{ "version": "https://jsonfeed.org/version/1.1", "title": "Bonus cooking thoughts Archive", "home_page_url": "https://pype.dev/cooking/", "feed_url": "https://pype.dev/cooking/archive/feed.json", "description": "My thoughts and streams of consciousness organized into barely coherent posts about things", "authors": [ { "name": "Nic Payne" } ], "items": [ { "id": "https://pype.dev/pulled-pork-notes/", "url": "https://pype.dev/pulled-pork-notes/", "title": "Pulled Pork Notes", "content_html": "\u003ch1 id=\"april-2026\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eApril 2026\u003c/span\u003e\u003c/h1\u003e\n\u003cp\u003eThrew 2 shoulders in the Traegar this morning. This time I didn\u0026rsquo;t put much thought into the seasonings, we\u0026rsquo;ll see how they turn out.\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003eHot Honey Ham + Perfect Pork (festival) + Jack Daniels on both but was light on the Hot Honey Ham\u003c/li\u003e\n\u003c/ul\u003e\n\u003cfigure\u003e\n\u003cimg src=\"https://cdn.statically.io/gh/pypeaday/images.pype.dev/main/blog-media/20260402112348_6ba0b7f3.png\" alt=\"20260402112348_6ba0b7f3.png\"\u003e\n\u003c/figure\u003e\n\u003cfigure\u003e\n\u003cimg src=\"https://cdn.statically.io/gh/pypeaday/images.pype.dev/main/blog-media/20260403104854_2120eed6.png\" alt=\"20260403104854_2120eed6.png\"\u003e\n\u003c/figure\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003ePellets: Signature again\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003ePrediction: this will be just like the June note that I didn\u0026rsquo;t read before\nprepping the meat but sounds like I by default did the same thing with the\nseasonings I had and now I have high expectations for dinner!\u003c/p\u003e\n\u003c/li\u003e\n\u003cli\u003e\n\u003cp\u003eResults: as expected, a little dry due to my laziness, but the rubs came out\ngreat! Missing my Holy Gospel from Meat Church though\u003c/p\u003e\n\u003c/li\u003e\n\u003c/ul\u003e\n\u003ch1 id=\"june-26-2025\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eJune 26 2025\u003c/span\u003e\u003c/h1\u003e\n\u003cp\u003eI smoked 2 pork shoulders\u003c/p\u003e\n\u003col\u003e\n\u003cli\u003eHeavy application of Jack Daniels default pork rub + Meat Church\u0026rsquo;s the Holy Gospel\u003c/li\u003e\n\u003cli\u003eHot Honey Ham + Perfect Pork (festival)\u003c/li\u003e\n\u003c/ol\u003e\n\u003cp\u003eThey smoked with Traegar\u0026rsquo;s Signature pellets at 250 until internal temp of 205,\nthen they rest covered for a few hours, then tear apart\u0026hellip;\u003c/p\u003e\n\u003cp\u003eoverall rating:\u003c/p\u003e\n\u003cp\u003eThe Hot Honey Ham + Perfect Pork tasted great. It was not that spicy at all,\ngood flavor. It ended up being a little dry but this was certainly cause of my\nutter lack of attention while the meat is smoking\u003c/p\u003e\n\u003ch1 id=\"july-4\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eJuly 4\u003c/span\u003e\u003c/h1\u003e\n\u003cp\u003eWe ate the pulled pork today and it was a little dry, though very edible\nnonetheless. I think I need to tend to the pork more with something like an\napple juice spray and then covering it in the latter part of the smoke\u0026hellip;\u003c/p\u003e\n\u003cp\u003eAs for quantity - 2 pork shoulders (and 1 beef arm roast that I smoked today)\neasily fed 4 families (8 adults + 9 kids) and we have plenty left over\u0026hellip; like\nprobably a full pork shoulder\u0026rsquo;s worth, between all 3 meats.\u003c/p\u003e\n\u003ch2 id=\"notes\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eNotes\u003c/span\u003e \u003ca href=\"#notes\" class=\"heading-anchor\"\u003e#\u003c/a\u003e\u003c/h2\u003e\n\u003col\u003e\n\u003cli\u003espicy pickles were a good addition\u003c/li\u003e\n\u003cli\u003eseriously need to tend to the pork more during the smoking, after a second re-heat it\u0026rsquo;s getting pretty dry\u003c/li\u003e\n\u003c/ol\u003e\n", "content_text": "\n# April 2026\n\nThrew 2 shoulders in the Traegar this morning. This time I didn't put much thought into the seasonings, we'll see how they turn out.