I bought a pork butt (shoulder) in bag for $1.19/# a few days ago. I
sous vided it at 145F for 20-24 hours, then at 165 for another 10-12
hours. There was all kinds of liquid in the bag, and after letting it
cool, then refrigerating it for a day, I cut open the bag. The cat
loves the gelled up stuff from the bag, and I saved more than half of it
for her. The rest I put into a pot, added allulose, balsamic vinegar,
molasses, mustard powder, cayenne pepper and salt, and put it on the
stove to reduce for a baste. I put the meat on a fire with briquets and
cherry wood, and cut it up on the grill into ~1-1/2" thickness pieces.
https://photos.google.com/album/AF1QipPNdrInPVdNcOwhbLx2cgZvPX8-2bO4vjr29jWe

I thought, *I kinda miss Steve, who would have told me several things
that I was doing horribly wrong because they're not exactly the way that
he would have done them.* Sometimes he was actually right. Steve was
the most skilled cook of anyone here, though a lot of the stuff he made
didn't reflect that.

I also had cut the fat off, and have rendered it to use for making
sopes. I figure that my wife will make the sopes, as she is better at
that sort of thing.
https://photos.google.com/photo/AF1QipOnT8k2HM8cqjLvWX-1chBdvkw5jnUqboBUv87M

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

On 4/6/2024 7:58 AM, BryanGSimmons wrote:
> I bought a pork butt (shoulder) in bag for $1.19/# a few days ago.  I
> sous vided it at 145F for 20-24 hours, then at 165 for another 10-12
> hours.  There was all kinds of liquid in the bag, and after letting it
> cool, then refrigerating it for a day, I cut open the bag.  The cat
> loves the gelled up stuff from the bag, and I saved more than half of it
> for her.  The rest I put into a pot, added allulose, balsamic vinegar,
> molasses, mustard powder, cayenne pepper and salt, and put it on the
> stove to reduce for a baste.  I put the meat on a fire with briquets and
> cherry wood, and cut it up on the grill into ~1-1/2" thickness pieces.
> https://photos.google.com/album/AF1QipPNdrInPVdNcOwhbLx2cgZvPX8-2bO4vjr29jWe
>
> I thought, *I kinda miss Steve, who would have told me several things
> that I was doing horribly wrong because they're not exactly the way that
> he would have done them.* Sometimes he was actually right.  Steve was
> the most skilled cook of anyone here, though a lot of the stuff he made
> didn't reflect that.
>
> I also had cut the fat off, and have rendered it to use for making
> sopes.  I figure that my wife will make the sopes, as she is better at
> that sort of thing.
> https://photos.google.com/photo/AF1QipOnT8k2HM8cqjLvWX-1chBdvkw5jnUqboBUv87M

>
I fucked up. I didn't make the photos shareable. Here they are.
https://photos.app.goo.gl/vuMai9ZCP7szXn6h8
https://photos.app.goo.gl/Fgg1xChB9M4aK4Dn7

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton

BryanGSimmons wrote:

> On 4/6/2024 7:58 AM, BryanGSimmons wrote:
>> I bought a pork butt (shoulder) in bag for $1.19/# a few days ago.  I
>> sous vided it at 145F for 20-24 hours, then at 165 for another 10-12
>> hours.  There was all kinds of liquid in the bag, and after letting it
>> cool, then refrigerating it for a day, I cut open the bag.  The cat
>> loves the gelled up stuff from the bag, and I saved more than half of it
>> for her.  The rest I put into a pot, added allulose, balsamic vinegar,
>> molasses, mustard powder, cayenne pepper and salt, and put it on the
>> stove to reduce for a baste.  I put the meat on a fire with briquets and
>> cherry wood, and cut it up on the grill into ~1-1/2" thickness pieces.
>> https://photos.google.com/album/AF1QipPNdrInPVdNcOwhbLx2cgZvPX8-2bO4vjr29jWe
>>
>> I thought, *I kinda miss Steve, who would have told me several things
>> that I was doing horribly wrong because they're not exactly the way that
>> he would have done them.* Sometimes he was actually right.  Steve was
>> the most skilled cook of anyone here, though a lot of the stuff he made
>> didn't reflect that.
>>
>> I also had cut the fat off, and have rendered it to use for making
>> sopes.  I figure that my wife will make the sopes, as she is better at
>> that sort of thing.
>> https://photos.google.com/photo/AF1QipOnT8k2HM8cqjLvWX-1chBdvkw5jnUqboBUv87M

> >
> I fucked up. I didn't make the photos shareable. Here they are.
> https://photos.app.goo.gl/vuMai9ZCP7szXn6h8
> https://photos.app.goo.gl/Fgg1xChB9M4aK4Dn7

I like it...

