I was happy with it not as tender as the slow cooker but not tough. The wife made homemade pasta and I added the shredded shank and a couple spoonfuls of the au jus over top and it was amazing. For not being a big hunk of meat it sure was a long cook 12 hours plus a 40 minute rest at 225 degrees.
I think I’ll stick with the pressure cooker Oso Buco for the soup bones. That’s too much work.
A harbor freight moving blanket works well to insulate the smoker and cook in the snow.
Sure does.
It works well.
I preseason my ribs and vacuum seal them UNCOOKED. There are always leftover smoked brisket that gets cubed and vacuum sealed. I label it as stew meat, by the time you defrost it and add to your meal it's usually 1/3 the size it was cubed originally. There just isn't enough meat on ribs for me to justify taking up freezer space after they've been cooked. Get out the pressure cooker and make stock with the cooked ribs and then can it.
Whenever I make pulled pork I make at least 4 butts. We eat some and vaccuum seal the rest in 1.5 pound packages. Left over brisket gets chopped up and treated the same. Makes for easy dinners, tacos, soups, scrambled eggs…
I do the same with the pork butts. Works great on loaded baked potatoes too.
"Onion jalepeno coleslaw" gotta try that one out. Fresh or pickled peppers?
If that floats your boat, look up a recipe for Haitian Pikliz.
Could you post the prickly pear sauce? That sounds really cool and different. Not a big sauce guy but that sounds great.
I dont care about the punctuation, now I gotta try adding fresh Jalepenos to my slaw!
