The meat gazers corner (a place to show off yer meat)
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No meat just yet but, work was going to throw out this green mountain pellet grill. I asked for it, they gave it to me and for less than 50$ I got me a grill.
Never had the opportunity to try it or heard of it outside of this forum. Is it kind of like this?
it's really nothing like spam. Scrapple is essentially cornmeal mush (or polenta) with the addition of pork fat & pork parts rendered from the scraps of the pig, so depending on the maker it will have various percentages of liver, hearts, & various other organs or cuts. Some are very 'livery', almost leaning towards liver mush, while others are more plain 'pork-like'. Take the leftover pig post-butchering and throw it all in a giant pot & boil it over a fire for hours, strain out the bones & the remainder is then mixed with cornmeal & spices, poured into tins & left to stiffen. Slice that up & fry it = Scrapple. Pure heaven.
Spam is more a processed ham-like substance, very salty/ham tasting.
Your description reminds me of Haggis, but with pig instead of sheep.
One mans heaven is another's hell
Didn't know what it was, but thought it was something I might try.
But after the description you gave, nopes
Bacon wrapped Scrapple loaf?
After that description I think I'll stay with the normal recipe.
https://www.bbqaddicts.com/recipes/pork/bacon-explosion/
Didn't know what it was, but thought it was something I might try.
But after the description you gave, nopes
Tonight's dinner. Filet mignon smoked with oak wood on a cheap Masterbuilt electric smoker, then reverse seared on an Inferno (1500 degree) infrared broiler, and finished off with smoked blue cheese added the last 30 seconds of broiling, garlic herb compound butter, and fresh chives.
Perfect medium rare (125 internal temp).
Perfect medium rare (125 internal temp).
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Ground my own burgers, mix of brisket, chuck, sirloin, oh and also 2lbs of bacon.
Tonight’s dinner. 16oz prime NY strip.
Pre cook: 6 hours of dry brining in the fridge with my favorite steak seasoning.
Stay tuned for result…
Pre cook: 6 hours of dry brining in the fridge with my favorite steak seasoning.
Stay tuned for result…
And after.cooking:
The sun was setting and glaring on my cook space, so not great photo conditions, but it came out great!
What grind are you doing?
Don't remember exactly what plates I have. But I wanna do that