And Steve will come back, he *always* does...

--
GM

GM wrote:
> BryanGSimmons wrote:
>
>> On 4/6/2024 7:58 AM, BryanGSimmons wrote:
>>> I bought a pork butt (shoulder) in bag for $1.19/# a few days ago.  I
>>> sous vided it at 145F for 20-24 hours, then at 165 for another 10-12
>>> hours.  There was all kinds of liquid in the bag, and after letting it
>>> cool, then refrigerating it for a day, I cut open the bag.  The cat
>>> loves the gelled up stuff from the bag, and I saved more than half of it
>>> for her.  The rest I put into a pot, added allulose, balsamic vinegar,
>>> molasses, mustard powder, cayenne pepper and salt, and put it on the
>>> stove to reduce for a baste.  I put the meat on a fire with briquets
>>> and cherry wood, and cut it up on the grill into ~1-1/2" thickness pieces.
>>> https://photos.google.com/album/AF1QipPNdrInPVdNcOwhbLx2cgZvPX8-2bO4vjr29jWe
>>>
>>>
>>> I thought, *I kinda miss Steve, who would have told me several things
>>> that I was doing horribly wrong because they're not exactly the way that
>>> he would have done them.* Sometimes he was actually right.  Steve was
>>> the most skilled cook of anyone here, though a lot of the stuff he made
>>> didn't reflect that.
>>>
>>> I also had cut the fat off, and have rendered it to use for making
>>> sopes.  I figure that my wife will make the sopes, as she is better at
>>> that sort of thing.
>>> https://photos.google.com/photo/AF1QipOnT8k2HM8cqjLvWX-1chBdvkw5jnUqboBUv87M
>>>
>
>>  >
>> I fucked up.  I didn't make the photos shareable. Here they are.
>> https://photos.app.goo.gl/vuMai9ZCP7szXn6h8
>> https://photos.app.goo.gl/Fgg1xChB9M4aK4Dn7
>
> I like it...
>
> And Steve will come back, he *always* does...
>

I don't know. Didn't he say he was dying of some horrible disease?

You never know, hard to tell, the guy was psychotic and made up bullshit
every day.

Hank Rogers wrote:

> GM wrote:
>> BryanGSimmons wrote:
>>
>>> On 4/6/2024 7:58 AM, BryanGSimmons wrote:
>>>> I bought a pork butt (shoulder) in bag for $1.19/# a few days ago.  I
>>>> sous vided it at 145F for 20-24 hours, then at 165 for another 10-12
>>>> hours.  There was all kinds of liquid in the bag, and after letting it
>>>> cool, then refrigerating it for a day, I cut open the bag.  The cat
>>>> loves the gelled up stuff from the bag, and I saved more than half of it
>>>> for her.  The rest I put into a pot, added allulose, balsamic vinegar,
>>>> molasses, mustard powder, cayenne pepper and salt, and put it on the
>>>> stove to reduce for a baste.  I put the meat on a fire with briquets
>>>> and cherry wood, and cut it up on the grill into ~1-1/2" thickness pieces.
>>>> https://photos.google.com/album/AF1QipPNdrInPVdNcOwhbLx2cgZvPX8-2bO4vjr29jWe
>>>>
>>>>
>>>> I thought, *I kinda miss Steve, who would have told me several things
>>>> that I was doing horribly wrong because they're not exactly the way that
>>>> he would have done them.* Sometimes he was actually right.  Steve was
>>>> the most skilled cook of anyone here, though a lot of the stuff he made
>>>> didn't reflect that.
>>>>
>>>> I also had cut the fat off, and have rendered it to use for making
>>>> sopes.  I figure that my wife will make the sopes, as she is better at
>>>> that sort of thing.
>>>> https://photos.google.com/photo/AF1QipOnT8k2HM8cqjLvWX-1chBdvkw5jnUqboBUv87M
>>>>
>>
>>>  >
>>> I fucked up.  I didn't make the photos shareable. Here they are.
>>> https://photos.app.goo.gl/vuMai9ZCP7szXn6h8
>>> https://photos.app.goo.gl/Fgg1xChB9M4aK4Dn7
>>
>> I like it...
>>
>> And Steve will come back, he *always* does...
>>

> I don't know. Didn't he say he was dying of some horrible disease?

> You never know, hard to tell, the guy was psychotic and made up bullshit
> every day.

Steve has been "dying from a horrible disease" since about 1998, when I first encountered him here, it's his shtick...

Same as Jill, constantly whining about the "trolls" who incessantly "plague" her wonderful "existence", lol...

--
GM