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Sunday, October 20, 2019

Sunday dinner was always a big deal in my house growing up. Also in my grandparents' homes. What is everyone having for their special Sunday dinner?

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The goat-home is having smoked pork shoulder. It was on sale for $1/lb. Usually it's around $1.79. So I bought two, each weighing about ten pounds One is for me and one is for my neighbor who mows my grass and sweeps my driveway for me.

I rubbed each one generously with a spice blend (ask if you want to know what it is) after scoring the fatty side with 2" diamonds. I'm using mesquite. It's my favorite, plus it's free. I just saw off a branch from the many trees that grow wild.

So it'll be ready about 8:00 or 9:00. That'll give me time to shop for the rest of the meal, on which I haven't decided yet.

Smellin' good! I'm sure glad I dont belong to one of those whacky religions whose sky fairy scoots you off to the flames of hell for eating pig.

#1 | Posted by goatman at 2019-10-20 01:56 PM | Reply

Probably throw a pork loin in the smoker for the last (second to last with luck) smoke session.

Although my wife liked the sound of JeffJ's 'on the edge of the garage' smoke during the winter so I'll probably give that a try to avoid a smoker dessert.

#2 | Posted by jpw at 2019-10-20 01:57 PM | Reply

Pizza. Preheat Egg to 700...

#3 | Posted by REDIAL at 2019-10-20 02:01 PM | Reply

Shrimp and mushrooms in a Mexican hot sauce.

#4 | Posted by Sniper at 2019-10-20 02:03 PM | Reply

sky fairy scoots you off to the flames of hell for eating pig.

I am sure a pig eating a pig is just fine and dandy with Allah.

#5 | Posted by J_Tremain at 2019-10-20 02:03 PM | Reply

"Although my wife liked the sound of JeffJ's 'on the edge of the garage' smoke during the winter so I'll probably give that a try to avoid a smoker dessert.

#2 | POSTED BY JPW "

Jeff has a tighter house than I had. I don't need to do that now in San Antonio, but when I lived in north Texas there were a few days I had to get the smoker in a warmer place. But someone the smoke made its way into the house, so I never did it again.

#6 | Posted by goatman at 2019-10-20 02:07 PM | Reply

"Pizza. Preheat Egg to 700...

#3 | POSTED BY REDIAL"

I'm using my kamado Joe for the pork. Poor man's egg, but it's triple hulled and tight, so it works well. Still wish I had a real egg, though.

I've got this propane powered pizza oven I use for pizza, flat bread, and roasting veggies (it's great with the veggies. Gets them roasty without getting them smushy)

cdn.shopify.com

It'll get up to 750F (they advertise 900, but not true) as long as it is 75F or so outside. I used it when it was 50F outside and it got up to only 550. But that was plenty hot enough.

#7 | Posted by goatman at 2019-10-20 02:14 PM | Reply

"Shrimp and mushrooms in a Mexican hot sauce.

#4 | POSTED BY SNIPER "

Stovetop, or grilled? Sounds like a stovetop dish.

#8 | Posted by goatman at 2019-10-20 02:15 PM | Reply

I'm baking a turkey breast and two turkey wings. Onions, Green onions and Turkey broth. Mac and Cheese and green peas....

#9 | Posted by boaz at 2019-10-20 02:17 PM | Reply

Going to Boaz house for dinner Mac&cheese nothing better than that

#10 | Posted by patron at 2019-10-20 03:00 PM | Reply | Newsworthy 1

#10. Good call. In fact, that might be a good side to my pork. I make a pretty good bacon and roasted poblano mac and cheese.

I think I'll also have some collard greens to go with ti all..

And of course a cheap red wine.

#11 | Posted by goatman at 2019-10-20 03:25 PM | Reply

Going to Boaz house for dinner Mac&cheese nothing better than that

I have always said, anyone on this blog is welcome to my home.

#12 | Posted by boaz at 2019-10-20 03:31 PM | Reply

I don't call it chili because the purists would gut me but it's a bean stew strongly reminiscent of chili.

