jubjub75

I smoked my first pork butt yesterday. I bought what ended up being a two pack from Costco, and just smoked one of them. Rubbed it with mustard (mostly as a binder) and rubbed it liberally with Meat Church's Holy Gospel rub. Smoked it on the Pit Barrel Cooker to about 160, moved it to a foil tray, added a little apple cider vinegar, covered tightly with foil, and cooked to about 205. Let it rest in the (off) oven for 45 minutes, and then shredded it with two forks. Absolutely delicious! We made sandwiches with a little Stubb's BBQ sauce and some pickled onions. Absolutely killer, and will make again. However, I think I'm going to use the second one to make Puerco Pibil (recipe stolen from this thread years ago). I made it once 10 or so years ago, and still smile every time I think about it! Thanks to @Robot Monkey for suggesting it many years ago. Speaking of which - do you have the recipe by any chance? I tried the Red Velvet link and it's going to something else now

Cannot wait for this!!! Any word on where it will be streaming in the US? Is Acorn still a thing? I used a trial of that to watch the most recent season.

I agree on the colors, but wish they wrapped all the way around. I almost bought the blue one until I saw the white on the back. Does it end up being as much of a dirt magnet as I think it may? I absolutely do not need a second controller, mind you 😀

Agree completely. I was about to give up on the show until the last 5 minutes of ep 3, and 4 was terrific!

Thanks Jay!!

Which one do you use? I got sharpening stones a few years ago, but have been too scared of f’n up a knife to try them out. I should also add that I’m jealous of the magnetic strips everyone has shown. I’d love to get one, we don’t have a good spot for one. That one that @Josh showed is particularly sexy. Hopefully in our next house 😁

Hey Carlos - I think you're better off buying individually. Seems like every set has something that I end up not using. Also, the blocks are nice but take up a LOT of counter space. I ended up switching to one of these a few years back and have never looked back: https://www.amazon.com/gp/product/B00LTWTPSG/ Lays flat in a drawer and holds a lot of knives! I have a couple knives from Misen and love them. I also have an old Wusthof set that I really like, but needs a sharpening badly.

I don’t want to give too many details, but it definitely ties in!

Two episodes into Lupin on Netflix, and loving it so far. Really excited to see where it goes from here.

I’m excited to see what comes out this year. Will probably buy a large TV for the living room at some point. I’ve resisted putting one in there, but I’m tired of going to the basement to watch the projector (which is getting a bit long in the tooth but still looks good for 1080p). The Series X is making me drool for some HDMI 2.1 ports 😀

I followed this ingredient list (but doubled the gochujang), but baked it in the oven instead of the slow cooker: 250 degree oven, bake for 15 minutes, stir, another 15 minutes, stir, rinse and repeat until it's very dry (typically about 1 1/2 hours). I use a big roaster pan, but sheet pans would work just as well. https://www.annewolfepostic.com/slow-cooker-gochujang-chex-mix

Dave - I’m glad you’re taking one for the team! I’m going to watch from afar until the promised X Series patch next year. I’m assuming the bugs will be squashed by then, too.

I ended up with a 4.3 lb beef tenderloin. I think I’m going to cut it in half and SV half for Christmas and smoke the other half for New Year’s. My wife wanted mashed potatoes, so we got one of the big heat and serve things from Costco, which also means there will be plenty of leftovers for potato pancakes the next day. Currently have a batch of non-spicy Chex Mix in the oven for dropping off at my parents and in-laws (none of them can handle more than mild) and then making a spicy batch this weekend with gochujang for us and a few friends (dropping off). If you haven’t made Chex Mix with gochujang before, get on it. I made a batch a few weeks ago, and it might be the best batch I’ve ever made. Smokey, garlicky, medium spice...it was delicious and I was sad when it was gone.

Dammit autocorrect!

I've been thinking about Christmas meal(s) and have been thinking about sous vide cooking either prime rib or a tenderloin. I need to go over to Costco and see what looks good. The only problem is it's just me and the wife this year (thanks, COVID!!), so anything is going to be huge. For that reason, I'm leaning tenderloin as I can cook part and freeze part quite easily. A nice chimichurri and some roasted veggies will pair quite well!