Bear’s Kitchen: a T&T foodie thread

BobBitchen

Well-Known Member
I made some Al Pastor this week.

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Marinade
Guajillo & Ancho chilies toasted/ rehydrated in chic. stock, chipotles/adobo
Fresh & roasted Garlic, onion, Mex Oregano, Thyme, Cumin, smkd Paprika, salt/pepper
orange juice, pineapple juice/ fresh pineapple dice

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Pork loin

thinly sliced & a few sli bacon
because, Bacon

Marinade 48hrs
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layer marinated meat in loaf pan,
cook in oven 275* for 4.5 hrs
drain juice & save

cool, refrigerate overnight.


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Slice thin & light chop



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add reserve liquid & heat with pineapple chunks


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Cilantro Onion & Hab's

:hump:
yummmmmm
 
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manfredo

Well-Known Member
I processed a whole strip loin and had a nice New York roast the other night. Forgot to take pictures when it came out of the oven. Cut some steaks as well and got about a pound of ground beef from the trim. Also have another small roast. I cooked the one that's tied.

You cut that up like a pro!! Beautiful strip steaks! And you grind your own burger??? I always wanted to do that!

I remember when I was a teenager, my parents bought a half a cow from a farmer up the road. It was tough as hell, so they had the entire thing ground into burger. It made fantastic burger, and I ate a lot of them that year!
 

xtsho

Well-Known Member
You cut that up like a pro!! Beautiful strip steaks! And you grind your own burger??? I always wanted to do that!

I remember when I was a teenager, my parents bought a half a cow from a farmer up the road. It was tough as hell, so they had the entire thing ground into burger. It made fantastic burger, and I ate a lot of them that year!
Yeah I grind. This old .5 hp motor makes quick work.


 
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