Good timing. I just picked up about a sixteen pounder myself that I'm going to dry-age for 35 days. My UMAi bags will be here next week and then it's on! Can't wait!Quote:
Originally Posted by DenverGP
Printable View
Good timing. I just picked up about a sixteen pounder myself that I'm going to dry-age for 35 days. My UMAi bags will be here next week and then it's on! Can't wait!Quote:
Originally Posted by DenverGP
Jer, let us know how well the umai bags work. I?m curious to hear actual first hand experiences with them.
Me too. I've never used them but have heard good things. I'll report back.Quote:
Originally Posted by drew890
I have a question for all you amateur chefs, I picked up a pre seasoned carnitas pork roast. What is the best way to cook it ? Crock pot on low all day or oven cook on 275* for a few hours ?
I will be serving with pan sauteed fajita vegetables with a few Serrano peppers to kick it up a notch & warmed flour tortillas.
I know I didn’t give very much time for answers, I went with the crock pot. We shall see how it turns out.
Excellent choice!
Quote:
Originally Posted by SideShow Bob
Agree, less hassle and worry when it needs to be pulled from the oven.Quote:
Originally Posted by ChickNorris
Fresh out of the crock pot.
https://uploads.tapatalk-cdn.com/201...8bcc9de47b.jpg
And yes, I like to pull my pork.....
https://uploads.tapatalk-cdn.com/201...1b50de275e.jpg
Bet you pull pigtails too. ; )
Pork loin, sausage and potatoes... they were in the smoker today...
Attachment 76899