March 21, 2018 at 9:49 am
Sean Lange - Tuesday, March 20, 2018 7:12 AMChrisM@Work - Tuesday, March 20, 2018 2:47 AMSean Lange - Monday, March 19, 2018 2:32 PMOh my...tried an experiment with making pork belly burnt ends this weekend. WOW!!!
Looks amazing, Sean! Is this just slow roasted or is there some smokey magic going on too?
There is definitely some smokey magic happening. Here is how I made these.
Cut up a pork belly into ~1" cubes. Apply a liberal amount of dry rub to cover all the surfaces. Then on the smoker at 275 for about 2 1/2 hours. I used apple for this round but any fruit wood would work well.
Transfer the cubes to an aluminum pan.
cover the cubes with:
~1/2 - 3/4 C brown sugar
1 stick of butter chopped up
drizzle with honey.
Cover the pan and put back on the smoker for another 90 minutes.
You will want to drain off the liquid at this point.In a separate bowl mix:
1 C bbq sauce
~1/2 C apple juice
~ 1/2 C apple jelly
~1-2 T franks hot sauce
Pour the glaze over the drained cubes, cover and put back on the smoker for another 10 minutes or so.
The fat parts just melt in your mouth and the meaty parts are little sweet nuggets of jerky. Well worth the effort.
Cheers matey, I'll try this out as soon as the blizzards stop!
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March 21, 2018 at 10:25 am
Sean Lange - Wednesday, March 21, 2018 7:28 AMEd Wagner - Wednesday, March 21, 2018 5:45 AMJason A. Long - Tuesday, March 20, 2018 2:47 PMSean Lange - Tuesday, March 20, 2018 2:42 PMJason A. Long - Tuesday, March 20, 2018 2:32 PMJeff Moden - Tuesday, March 20, 2018 2:26 PMSean Lange - Tuesday, March 20, 2018 1:41 PMJeff Moden - Tuesday, March 20, 2018 1:03 PMSean Lange - Tuesday, March 20, 2018 7:12 AMYou will want to drain off the liquid at this point.Ah.... haven't tried it but my imagination is going....Save the liquid. Then, after its cool enough, put it in the fridg and wait for any fat to surface. Skim off the hard fat and make some Barley soup with it the liquid that remains. Either that or (yum) good gravy!
I certainly didn't say discard it. 🙂 This is the guy who uses bacon fat instead of butter for many many things. I save the drippings from lots of stuff. I didn't save it this time as it was an experiment and I fear the liquid would be overly sweet with all the sugar in it. But definitely the fat on the top would at least make for some yummy oils. Think cooking eggs in this instead of butter. Or even on toast.
Oooooooo mannnn!!!! I haven't had eggs cooked in such fat in a long time. It also reminds me that I've not had biscuits and gravy in a couple of years. Heh.... dammit.... now I'm drooling like Pavlov's dog. 😀
If you haven't used bacon grease to pop popcorn, try it... It truly is one of the finer things in life.
I use bacon grease instead of butter when making cookies. My last batch of cookies was bacon chocolate chip cookies. And the insanity didn't stop there. Oh no. I actually baked one large cookie in the bottom of a 10" spring form pan and the rest of the dough as cookies. Then made up my cheesecake and crumbled up the cookies into the batter using the cookie as the crust. Topped it off with ganache and some more bacon bits. All together it was 1 1/2 pounds of bacon in a single 10" cheesecake. This was for a charity auction. I did pull out just enough batter to cook myself a 4" cheesecake which I promptly devoured.
I need to quit reading this post... It's making me hungry enough to eat my own arm.
I use bacon grease for other things as well. Brussels sprouts and other vegetables are obvious choices, but I must say I don't think I've ever baked with it.
Sean, the bacon cheesecake sounds insanely good. I'm very traditional when it comes to making a graham cracker crust, but this is definitely something to try.
Baking with it just like using lard. I mean the fat comes from the same animal, it just has that awesome smoky bacon flavor where lard tastes like cardboard. I would only use it in those places where you want that kind of flavor.
That makes complete sense. I'm thinking of a pie crust, but it would have to be cold to get that awesome flaky crust. Thanks for the good idea, Sean.
March 21, 2018 at 10:27 am
In other news, I know a lot of people on the thread travel quite a bit. If you've used Orbitz, you'll want to check out this headline.
March 21, 2018 at 12:49 pm
Ed Wagner - Wednesday, March 21, 2018 10:25 AMSean Lange - Wednesday, March 21, 2018 7:28 AMEd Wagner - Wednesday, March 21, 2018 5:45 AMJason A. Long - Tuesday, March 20, 2018 2:47 PMSean Lange - Tuesday, March 20, 2018 2:42 PMJason A. Long - Tuesday, March 20, 2018 2:32 PMJeff Moden - Tuesday, March 20, 2018 2:26 PMSean Lange - Tuesday, March 20, 2018 1:41 PMJeff Moden - Tuesday, March 20, 2018 1:03 PMSean Lange - Tuesday, March 20, 2018 7:12 AMYou will want to drain off the liquid at this point.Ah.... haven't tried it but my imagination is going....Save the liquid. Then, after its cool enough, put it in the fridg and wait for any fat to surface. Skim off the hard fat and make some Barley soup with it the liquid that remains. Either that or (yum) good gravy!
