Learn something new everyday and this might fall under the Mandela Effect. Took my two younger to the Christmas program practice (yes, Christmas program prac. We start in late Sept.) on Wednesday. One of the songs the kids will be singing has part of the lyrics to 'Joy to the World'. Learned the lyrics are "joy to the world, the Lord is come". Not "joy to the world, the Lord has come". Probably been sing it wrong my whole life... lol!!!
Keep your stick on the ice...
I didn't realize until just now after looking it up that the original version of the song is 300 years old. ?
The gf of my youngest son is visiting him at UM from Korea for a few weeks and uploaded a 'vlog' compiling some of the things they've been doing while there. It's such a Gen Z thing to do, but being able to watch her and our goofball hang out together - most of which was filmed on campus - was a real treat and made home feel not so far away for a few minutes.
I didn't realize until just now after looking it up that the original version of the song is 300 years old. ?
I was today's years old
That's a huge b***h!
Keep your stick on the ice...
“When your best friend is the son of God, you get tired of losing every argument.”
― Christopher Moore, Lamb: The Gospel According to Biff, Christ's Childhood Pal
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Let's get this ova with...sheesh.
When you tell somebody somethin', it depends on what part of the United States you're standin' in... as to just how dumb you are.
“When your best friend is the son of God, you get tired of losing every argument.”
― Christopher Moore, Lamb: The Gospel According to Biff, Christ's Childhood Pal
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A Tri Tip on the smoker/grill....so damn good!
Completely underrated cut.
“When your best friend is the son of God, you get tired of losing every argument.”
― Christopher Moore, Lamb: The Gospel According to Biff, Christ's Childhood Pal
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@greyeagle reverse seared? That's how I do most thicker cuts of steak now.
@greyeagle reverse seared? That's how I do most thicker cuts of steak now.
More or less. I got my Primo to about 350F and got the internal temp up to about 115-120F.
Let it rest a few minutes while the grill temperature spiked, I left the lid open, then did another few minutes on each side. Turned out really well!
I do chicken breasts and pork chops, both bone in and thick chops, the opposite. I get the heat high and sear both sides then cover the grill and get the top down for the balance. Works well. I've been trying to mimic the Cajun Pork Chops at The Lake Elmo Inn for a few years and have come really close.
“When your best friend is the son of God, you get tired of losing every argument.”
― Christopher Moore, Lamb: The Gospel According to Biff, Christ's Childhood Pal
-------------------------------------------------------------------------------------
@greyeagle reverse seared? That's how I do most thicker cuts of steak now.
More or less. I got my Primo to about 350F and got the internal temp up to about 115-120F.
Let it rest a few minutes while the grill temperature spiked, I left the lid open, then did another few minutes on each side. Turned out really well!
I do chicken breasts and pork chops, both bone in and thick chops, the opposite. I get the heat high and sear both sides then cover the grill and get the top down for the balance. Works well. I've been trying to mimic the Cajun Pork Chops at The Lake Elmo Inn for a few years and have come really close.
Try smoking it low and slow like a brisket. I've had a couple turn out really good that way too.
A Tri Tip on the smoker/grill....so damn good!
Completely underrated cut.
Had a tri-tip on the Green Egg this summer at the lake...wowza. Always have liked the cut...part steak, part roast.
Did a pork shoulder last weekend on the egg. Holy moly, the best meal of the summer. Pulled it off at 203 F, let it rest in a cooler for over an hour, then chunked it out on a plate of mashed potatoes with gravy and green beans. Fed 6 adults and two kids and still had leftovers.
Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
Had a tri-tip on the Green Egg this summer at the lake...wowza. Always have liked the cut...part steak, part roast.
Did a pork shoulder last weekend on the egg. Holy moly, the best meal of the summer. Pulled it off at 203 F, let it rest in a cooler for over an hour, then chunked it out on a plate of mashed potatoes with gravy and green beans. Fed 6 adults and two kids and still had leftovers.
The egg and Primo are basically the same thing.pork butts are amazing on them! Plus, they are fun to smoke. I did about a 12 lb one for a Labor Day weekend lunch the sandwiches were amazing. You know it's good when the bbq sauce is hardly touched.
@go4 - Definitely want to try that! I saw a few recipes to smoke one but I had a smaller window to cook.
“When your best friend is the son of God, you get tired of losing every argument.”
