Modern Pilgrim
@modernpilgrim.bsky.social
songs, machine repair, cooking, Shining Force
Without downloading...
May 9, 2025 at 10:26 PM
Without downloading...
looking good. we've stalled a bit around 170° so we're gonna wrap it in pink paper to take it the rest of the way. at this point you could finish it in an oven, but i've got the logs and the will to continue outside
March 2, 2025 at 8:52 PM
looking good. we've stalled a bit around 170° so we're gonna wrap it in pink paper to take it the rest of the way. at this point you could finish it in an oven, but i've got the logs and the will to continue outside
temperature is too low, i'd like to get up over 250°F so i'm playing with the logs in my firebox.
March 2, 2025 at 5:34 PM
temperature is too low, i'd like to get up over 250°F so i'm playing with the logs in my firebox.
we will let these jars cool on the counter before storing them in the fridge. they are very cute.
March 2, 2025 at 5:29 PM
we will let these jars cool on the counter before storing them in the fridge. they are very cute.
smoker is smoking
March 2, 2025 at 2:46 PM
smoker is smoking
the fat we trimmed off gets slow-cooked in some water. we will let this render down until there is no more water and we will have created beef tallow. beef tallow is one of the best fats for cooking, says me. this will take a while.
March 2, 2025 at 12:09 AM
the fat we trimmed off gets slow-cooked in some water. we will let this render down until there is no more water and we will have created beef tallow. beef tallow is one of the best fats for cooking, says me. this will take a while.
i will use the meat i trimmed off for a beef stew, probably.
March 2, 2025 at 12:06 AM
i will use the meat i trimmed off for a beef stew, probably.
so then we apply a rub. i made mine with salt, pepper, paprika, chili powder, and granulated garlic. you can use whatever rub you like, salt and pepper are pretty much the only requirements. we'll let that hang out in the fridge until whenever I wake up tomorrow.
March 2, 2025 at 12:04 AM
so then we apply a rub. i made mine with salt, pepper, paprika, chili powder, and granulated garlic. you can use whatever rub you like, salt and pepper are pretty much the only requirements. we'll let that hang out in the fridge until whenever I wake up tomorrow.
first we trim this guy to remove the thicker, harder bits of fat and some of the meat to try and get a more uniform shape. the keen-eyed smoking enthusiasts among you might catch a neat detail: i am shit at trimming brisket.
March 1, 2025 at 11:57 PM
first we trim this guy to remove the thicker, harder bits of fat and some of the meat to try and get a more uniform shape. the keen-eyed smoking enthusiasts among you might catch a neat detail: i am shit at trimming brisket.
now we shall begin the long journey of smoking this brisket, a long-term project thread.
March 1, 2025 at 11:54 PM
now we shall begin the long journey of smoking this brisket, a long-term project thread.
smoked pork sandwich with a huge pile of homemade pickles.
February 23, 2025 at 5:10 PM
smoked pork sandwich with a huge pile of homemade pickles.
done and done. congratulations, everyone!
February 23, 2025 at 7:49 AM
done and done. congratulations, everyone!
the chicken is delicious
February 23, 2025 at 3:41 AM
the chicken is delicious
now that we've got some smoke in the chickens we're brushing on some homemade barbecue sauce. the hits really do just keep on coming.
February 22, 2025 at 11:51 PM
now that we've got some smoke in the chickens we're brushing on some homemade barbecue sauce. the hits really do just keep on coming.
oh shit! he just put some surprise chickens up in there after brining them overnight! this is bananas!
February 22, 2025 at 11:12 PM
oh shit! he just put some surprise chickens up in there after brining them overnight! this is bananas!
we've got a bark forming, people. now in hour 5 we're clocking 152° internal and i've done a little spritz with an apple cider vinegar solution. smoker's running a little hot so I'm closing these dampers a bit.
February 22, 2025 at 10:59 PM
we've got a bark forming, people. now in hour 5 we're clocking 152° internal and i've done a little spritz with an apple cider vinegar solution. smoker's running a little hot so I'm closing these dampers a bit.
one hour in and we've got some fat rendering. running a bit hot, so we'll adjust for that. starting to think I ground the coffee too coarse, but ain't no going back now.
February 22, 2025 at 6:39 PM
one hour in and we've got some fat rendering. running a bit hot, so we'll adjust for that. starting to think I ground the coffee too coarse, but ain't no going back now.
now we will smoke a pork shoulder: a day-long thread.
February 22, 2025 at 5:46 PM
now we will smoke a pork shoulder: a day-long thread.
opulent freaks
February 13, 2025 at 2:11 PM
opulent freaks
did my apocalypse prep today
February 2, 2025 at 8:27 PM
did my apocalypse prep today
merry christmas to me!
December 23, 2023 at 12:30 AM
merry christmas to me!