Today's digestive offering.

[Steve H]

Getting up at 2AM isn't what I had in mind. But, it did give me a chance to get some pork loin in Pops brine. And whip up a sammie using some of the pickle chips I made a few days ago.

The victim.

Cut and trimmed.

Into the bath.

While doing this I got hungry.

So I put together a ham and cheese on rye with Miracle Whip. And opened up a jar of the chips I made.

Tasty!

 

[chilerelleno]

Breakfast of Champions!
Hmmmm... Now you've me thinking of a 4am snack, perhaps leftover ribs?

 

[Steve H]

Round 2. I didn't realize I was that hungry! Those pickles added a nice flavor to these.

 

[Steve H]

Breakfast of Champions!
Hmmmm... Now you've me thinking of a 4am snack, perhaps leftover ribs?

That would work for me!

 

[drdon]

Gonna go through those pickles quickly.Got to start ANOTHER batch already! If you can have breakfast for dinner, why not lunch for breakfast? Looks tasty.
Don

 

[Steve H]

Gonna go through those pickles quickly.Got to start ANOTHER batch already! If you can have breakfast for dinner, why not lunch for breakfast? Looks tasty.
Don

LOL! I was thinking about that as well. Might just get a few more quarts going.

 

[crazymoon]

SH, Nothing better than an early AM snack!

 

[Steve H]

SH, Nothing better than an early AM snack!

I know, right? Now I'm ready for a nap.

 

[tx smoker]

Wow Steve!! Looks like a great "midnight snack"....and those pickles!! Man, we have been burning through stuff like this in a hurry lately. Can't tell you how much I've enjoyed the threads several of us have shared with different brines and items to put into the brine, as well as different techniques. It's been a blast and I'm going to be posting another documentation of how good some of this stuff is. Will tag you on it for the update.

Curiosity question:: Are those cukes done in the brine we shared in the Cen Tex thread or is it a different brine?

Robert

 

[Steve H]

Wow Steve!! Looks like a great "midnight snack"....and those pickles!! Man, we have been burning through stuff like this in a hurry lately. Can't tell you how much I've enjoyed the threads several of us have shared with different brines and items to put into the brine, as well as different techniques. It's been a blast and I'm going to be posting another documentation of how good some of this stuff is. Will tag you on it for the update.

Curiosity question:: Are those cukes done in the brine we shared in the Cen Tex thread or is it a different brine?

Robert

Good morning Robert,
No, this is Al's recipe with a twist.
https://www.smokingmeatforums.com/t...dy-to-eat-in-3-days-with-vac-canister.242196/
I used some of the Trinidad Scorpion pepper and cider vinegar.

 

[tx smoker]

"Good morning Robert,
No, this is Al's recipe with a twist.
https://www.smokingmeatforums.com/threads/garlic-dill-pickles-update-ready-to-eat-in-3-days-with-vac-canister.242196/
I used some of the Trinidad Scorpion pepper and cider vinegar."

Good morning and thanks for the quick response. After what happened yesterday when i made dinner, it looks like I'm gonna be making a LOT of these brined cukes. Tracy will be stopping at our little grocery store on her way home from church and she pretty much has my day laid out for me

So much for a day off,
Robert

 

[Steve H]

"Good morning Robert,
No, this is Al's recipe with a twist.
https://www.smokingmeatforums.com/threads/garlic-dill-pickles-update-ready-to-eat-in-3-days-with-vac-canister.242196/
I used some of the Trinidad Scorpion pepper and cider vinegar."

Good morning and thanks for the quick response. After what happened yesterday when i made dinner, it looks like I'm gonna be making a LOT of these brined cukes. Tracy will be stopping at our little grocery store on her way home from church and she pretty much has my day laid out for me

So much for a day off,
Robert

Ha, better get cracking then!