Cooking Exceptionally With Gin Lee

Picnic Roast Make Easter dinner more special by turning a picnic roast into a savory ham with limited ingredients. I salt-cured my picnic roast for about six days in the refrigerator. Then I cooked it in my largest crockpot. I prefer cooking roasts in the crockpot because the meat stays moist instead of drying out. However, you can cook the roast in an oven, instant pot, and even on the grill or smoker. Ingredients For the Brine: 1 picnic roast  16 ounces of salt (for the brine)  1-2 cups of brown sugar Ingredients For Roasting The Picnic Roast: 4 teaspoons of seasoning salt 1 teaspoon of smoked paprika  1/2 cup sugar or brown sugar Instructions to brine: Using a knife, cut slashes in the pork roast just over the skin area. Place the salt and brown sugar in a container large enough to hold the brine and the roast. Bring two to four quarts of water to a boil and pour over the brine ingredients and stir until dissolved. Pour in one gallon of ice water to cool down the brine. Next, place

Posted: 07 Aug 2021 01:21 PM PDT Pulled Pork Pulled pork can be made from a pork shoulder roast or a Boston butt. Both cuts of meat come from the shoulder of the front legs of a hog. The pork shoulder (picnic roast) is the cut lower on the shoulder, and it includes the shank, whereas the Boston butt is the uppercut of the hog's shoulder.  If you caught my last article about dry rub seasoning a bone-in pork shoulder roast, this pulled pork is from that particular pork shoulder. I will add my list of spice ingredients again in this article for future reference. After applying the dry spices and marinating the pork shoulder for two hours, I then placed it in a large cast-iron skillet and slow-roasted it for one hour; before placing the pork shoulder in the crockpot.  The pork shoulder slowly cooked all night in the crockpot. Then early this morning I pulled the pork apart with two forks. The bone fell off the meat without any work. After the pork is shredded,  barbecue sau

Posted: 07 Aug 2021 01:24 PM PDT Dry-seasoning a bone-in pork shoulder There's a certain way of seasoning a pork shoulder that truly makes a big difference in the flavor outcome of a bone-in pork shoulder once it is cooked. And today, I will be sharing how I do a dry rub, to season a bone-in pork shoulder picnic roast. Since pork shoulder already has a large amount of fat, and thick white skin, it doesn't require a long time to brine. Nor does it require a lot of salt. What is a bone-in pork shoulder picnic roast? First, I would like to explain that a bone-in pork shoulder (picnic roast) is not a ham. Ham is carved from the hind legs of the hog whereas the pork shoulder is cut from the front legs of the hogs. Hams are much bigger than pork shoulders, and they take a lot longer to cure. Hence, the reason why hams are a lot more expensive. The price of a bone-in pork shoulder (picnic roast) is relatively an inexpensive cut of meat. A shoulder picnic roast is another n

Posted: 07 Aug 2021 01:31 PM PDT Country sirloin pork cutlets The breading in this recipe is not simply made of flour. Instead, I use a homemade dry pancake/waffle mix, with seasonings. That's what makes the cutlets have a great crispy texture once they are cooked. The sirloin cutlets are a nice country selection to serve with eggs and waffles at breakfast or to have as a side dish with new potatoes, greens, and homemade mac-n-cheese for dinner. For lunch, the sirloin cutlets are tasty served on a bun, with lettuce, and topped with a slice of tomato.  If you prefer to use a store-purchased pancake and waffle mix it works pleasingly well too.  Ingredients: 1 package of sirloin pork cutlets (I don't use the tenderized cutlets for this recipe but those would work fine too.) About a cup of dry pancake or waffle mix 1 tablespoon of fresh ground black pepper 1 ½ teaspoon of soul seasoning  Enough canola oil to coat the bottom of the skillet Optional: 1/2 teaspoon of ground garlic and