\n\n- Hot Honey Ham + Perfect Pork (festival) + Jack Daniels on both but was light on the Hot Honey Ham\n\n![20260402112348_6ba0b7f3.png](https://cdn.statically.io/gh/pypeaday/images.pype.dev/main/blog-media/20260402112348_6ba0b7f3.png)\n\n![20260403104854_2120eed6.png](https://cdn.statically.io/gh/pypeaday/images.pype.dev/main/blog-media/20260403104854_2120eed6.png)\n\n- Pellets: Signature again\n\n- Prediction: this will be just like the June note that I didn't read before\n prepping the meat but sounds like I by default did the same thing with the\n seasonings I had and now I have high expectations for dinner!\n\n- Results: as expected, a little dry due to my laziness, but the rubs came out\n great! Missing my Holy Gospel from Meat Church though\n\n# June 26 2025\n\nI smoked 2 pork shoulders\n\n1. Heavy application of Jack Daniels default pork rub + Meat Church's the Holy Gospel\n2. Hot Honey Ham + Perfect Pork (festival)\n\nThey smoked with Traegar's Signature pellets at 250 until internal temp of 205,\nthen they rest covered for a few hours, then tear apart...\n\noverall rating:\n\nThe Hot Honey Ham + Perfect Pork tasted great. It was not that spicy at all,\ngood flavor. It ended up being a little dry but this was certainly cause of my\nutter lack of attention while the meat is smoking\n\n# July 4\n\nWe ate the pulled pork today and it was a little dry, though very edible\nnonetheless. I think I need to tend to the pork more with something like an\napple juice spray and then covering it in the latter part of the smoke...\n\nAs for quantity - 2 pork shoulders (and 1 beef arm roast that I smoked today)\neasily fed 4 families (8 adults + 9 kids) and we have plenty left over... like\nprobably a full pork shoulder's worth, between all 3 meats.\n\n## Notes\n\n1. spicy pickles were a good addition\n2. seriously need to tend to the pork more during the smoking, after a second re-heat it's getting pretty dry\n", "summary": "Threw 2 shoulders in the Traegar this morning. This time I didn't put much thought into the seasonings, we'll see how they turn out.", "date_published": "2026-04-02T05:56:12Z", "date_modified": "2026-04-02T05:56:12Z", "authors": [ { "name": "Nic Payne", "url": "https://pype.dev" } ], "tags": [ "cooking", "traegar" ] }, { "id": "https://pype.dev/chili-notes/", "url": "https://pype.dev/chili-notes/", "title": "Chili Notes", "content_html": "\u003cp\u003eI could\u0026rsquo;ve sworn I had a chili list going but alas\u0026hellip;\u003c/p\u003e\n\u003ch1 id=\"2025-10-04\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003e2025-10-04\u003c/span\u003e\u003c/h1\u003e\n\u003cp\u003e2 lbs ground beef\n1 big can of pinto beans\n3 small cans of black beans\n3 cans diced tomatoes\n2 onions diced\u003c/p\u003e\n\u003cp\u003eThis is last minute chili for church pot-luck\u0026hellip; poor planning\u003c/p\u003e\n\u003cp\u003eI browned the meat and seasoned similar to how I might for tacos, but lighter on cumin and added chili powder.\u003c/p\u003e\n\u003cp\u003eDumped the browned meant, tomtoes, and beans into crock pot. Seasoned with a healthy amount of garlic powder, chili powder, cumin, and salt.\nBrowned the onions, and dumped in.\nLet stew for a few hours.\nEat.\u003c/p\u003e\n\u003ch2 id=\"review\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eReview\u003c/span\u003e \u003ca href=\"#review\" class=\"heading-anchor\"\u003e#\u003c/a\u003e\u003c/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 bowl was great. The yellow onion still seem to add a little bit of heat, maybe could\u0026rsquo;ve sauteed them longer\u003c/li\u003e\n\u003c/ul\u003e\n", "content_text": "\nI could've sworn I had a chili list going but alas...