It's on the slow cooker now and I'll start the cornbread right when my wife gets home from work.

#13 | Posted by TaoWarrior at 2019-10-20 03:34 PM | Reply

#10

Alton Brown has an epic recipe for baked Mac and cheese. It's soooo good. We add a few jalapeos to half of it. Leave the other half regular for the white peoples mouths.

#14 | Posted by TaoWarrior at 2019-10-20 03:36 PM | Reply

"It's on the slow cooker now and I'll start the cornbread right when my wife gets home from work.

#13 | POSTED BY TAOWARRIOR "

Cornbread! I knew my meal was missing something. Thanks, Tao.

#15 | Posted by goatman at 2019-10-20 03:52 PM | Reply | Funny: 1

yeah I like my mac and cheese with heat put Tabasco on mine . And of course bacon

#16 | Posted by patron at 2019-10-20 03:53 PM | Reply

"Alton Brown has an epic recipe for baked Mac and cheese. It's soooo good. We add a few jalapeos to half of it. Leave the other half regular for the white peoples mouths.

#14 | POSTED BY TAOWARRIOR"

Poblanos aren't near as hot and actually tastier than jalapenos. I split them (they're usually flat) and put them in a little oil in the cast iron skillet then put the cast iron cooking weight on them. Turn them a few times. Then I chop them for the mac and cheese. Roasted garlic goess well with that, but I want the roasted garlic/poblano thing, I usually do it with mashed potatoes. That's wonderful.

#17 | Posted by goatman at 2019-10-20 03:56 PM | Reply

Grilled Ribeye, twice baked potato with a salad and whatever vegetables the wife decides to steam

#18 | Posted by ChiefTutMoses at 2019-10-20 04:06 PM | Reply

Tonight I'm eating a Mexican

#19 | Posted by patron at 2019-10-20 04:09 PM | Reply

Tonight I'm eating a Mexican

#20 | Posted by patron at 2019-10-20 04:09 PM | Reply

I'm having the tastiest grilled veggie burger ever.

i2.wp.com

#21 | Posted by nullifidian at 2019-10-20 04:18 PM | Reply

#20 I eat Spanish every night and my wife loves me for it :)

#22 | Posted by TaoWarrior at 2019-10-20 04:41 PM | Reply

#17

I'll have to keep that in mind. This time of year the Mac and cheese doesn't happen often it takes too long for when I'm working 6 days a week. Maybe around March or April.

#23 | Posted by TaoWarrior at 2019-10-20 04:44 PM | Reply

"Grilled Ribeye, twice baked potato with a salad and whatever vegetables the wife decides to steam

#18 | POSTED BY CHIEFTUTMOSES "

Do you ever do roasted veggies? SInce I've been doing them, I rarely steam any more. They are really tasty.

#24 | Posted by goatman at 2019-10-20 04:44 PM | Reply

Veggie burgers: Of all the meat substitute things I've tried -- and I think I've tried most of them -- the only one I can go back to is veggie burgers. No, they aren't a true substitute, but they are delicious in their own right and I could have one of them without complaining. In fact, I do when I visit a vegetarian friend of mine. He knows I won't eat any other meat substitute thing.

I especially like them on a multigrained bun.

He fed me portabello burger once. That was good.

#25 | Posted by goatman at 2019-10-20 04:53 PM | Reply

"#20 I eat Spanish every night and my wife loves me for it :)

#22 | POSTED BY TAOWARRIOR "

I love it. When I was in Spain last year, I couldn't get enough of that Iberian ham. Are you familiar with it? I know being vegetarian you probably haven't eaten it.

It is made from wild boars who are strictly acorn fed. I don't know the curing process. It is sliced in paper thin slices and served. But costing upwards of 425 euro for the whole ham (about $500) I didn't eat it much. LOL

#26 | Posted by goatman at 2019-10-20 05:09 PM | Reply

""#20 I eat Spanish every night and my wife loves me for it :)
#22 | POSTED BY TAOWARRIOR ""

I love that potato omelet they are famous for. I make that at home sometimes. I also really liked the blood sausage. It sounded really gross, but it was very tasty.