― Christopher Moore, Lamb: The Gospel According to Biff, Christ's Childhood Pal
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Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
Sounds delicious! Bravo to you for cooking it only to 138...so many people get frightened to touch pork under 165 deg F.
I am the official Iowa Hawkeye football fan of GPL!
Even the USDA is only saying 145 these days. I can't find a matrix for time/temp needed for lower temps on pork, though. I know generally you can go somewhat lower than the "immediate safe" temp as long as you hold it there a while, so I'd assume that with a smoker bringing up the temp very slowly, that by the time it hits 138 it probably hits that point, but can't find any data on that.Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
Sounds delicious! Bravo to you for cooking it only to 138...so many people get frightened to touch pork under 165 deg F.
B1G refs... corrupt, or just incompetent?
But still it's amazing how many pork loving Iowans I know who get freaked out if the thermometer doesn't read 165 before they cut into it. It took a good friend of mine years before he would remove pork from the grill before 165, then he would wonder why it was dried out.
Some people just don't believe how much pork rises in temp after you take it off the grill.
I am the official Iowa Hawkeye football fan of GPL!
I sous vide all my pork to 144. My absolute favorite
The family Matriarch many years ago admonished their parents that it had to be that high to be safe from Trichinosis, and it just got handed down through the generations.But still it's amazing how many pork loving Iowans I know who get freaked out if the thermometer doesn't read 165 before they cut into it. It took a good friend of mine years before he would remove pork from the grill before 165, then he would wonder why it was dried out.
Some people just don't believe how much pork rises in temp after you take it off the grill.
B1G refs... corrupt, or just incompetent?
Trichinosis is now quite rare. Not so years ago.The family Matriarch many years ago admonished their parents that it had to be that high to be safe from Trichinosis, and it just got handed down through the generations.But still it's amazing how many pork loving Iowans I know who get freaked out if the thermometer doesn't read 165 before they cut into it. It took a good friend of mine years before he would remove pork from the grill before 165, then he would wonder why it was dried out.
Some people just don't believe how much pork rises in temp after you take it off the grill.
165 is pretty much reserved for birds now, right? Especially big factory produced ones?
And, even if it wasn't that rare... getting to 145 for a few minutes is enough to kill it off anyway.Trichinosis is now quite rare. Not so years ago.The family Matriarch many years ago admonished their parents that it had to be that high to be safe from Trichinosis, and it just got handed down through the generations.But still it's amazing how many pork loving Iowans I know who get freaked out if the thermometer doesn't read 165 before they cut into it. It took a good friend of mine years before he would remove pork from the grill before 165, then he would wonder why it was dried out.
Some people just don't believe how much pork rises in temp after you take it off the grill.
B1G refs... corrupt, or just incompetent?
For all you pepper fans…
Keep your stick on the ice...
There are a few things you can read about this out there, and they are very interesting. Different religions’ dietary restrictions are often an extension of humans simply not understanding science for centuries if not millennia. Biggest example probably being no pig or shellfish for kosher or halal diets. Two things that can really ruin your day if you didn’t know what you were doing, which they didn’t.
Trichinosis is now quite rare. Not so years ago.The family Matriarch many years ago admonished their parents that it had to be that high to be safe from Trichinosis, and it just got handed down through the generations.But still it's amazing how many pork loving Iowans I know who get freaked out if the thermometer doesn't read 165 before they cut into it. It took a good friend of mine years before he would remove pork from the grill before 165, then he would wonder why it was dried out.
Some people just don't believe how much pork rises in temp after you take it off the grill.
I think there’s still a decent risk for bear meat, but if you’re not Russian you probably aren’t very worried about it.
I'll admit I still have a hard time eating pork that is pink. It's just so engrained in my brain that it could make you very sick, that I can't get over it.
The first time I had a waiter ask me how I'd like my pork chop cooked was about 20 years ago and the look on my face had to have been priceless. WTF combined with we should get the hell out of here.
Fortunately for me, I eat cuts that are slow cooked or smoked or bacon/sausage that has no issue with being cooked well. Pork chops are fairly rare for me.
Now a nice med rare beef steak is the only way to go.
Fortunately for me, I eat cuts that are slow cooked or smoked or bacon/sausage that has no issue with being cooked well. Pork chops are fairly rare for me.
For me a pork chop has to be cooked, no pink. Though I like my pork chops with gristle and fat. So much flavor!!!