\n\n# 2025-10-04\n\n2 lbs ground beef\n1 big can of pinto beans\n3 small cans of black beans\n3 cans diced tomatoes\n2 onions diced\n\nThis is last minute chili for church pot-luck... poor planning\n\nI browned the meat and seasoned similar to how I might for tacos, but lighter on cumin and added chili powder.\n\nDumped the browned meant, tomtoes, and beans into crock pot. Seasoned with a healthy amount of garlic powder, chili powder, cumin, and salt.\nBrowned the onions, and dumped in.\nLet stew for a few hours.\nEat.\n\n## Review\n\n- 1 bowl was great. The yellow onion still seem to add a little bit of heat, maybe could've sauteed them longer\n", "summary": "I could've sworn I had a chili list going but alas...", "date_published": "2025-10-04T13:42:09Z", "date_modified": "2025-10-04T13:42:09Z", "authors": [ { "name": "Nic Payne", "url": "https://pype.dev" } ], "tags": [ "cooking", "tech" ] }, { "id": "https://pype.dev/queso-notes/", "url": "https://pype.dev/queso-notes/", "title": "Queso Notes", "content_html": "\u003cp\u003eIt occured to me that this is my blog\u0026hellip; I can write about whatever the heck I want!\u003c/p\u003e\n\u003ch2 id=\"may-2025\"\u003e\u003cspan class=\"heading-wear-glyph\"\u003eMay 2025\u003c/span\u003e \u003ca href=\"#may-2025\" class=\"heading-anchor\"\u003e#\u003c/a\u003e\u003c/h2\u003e\n\u003cp\u003eMade 2 quesos very similar - they consisted of:\u003c/p\u003e\n\u003cul\u003e\n\u003cli\u003e1.5 lbs ground beef\u003c/li\u003e\n\u003cli\u003e2 lbs Velveeta (queso blanco or original)\u003c/li\u003e\n\u003cli\u003e~ 0.75 lbs Pepper Jack\u003c/li\u003e\n\u003cli\u003e~ 0.75 lbs Chedder\u003c/li\u003e\n\u003cli\u003e16 oz diced tomatoes\u003c/li\u003e\n\u003cli\u003e8 oz diced chilis\u003c/li\u003e\n\u003cli\u003e6 oz. jar of sliced jalepenos (for the queso blanco)\u003c/li\u003e\n\u003c/ul\u003e\n\u003cp\u003eI basically browned the meat, and combined everything in a foil pan and smoked\nfor an hour or 2, stirring regularly.\u003c/p\u003e\n\u003cp\u003eThe Queso Blanco one was a little runnier, no doubt due to the added jalepenos.\nBoth queso\u0026rsquo;s turned out pretty good but could definitely use a lot more heat. I\nseasoned the meat with some salt, pepper, garlic, onion powder, cumin. We could\nadd jalepenos to regular queso for the flavor since there was almost no heat,\nand then add serrano or something to the queso blanco to turn the heat up next\ntime.\u003c/p\u003e\n\u003cp\u003eStay tuned to this post somehow for the next update!\u003c/p\u003e\n\u003cp\u003eQ: How to start a series?\nQ: Does RSS update if a post is updated?\u003c/p\u003e\n", "content_text": "\nIt occured to me that this is my blog... I can write about whatever the heck I want!\n\n## May 2025\n\nMade 2 quesos very similar - they consisted of:\n\n- 1.5 lbs ground beef\n- 2 lbs Velveeta (queso blanco or original)\n- ~ 0.75 lbs Pepper Jack\n- ~ 0.75 lbs Chedder\n- 16 oz diced tomatoes\n- 8 oz diced chilis\n- 6 oz. jar of sliced jalepenos (for the queso blanco)\n\nI basically browned the meat, and combined everything in a foil pan and smoked\nfor an hour or 2, stirring regularly.\n\nThe Queso Blanco one was a little runnier, no doubt due to the added jalepenos.\nBoth queso's turned out pretty good but could definitely use a lot more heat. I\nseasoned the meat with some salt, pepper, garlic, onion powder, cumin. We could\nadd jalepenos to regular queso for the flavor since there was almost no heat,\nand then add serrano or something to the queso blanco to turn the heat up next\ntime.\n\nStay tuned to this post somehow for the next update!\n\nQ: How to start a series?\nQ: Does RSS update if a post is updated?\n", "summary": "It occured to me that this is my blog... I can write about whatever the heck I want!", "date_published": "2025-05-31T19:14:30Z", "date_modified": "2025-05-31T19:14:30Z", "authors": [ { "name": "Nic Payne", "url": "https://pype.dev" } ], "tags": [ "queso", "cooking", "smoking" ] } ] }