I certainly didn't say discard it. 🙂 This is the guy who uses bacon fat instead of butter for many many things. I save the drippings from lots of stuff. I didn't save it this time as it was an experiment and I fear the liquid would be overly sweet with all the sugar in it. But definitely the fat on the top would at least make for some yummy oils. Think cooking eggs in this instead of butter. Or even on toast.
Oooooooo mannnn!!!! I haven't had eggs cooked in such fat in a long time. It also reminds me that I've not had biscuits and gravy in a couple of years. Heh.... dammit.... now I'm drooling like Pavlov's dog. 😀
If you haven't used bacon grease to pop popcorn, try it... It truly is one of the finer things in life.
I use bacon grease instead of butter when making cookies. My last batch of cookies was bacon chocolate chip cookies. And the insanity didn't stop there. Oh no. I actually baked one large cookie in the bottom of a 10" spring form pan and the rest of the dough as cookies. Then made up my cheesecake and crumbled up the cookies into the batter using the cookie as the crust. Topped it off with ganache and some more bacon bits. All together it was 1 1/2 pounds of bacon in a single 10" cheesecake. This was for a charity auction. I did pull out just enough batter to cook myself a 4" cheesecake which I promptly devoured.
I need to quit reading this post... It's making me hungry enough to eat my own arm.
I use bacon grease for other things as well. Brussels sprouts and other vegetables are obvious choices, but I must say I don't think I've ever baked with it.
Sean, the bacon cheesecake sounds insanely good. I'm very traditional when it comes to making a graham cracker crust, but this is definitely something to try.
Baking with it just like using lard. I mean the fat comes from the same animal, it just has that awesome smoky bacon flavor where lard tastes like cardboard. I would only use it in those places where you want that kind of flavor.
That makes complete sense. I'm thinking of a pie crust, but it would have to be cold to get that awesome flaky crust. Thanks for the good idea, Sean.
It does make great pie crust. Especially for things like quiche where you are going to have bacon inside. It has the same consistency as crisco when it is cold but obviously the crust is far superior.
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March 22, 2018 at 12:32 pm
This actually happened on a call with a third party vendor today.
Me: Can you please demonstrate this particular feature in the admin section of your application? It is very confusing and I can't figure out how it is supposed to work.
Vendor: Well you can't actually edit any of this data yourself. You have to tell us the details and we will create this for you.
Me: But you have an admin tool for this data. That is what we are looking at. There is buttons for Add, Edit and Delete.
Vendor: Yeah but the functionality is too complicated so we have to create this data for you.
Me: Are you telling me that your admin system is so poorly designed that you are the only people who can understand how to use it?
Vendor: No. It just doesn't work.
Me: OK. Are you going to fix it so we can maintain our own lookup data?
Vendor: No. We will update this data for you when you need to change it.
Me: So what is the point of the admin screen for this?
Vendor: So you can edit the data.
You can't make this stuff up!!!
_______________________________________________________________
Need help? Help us help you.
Read the article at http://www.sqlservercentral.com/articles/Best+Practices/61537/ for best practices on asking questions.
Need to split a string? Try Jeff Modens splitter http://www.sqlservercentral.com/articles/Tally+Table/72993/.
Cross Tabs and Pivots, Part 1 – Converting Rows to Columns - http://www.sqlservercentral.com/articles/T-SQL/63681/
Cross Tabs and Pivots, Part 2 - Dynamic Cross Tabs - http://www.sqlservercentral.com/articles/Crosstab/65048/
Understanding and Using APPLY (Part 1) - http://www.sqlservercentral.com/articles/APPLY/69953/
Understanding and Using APPLY (Part 2) - http://www.sqlservercentral.com/articles/APPLY/69954/
March 22, 2018 at 2:02 pm
Developers are fun
Follow me on Twitter: http://www.twitter.com/way0utwest
Forum Etiquette: How to post data/code on a forum to get the best help
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March 22, 2018 at 2:57 pm
I like them sautéed with mushrooms!
Michael L John
If you assassinate a DBA, would you pull a trigger?
To properly post on a forum:
http://www.sqlservercentral.com/articles/61537/
March 24, 2018 at 4:54 pm
Michael L John - Thursday, March 22, 2018 2:57 PMI like them sautéed with mushrooms!
No where near as good as roast DBA in a garlic and white wine sauce.
Tom
March 24, 2018 at 11:22 pm
TomThomson - Saturday, March 24, 2018 4:54 PMMichael L John - Thursday, March 22, 2018 2:57 PMI like them sautéed with mushrooms!No where near as good as roast DBA in a garlic and white wine sauce.
