shepp Posted November 24, 2022 Report Share Posted November 24, 2022 On 11/23/2022 at 4:36 PM, DNP said: Looking forward to seeing that one. I’m still in need of a meat slicer, or I would have done this with our last belly. On 11/24/2022 at 11:40 AM, Sisco said: I hand cut with a long, extremely sharp Japanese knife designed for sushi and shashimi. I agree with knife, I have a long boning knife that works well. Problem with a slicer is it spins to fast causing the fat to heat up. They actually make special slicers for bacon because of that. Plus I like THICCC bacon Quote Link to comment Share on other sites More sharing options...
Matt.Cross Posted November 24, 2022 Report Share Posted November 24, 2022 I've discovered the key to Thanksgiving food prep, let the kids handle it! Quote Link to comment Share on other sites More sharing options...
Sisco Posted November 25, 2022 Report Share Posted November 25, 2022 Wise move👍🏻 Quote Link to comment Share on other sites More sharing options...
sketch Posted November 25, 2022 Report Share Posted November 25, 2022 Smoky turkey 20# was a 8 hour ordeal but juices were flowing! I can't mess this up? Quote Link to comment Share on other sites More sharing options...
DNP Posted November 25, 2022 Report Share Posted November 25, 2022 Good looking bird @sketch Quote Link to comment Share on other sites More sharing options...
Sisco Posted November 25, 2022 Report Share Posted November 25, 2022 Nice job Sketch, mine was about #20 but traditional oven. Turned out good. This is the bacon I put on the smoker this morning after curing and drying for 9 days. Turkey bacon and tomato sandwiches for dinner! Quote Link to comment Share on other sites More sharing options...
Sisco Posted November 25, 2022 Report Share Posted November 25, 2022 (edited) Done cooling preparatory to slicing and trying. Edited November 25, 2022 by Sisco Quote Link to comment Share on other sites More sharing options...
Sisco Posted November 25, 2022 Report Share Posted November 25, 2022 First picture after slicing. Second picture, what's left by the time I got my camera post family feeding frenzy when it came out of the oven. Quote Link to comment Share on other sites More sharing options...
sketch Posted November 26, 2022 Report Share Posted November 26, 2022 Oh you got me drooling again 😀 Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 26, 2022 Report Share Posted November 26, 2022 Everything looks delicious,Rome nice job on the bird😋 Quote Link to comment Share on other sites More sharing options...
Cunuckgaucho Posted November 26, 2022 Report Share Posted November 26, 2022 I have to stop clicking on this thread in between meals... Quote Link to comment Share on other sites More sharing options...
shepp Posted November 28, 2022 Report Share Posted November 28, 2022 Tried something new after seeing - video @greenmountaingrills posted a few months back. Trimmed my brisket yesterday, then rendered the fat with a cup of coffee in my crock pot which worked awesome! This morning I injected with the tallow and used as binder (I did not like it as a binder when I pulled it off the cookie sheet, alot stuck to the sheet). Rubbed it with a coffee rub. Flat is a touch dry but cut with a fork tender. ps I now will be saving all of my beef trimmings to make tallow for cooking. @DNPim kinda thinking of injecting a tri tip as an experiment pps: @Armed Eye Doc, Dirk or any others who get beef processed get your fat. Put it in the crock pot with a cup or so of water and let it got 8-9 hours. Save it like you would bacon grease. All this bs about cholesterol from animal fats was started in the 60’s by the sugar industry. In moderation animal fats are good for us, and these seed oils like corn, soy and grape seed were originally developed for industrial lubes and are linked to inflammation especially in our eyes. Probably better for you than bacon grease too cuz it’s straight fat, no salt or nitrates Quote Link to comment Share on other sites More sharing options...
Sisco Posted November 28, 2022 Report Share Posted November 28, 2022 Fat got a bad rap it doesn't deserve. It is the carbohydrate/Insulin interaction that causes the body to lose the ability to clear fat from its cells and tissues. Quote Link to comment Share on other sites More sharing options...
shepp Posted November 28, 2022 Report Share Posted November 28, 2022 On 11/27/2022 at 9:04 PM, Sisco said: Fat got a bad rap it doesn't deserve. It is the carbohydrate/Insulin interaction that causes the body to lose the ability to clear fat from its cells and tissues. They sure did. My grandpa ate two poached eggs, toast and bacon every day for at least my life time. Smoked cigars, lost his legs in a train accident and lived to be 92, there’s something to be said about that Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted November 28, 2022 Report Share Posted November 28, 2022 1 hour ago, Sisco said: Fat got a bad rap it doesn't deserve. It is the carbohydrate/Insulin interaction that causes the body to lose the ability to clear fat from its cells and tissues. 52 minutes ago, shepp said: They sure did. My grandpa ate two poached eggs, toast and bacon every day for at least my life time. Smoked cigars, lost his legs in a train accident and lived to be 92, there’s something to be said about that The studies that were done in the 50s wanted to blame fat from livestock, as you said. They did not account for the huge increase in smoking that started after the turn of the century, especially during the 20s. Of course, the tobacco companies were covering up their own studies at the time. My grandma lived to be 97 and ate chunks of fat all of her life. Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted November 28, 2022 Report Share Posted November 28, 2022 3 hours ago, shepp said: Tried something new after seeing - video @greenmountaingrills posted a few months back. Trimmed my brisket yesterday, then rendered the fat with a cup of coffee in my crock pot which worked awesome! This morning I injected with the tallow and used as binder (I did not like it as a binder when I pulled it off the cookie sheet, alot stuck to the sheet). Rubbed it with a coffee rub. Flat is a touch dry but cut with a fork tender. ps I now will be saving all of my beef trimmings to make tallow for cooking. @DNPim kinda thinking of injecting a tri tip as an experiment pps: @Armed Eye Doc, Dirk or any others who get beef processed get your fat. Put it in the crock pot with a cup or so of water and let it got 8-9 hours. Save it like you would bacon grease. All this bs about cholesterol from animal fats was started in the 60’s by the sugar industry. In moderation animal fats are good for us, and these seed oils like corn, soy and grape seed were originally developed for industrial lubes and are linked to inflammation especially in our eyes. Probably better for you than bacon grease too cuz it’s straight fat, no salt or nitrates I wish I had seen this before I threw away the trimmings of the 2 briskets I cooked on Thursday. Quote Link to comment Share on other sites More sharing options...
