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Redheaded Stepchildren

Hawkizefan

Hawkizefan

Platinum Contributor
Member For 5 Years
Santa’s a ho

50 degrees in Omaha today and in the 40s all week

flat tires suck
(so does nebraska football)

Christmas is being downsized dramatically with the extended family this year
:bliss::stars::stars2::bliss::hearts::stars2:
hells yeah……..MERRY CHRISTMAS TO ME

Herk pawed at a trash bag I was getting ready to take out
i scolded him
He went to mommy literally whining
Herk is a weiner

thats all I got. I’m boring……..and happy about that
 
Merbear

Merbear

Silver Contributor
Gold Contributor
Member For 4 Years
Hawkizefan said:
Santa’s a ho

50 degrees in Omaha today and in the 40s all week

flat tires suck
(so does nebraska football)

Christmas is being downsized dramatically with the extended family this year
:bliss::stars::stars2::bliss::hearts::stars2:
hells yeah……..MERRY CHRISTMAS TO ME

Herk pawed at a trash bag I was getting ready to take out
i scolded him
He went to mommy literally whining
Herk is a weiner

thats all I got. I’m boring……..and happy about that
Click to expand...
Flat tires do suck.
 
DogMan

DogMan

VU Donator
Diamond Contributor
Member For 5 Years
roasting pork shoulder

just me for xmas lunch/dinner, so i'm doing it was early breakfast before heading to the beach

i don't often do pork, since it's fussier than other meats. Lamb is very forgiving and being under or over by 2 hours is still all good. Pork is more of a science to get crackling right etc

so, being alone, i'm trying pork shoulder

happy merry, knuckles :inlove:
 
Hawkizefan

Hawkizefan

Platinum Contributor
Member For 5 Years
DogMan said:
roasting pork shoulder

just me for xmas lunch/dinner, so i'm doing it was early breakfast before heading to the beach

i don't often do pork, since it's fussier than other meats. Lamb is very forgiving and being under or over by 2 hours is still all good. Pork is more of a science to get crackling right etc

so, being alone, i'm trying pork shoulder

happy merry, knuckles :inlove:
Click to expand...

Pork isn’t picky. Rub it up, apply heat and leave it alone.
I love lamb but don’t eat it often because it’s pricey here compared to pork.

Don’t forget to leave a pork sammich out for Santa and hope you have a peaceful, relaxing ho ho ho…….
 
DogMan

DogMan

VU Donator
Diamond Contributor
Member For 5 Years
Hawkizefan said:
Pork isn’t picky. Rub it up, apply heat and leave it alone.
I love lamb but don’t eat it often because it’s pricey here compared to pork.

Don’t forget to leave a pork sammich out for Santa and hope you have a peaceful, relaxing ho ho ho…….
Click to expand...
You're my ho, hawkie

I don't think Americans do crackling, usually. That's the picky part. It needs to be crispy but not crunchy
 
DogMan

DogMan

VU Donator
Diamond Contributor
Member For 5 Years
Without finding the perfect picture. Pork crackling is the skin

It's the main drawcard to pork roast in Australia

Getting this right is the tricky part

2c2d3c142c9fa5a1b3a89d7cbc8162df.jpg
 
gopher_byrd

gopher_byrd

Cranky Old Fart
VU Donator
Diamond Contributor
ECF Refugee
Member For 5 Years
VU Patreon
DogMan said:
Explain "Prime"
Click to expand...
Prime rib is the from the primal muscle group called the ribeye. If the bones are attached it's a prime rib, bones cut off but tied back on with butcher string is a standing rib roast, and it the bones are removed its a ribeye roast. If it's cut into 1 inch or so sections then it's a ribeye steak. I have pictures of my "technically" standing rib roast (still calling it prime rib) in the "What are you cooking thread".
 
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