I find that engineers are tasteless and tough no matter what you do to them.
How to post a question to get the most help http://www.sqlservercentral.com/articles/Best+Practices/61537
March 26, 2018 at 10:39 am
Michael L John - Thursday, March 22, 2018 2:57 PMI like them sautéed with mushrooms!
Burnt until they are ash and blow away?
Wayne
Microsoft Certified Master: SQL Server 2008
Author - SQL Server T-SQL Recipes
March 26, 2018 at 10:42 am
Sean Lange - Thursday, March 22, 2018 12:32 PMThis actually happened on a call with a third party vendor today.Me: Can you please demonstrate this particular feature in the admin section of your application? It is very confusing and I can't figure out how it is supposed to work.
Vendor: Well you can't actually edit any of this data yourself. You have to tell us the details and we will create this for you.
Me: But you have an admin tool for this data. That is what we are looking at. There is buttons for Add, Edit and Delete.
Vendor: Yeah but the functionality is too complicated so we have to create this data for you.
Me: Are you telling me that your admin system is so poorly designed that you are the only people who can understand how to use it?
Vendor: No. It just doesn't work.
Me: OK. Are you going to fix it so we can maintain our own lookup data?
Vendor: No. We will update this data for you when you need to change it.
Me: So what is the point of the admin screen for this?
Vendor: So you can edit the data.You can't make this stuff up!!!
You need to DIG DEEPER!!
(no joke...a vendor told me last week we need to DIG DEEPER to fix their problem. And yes it was bold, all caps and in email.)
Jason...AKA CirqueDeSQLeil
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March 26, 2018 at 11:24 am
SQLRNNR - Monday, March 26, 2018 10:42 AMSean Lange - Thursday, March 22, 2018 12:32 PMThis actually happened on a call with a third party vendor today.Me: Can you please demonstrate this particular feature in the admin section of your application? It is very confusing and I can't figure out how it is supposed to work.
Vendor: Well you can't actually edit any of this data yourself. You have to tell us the details and we will create this for you.
Me: But you have an admin tool for this data. That is what we are looking at. There is buttons for Add, Edit and Delete.
Vendor: Yeah but the functionality is too complicated so we have to create this data for you.
Me: Are you telling me that your admin system is so poorly designed that you are the only people who can understand how to use it?
Vendor: No. It just doesn't work.
Me: OK. Are you going to fix it so we can maintain our own lookup data?
Vendor: No. We will update this data for you when you need to change it.
Me: So what is the point of the admin screen for this?
Vendor: So you can edit the data.You can't make this stuff up!!!
You need to DIG DEEPER!!
(no joke...a vendor told me last week we need to DIG DEEPER to fix their problem. And yes it was bold, all caps and in email.)
I think they call the lookup data phenomenon "cognitive dissidence" where they just haven't realized that what they're saying is in conflict with itself. Of course, they haven't told you that they'll bill you for every change, as well as the phone call where they told you they'll update it for you.
Jason, you should always dig deeper. Be sure to send them a deep dive and a bill for it when you're done. I fully expect a post saying how they're trying to justify that the implicit cast they intentionally designed into the system shouldn't pose a problem. Or at least something similar.
March 27, 2018 at 12:42 pm
This one is scary. Wonder what the contract was worth?
https://qa.sqlservercentral.com/Forums/1929277/Migration-from-SQL-2008-to-2017?PageIndex=1
Michael L John
If you assassinate a DBA, would you pull a trigger?
To properly post on a forum:
http://www.sqlservercentral.com/articles/61537/
March 27, 2018 at 1:07 pm
Michael L John - Tuesday, March 27, 2018 12:42 PMThis one is scary. Wonder what the contract was worth?https://qa.sqlservercentral.com/Forums/1929277/Migration-from-SQL-2008-to-2017?PageIndex=1
I don't know that I'd call it scary, more someone who has forgotten rule number 1 when trouble shooting something.
Always, always, always start with the basics even if you're *sure* they're correct.
I've got a nickel the SQL service account doesn't have access or sufficient access to the folder the MDF / LDF is in.
March 27, 2018 at 1:14 pm
jasona.work - Tuesday, March 27, 2018 1:07 PMMichael L John - Tuesday, March 27, 2018 12:42 PMThis one is scary. Wonder what the contract was worth?https://qa.sqlservercentral.com/Forums/1929277/Migration-from-SQL-2008-to-2017?PageIndex=1
I don't know that I'd call it scary, more someone who has forgotten rule number 1 when trouble shooting something.
Always, always, always start with the basics even if you're *sure* they're correct.I've got a nickel the SQL service account doesn't have access or sufficient access to the folder the MDF / LDF is in.
I do not think he understands that in any way. Good answer, BTW.
Michael L John
If you assassinate a DBA, would you pull a trigger?
To properly post on a forum:
http://www.sqlservercentral.com/articles/61537/
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