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What's cooking???
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Joel_B
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Joel_B
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Posted Thu Oct 4, 2012, 7:51pm
Subject: Re: What's cooking???
 

For those who didn't know, today is national taco day lol. Did braised pork shoulder and chuck roast. Pork has homemade Verde and beef has homemade chili red sauce. Corn torts were homemade as well.  Yah its a corona, so what?

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Joel_B
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Joel_B
Joined: 9 Oct 2007
Posts: 1,826
Location: Pacific NW
Expertise: I love coffee

Espresso: Astra Mega II
Grinder: Mazzer SJ, Virtuoso
Vac Pot: Yama 5 cup
Drip: nope, french press
Roaster: Behmor, WP, BBQ drum
Posted Thu Oct 4, 2012, 7:53pm
Subject: Re: What's cooking???
 

Hey, even my tortilla press is homemade lol. Need to make some adjustments but was able to whip it out at work today.

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Joel_B
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Joel_B
Joined: 9 Oct 2007
Posts: 1,826
Location: Pacific NW
Expertise: I love coffee

Espresso: Astra Mega II
Grinder: Mazzer SJ, Virtuoso
Vac Pot: Yama 5 cup
Drip: nope, french press
Roaster: Behmor, WP, BBQ drum
Posted Tue Oct 9, 2012, 6:30pm
Subject: Re: What's cooking???
 

Had fun making my own tortillas so opted to make papusas with curtido. I topped it with cilantro and tomatoes and the shot glass is dried chili sauce; so while probably not truly authentic el Salvador, it was still pretty rockin'

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CoffeeRoastersClub
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CoffeeRoastersClub
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Posted Tue Oct 9, 2012, 6:43pm
Subject: Re: What's cooking???
 

Joel_B Said:

Had fun making my own tortillas so opted to make papusas with curtido. I topped it with cilantro and tomatoes and the shot glass is dried chili sauce; so while probably not truly authentic el Salvador, it was still pretty rockin'

Posted October 9, 2012 link

We were making homemade tacos for a while using store bought corn flour that has the lime (not the fruit, the ground up stone) in it.  They came out pretty good.  This weekend we are going to BBQ 2 bone in pork loins about 10 lbs. a piece.  1st time doing BBQ loins, I  need to figure out how long to smoke them for (I am used to doing butts and shoulders that have more fat in them).

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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Joel_B
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Joel_B
Joined: 9 Oct 2007
Posts: 1,826
Location: Pacific NW
Expertise: I love coffee

Espresso: Astra Mega II
Grinder: Mazzer SJ, Virtuoso
Vac Pot: Yama 5 cup
Drip: nope, french press
Roaster: Behmor, WP, BBQ drum
Posted Tue Oct 9, 2012, 6:49pm
Subject: Re: What's cooking???
 

Let us know how it comes out!  I've done a lot with pork shoulder and its pretty forgiving as long as the heats not too high. I bet the loins take a little finesse. But done right I imagine they could be amazing. Good luck!
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CoffeeRoastersClub
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CoffeeRoastersClub
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Posted Tue Oct 9, 2012, 7:07pm
Subject: Re: What's cooking???
 

Joel_B Said:

Let us know how it comes out!  I've done a lot with pork shoulder and its pretty forgiving as long as the heats not too high. I bet the loins take a little finesse. But done right I imagine they could be amazing. Good luck!

Posted October 9, 2012 link

Last time I did shoulders I did 6 of them, about 9 lbs each.  I did something new in that I kept the drippings from the whole BBQ.  After BBQing for about 14 hours I took the shoulders out and wrapped in foil, as usual.  I then poured the drippings in a stainless stock pot and put in fridge overnight.  The next day I took off the solidified fat on top, then got the remaining liquid and reduced it down on the stove.  After I pulled all the pork I mixed the reduced liquid into it.  It turned out to be a great addition to the pork, the best we ever made.  Totally incredible.

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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GVDub
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Posted Tue Oct 9, 2012, 7:45pm
Subject: Re: What's cooking???
 

If you're going to smoke pork loins, you'll need a mopping sauce. i've had good luck with a mixture of Cajun Power Garlic Sauce and melted butter. Just baste them liberally every 20-30 minutes over the course of the time to get them to 160-165 and let them coast the rest of the way to done.
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Joel_B
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Joel_B
Joined: 9 Oct 2007
Posts: 1,826
Location: Pacific NW
Expertise: I love coffee

Espresso: Astra Mega II
Grinder: Mazzer SJ, Virtuoso
Vac Pot: Yama 5 cup
Drip: nope, french press
Roaster: Behmor, WP, BBQ drum
Posted Tue Oct 9, 2012, 7:56pm
Subject: Re: What's cooking???
 

Len I've got virtually zero experience with true BBQ but I'm all about the drippings (I tend to lean toward braising but slow roast as well). My mother in law makes amazing Yorkshire pudding. I could imagine the drippings from BBQ would carry some of the wood/smoke with it. Can only imagine how good that was lol

G, what technically is a mopping sauce? I mean u know basically the mechanics of it, but what's makes a sauce a mopping sauce?
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GVDub
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Joined: 25 Jan 2008
Posts: 881
Location: Los Angeles, CA
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Espresso: Londinium I, Arrarex...
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Drip: Behmor Brazen, Abid Clever
Roaster: Behmor 1600+
Posted Tue Oct 9, 2012, 8:42pm
Subject: Re: What's cooking???
 

Joel_B Said:

G, what technically is a mopping sauce? I mean u know basically the mechanics of it, but what's makes a sauce a mopping sauce?

Posted October 9, 2012 link

Probably a colloquial usage. When you're doing a 20 or 30 chickens or a whole hog, you apply the basting sauce with a nice fresh, clean mop (the old fashioned string mop, not these new-fangled sponge things). My dad used to be one of the guys in charge of the local Grange BBQ for "Community Day" in Clinton Corners, NY (small town in the mid-Hudson Valley), and he'd have an open-pit about 40 feet long and 4 feet wide loaded up with chicken halves sandwiched between wire frames with handles, so two men could flip about a dozen chickens (24 halves) at a time. We had 5 gallon buckets of basting sauce (substantially scaled up from that recipe, obviously) made up and someone (occasionally yours truly) would have the job of walking up and down beside the pit with a bucket of sauce and a mop, basting the chicken.

You can use that same sauce/marinade for pork, just by changing up the seasoning blend. I'd go for smoked paprika (or chipotle powder, if you've got), sage, cayenne, garlic powder, onion powder, and use celery salt instead of plain salt.
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