Now a nice med rare beef steak is the only way to go.
The rarer the better...
Keep your stick on the ice...
In my experience with pork a pink center is going to be colder than 145. 145 is going to be the point just past pink. I will agree that I would not eat pork with a bright pink center.
I am the official Iowa Hawkeye football fan of GPL!
Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
I can't find the loins anymore at the local Costcos. I used to smoke them 2-3 times a month 🙁
Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
I can't find the loins anymore at the local Costcos. I used to smoke them 2-3 times a month 🙁
Aldi has a good selection of them.
Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
I can't find the loins anymore at the local Costcos. I used to smoke them 2-3 times a month 🙁
Aldi has a good selection of them.
The 4 pack Costco used to have that was like $13 was the best value I have ever seen. I would barely season it and some it for a couple hours in its juices and it was just ridiculous! My SOs parents used to beg me to make them for them...
Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
Sounds delicious! Bravo to you for cooking it only to 138...so many people get frightened to touch pork under 165 deg F.
Thanks!
it coasts to 140-145 depending on a million factors, but yeah, it's spectacular when it's still juicy and tender. Otherwise it's like eating drywall. Had too many overshoots so I pull at 138ish.
I grew up hating pot roast, pork in general, and chicken breast because my parents grew up in the time where a) trichinosis was a thing and b) pasteurization wasn't well understood by the public.
Pro top
Costco pork loin (not tenderloin) with fennel rosemary thyme over a mustard base. Pecan for an hour or so at 200. Then crank to 350 until it hits 138 in the middle. You can serve and eat immediately or you can wrap in foil and refrigerate overnight for incredible deli meat. Slice thin.
I can't find the loins anymore at the local Costcos. I used to smoke them 2-3 times a month 🙁
bad news everyone......
But still it's amazing how many pork loving Iowans I know who get freaked out if the thermometer doesn't read 165 before they cut into it. It took a good friend of mine years before he would remove pork from the grill before 165, then he would wonder why it was dried out.
Some people just don't believe how much pork rises in temp after you take it off the grill.
Oh god, you can get ten degrees easily if you aren't careful. The thicker the slab, the more it will coast. It takes a long time to heat to penetrate something like a ham. It's why the reverse sear is such a great method for things like standing rib roasts. Let that temperature gradient even out, rest it for 30, then smash it with as high as you can go for like 15 minutes. Serve immediately (and also open a window).
I'll admit I still have a hard time eating pork that is pink. It's just so engrained in my brain that it could make you very sick, that I can't get over it.
The first time I had a waiter ask me how I'd like my pork chop cooked was about 20 years ago and the look on my face had to have been priceless. WTF combined with we should get the hell out of here.
Fortunately for me, I eat cuts that are slow cooked or smoked or bacon/sausage that has no issue with being cooked well. Pork chops are fairly rare for me.
Now a nice med rare beef steak is the only way to go.
it coasts to that just-past-pink stage. You might find 10-20% that don't quite get there but it's fully pasteurized at that point. even with the low temp, it's been held for so long that even the texture doesn't feel rubbery. But yeah, sometimes you slice it and it's not done you just put it back in and finish it. Pretty uncommon for us though, maybe once a year?
For pork chops that will shake your worldview, check out Kenji Lopez-Alt's recipes. The Iowa cuts at Hy-Vee are cheap and work well with the recipe. You end up flipping them multiple times, which I was like "uhhhhhhhhhh why tho?" They're incredible.
ALL! STAR!! WRESTLING!!
Simpler times GPLers. Simpler times.
Way to go! You beat the next rain.Corn harvest in the books as of 12:20am. Just in time for the regular season Gopher Hockey Home opener.
Often imitated never duplicated.
“When your best friend is the son of God, you get tired of losing every argument.”
― Christopher Moore, Lamb: The Gospel According to Biff, Christ's Childhood Pal
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Haha - I had to double-take on how the list got to 7.
This made my day:
https://pbs.twimg.com/media/F8Zg4xRWEAAubni?format=jpg&name=small
When you tell somebody somethin', it depends on what part of the United States you're standin' in... as to just how dumb you are.
I love the internet. If you know, you know.
When you tell somebody somethin', it depends on what part of the United States you're standin' in... as to just how dumb you are.
CHN everybody. Never concerned with details.
I mean I’ll go to Tampa again for the frozen four…
