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  1. kawboy

    I'm going pro!

    After just shy of 34 years at my current employer I'm headed to work in a kitchen! Fed up with the corporate world I'm starting over. I will be working the kitchen for a local caterer. I graduated a local culinary program the day before I started my cancer journey almost two years ago. Things...
  2. kawboy

    Cowboy Candy Syrup on Bacon?

    Bacon supply is running low, need to make some more. A while back I was talking about Cowboy Candy with a lady at church. She mentioned using The left over syrup on bacon. We got interrupted before I could ask if it was while curing or frying. I haven't been able to catch her to clarify. My...
  3. kawboy

    Re-using lids?

    Question for the Sous Vide masters. Can I re-use the lids for my cheesecake jars? Just curious if they reach a high enough temp to ruin the seal. I've been making a ton of mini cheese cakes lately,( lemon curd are my favorite) and have ended up with a ton of used lids. I know I can keep buying...
  4. kawboy

    Gochjank sauce instead of paste?

    I am planning on making gochujang pork belly this weekend. I screwed up and bought gochujang hot sauce instead of paste. How will this translate? I know they are not the same, but hope it will work. Any ideas?
  5. kawboy

    First crack at Cornell Chicken.

    After hearing about this many times in here, I thought I'd take a crack at it. Turned out pretty darn good! Chicken still has a weird mouth feel for me(don't do cancer kids!), but the wife loved it. Nevermind the christmas plate, I was too lazy to unload the dishwasher before supper
  6. kawboy

    Big batch of bacon going!

    I was in the pork freezer the other day looking for a package of porkchops and discovered 15# of belly I didn't know I had! Happy surprise. Mixed up some tender quick and brown sugar for four packages of belly and have them resting comfortably for a couple weekends. I'd thought I used all the...
  7. kawboy

    First tri-tip and flatiron tonight!

    Turned out freaking awesome! Smoked them for a couple hours with pecan shells. Rested for a few more hours, the opened up the vents on the 'ol Akorn and seared them off. The back slices are they flat iron. They were a bit rarer, but oh so tasty and tender. May have missed the grain a bit on the...
  8. kawboy

    Finally found a Tri-tip!

    I've lived in central MN for 53 years, found my first Tri-tip over the weekend! Never ate one before, let alone made one. Plan on searing it and then bringing it to 125-130 ish. Probably just SPOG. Sound about right? Picked up a little Flatiron as well. Same method? Wife could believe how...
  9. kawboy

    Making Lox and maybe sushi?

    Quick question. For Christmas I plan on making deviled eggs to bring to Christmas eve. I was trying to come up with some Christmas colored toppings. I think I'll go with Candied jalapenos and red pepper pieces for one kind, and lox and dill on another kind. Only made lox once, but confident it...
  10. kawboy

    Been gone awhile.

    I've been absent for six months, hopefully I didn't miss too darn much. I went a few rounds with The BIG C. (Cancer, not Covid). Still smoked on and off for the wife, but not as heavy as I would have liked. Just didn't get on the computer much during treatments. Back to work part time now, so...
  11. kawboy

    Added to my stable tonight.

    Spotted this on Facebook Marketplace for $20 tonight. Front was a little pushed in, but fixed that right away. It doesn't have the smoker stone/diverter, but I'll figure something out. Came with a cover too. Never used a cooker like this, so should be fun learning. My wife thinks I may have a...
  12. kawboy

    Culinary final meal.

    Last night I prepared my meal portion of my final exam. Photo quality sucks I know, but turned out well. Started out with brat bites wrapped in pretzel dough, served with a creamy kraut sauce, mustard, and sauerkraut. Next up was a beet salad with tarragon mustard vinaigrette with Kaiser rolls...
  13. kawboy

    Maybe Sous vide newbie?

    I've been on the fence about sous vide cooking for awhile now. After using one in my culinary course, I'm leaning more towards one. My question is, can I get away with a basic Walmart one, or would that be a waste of money? Not sure how much I'd actually use it. We do have a pile of pork chops...
  14. kawboy

    I got my knives back!

    Picked my knives up after work tonight. I think they look pretty good. I thought my last name in the german script was fitting for german knives. I need to take better pictures, but you get the point. Thanks for all the input!
  15. kawboy

    Question about marking knives.

    I'm taking the Culinary program at a semi-local college .My instructor says we should mark our knives since we all had to purchase the same set for the course. Have any of you guys marked you knives? He has his engraved, but wondering about other ways. Don't want to mess up $350 worth of knives...
  16. kawboy

    Its all Chili's fault!

    After seeing @chilerelleno Porchetta post, i had to try it. Turned out pretty dang good if I do say so myself! Belly was firmer than I thought it should be, but not a deal breaker.
    • kawboy
    • Thread
    • Replies: 7
    • Forum: Pork
  17. kawboy

    Made some lard

    Made some lard from the hog we picked up last week. Never made lard before, and have no idea what I'll do with it, but wanted to try. I suppose I'll use it for frying, just like bacon grease. Probably do the heart up one night, fry it in its own fat:emoji_smiling_imp:. It was fun to do. The ribs...
  18. kawboy

    Picked up a couple pork bellies plus yesterday.

    A buddy at work has been picking up pigs in the area and butchering with his family. Asked if I wanted a couple bellies (he has side pork coming out his ears), I said sure. Picked up 20 pounds of belly for $40. He thru in two racks of spares, a heart, and a chunk of liver. I think I did ok! May...
    • kawboy
    • Thread
    • Replies: 3
    • Forum: Pork
  19. kawboy

    Thin cut bottom round?

    Asked the wife too pick up some skirt steak for fajitas, she came home with thin cut bottom round steaks. What's something good to do with them? Lower the carbs, the better. All else fails I'll just make jerky. Got suggestions?
    • kawboy
    • Thread
    • Replies: 8
    • Forum: Beef
  20. kawboy

    Making Black forest ham?

    My wife goes through a lot of ham for lunches. I offered to make her some ham or turkey breasts for her lunches. She informed me that she only eats Blackforest ham for her lunches. She wraps them with cheese to eat on the go. What is the main difference between say loin ham, and blackforest ham...
    • kawboy
    • Thread
    • Replies: 35
    • Forum: Pork
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