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Pork Butt!

Today we have a list of recipe links for you to follow for your pork butts. Getting ready to grind. Breakfast sausage:  https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185 Italian sausage meatballs Italian sausage:  https://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe-2131680  We add garlic powder, cayenne, and red pepper and don't put it in casings. We make meatballs or crumble instead. Instant Pot Kalua pork:  https://recipes.instantpot.com/recipe/kalua-pork/  Cured, smoked, and roasted ham Ham/ English bacon:  https://www.mortonsalt.com/article/meat-curing-canadian-bacon/  Being the loin cut makes it "Canadian." Pizza with home-cured and smoked ham
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Poke

Introduction There is nothing quite as local as poke. Go into any grocery store in Hawaii and you’ll find a display case full of pans and pans of raw, chopped ahi, marlin, or other fresh local fish in an array of sauces and seasonings. It’s about as ubiquitous as cans of spam and Locals-brand flip flops (called slippahs here). It’s served in a bowl, usually with a couple of scoops of rice, some furikake, and maybe a helping of ocean salad on the side. Sometimes you can even get it with purple sweet potato salad or slices of pineapple tossed with li hing mui (more on that in a later episode). A poke bowl basically has everything you need in a meal. Poke is, of course, different from and similar to other raw fish dishes with which you might be familiar. It shares some commonalities with ceviche in that they both feature raw fish and a few diced vegetables in a  light sauce. Poke relies less on getting “cooked” by the sauce though, which pretty much defines cevich...
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Fast Food Slow: Deep Dish Meat Lover's

When I was a kid, for some reason, the local Pizza Hut would always let my class or my Girl Scout troop do a tour of the kitchen, and then have us top our own personal pan pizzas with as many toppings as we wanted. It was, hands down, one of the best field trips each year. It's crazy to think that was even a thing, to let a bunch of eight- or nine-year-olds into a commercial kitchen and give them free range on the prep line. What it did do, certainly, was indoctrinate me into a pretty loyal fan of their pan pizza, particularly of the Meat Lover's variety. What a pan pizza from Pizza Hut has going for it is the crust. It was always super crunchy on the bottom and had a lovely amount of oil. So last week we ordered up a Meat Lover's to remissness and plot our next "Fast Food Slow" episode. The pizza arrived sooner than expected, and was pretty decently hot right out of the box. The crust, though not quite as crunchy as I remembered, was still pretty good, but it did...
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