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Topic starter
13/01/2023 2:11 pm
...the primary cook at home? I am in our house, mostly because I enjoy cooking more than Kelly does. She does a great job when she cooks, but I love hovering over our meals and making something tasty! Since there are only two of us, and our weekends seem to be amped up to 11 on a scale of 10, I usually prepare something on Friday, or so that will get us through the weekend. Today, I made a ground turkey meatloaf using 2 pounds of turkey, bread crumbs, chopped onions, mushrooms, salt, pepper, and sage. I drizzled some grated cheddar on top for the last 10 mins of the cook. I pulled it out of the oven at 145° and let it set until it rose to about 150°. We'll graze on it tomorrow and Sunday.
Sometimes, I will smoke a pork shoulder or some ribs, enough to last a few days. It makes cruising through the weekend a little easier.
John Kuvakas
Warrenton, VA
John Bono and john barry reacted
13/01/2023 2:19 pm
John;
I do most of the cooking at our place as well for two reasons; I am retired while my wife works half-time, plus I love cooking and am at least average at it...lol.
The Stumbling Gourmet
John Kuvakas and john barry reacted
13/01/2023 2:21 pm
JK....you are the Barbecue Baron! I recall your various recipes....yum!
John Kuvakas and john barry reacted
13/01/2023 2:24 pm
How much you want for that shoulder bone Cap`n?. 
....your work will doubtless provide an excellent weekend larder John......but 150° seems a bit low....no?
.....I married my second wife while running a small "eat at Joes" type joint ...... that was over 4 decades back.....it`s always been me doing the kitchen duties
Jack Dodds and John Kuvakas reacted
13/01/2023 2:29 pm
I have taken over most of the cooking. Not because I enjoy or am even very good at it. My wife has dementia, and she no longer can do much of what she used to do so easily.
13/01/2023 2:31 pm
during the work-week I prepare our food three days out of five...
stir-frying is regularly done, but I also use our pressure-cooker a lot.
I always prepare a killer-gravy with a huge amount of spices.
John Kuvakas and Jack Dodds reacted
Topic starter
13/01/2023 2:41 pm
@john-barry, after several years of using a firewood smoker, I've learned that bacteria in food will die if subjected to a temperature of 145° for 8 minutes or more. If I take a piece of meat off the heat at 145°, it will rise to about 150° over the next 8-10 minutes. If you cover it, the temp will continue to rise even longer, but will not go significantly over 155-165°. If you cook to the guideline temp of 165°, your serving temp will be 170-175°. That's when things begin to get dry unless you're braising.
John Kuvakas
Warrenton, VA
john barry reacted
13/01/2023 2:58 pm
@john-barry, after several years of using a firewood smoker, I've learned that bacteria in food will die if subjected to a temperature of 145° for 8 minutes or more. If I take a piece of meat off the heat at 145°, it will rise to about 150° over the next 8-10 minutes. If you cover it, the temp will continue to rise even longer, but will not go significantly over 155-165°. If you cook to the guideline temp of 165°, your serving temp will be 170-175°. That's when things begin to get dry unless you're braising.
you seem to be on top of things John.....Flame On Compadre........ 
Jack Dodds and John Kuvakas reacted
13/01/2023 2:59 pm
My wife does most of the cooking. Seeing what you do, I could use a nearby friend like you.
Ed Davis
Inverness, Illinois, USA
Jack Dodds and John Kuvakas reacted
13/01/2023 3:32 pm
@john-barry, after several years of using a firewood smoker, I've learned that bacteria in food will die if subjected to a temperature of 145° for 8 minutes or more. If I take a piece of meat off the heat at 145°, it will rise to about 150° over the next 8-10 minutes. If you cover it, the temp will continue to rise even longer, but will not go significantly over 155-165°. If you cook to the guideline temp of 165°, your serving temp will be 170-175°. That's when things begin to get dry unless you're braising.
JK...you're also the Sultan of Smoke.
John Kuvakas reacted
Topic starter
13/01/2023 5:26 pm
If only there was a song....
John Kuvakas
Warrenton, VA
john barry reacted
13/01/2023 6:13 pm
If only there was a song....
JK; I will try to find one that is suitable. I would write the lyrics for one that touches on your Creole dishes but I don't want you to end up in dire straits. Besides, you may not want or need the inevitable notarity that would result; after all....you've got a daytime job, you're doing alright.
13/01/2023 6:33 pm
If only there was a song....
this oughtta do it
Blame it on John's sauca novaaaa
With its magic smell
Blame it on his sauca novaaaa
He whips up so well
Now don't you know with just his magic hands
Our John will make a mess of pots and pans
Blame it on his sauca novaaaaa
It shows his love!
Now was it the food?
No,no...John's sauca novaaa
Or the roasted dove?
Ah, no no....John's sauca novaaa
Aroma filled the room
Ah, yeah yeah his magic sauca novaaa
Sauce of love!
Pete Rovero and john barry reacted
13/01/2023 6:38 pm
If only there was a song....
this oughtta do it
Blame it on John's sauca novaaaa
With its magic smell
Blame it on his sauca novaaaa
He whips up so well
Now don't you know with just his magic hands
Our John will make a mess of pots and pans
Blame it on his sauca novaaaaa
It shows his love!
sweet !!!! the "pots and pans" line certainly adds to the gritty reality.....but Jack,I thought utube was out of your grasp up there in the Arctic Tundra.....how did you pull THAT off ???
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