The bars over there all serve tapas. We seldom bought lunch. Just order a beer and eat the free tapas. Each bar usually had different ones.

#27 | Posted by goatman at 2019-10-20 05:11 PM | Reply

No never tried the ham or the potato pancakes but we do tapas all the time. It's not uncommon for that to be dinner. I never make that though tapas is 100% my wife's job.

She does a pretty mean vegetarian paella as well. Much like my bean stew purists fuss about calling it paella but I figure she is Spanish so if she wants to call it paella any Americans who want to quibble can STFU.

#28 | Posted by TaoWarrior at 2019-10-20 05:59 PM | Reply

We went to a bond fire party with a lot of potluck chili last night. Most were really good.

#29 | Posted by lfthndthrds at 2019-10-20 07:12 PM | Reply

My pork shoulders are taking longer than I thought. I didn't let them reach room temp over night as I usually do. I estimate they will be coming off the smoker soon, but I wrap them in foil, then a towel, then put them in an ice chest (sans ice) and let them very slowly cool.

So the probably won't be ready until midnight. That's' OK. They'll be better tomorrow.

#30 | Posted by goatman at 2019-10-20 07:22 PM | Reply

So the probably won't be ready until midnight.

The first time I did a pork butt on the Egg I was out on the deck at 02:00 at -25C taking star trail time lapse shots to kill time.

#31 | Posted by REDIAL at 2019-10-20 07:32 PM | Reply

I have always said, anyone on this blog is welcome to my home.

#12 | Posted by boaz

Anyone?

Question is, how many holes do you dug in the basement?

#32 | Posted by jpw at 2019-10-20 08:41 PM | Reply

What's for dinner Boaz?

Long pig.

#33 | Posted by bruceaz at 2019-10-20 08:50 PM | Reply

What's for dinner Boaz?

Pig FEET.

#34 | Posted by J_Tremain at 2019-10-21 09:55 AM | Reply

We had real nice weather this weekend. On Friday I took out a 3 lb chuck roast and ground half of it for burgers. On Saturday I threw the other half in the offset along with 4 cans of whole tomatoes, some small potatoes and hot sopressata sausage and I used a combination of hickory and post oak for the fire. The offset is high maintenance so after 3 hours everything was done except the chuck roast. I moved it to the kettle with the smoker accessory and finished it hands' off. This allowed me to get some yard-work done while it was smoking. On Sunday, I ground another 3 pound chuck roast and used 1 pound along with the smoked chuck (cubed small) to make chili. I pureed the smoked tomatoes and used them as a base for KC BBQ sauce. I ground the sopressata and some pepperoni and added the 2 pounds of ground chuck to make pasta sauce.

Good times!

#35 | Posted by JeffJ at 2019-10-21 11:22 AM | Reply

Sounds like a stovetop dish.
#8 | Posted by goatman

Yes it is.

#36 | Posted by Sniper at 2019-10-21 12:08 PM | Reply

Tonight I'm eating a Mexican
#19 | Posted by patron

What is her name?

#37 | Posted by Sniper at 2019-10-21 12:11 PM | Reply

My pork wasn't done until after midnight. So I ended up having a meatball sandwich from frozen meatballs. Not bad, but not what I'm used to.

I wrapped the pork in foil and a towel and put it in an ice chest. Right now its internal temperature has dropped to 121. It's going to be a tender and tasty one for dinner tonight.

#38 | Posted by goatman at 2019-10-21 12:48 PM | Reply

"Tonight I'm eating a Mexican
#19 | Posted by patron
What is her name?

#37 | POSTED BY SNIPER "

How do you know it's a 'her'?

#39 | Posted by goatman at 2019-10-21 12:50 PM | Reply

"sopressata"

Do you know what that means, Jeff? I didn't until I was in Tuscany last year and our hosts served it. It means "pig waste" according to Francesca. LOL I told her "leftover pig parts" sounds better. I told her pig waste makes it sound like pig ----.

