Show Us Your Meat, and We'll Show You Ours

[JustinG]

I always forget to take pics until I've already halfway devoured stuff.

Instant Pot Pork Carnitas

3lb pork shoulder
Trim large hunks of fat off, and cut into 2x2 chunks

Saute chunks with some oil til browned on all sides. Remove.

Add half a white or red onion, and saute til tender.

Add back meat.

Add 2 or 3 diced jalapenos, deribbed and deseeded if you don't want a lot of heat.

Add 2 cups of OJ

Juice of 2 or 3 limes. More if you like lime.

Eye balled about 2 tsp of each : Cumin, cayenne, oregano, all spice (can sub with cinnamon)

Good helping of kosher salt and pepper

Set high pressure for 30 min.

Natural release or vent after 15min

Remove meat from instant pot and put on a baking pan, shred, and spread out.

Broil on High for 3-4 minutes or until it gets some crispy edge.

Consume pork....

Shitty pic, but delicious.

[Apoc]

For as much as I've worked out various soup recipes, I hadn't done much chili in the IP. I thought it was okay, but not 100% the same as hours of low simmer. I made a meat adjustment this time around, using about half the ground meat and adding a shank (in addition to the short rib I usually do). I think the problem is there's zero evaporation when under pressure, so you need heartier meat to make it more gravy-like. 

Turns out I had no chili powder, so I made due with heavy paprika, a decent amount of turmeric, and a south american (?) chili spice. It's a burnt yellow, but I have no idea what's in it. 

Anyway, 30 minutes sauteing onions and garlic then browning the meat. Then 40 minutes on the chili/bean setting with a natural vent. My kid gets up around 7, but I didn't start on until like 8:15. It was done cooking, without vent, by 9:45. I didn't need chili for breakfast, so I just let the pressure drop naturally; eating it around the start of the second half of the early football games (noon-ish here).

Served over linguine with raw onion, cilantro, and shredded cheese.

[.RJ]

chili over linguine? you're a savage.

[JPolen01]

chili over linguine? you're a savage.

For real. Spaghetti is acceptable but linguini... Wtf

[Apoc]

Spaghetti is acceptable but linguini... Wtf

---

chili over linguine?  you're a savage.

Like pasta fagioli, only better.

[HAULN-SS]

Just because i got a new lodge pan for christmas and i never have anything to contribute. Did this in the pan after getting it to 500 in the oven. Turnt out real nice, clark.

[ScottyB]

^^ looks like a perfect sear to me. love my Lodges (deep and shallow skillet combo that makes a dutch oven)

i knew this thread would deliver around the holidays.

we'll have an Insta-Pot inbound soon. really looking forward to trying it out.

[Apoc]

I did a smoked ham roast in our pot last night. We get a half pig every few years, with these roasts smoked by the meat packer, and never know what to do with this thing.

Unfortunately, it didn't fit so I had to do it in two batches (knuckle second). Seasoning was honey, mustard, star anise, ginger, and water - based off this with 35 min cook: https://myheartbeets.com/instant-pot-ham...ney-glaze/

The family loves it... I was kinda turned off after cooking it because I'd eaten a lot of honey baked ham in December. That said, I had it on a toasted roll with mayo, arugula, and pecorino - it was pretty good. Kinda tasted like corned beef.

Sorry no cooking pics, but I'll try and get one when we eat the leftovers.

[Apoc]

Leftover with brussels sprouts and egg noodles. Not gonna lie, it looked better than it was. Needs work.

[JustinG]

Yea... That looks omnomable

[.RJ]

Unfortunately, it didn't fit so I had to do it in two batches (knuckle second). Seasoning was honey, mustard, star anise, ginger, and water - based off this with 35 min cook: https://myheartbeets.com/instant-pot-ham...ney-glaze/

I took that recipe for the glaze, added some water and cooked it down on the stove....  and then drizzled it over some leftover slow cooker pork butt we thawed out and made tacos.

[ScottyB]

9 hours at 285 tapering down to 250.  took it off at 200, i think that was a little too high though...back to 195 next time. no smoke chips, just lump charcoal.  Butt Rub (no mustard base) with brown sugar on the fat cap.  



when the bone comes out clean you know its gonna be good


washed it down with help from these two. the Reformation Stark Porter was exceptional. the other was the first time i've had a Weihenstephaner and i loved this Vitus despite not liking hefeweizens which seem to be kind of close cousins to this.

[JPolen01]

Please send some to me. Thanks.

[Apoc]

Weihenstafaner Vitus is a weizenbock and one of my go-to beers at the German bars around here. It's basically a malty weissbier, which is the best of my two favorite worlds.

[ScottyB]

Weihenstafaner Vitus is a weizenbock and one of my go-to beers at the German bars around here. It's basically a malty weissbier, which is the best of my two favorite worlds.

i'm keeping my eye out for Vitus from now on.  enjoyed it way more than i thought, and i may have to try more weissbiers now after not finding any i was a fan of when i tried them previously.

[Ken]

Love me some Weissbiers - Ayinger is the best Hefeweizen IMO.

[Apoc]

Weihenstafaner Vitus is a weizenbock and one of my go-to beers at the German bars around here. It's basically a malty weissbier, which is the best of my two favorite worlds.

i'm keeping my eye out for Vitus from now on.  enjoyed it way more than i thought, and i may have to try more weissbiers now after not finding any i was a fan of when i tried them previously.

There are few more I can recommend, but I can't remember their names off the top of my head. I think we're headed to a beer hall this Thursday, so I'll take a picture of the menu and circle some.

Speaking of malt and yeast: If you guys ever see unfiltered Pilsner Urquell offered, check it out. I don't like PU generally, but I has this unfiltered version in Prague and it's delicious. It's readily available there, but is rarely found in the US. We went to the last time they offered a bunch of kegs and everything was kicked in three hours.

https://www.facebook.com/events/761912770849591/

[Steve85]

Damn that looks good Scotty!

We smoked some wings, just did a few as a tester. We used a rub found on the interwebs that isn't full of sugar:
Ingredients

• 2 pounds chicken wings skin on (we used the nekid ones from Costco)
  
• 1 tablespoon salt
  
• 1 tablespoon pepper
  
• 1 tablespoon garlic powder
  
• 1 tablespoon chili powder
  
• 1 teaspoon oregano dried
  
• 1 teaspoon parsley dried
  
• Hickory wood chips/pellets
  

Combine all the rub ingredients in a nutri-bullet thingy and then toss the wings and rub in a bowl. In the smoker at 255 for an hour, flip, 255 for another hour.

They came out great, still moist and plenty of flavor. They are good without any dipping sauce which saves a ton of calories. We might play with the rub a bit, it's a bit too...green. I want to try and get a little more heat.

[JPolen01]

Were they crispy? A local bbq place by me does smoked wings, but they finish them in the fryer. They are fantastic. My favorite are the honey old bay.

[Steve85]

Not completely like you would get out of a fryer but much better than frozen wings in an oven. Sounds like we might need to add a step. I like mine on the crispier side too but found that a lot of places bread then fry to get that real crisp.