or Connect
New Posts  All Forums:Forum Nav:

Mixed plate

post #1 of 17
Thread Starter 
Got a mix of things to go into the smoker tomorrow . Pork hocks & bones .Then 2 beef tongues . All done in my adaption of Pops brine ,black beer,water,brown sugar,salt,cure 1,oranges,bay leaf,salt.
I added coriander ,black pepper to the pork brine & allspice,juniper berries to the beef tongues. They have had a 7 day soak.
post #2 of 17
popcorn.gif
post #3 of 17
Thread Starter 
Soup season here,so that's where all the bacon style bits are headed.
The beef tongue will go in the freezer ,one is headed as sweetener at a restaurant where I want to scope out their wood fired ovens.
North African lamb shank braise tomorrow .I have done it before but I might post it anyway .
post #4 of 17
Man when you said mixed plate all I could think of was Hawaii and expected to see potato Mac, katsu chicken and bulgogi beef!

That's quite the mix you got going there!
post #5 of 17
Thread Starter 
Got all that into the MES today but having a struggle with the AMZ pellet smoker. Microwaved pellets,let in burn for ages but it still keeps going out.
I may have to check out more mods. Cold wet here doesn't help.
post #6 of 17
Thread Starter 

That's all the pork ,it was in for about 8 hours.
Destined for soup mostly.
Tongues were big so I have let them go a bit longer.
post #7 of 17

M, Looks good !

post #8 of 17
Thread Starter 
Beef tongue for dinner tonight. Dinner for 1 !
Poached ,skinned,sliced then hard & fast on cast iron.
I will probably make a quick Loa/ Thai dipping sauce,chilli,lime,Palm sugar,cilantro,fish sauce,. !CBP ,oyster sauce garlic,ginger soy as a marinade between slicing & grilling stages.If this new dog hasn't destroyed totally I may have galangal as well.
post #9 of 17
Thread Starter 

Change of plan damn dog has trashed the cilantro & galangal. devil.gif
I will do something approaching salsa verde ,she hasn't wrecked the parsley yet.
post #10 of 17
Thread Starter 

Sliced & marinating in garlic,EVO,Worceshire ,CBP.
I poached it just in water,bay leaf,carrot ,celery sticks,fennel tops.
Salsa verde was the plan but no capers or anchovies in the pantry.Its going to be shallots,parsley,garlic,chilli. I have what is called alici picante which is a Calabrian anchovy( sort of) packed in oil & chilli I will sub that.
I
post #11 of 17
Hi - I'm Del Monte Red and I am pleased to join your forum.

I would like to start off with a, for me, a question of critical importance! Tomorrow I will be smoking 10 individual pork tenderloins for a dear friend's 80th birthday party (& 35 guests!). My question is: how much time is required when smoking 10 as opposed to only 1 tenderloin? I intend to use my Masterbuilt 40 inch at 225°. Any help will be greatly appreciated!

Thanks,

P.S. I originally wrote this request for a broader audience!
post #12 of 17
Thread Starter 

Great meal, tongue very soft,salsa verde had some grunt,lemon cut the fatness of the tongue. I had some raw fennel as a side & some steamed sweet potato.
Sunday night red wine ration of 2 glasses of shiraz.
Life's good.
post #13 of 17
Great looking meal Mick! Nice smoke!
post #14 of 17
Thread Starter 
Quote:
Originally Posted by Del Monte Red View Post

Hi - I'm Del Monte Red and I am pleased to join your forum.

I would like to start off with a, for me, a question of critical importance! Tomorrow I will be smoking 10 individual pork tenderloins for a dear friend's 80th birthday party (& 35 guests!). My question is: how much time is required when smoking 10 as opposed to only 1 tenderloin? I intend to use my Masterbuilt 40 inch at 225°. Any help will be greatly appreciated!

Thanks,

P.S. I originally wrote this request for a broader audience!
Swing by the pork section & check in mate.
I don't know the answer because it's not my style of cookery & I don't want to guess.
I am also a feel cook & sort of old school low tech. I figure it's about consistency & evenness of heat I have an older model Masterbuilt ,I think you are going to want probes.
post #15 of 17
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Great looking meal Mick! Nice smoke!
Tongue used to be so cheap they canned it like spam or corned beef. I just like it regardless of the price. I poached that big guy for a fair while it had a lovely uniform colour ,then your just searing it. On a sandwich with some pickles a great thing.Family unit remain unconvinced.
post #16 of 17
Thanks for the hints!
post #17 of 17

My God Mick, that is amazing! Purely amazing! Fantastic job! Cheers!!! - Leah

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Nose to Tail