Over there, it truly is all different pig parts, not just the good parts. Theirs had liver and heart in it. And it's not a dry salami type sausage as it tends to be here in the US. It's very good though.

#40 | Posted by goatman at 2019-10-21 12:57 PM | Reply

#40 interesting.

Here it's a "gamey" sausage that can be either sweet, hot (my fave) or mild.

I love it grilled/smoked. Some of the fat renders and the smoke/charcoal really adds to the complex flavor profile.

#41 | Posted by JeffJ at 2019-10-21 01:11 PM | Reply

"#41 | POSTED BY JEFFJ "

Is yours a very coarse and chunky sausage with big chunks of fat? That's what we had in Tuscany. I liked it so much I went and bought some from a butcher shop where the butcher cut it off from a six inch or so log. Had a great time with the butcher who clearly loved Americans. I think I have a picture of him posing for us and his sopresatta. I'll have to see if I can find it.

#42 | Posted by goatman at 2019-10-21 01:18 PM | Reply

#42 It had a similar look to salami where the fat is quite visible. In fact, were you to put it side-by-side with salami (the kind you purchase that is about 1 inch diameter and is to be sliced to be put on crackers) you'd be hard-pressed to notice the difference visually.

Also, tried something new this weekend: Cooking whole galic cloves in oil. I got the idea from the most recent edition of Cook's Illustrated.

My wife picked up a bag of whole garlic cloves (already peeled) from Costco. What you do is put them in a deep but narrow pot, like a sauce pot, and pour in enough veg or olive oil to completely submerge them. Then over medium-low heat bring them up to desired temp (which is when you see little bubbles around the cloves) then reduce the heat to low and leave them be for 30 minutes or so. Remove them from the heat source but continue to let them gently cook for an additional 15-20 minutes. Remove them with a slotted spoon and let them cool. At this point they are almost identical to oven roasted but without the mess or waste (I am never able to remove all of the cloves from the head).

Take a clove, put it on a cracker and gently smush it with your finger. Of course, it can be used like a condiment for sandwiches. I pureed some up and added both to my pot of chili and my spaghetti sauce.

I brought about 40 cloves to the in-laws yesterday and they went quick.

Added bonus: You now have garlic-infused oil as a by-product.

#43 | Posted by JeffJ at 2019-10-21 02:17 PM | Reply

"Also, tried something new this weekend: Cooking whole galic cloves in oil. I got the idea from the most recent edition of Cook's Illustrated."

I do that all the time, just a little bit differently. I have a small ceramic crock with a lid, about 1 pint volume. I put peeled garlic in it and cover with olive oil and high fat butter (can be had at specialty stores) and fresh ground pepper. I cook for 40 minutes at 350.

Also, make sure you save the oil. It makes a great salad dressing, or saute medium for other things. I usually keep my crock in the 'fridge so I always have roasted garlic and the oil on hand.

The cloves are good for a myriad of things. I like them in mashed potatoes. It is also a good substitute for butter on a nice fresh baguette. Roasting a red bell pepper in the oil is a great salad ingredient or anti-pasta ingredient.

Another way to do roasted garlic is to cut the top off an entire head of garlic so that most of the cloves are exposed, about 1/4 of the top part. Drizzle with olive oil and fresh coarsely ground pepper. Wrap it in foil so it looks like a giant Hershey's kiss. Bake for 30 minutes. The softened cloves can be pinched out from the bottom kind of like toothpaste.

#44 | Posted by goatman at 2019-10-21 02:30 PM | Reply

#44

What you described in your last paragraph is how I e been doing it for years.

#45 | Posted by JeffJ at 2019-10-21 03:33 PM | Reply

In a muffin tin.

#46 | Posted by snoofy at 2019-10-21 03:34 PM | Reply

I love these impromptu food threads. Good info, great ideas.

My Sunday meal was pot pie shared with a co-worker.

#47 | Posted by redlightrobot at 2019-10-22 04:30 AM | Reply

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