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  1. dj mishima

    Liquid Gold(Aus Jus)

    I just did a 10 lb pork butt yesterday. If I can get around to it, I'll do a write up. I already vacuum sealed and froze the pulled pork into 1 lb portions with a healthy splash of aus jus collected from the pan. I still have a bit left over. I also saved the smoked lard. I can't bring...
  2. dj mishima

    Chili Cook-off at work

    I'm going to be in a chili cook-off at work on Thursday. I start work at 4am. The serving time is 11am. I have a break at 9am. The chili is going to be served in slow cookers. I know that a slow cooker isn't a good method to reheat food. So, I'm having a hard time deciding how to get my...
  3. dj mishima

    Thawed pulled pork safety

    I thawed some frozen cochinita pibil (basically pulled pork) a couple of weeks ago in the refrigerator. It's still sealed in a food saver bag. I haven't gotten around to using it yet. But I am now concerned that it might not be safe to eat. What do y'all think?
  4. dj mishima

    Breakfast Burritos

    Here are 4 fatties I smoked, pulled & wrapped at 155F, rested, and then refrigerated to use the next day. They would become the basis of 24 breakfast burritos for my coworkers. Here's the work station. They were out of my preferred cheese, but this was a cheaper substitute. Oddly enough...
  5. dj mishima

    Torta de Cochinita Pibil

    Sorry for not posting anything in a long while. I've been quite busy with work. I made these tortas to give back a little to the folks at work a bit before X-mas. I followed the recipe at seriouseats.com for cochinita pibil. Sorry for the lack of step by step smoking pics. But, here's a...
  6. dj mishima

    Apple Smoked Chicken 2 Ways

    I keep forgetting to take good pictures every step. But, I did some chicken for some meal prep during my time off today. Here's some apple wood smoked chicken breast. Half was marinated with aji amarillo store bought marinade. The other was brined with a sweet tea brine. Both turned out...
  7. dj mishima

    Chuck Roast Quesadillas

    I broke into my freezer stash of smoked chuck roast to make my favorite snack. Smoked chuck roast quesadilla with queso chihuahua, spicy pickled onions, and tomatillo chipotle salsa. It's so simple, yet so perfect how the flavors compliment each other. I love it!
  8. dj mishima

    Dripping rendered fat? Ruined bark? Smoker fire?

    So, I ran into a problem that could have been prevented had I planned accordingly. I am using my trusty MES30. I am currently smoking 2 pork shoulders. The plan was to use two of the four racks for aluminum drip trays and the other two for the shoulders. However, I found that the shoulders I...
  9. dj mishima

    Buttermilk Adobo Chicken Breast

    I had some leftover pasilla guajillo adobo left in the freezer from when I did a whole bird. However, it was not enough to marinade very much on its own. So, I decided to experiment a bit. Here's 3 breasts and 3 tenders soaked in buttermilk and adobo with a few healthy squirts of Sriracha...
  10. dj mishima

    Slaughterhouse Brined Breasts

    I cooked these up a few weeks ago. I just realized that I forgot to post it up. Chicken breast was on sale. So, it was time to break out the smoker and food saver. These were some massive breasts. I bought 2 packages around 5 lbs each. They both contained 4 breasts. Brined in...
  11. dj mishima

    Salvaging Too Salty Meat?

    Is there any way to save overly salty chicken? I messed up brining some chicken breast and it's too salty to eat. Is there any way to save it? Like putting it in soup to draw some salt out of it?
  12. dj mishima

    Smoked Brined Chicken Breast

    Patted down after 18 hour brine and seasoned with some no salt beef rub I have been using Smoked at around 220F for 3 hours and 20 minutes until 130F IT and finished off on the grill Sliced up I tried brining a 2% solution. 5 lbs chicken plus 850 ml of water filled up my container. I...
  13. dj mishima

    Guajillo Pasilla Adobo Chicken

    I haven't smoked a chicken since the days of yesteryear when I was using El Cheapo Brinkman. So, I was about due to do one again. Marinated overnight in guajillo and pasilla adobo. No rub. Ready to smoke in the mes30 with not quite a full row of pitmaster choice pellets in the amnps...
  14. dj mishima

    First Pork Shoulder

    I've been slow to post this, it was last week's cook... It took me a while to get around to doing pulled pork, as I am more of a beef guy. But, pork butt was on sale for $.99 per pound. I figured I would give it a shot . I decided to to split it like tallbm in this post...
  15. dj mishima

    JJ Finishing Sauce?

    I'm planning to smoke a pork shoulder for the first time tomorrow with the intent to vacuum seal and freeze the leftovers. I also plan to make some of that famous JJ Finishing Sauce to go with it. I've been reading that it is not a good practice to mix the sauce with the pulled pork before it...
  16. dj mishima

    Food Saver Pulled Beef

    I am still new at using my vacuum sealer. I saw an article regarding tips on here. They recommended that you partially freeze softer foods like pulled pork before you seal. Is this a common practice? I have some chuck roasts in the smoker now. So, I'm wondering what y'all do when you seal...
  17. dj mishima

    First Vacuum Sealed Pulled Beef From Chuck

    Chuck roasts were on sale again BOGO free, so I decided to try out my new food saver. I also wanted to try out some new rub that I picked up at Kroger for pretty cheap. Here's the brown mustard/worcestershire slathered and rubbed roast: I used a different rub that I mixed up that contained...
  18. dj mishima

    Chuck Roast Quesadillas

    I forgot to take pictures early on. But, I mostly followed this process to smoke : Https://www.smoking-meat.com/january-19-2017-smoked-chuck-roast I did it with a sweet rub and mustard. But, I put a little bit of worcestershire on before I used spicy brown mustard. Here's the roast after it...
  19. dj mishima

    Thawed Chuck Roast

    I thawed a chuck roast for the first time today. Well, it actually took 3 or 4 days to thaw in the refrigerator. I didn't have a vacuum sealer at the time that I froze it, so I just wrapped it pretty well in plastic wrap and then foil. I noticed that there is a spot of grey on the roast. I...
  20. dj mishima

    Meatloaf Madness

    It's been a long time since I've posted anything. My MES30 died and I only recently started using my replacement MES30. Sadly, I quickly realized that my A-Maze-N pellet smoker doesn't fit in this new MES. So, I've been using some small chunks in it instead so far. I smoked a chuck roast...
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