THE TOTALLY UNOFFICIAL AAPK COOKBOOK

[bestgear]

Any one heard from Ryan, he was a regular on this thread and have not seen him post for a while.

I texted with Ryan a week or so ago - he’s taking a hiatus from AAPK to focus on family.

[cudgee]

Any one heard from Ryan, he was a regular on this thread and have not seen him post for a while.

I texted with Ryan a week or so ago - he’s taking a hiatus from AAPK to focus on family.

Thanks for that, glad that he is well, and focusing on more important matters. Was just a bit concerned, he is one of the really good people on the forum. Take care.

[Eustace]

Here with us the weather started to get cold and it's time for Cream soup with mushrooms, sour cream and croton.

[1967redrider]

I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

[woodwalker]

I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

Looks great!! Gotta love all the different types of potatoe salad.

[1967redrider]

I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

Looks great!! Gotta love all the different types of potatoe salad.

Anything cooked in bacon grease has got to be good.

[cudgee]

I'd love to try that, Georgi.


Here's the German potato salad recipe I tried on Saturday and really liked it;
https://www.allrecipes.com/recipe/83097 ... ato-salad/
The trick is getting the potatoes to cook until they're done but not mushy. We picked this mustard up on Friday and it's really good.

Good little tip for cooking potato's for potato salad. Cut to size, place in saucepan with cold water, bring to boil covered, soon as it hits the boil, turn off heat and leave in the water for 10 minutes then drain and let cool. Won't go mushy.

[1967redrider]

Good little tip for cooking potato's for potato salad. Cut to size, place in saucepan with cold water, bring to boil covered, soon as it hits the boil, turn off heat and leave in the water for 10 minutes then drain and let cool. Won't go mushy.

Nice tip, cudgee.

[FRJ]

Three of my home made treats.
Pralines with roasted chopped almonds.
Piecrust delights with praline topping that was put through a blender.
My vanilla ice cream.

I had to cease and desist my stringent eating regiment to test this stuff.

Oh, and a splash of good strong coffee.

[treefarmer]

Joe, that'll make you into a "big boy"!
Looks mighty delicious.
Treefarmer

[FRJ]

Thanks treefarmer, it is tasty but I need to turn away from it. I don't need all that sugar.

[Montanaman]

I am getting this full Mangaspot shoulder(20+lb) ready for a 24 hour smoke on hickory and oak. I am injecting and putting it in a brine for 18 hours. I use kosher salt, prauge powder, turkish bay leaves, garlic cloves, onion, quality maple syrup, locally made whiskey, all spice berries, peppercorns, dundicut peppers. I will dry it for a few hours in the fridge before rubbing with my own rub. Smoke it on my Big Green Egg with a full load of hickory and oak, which should go the entire 24 hours.

[treefarmer]

Montanaman,
Pictures as you proceed would be neat if you have time.
Adding the Prague powder to a whole piece of meat is new to me. We use it when smoking mixed meats (sausages)that will be stored in the freezer.
Never used it on a piece of meat destined to be eaten as soon as the smoking is done. Maybe I'm overthinking this?
Treefarmer

[WillyCamaro]

Kris! Save a place for me buddy, I'm on my way!

[Montanaman]

Kris! Save a place for me buddy, I'm on my way!

Will do! Thanks Willy

Montanaman,
Pictures as you proceed would be neat if you have time.
Adding the Prague powder to a whole piece of meat is new to me. We use it when smoking mixed meats (sausages)that will be stored in the freezer.
Never used it on a piece of meat destined to be eaten as soon as the smoking is done. Maybe I'm overthinking this?
Treefarmer

I only use a small amount of PP#1 in brines(1 tsp per 1 cup kosher salt), use a little more when I am curing hams, and PP #2 sometimes, which has added sodium nitrate. I will take a few pics, will put it on in the morning. If I remember this beautiful hog was about 290# hanging.

[Montanaman]

Shoulder is on, now comes the hard part of getting the egg to stay at 225F for 24 hours. I don't waste my money on bottled rubs, it is just as easy and cheaper to make my own.

[Montanaman]

after 24 hours, now I wrap it in butcher paper and put it back for a few hours, aiming for 200F internal

[New_Windsor_NY]

An article from an April 1947, New York newspaper.
Probably not as DELICIOUS as the previously posted roast is!
That is a BEAUTIFUL piece of meat, Montanaman.
Caption(s), if any, are on the BOTTOM of the corresponding picture(s).

[Montanaman]

Probably not as DELICIOUS as the previously posted roast is!
That is a BEAUTIFUL piece of meat, Montanaman.

Thanks Skip, it was excellent! I made bbq sauce with 17 ingredients, very delicious and complimented the pork well.

[treefarmer]

The shoulder looks delicious! Do you slice it or serve as pulled pork?
Treefarmer

[Montanaman]

The shoulder looks delicious! Do you slice it or serve as pulled pork?
Treefarmer

Thanks, pulled only. I put a lot of work into making sure these pigs have beautiful shoulders and belly, I butcher my hogs into primal cuts.

[treefarmer]

Treefarmer

[TPK]

Three of my home made treats.
Pralines with roasted chopped almonds.
Piecrust delights with praline topping that was put through a blender.
My vanilla ice cream.

I had to cease and desist my stringent eating regiment to test this stuff.

Oh, and a splash of good strong coffee.

Looks delicious Joe!

[FRJ]

Thank you, Tom.

[Ripster]

after 24 hours, now I wrap it in butcher paper and put it back for a few hours, aiming for 200F internal

PXL_20211125_161102496~2.jpg

You have a great talent there . Excellent post regarding your process and seasonings
That shoulder looks delicious