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Pulled pork
"VegA" > wrote in message > > My sister in law and her husband both know good food and fine dining > "because they eat at great resturants" almost every night. You mean like Applebee's and Arby's? > Back to the "real pulled BBQ pork". > > If you ain't gonna take the time to at least TRY to cue. Don't call it > cue. Tell her to try Kraft sauce instead. Great story. That saddest part is that it is true and happens every day across America. -- Ed http://pages.cthome.net/edhome/ |
Pulled pork
Arrrg!
My wife had some pulled BBQ pork at her sisters' house last week end. The Arrg! comes from what my wife told me about what my sister in law calls "real pulled BBQ pork". My sister in law and her husband both know good food and fine dining "because they eat at great resturants" almost every night. Back to the "real pulled BBQ pork". Pork roast (rolled) placed in a crock pot with Open Pit deluted with water. Remove, do NOT drain, pour remainder Of Open Pit over it, mix, serve on hamberger buns. While gagging I attempted to ask if her sister put liquid smoke in it. My wife understood what I was trying to ech out and explained that the couple does not like "smokie" meat. It gets better..... Last fall I Q'ed some pork. Nice marble. Dry rubbed, rubbed mustard on them, more dry rub, triple sealed in plastic rap and in the fridge over night. got up at 5 a.m., removed the pork from the fridge. Got the r2dt going. Put more of my rub on the o'l pig. Smoked those babies with mesq. & hick. (3-1 mix) and smoked my sauce for 12 hours at 220-225. Yanked those suckers at 190, rested'em, pulled'em, and fed me, my wife, 3 brother's in law, another sister in law, my daughter, my mother in law, and the "crock pot" sister in law. Everyone wondered how I managed to "grill" a big roast so fast. Hell, they were only there for the last hour the pig was on! I laughed. The beer I started hittin since around 2:00 p.m. helped. "Crock pot sis (as I now call her) said she never tasted pork so good (remember, she does not like smoke taste). She asked if she could take some home to her husband because "Jim will think it is the best thing he ever ate". Hehehe. Looking at my sister in law and trying to keep a stright face, I agreed. She also wanted to take some extra for her, for later. Jump to last week end. As crock pot sis laddled her pork goop over a hamberger bun and handed it to my wife she remarked, "Tell your hubsand how good this is. We think it comes very close to his"! Wife took one bite. She filled her self on the potato chips that were served with the "second best pork" my sister in law ever had. About this time I am on the floor laughing so hard my face hurts! I just had to ask my wife how she liked it! She damn near ****ed her self trying to tell me how awful it was. Her mother and one brother couldn't eat it either. The real ****er is, I told crock pot sis every thing I did to cue the pork when she 1st had it. Told her husband too (she call to say how much he loved it). Crock put sis thought her version was alot less work and came "close enough" Tomorrow morn I cue more pork. Crockpot sis is not invited. Good enough indeed. If you ain't gonna take the time to at least TRY to cue. Don't call it cue. |
Pulled pork
On Sun, 06 May 2007 03:09:06 GMT, "Edwin Pawlowski" >
wrote: > >"VegA" > wrote in message >> >> My sister in law and her husband both know good food and fine dining >> "because they eat at great resturants" almost every night. > >You mean like Applebee's and Arby's? Applebees for sure! And TGI Friday, and well, you get it! > > >> Back to the "real pulled BBQ pork". > >> >> If you ain't gonna take the time to at least TRY to cue. Don't call it >> cue. > >Tell her to try Kraft sauce instead. I make my own. Well, that isn't fair. It's a K.C. Masterpiece clone. Less sweet with a lil kick. I also smoke it with the meat. We love it here at home. > >Great story. That saddest part is that it is true and happens every day >across America. Yea. A bit insulting too. Reading the BBQ FAQ, I agree that cue people tend to be people that started out as good kitchen cooks. The problem is, IMHO, most people today do not COOK! Don't know how. Never learned. Too lazy, too busy, too what ever. Stuff is frozen, precut, preheated, preformed, slightly seasoned, preserved, canned, flash frozen...... Arrrggg! LOL :) If you won't take the time to trim a roast, peal or scrub carrots, cut potatos, etc., you sure as hell won't make the effort to cue. I make great cue. Who says so? Me! Well, so does anyone who has ever tasted it. But I ruined alot of cue learning. Kinginshit with liquid starter in a webber. Chicken, dry, skin on, liquid ox hot (almost) over direct heat, cover off. You know, like my dad still does it! Started thinkin I could cue at about 17 years old. Hell, I didn't know that what I was doing was grillin. Well, burning anyway. I'm 47 now. I woke up after having REAL cue at about 30. Been working on it ever since. It never ends. Aside from the taste, something I really love about cue is that it never ends. There are always new things to try. Cue is the best! And it can ALWAYS be BETTER! ALWAYS! Over all I guess it's kinda sad. Most people will never know real cue. |
Pulled pork
VegA > wrote:
> