned beef during covid and hubby's eating changes. I did look at briskets at costco but decided the price was bit higher than I wanted -- and there was a case of pork loins with $5 off (basically 50 cents per pound?) at the register. Which will be dinner tomorrow, just cut one portion into chops and grill them (have frozen the rest). We also corn pork, adding more ginger and some other things to the brine/spice mix, that works better with shoulder/dark pork than the loin.
Turkey will be done resting as soon as I finish this post
06-15-2025, 12:22 PM
#159
Super Member
Join Date: Jan 2013
Location: Florida
Posts: 4,099
It's Father's Day and June 15. Our daughter was born on Father's Day and every 5-6 years they land on the same day. This is it!
She's teaching equistrian to a bunch of kits. She'll be tired. And her hubby is in Chicago on business trip. The three of us are going out to dinner.
She's teaching equistrian to a bunch of kits. She'll be tired. And her hubby is in Chicago on business trip. The three of us are going out to dinner.
06-15-2025, 01:36 PM
#160
Super Member
Join Date: Jul 2010
Location: Ontario, Canada
Posts: 3,982
We had son and daughterinlaw over for lunch. Burgers on the bbq with lots of snacks and strawberries with whipped cream for dessert. Supper will be something light. I might just finish off the veggie tray and dip.
