On Fri, 06 Nov 2009 22:28:14 -0600, Melba's Jammin'
<barbschal...@earthlink.net> wrote: >In article <yqOIm.5523$X01.4...@newsfe07.iad>, > "cybercat" <cyberpu...@yahoo.com> wrote: >> Sky I had no idea this cut turned out so nice slow cooked! It is very good.
>> Do you love it in cold weather? I find iced coffee is like ice cream >> for me. I won't give it the time of day unless the outside >> temperature is 80+.
> I do. I don't drink hot drinks all winter, and I think our winters in the > east are colder than yours. I drink iced water, iced coffee, iced drinks > of all kinds when it's cold. I even drink iced tea in the winter. > Unsweetened, no lemon. I'm starting to develop a taste for green tea.
You know that what you call "iced tea" is just "tea" here, and if you want hot tea you have to ask for hot tea. :) That is how hooked North Carolinians are on their iced tea.
>>> Have you tried the French vanilla kahlua? That with coffee is da bomb
>> I *think* I saw a commercial for caramel Baileys but I might have been >> dreaming. And what a dream!
> They make Baileys in all sorts of flavors! I do remember seeing caramel. > I haven't tried it, but I do like regular Baileys on occasion.
It's akin to mainlining a sundae, calorically. :) But yeah, man, good stuff. The ONLY time I cheated while tending bar was to sneak a chilled "up glass"--like a shot glass on a stem--of Baileys at the end of the night, before I did the floors.
On Fri, 6 Nov 2009 13:15:38 -0800 (PST), itsjoannotjoann wrote: > On Nov 6, 11:26 am, George Leppla <geo...@cruisemaster.com> wrote:
>> One thing people in the Carolinas do that just grosses me out is that >> they put cole slaw on their pulled pork sandwiches.
>> George L
> That makes two of us, UGH! I've had sandwiches like that once or > twice and my first thought was WTF?? When they dump slaw on the bbq I > feel like they are trying to hide something or they have pretty sorry > barbeque and I won't notice the meat is not that great if it's drowned > in slaw.
> Don't get me wrong, I like a really good slaw but not plopped on top > of my sandwich, please. Forks are for eating the slaw that is served > _on the side._
slaw on the sandwich is canonical in many areas, but i don't care for it either. usually it's not even good slaw (having had it on the side many times).
> In article > <ef3940ce-f0a1-4253-afd2-b18c04dfe...@33g2000vbe.googlegroups.com>, > itsjoannotjoann <itsjoannotjo...@webtv.net> wrote:
>> That makes two of us, UGH! I've had sandwiches like that once or >> twice and my first thought was WTF?? When they dump slaw on the bbq I >> feel like they are trying to hide something or they have pretty sorry >> barbeque and I won't notice the meat is not that great if it's drowned >> in slaw.
>> Don't get me wrong, I like a really good slaw but not plopped on top >> of my sandwich, please. Forks are for eating the slaw that is served >> _on the side._
> Do you feel this way about lettuce, tomato and mustard on sandwiches > as well? Or the sauce put on reubens?
> I guess I can see not liking it on the pork sandwich, but not for > that reason, unless you eschew mustard, mayonnaise, ketchup, dressings, > other vegetable toppings, etc on other sandwiches.
> Regards, > Ranee @ Arabian Knits
ideally, the pork should not be so dry as to need the extra lubrication.
On Sat, 7 Nov 2009 10:06:40 -0500, "cybercat" <cyberpu...@yahoo.com> wrote:
>You know that what you call "iced tea" is just "tea" here, and if you want >hot tea you have to ask for hot tea. :) That is how hooked North Carolinians >are on their iced tea.
That's good to know... do they drink it sugared? ugh if they do.
-- I love cooking with wine. Sometimes I even put it in the food.
> On Fri, 6 Nov 2009 21:16:55 -0500, "Cheryl" <jlhsha...@hotmail.com> > wrote:
> >I even drink iced tea in the winter. Unsweetened, no lemon.
> I like regular iced tea too... strong hot tea over ice is best, but > lemon is a good perker for tea that's been sitting around.
> >I'm starting to develop a taste for green tea.
> I like it too. I never remember to buy it or order it after dinner, > but when someone serves it to me in their home I always like it.
You can buy a box that will make literally hundreds of gallons for under $10. You just have to be willing to use a tea strainer. http://www.asiachi.com/teofhespgugr.html
>> I didn't like any of the recipes I found for this, so cut pockets in it >> and >> put in crushed rosemary, browned it deeply and peppered it with fresh >> cracked pepper and put apple pieces all over it, put it in the oven >> tented >> with foil with vent holes. On 200 for six hours or until it falls apart.
> Last 10 minutes I suggest spinning the dial on the oven to put a crust > on it. Very nice.
