/ck/ - Food & Cooking

tallow is based as fuck but i make it myself. i use it in basically any sauteing application, especially in stews and chili or anything that requires a mirepoix. obviously dont do eggs or bread in it thatd just taste weird. treat it like lard so dont put it in dishes that wouldnt do well with a beef flavor. as for duck fat that is the number one animal fat. confit everything in that shit. i honestly have not found a single application for duck fat that doesnt work amazingly but i havent tried it with seafood. problem is duck fat is expensive but if you wind up with it confit whatever you can in it.

According to Wikipedia:

>"Braphog
A human female who's life is fully devoted to the soul purpose of creating big farts. Braphogs are typically fed a high calorie diet made up mostly of protein, fibre, and soda. A healthy braphog consumes about 8000 calories per day, with the exact ratio of protein/fiber/soda varying according to the desired brap characteristics, such as total gas yield, decibel rating, and aroma. The "hog" in braphog indicates the dietary and lifestyle similarities between a braphog and a typical farm pig."

What is the perfect feeding ratio and please share your personal reserve slampigs.

According to Wikipedia;

>"A human female who's life is fully devoted to the soul purpose of creating big farts. Braphogs are typically fed a high calorie diet made up mostly of protein, fibre, and soda. A healthy braphog consumes about 8000 calories per day, with the exact ratio of protein/fiber/soda varying according to the desired brap characteristics, such as total gas yield, decibel rating, and aroma. The "hog" in braphog indicates the dietary and lifestyle similarities between a braphog and a typical farm pig."

What does /tv/ feed its personal private reserve slampig?

>>14501208
the big thing about pork butte is melting the collagen. so how you know when the butte is done is when you can pull the bone out. if its easy to pull out you've overcooked it, if its able to full apart and pull apart with a little wiggle then you've done it perfectly. if it can't be pulled with one hand its undercooked.

when smoking it should be fat side up and where the most important temp is called "the money meat" which is a tube of meat on the bottom left of the bone if the fat side is up. temp in multiple places the highest you want the "money meat" is 200-203. thats where i pull. Collagen starts melting in larger pieces like brisket or pork butte at 180 so taking it to 195 should be okay but i personally pull at 203F. Pork butte is super easy and hard to fuck up it just takes alot of time. the big thing when smoking pork is brown sugar, fruits/citrus in the rub, and for aesthetic lots of paprika for redness. when dealing with bbq pork you're thinking of complimenting it with high sugar content and acid. this is why we choose high sugar woods and make our pork rubs with lots of sugar and acid to cut the sugar.