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Madison Motorsports
Show Us Your Meat, and We'll Show You Ours - Printable Version

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Show Us Your Meat, and We'll Show You Ours - Sully - 08-19-2018

They're not freezing the cows. Just looked it up. It's wagyu from a farm in the northern most part of Japan where it is very cold so the cattle live in the cold which affects the meat. Plus the fact it's wagyu makes it already expensive and delicious. The cold effects the fat melting point they claim.

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RE: Show Us Your Meat, and We'll Show You Ours - Apoc - 08-23-2018

brown mustard, relish, onions, and banana peppers on a jalapeno and chedder suasage. garlic fries with ketchup. am i doing this right? i don't remember what the rules are.



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RE: Show Us Your Meat, and We'll Show You Ours - ScottyB - 08-23-2018

that's enough garlic to melt steel beams using only your breath

RE: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 08-23-2018

Hell yeah that is right. I may not have gone ketchup on the fries, but I'll allow it. Years ago I had Gilroy Garlic Fries at At&T park and they were fantastic.

RE: Show Us Your Meat, and We'll Show You Ours - CaptainHenreh - 09-05-2018



Instant Pot Teardown

RE: Show Us Your Meat, and We'll Show You Ours - .RJ - 09-05-2018

will it blend?

RE: Show Us Your Meat, and We'll Show You Ours - HAULN-SS - 09-07-2018

In the middle of a half kitchen remodel. I am going to replace our over the range microwave. Is it worth twice the price to buy a combo convection/microwave unit? Will it make meats good enough to skip pan frying them? Is it really that much faster than just using the main oven? Is it worth it just fyi have the extra oven space?

RE: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-07-2018

No. We've had one for like 10 and used it once.

RE: Show Us Your Meat, and We'll Show You Ours - BLINGMW - 09-07-2018

No, it's worth twice the money to blow it away entirely, replace with a real range hood, and a good 'ol (much cheaper) microwave on the counter where you can reach it without having to reach over the range.

RE: Show Us Your Meat, and We'll Show You Ours - HAULN-SS - 09-07-2018

I like the idea of a hood like that but it will have to wait until a real remodel. I took out the venting duct so i could rearrange the cabinets a bit. I dont really want to lose the cabinet storage, or counter top space. At some point I'd like to put in a cooktop in the center island, but that will have to wait until we do new cabinets and want to spend a ton of money. I'll probably doa cheaper over range unit now sounds like.

Show Us Your Meat, and We'll Show You Ours - JustinG - 09-07-2018

I saw recently a legit hood with a microwave built in by Whirlpool.

https://www.whirlpool.com/kitchen/cooking/low-profile-microwave-hoods.html


I hate our over the stove microwave/wanna be hood. But the stove is on our garage wall, and they wanted $$$$$$ to vent external with a hood.

RE: Show Us Your Meat, and We'll Show You Ours - HAULN-SS - 09-07-2018

Not sureif you meant to link to a specific one but it didn't work. I have seen those and would probably get the kitchenaid version. We just bought a new kitchenaide fridge and i love it.Whirlpool makes them and jennair. The one we had was vented outside, but i couldnt tell much difference. If i do a cooktop sometimenin the future i will revisit the topic probably.

RE: Show Us Your Meat, and We'll Show You Ours - Evan - 09-07-2018

(09-07-2018, 12:19 AM)HAULN-SS Wrote: In the middle of a half kitchen remodel. I am going to replace our over the range microwave.  Is it worth twice the price to buy a combo convection/microwave unit? Will it make meats good enough to skip pan frying them? Is it really that much faster than just using the main oven?  Is it worth it just fyi have the extra oven space?

No.  had one at our last house.  I tried it and all it did was make the plate really really hot.  Tried again to try to make chicken tenders and it was a fail.   Was no faster either.

RE: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 09-07-2018

(09-07-2018, 10:48 AM)Evan Wrote:
(09-07-2018, 12:19 AM)HAULN-SS Wrote: In the middle of a half kitchen remodel. I am going to replace our over the range microwave.  Is it worth twice the price to buy a combo convection/microwave unit? Will it make meats good enough to skip pan frying them? Is it really that much faster than just using the main oven?  Is it worth it just fyi have the extra oven space?