> I tend to pepper it with caraway seeds and put sliced onion all over it.
the "crust" is generally referred to as BARK. It's akin to browning the meat and had a tremendous amount of flavor. The bark is the reward for the chef. ;-) ( and assistants)
blake murphy wrote: > On Fri, 06 Nov 2009 13:29:39 -0800, Ranée at Arabian Knits wrote:
>> In article >> <ef3940ce-f0a1-4253-afd2-b18c04dfe...@33g2000vbe.googlegroups.com>, >> itsjoannotjoann <itsjoannotjo...@webtv.net> wrote:
>>> That makes two of us, UGH! I've had sandwiches like that once or >>> twice and my first thought was WTF?? When they dump slaw on the >>> bbq I feel like they are trying to hide something or they have >>> pretty sorry barbeque and I won't notice the meat is not that great >>> if it's drowned in slaw.
>>> Don't get me wrong, I like a really good slaw but not plopped on top >>> of my sandwich, please. Forks are for eating the slaw that is >>> served _on the side._
>> Do you feel this way about lettuce, tomato and mustard on >> sandwiches as well? Or the sauce put on reubens?
>> I guess I can see not liking it on the pork sandwich, but not for >> that reason, unless you eschew mustard, mayonnaise, ketchup, >> dressings, other vegetable toppings, etc on other sandwiches.
>> Regards, >> Ranee @ Arabian Knits
> ideally, the pork should not be so dry as to need the extra > lubrication.
You can "lubricate" my "pork" *anytime*, mon cheri...
> I didn't like any of the recipes I found for this, so cut pockets in it > and > put in crushed rosemary, browned it deeply and peppered it with fresh > cracked pepper and put apple pieces all over it, put it in the oven > tented > with foil with vent holes. On 200 for six hours or until it falls > apart.
Pulled pork is awesome and is more of a method than a recipe. ...and it is an inexpensive way to feed a large crowd. Start with your favorite dry rub, and cover the pork shoulder thoroughly. The next step is critical to make real pulled pork... get yourself a smoker. It has to be smoked. I use the Bradley smoker available at any outdoors sports outfitters, (Cabela's, etc.) for a couple hundred bucks. Smoke the pork shoulder for 3 hours at 250 to 275 degrees. Next, transfer it to a roasting pan with a small amount of water in the bottom, cover tightly with foil and then roast in the oven at 275 for 5 hours. ...between the smoking and slow roasting it gets cooked for a total of 8 hours - "low and slow." The finished product falls apart very easily. Serve on buns with your favorite barbecue sauce. I recommend making a carolina style barbecue sauce.
> cybercat;1400264 Wrote: >> I didn't like any of the recipes I found for this, so cut pockets in it >> and put in crushed rosemary, browned it deeply and peppered it with fresh > Pulled pork is awesome and is more of a method than a recipe. ...and > it is an inexpensive way to feed a large crowd. Start with your > favorite dry rub, and cover the pork shoulder thoroughly. The next > step is critical to make real pulled pork... get yourself a smoker. It > has to be smoked. I use the Bradley smoker available at any outdoors
I like that idea but can't always apply it. For us, we use a large oval crockpot (can fit a shoulder) with a little vinegar the first 6 hours, then as the meat starts to want to fall off, drain (the juice may be usable for gravy if not overly vinegared, if so, works for making other dishes such as collards) and then uou can probably debone right away. Shred, add sauce, cook another 2. 'Low and Slow'.
> Pulled pork is awesome and is more of a method than a recipe. ...and > it is an inexpensive way to feed a large crowd. Start with your > favorite dry rub, and cover the pork shoulder thoroughly. The next > step is critical to make real pulled pork... get yourself a smoker. It > has to be smoked. I use the Bradley smoker available at any outdoors > sports outfitters, (Cabela's, etc.) for a couple hundred bucks. Smoke > the pork shoulder for 3 hours at 250 to 275 degrees. Next, transfer it > to a roasting pan with a small amount of water in the bottom, cover > tightly with foil and then roast in the oven at 275 for 5 hours. > ...between the smoking and slow roasting it gets cooked for a total of > 8 hours - "low and slow." The finished product falls apart very > easily. Serve on buns with your favorite barbecue sauce. I recommend > making a carolina style barbecue sauce.
> golfstar2006
A smoker is not _absolutely_ necessary. You can get the same results with a Weber grill. Mound your hot coals, preferably with soaked wood chips on top, to one side of your grill. Add the rack and place your seasoned Boston butt on the opposite side of the hot coals. This would be the 'cool' side. Depending on how windy it is the day you want to smoke adjust your upper and lower vents to draw properly. The lid should be placed with upper vents over the meat and opened. This is one reason you place the meat on the opposite side of the hot coals, the heat and smoke will be drawn _over_ the meat. Continue as you described above for about 2-3 hours at which time your coals will be spent. No peeking either, a LOT of heat and time is lost when removing the lid. Remove the meat to a roasting pan, cover with foil, and place in your oven to finish at a low and slow temperature.
cshenk wrote: >> Pulled pork is awesome and is more of a method than a recipe. ...and >> it is an inexpensive way to feed a large crowd. Start with your >> favorite dry rub, and cover the pork shoulder thoroughly. The next >> step is critical to make real pulled pork... get yourself a smoker. It >> has to be smoked. I use the Bradley smoker available at any outdoors
> I like that idea but can't always apply it. For us, we use a large oval > crockpot (can fit a shoulder) with a little vinegar the first 6 hours, > then as the meat starts to want to fall off, drain (the juice may be > usable for gravy if not overly vinegared, if so, works for making other > dishes such as collards) and then uou can probably debone right away. > Shred, add sauce, cook another 2. 'Low and Slow'.
