"Tonights Supper on the grill"

CWLONGSHOT

Well-Known Member
I made a stew that was killer!! But not a recipie just left overs. Couple hamburgers a chunk of venison I smoked can beef barley soup left over veggies.. part of a jar of beef gravy... Very harty Momma about licked the bowl!!
 

JonB

Halcyon member
A recent recipe post (at the other website) has me thinking I should make some pulled pork in the house oven.
I likely haven't roasted a large fatty chunk of pork, low enough and slow enough, to do it right.
I've done them on the smoker, sure, BUT not in the house.
I've also never brined the pork...gonna try that too.
When I've brined other meats, I always avoid sugar in the brine...this pork may get 50% Honey in the brine.
And am thinking of using an orange (juice in brine, and zest on top with the rub and under a layer of bacon.

I'll post more, it I actually do this (depends on the grocery store price), and if it doesn't fail, LOL.
 

smokeywolf

Well-Known Member
Jon, if you're going to brine overnight, honey in refrigerated brine may not work as well as disolved brown sugar.
 

JonB

Halcyon member
Jon, if you're going to brine overnight, honey in refrigerated brine may not work as well as disolved brown sugar.
I'm glad I checked in before I started the Brine. I just got back from the Grocery store, and they had some nice looking Rump Roasts for $1.88 a lb, maybe not the best price, but pretty decent price for not being on sale.
I was thinking Honey, because I recently got a bunch from my Bee keeper friend, when I mentioned a low Honey price I seen on FB Marketplace, he said, he could match that price for some 2020 cappings that are crystalized in Qt jars.
BUT, I do have some 'vintage' brown sugar that I could use. I almost never use Brown sugar...I did back when I was homebrewing beer a decade ago.
So, Brown sugar it is, I'll have to use a chisel and break off some pieces, LOL
 

david s

Well-Known Member
Put your brown sugar in a bowl cover with a couple of damp paper towels and micro wavy for about a half minute. It should soften up enough to be usable.
 

JonB

Halcyon member
posted:
A recent recipe post (at the other website) has me thinking I should make some pulled pork in the house oven.
I likely haven't roasted a large fatty chunk of pork, low enough and slow enough, to do it right.
I've done them on the smoker, sure, BUT not in the house.
I've also never brined the pork...gonna try that too.
When I've brined other meats, I always avoid sugar in the brine...this pork may get 50% Honey in the brine.
And am thinking of using an orange (juice in brine, and zest on top with the rub and under a layer of bacon.

I'll post more, it I actually do this (depends on the grocery store price), and if it doesn't fail, LOL.
So, this was a failure, it had an off taste, ...well I mean it was edible, but surely nothing to write home about.
Brown Sugar may have been part of it?
Not the Sugar per say, but sugar in the brine. While I don't mind a sweet BBQ sauce, I just can't wrap my head around a sweet brine for raw meat. I've never done it before, and I'll likely never do it again.
...OR maybe it was just a chunk of pork from an old Sow?
.
Last night, at the grocery store, they had one of these 7 lb Pork Butts marked down, sell by date was the 25th.
I hesitated, but it looked to have good marbling besides a nice sized fat cap, so I bought it.
I DIDN'T brine it. I did like I usually do, and look around the pantry for what I have laying around that needs to be used up.
.
So, I found one packet of Onion Soup mix, and used that as a dry rub on the bottom and I found the jar of Doritos Dust, and used most of that as a dry rub on the top (fat cap). Doritos dust was a failed experiment of mine. I read an article about it, an urban spice that mimics the powder left in a empty bag of Dorito's (google the recipe if you are curious, but making it was a waste of time, as I never found any good use for it.)
.
I bumped the oven temp from the recipe prescribed 225, up to 230, and put it in the oven last night at 7pm (the previous brined 7 pounder took more than 13 hours, and still didn't reach the temp prescribed (200). BTW, that was cooked uncovered.) So, for this Oniony Doritos roast, I put 5 whole carrots on the bottom of the pan, to act as a rack, then the roast, (no added liquid), then put the cover on. Well I checked it at 6am (the 11 hour mark), there is an inch of juice/oil in the pan (instead of being dry like the uncovered brined one I did last week), and the meat thermometer said 200...DONE. So guess what's for breakfast?
Oniony Doritos Pork Roast and a carrot...and it was delicious, definitely worth writing home about.




.
 

RBHarter

West Central AR
Well you lost me at onion soup . I however completely agree about sweet cured anything . Virginia ham , yuck .
 

CWLONGSHOT

Well-Known Member
Smoked Meat Loaf. Used store "meatloaf mix" meat. Used my normal Oatmeal soalked in milk and shredded carrots. Makes it so moist and binds together well too. Used some bacon smoked mustard & 1/2 bag if shred cheese 859AF0E0-F54F-4B16-A464-F60274A663B5.jpegthat wasn't being used in fridge. Can't tell difference but dinner was beyond good!
 

CWLONGSHOT

Well-Known Member
Chicken Pot Pie!

Stopped @ Boston Market last night.. NO Chicken Pot Pie.. down the toad to KFC.. NO CHICKEN POT PIE!!!! Stopped in Stop & Shop only had lil weene Marie Calanders....GRRR. GRABBED two Rotisserie Chickens and went home. Had part of one and noon I started my own CPP!!

Being newly Diabetic I left out Carrots and Mushrooms. (Love them but...)

16580D76-7FF2-4953-A02A-9440933C782D.jpegEB38012D-99AE-4FE6-A5E3-F366BF05F11E.jpeg

Didnt have enough dough but found puff pastry dough... so mommas dough bottom and store bought puff on top. We will see never tried...

With remainder of puff dough I rolled it flat added eggwash parmesan, pepperoni and provolone rolled it all up egg wash the outside and stuck it in under the pies to bake.
 

CWLONGSHOT

Well-Known Member
All root vegetables are "bad" for diabetics. Much sugars I assume.
Doctor had short list of foods to avoid besides reading ingredance.

Pasta & Rice (Brown is not as bad)
Potato's (all root vegies)
Breads (bakery breads limited Ok)
Most fruit are no-no's but some are better then others. (Blueberries, Cherries, Kiwi ok)
Candy & Chocolates
Most Liquor's.
 

Rick

Moderator
Staff member
Corn runs up my BS higher and faster than other veggies. Everybody is different though. Corn didn't use to but sometimes does, sometimes not so much. Part of the fun of diabetes, a big guessing game.
 

KeithB

Resident Half Fast Machinist
With all due respect CW, except for anything w/alcohol in it I eat everything on your list, although in measured quantities. They've changed a lot of advice on what people with diabetes can eat over the years, if your doctor isn't an endocrinologist or has other special knowledge of current diabetic food guidelines then maybe you might want to consider seeing if you can get a referral to an expert.

It's a lot easier to cope with diabetes if you can enjoy a full range of foods.
 
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RicinYakima

High Steppes of Eastern Washington
I'm with you Keith, go see a specialist. I've had geriatric diabetes for a couple of years now, and worked with my guy closely the first year. Luckily I don't have heart issues also, so I can eat everything, just not a lot of it and not very often.