No.  had one at our last house.  I tried it and all it did was make the plate really really hot.  Tried again to try to make chicken tenders and it was a fail.   Was no faster either.

My parents and wife's parents have them. They get used as a microwave 99% of the time. I remember when I was younger I could bake a frozen pizza or french fries in less time than it took in the oven. It still needs a few minutes to preheat though. I would go traditional microwave.

RE: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-07-2018

(09-07-2018, 07:30 AM)BLINGMW Wrote: No, it's worth twice the money to blow it away entirely, replace with a real range hood, and a good 'ol (much cheaper) microwave on the counter where you can reach it without having to reach over the range.

Never understood this. Why take up counter space if you don't have to? Seems lame.

Show Us Your Meat, and We'll Show You Ours - Sully - 09-07-2018

Cause microwaves suck as vent hoods. But I definitely wouldn't put one on the counter to make up for. Been kind of interested in those microwave drawers although I kind of feel that'd be a pain in the ass most of the time and the wife thinks one day we'll have a kid and they'll put her dog in it if it's a drawer

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RE: Show Us Your Meat, and We'll Show You Ours - RawrImAMonster - 09-12-2018

This recipe is still in the process of being revised but I'm pretty happy with it as it currently sets so I'll share it with you all.

This is how I've been making Carolina-ish style pork BBQ in the instant pot.

____________________________

1. Acquire a ~7 lb pork shoulder

2. Cut pork shoulder up into smaller more manageable pieces

3. Make dry rub
  • 1 1/2 tbsp salt
  • 2 tbsp black pepper
  • 1 tbsp paprika
4. Apply dry rub to pork pieces and let them set in the refrigerator over night.

5. Make the finishing sauce.  Combine all ingredients in sauce pan on low heat, then bring to boiling and boil for 5 minutes.  This makes about 8 ounces, which should be about enough for a 7 lb shoulder.
  • 1 1/2 Cup    Apple Cider Vinegar
  • 2 1/2 Tbsp   Dark Brown Sugar
  • 1/4 Cup       Ketchup (Heinz, obviously)
  • 1 1/2 Tbsp   Tobasco Hot Sauce
  • 1 tspn          Kitchen Bouquet Browning sauce
  • 1/2 tspb       Salt
  • 1/2 tspn       Onion powder
  • 1/2 tspn       Black Pepper
  • 1/4 tspn       Red Pepper flakes (or more if you want some bite)
  • 1/2 tspn       Worcestershire sauce

6. After cooling, pour sauce into a container and let it set overnight.

______

7. Cook the meat in an instant pot by adding about 1 cup of water, 1/2 cup of apple cider vinegar and the meat to the instant pot.  

8. Select the meat option and bump up the time to around 19 minutes for a 7 lb shoulder.  The meat setting without adjusting the time will get the meat done enough to eat, but it doesn't tear well unless you cook it a little longer.  Vent naturally or artificially, it doesn't seem to make much difference for this.

9. Shred pork 

10. Put sauce on pork and enjoy.  The pork by itself is good but the adding the BBQ sauce makes it great.

RE: Show Us Your Meat, and We'll Show You Ours - JPolen01 - 09-12-2018

I haven't quite figured out the venting yet. I always just vent immediately and have not had anything negative happen because of this. I could see the natural vent overcooking some items however.

RE: Show Us Your Meat, and We'll Show You Ours - ScottyB - 09-13-2018

cooked a 9 lb. boston butt last weekend. this one turned out insanely tender and full of flavor. approx. 9 hours at 275 degrees, no wood chips just straight lump charcoal which still tasted plenty smokey. no mustard coating this time, just straight Butt Rub right to the meat with an extra cup or so of brown sugar packed down onto the fat cap. i'll be prepping it this way from here on out, much less messy and i don't have to deal with mustard (i hate the smell of it).

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RE: Show Us Your Meat, and We'll Show You Ours - Apoc - 09-13-2018

Shit that looks delicious.