Magwa Posted November 28, 2022 Report Share Posted November 28, 2022 Fat is what has kept every group of people alive since the dawn of time without it we would be extinct, the Eskimo's live on it and if you take out all the chemicals from feed and ,steroids and meds they give animals today it is still good for you ... Pemmican is ground up dried buffalo or any meat mixed with whatever berries or nuts you could find and held together in a cake for by Fat! it is what kept the plains indians alive as well as Lewis and Clark etc. remember chewing the chicken leg knuckles off as a kid that stuff is good for you ..... Quote Link to comment Share on other sites More sharing options...
jtallen83 Posted November 28, 2022 Report Share Posted November 28, 2022 9 hours ago, Armed Eye Doc said: The studies that were done in the 50s wanted to blame fat from livestock, The "lynch pin" study was the subject of a review by a college class, they entered the raw data into a modern computer, I think they said it was entered on punch cards originally. They were shocked to see many errors, errors that made fat look much worse, I heard it on PBS in 2016-17, they even went into who funded the original work insinuating they steered the study, you sure didn't see any retractions though, the original premise still rules most American diets, sad our government sold us out. Quote Link to comment Share on other sites More sharing options...
Sisco Posted November 28, 2022 Report Share Posted November 28, 2022 (edited) 6 hours ago, Magwa said: Fat is what has kept every group of people alive since the dawn of time without it we would be extinct, the Eskimo's live on it and if you take out all the chemicals from feed and ,steroids and meds they give animals today it is still good for you ... Pemmican is ground up dried buffalo or any meat mixed with whatever berries or nuts you could find and held together in a cake for by Fat! it is what kept the plains indians alive as well as Lewis and Clark etc. remember chewing the chicken leg knuckles off as a kid that stuff is good for you ..... A whole lot of truth there that modern society conveniently forgot.one of my favorite parts of a steak is the fatty end. Edited November 28, 2022 by Sisco Quote Link to comment Share on other sites More sharing options...
Armed Eye Doc Posted November 29, 2022 Report Share Posted November 29, 2022 10 hours ago, jtallen83 said: The "lynch pin" study was the subject of a review by a college class, they entered the raw data into a modern computer, I think they said it was entered on punch cards originally. They were shocked to see many errors, errors that made fat look much worse, I heard it on PBS in 2016-17, they even went into who funded the original work insinuating they steered the study, you sure didn't see any retractions though, the original premise still rules most American diets, sad our government sold us out. I have posted this before. The video is a little older now, but the majority is still valid, especially the part about the vilification of fats. Quote Link to comment Share on other sites More sharing options...
Sisco Posted November 29, 2022 Report Share Posted November 29, 2022 Nigel Keys at the University of Minnesota was a one man wrecking crew of misinformation on dietary issues back then. Unfortunately all the so called health experts listened to him. Read “Good Calorie Bad Calorie” by a former writer for Scientific American. It makes for interesting reading. Quote Link to comment Share on other sites More sharing options...
unforgiven Posted November 29, 2022 Report Share Posted November 29, 2022 The days of the bucket of lard under the sink😋 at our age all bets are off. Fat's,real butter. Eat 🎂 first Quote Link to comment Share on other sites More sharing options...
Cunuckgaucho Posted December 1, 2022 Report Share Posted December 1, 2022 I save bacon fat 'cause it's the best for cooking breakfast hashbrowns in Quote Link to comment Share on other sites More sharing options...
jim3326 Posted December 1, 2022 Report Share Posted December 1, 2022 31 minutes ago, Cunuckgaucho said: I save bacon fat 'cause it's the best for cooking breakfast hashbrowns in I rarely have any to save. Fry it up, then toss the taters and onions in. Leaves just enough for the eggs. Quote Link to comment Share on other sites More sharing options...
Cunuckgaucho Posted December 1, 2022 Report Share Posted December 1, 2022 24 minutes ago, jim3326 said: I rarely have any to save. Fry it up, then toss the taters and onions in. Leaves just enough for the eggs. It's comes from frying up bacon for the bagel & bacon sandwich when I want a quick snack Quote Link to comment Share on other sites More sharing options...
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