Pretty much how I do it except I add no liquid to it and perhaps only some onions on the bottom. What does the vinegar do for it? It makes so much juice on its own. I hand shred the cooked meat and remove all the fat then toss it with a mixture of 1:1:1 Mustard based (Carolina style) BBQ sauce, basic Kansas City style sauce and lastly Texas Pete brand Buffalo Chicken Wing Sauce. It is a great combination-slightly sweet yet slightly hot and spicy. I never add so much that its drippy or sloppy though. I let it reheat in the crock pot for a couple of hours.
"cshenk" <cshe...@cox.net> wrote: > I like that idea but can't always apply it. For us, we use a large oval > crockpot (can fit a shoulder) with a little vinegar the first 6 hours, then > as the meat starts to want to fall off, drain (the juice may be usable for > gravy if not overly vinegared, if so, works for making other dishes such as > collards) and then uou can probably debone right away. Shred, add sauce, > cook another 2. 'Low and Slow'.
I make shredded pork low and slow in the oven or crock pot frequently. We just don't call it pulled pork so as not to offend the delicate sensibilities of smokers. I really enjoy smoked meat barbecue, we had some wonderful things served us when we lived in Oklahoma, but we don't have the time, inclination or equipment (though we could probably rig something with our grill) to smoke our meat in that fashion.
I even cooked our spareribs in the crock pot, with beans and onions and other veggies. We didn't think it was barbecue, nor did we want them barbecued.
Regards, Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
> cshenk wrote: >> I like that idea but can't always apply it. For us, we use a large oval >> crockpot (can fit a shoulder) with a little vinegar the first 6 hours, > Pretty much how I do it except I add no liquid to it and perhaps only some > onions on the bottom. What does the vinegar do for it? It makes so much > juice on its own.
The vinegar is the only liquid added and it's minimal. It softens the meat, tenderizing.
> I like that idea but can't always apply it. For us, we use a large oval > crockpot (can fit a shoulder) with a little vinegar the first 6 hours, > then as the meat starts to want to fall off, drain (the juice may be > usable for gravy if not overly vinegared, if so, works for making other > dishes such as collards) and then uou can probably debone right away. > Shred, add sauce, cook another 2. 'Low and Slow'.
"golfstar2006" <golfstar2006.53c92a9.550...@foodbanter.com> wrote
> Pulled pork is awesome and is more of a method than a recipe. ...and > it is an inexpensive way to feed a large crowd. Start with your > favorite dry rub, and cover the pork shoulder thoroughly. The next > step is critical to make real pulled pork... get yourself a smoker. It > has to be smoked. I use the Bradley smoker available at any outdoors > sports outfitters, (Cabela's, etc.) for a couple hundred bucks.
>>> I like that idea but can't always apply it. For us, we use a large >>> oval crockpot (can fit a shoulder) with a little vinegar the first 6 >>> hours,
>> Pretty much how I do it except I add no liquid to it and perhaps only >> some onions on the bottom. What does the vinegar do for it? It makes >> so much juice on its own.
> The vinegar is the only liquid added and it's minimal. It softens the > meat, tenderizing.
I've never had pulled pork in the crock pot come out anything but tender... <shrug>
On Mon, 9 Nov 2009 19:43:20 -0500, "cshenk" <cshe...@cox.net> wrote: >"Goomba" wrote >> cshenk wrote:
>>> I like that idea but can't always apply it. For us, we use a large oval >>> crockpot (can fit a shoulder) with a little vinegar the first 6 hours,
>> Pretty much how I do it except I add no liquid to it and perhaps only some >> onions on the bottom. What does the vinegar do for it? It makes so much >> juice on its own.
>The vinegar is the only liquid added and it's minimal. It softens the meat, >tenderizing.
The meat doesn't taste vinegary in the end? I could understand the process if you balanced the vinegar with soy, but you wouldn't have american style pulled pork if you did that.
-- I love cooking with wine. Sometimes I even put it in the food.
On Mon, 9 Nov 2009 19:54:34 -0500, "cybercat" <cyberpu...@yahoo.com> wrote:
>"golfstar2006" <golfstar2006.53c92a9.550...@foodbanter.com> wrote >> Pulled pork is awesome and is more of a method than a recipe. ...and >> it is an inexpensive way to feed a large crowd. Start with your >> favorite dry rub, and cover the pork shoulder thoroughly. The next >> step is critical to make real pulled pork... get yourself a smoker. It >> has to be smoked. I use the Bradley smoker available at any outdoors >> sports outfitters, (Cabela's, etc.) for a couple hundred bucks.
>Yes, I want a smoker! I'll check out the Bradley.
The first thing I'd make would be pastrami. <slobber>
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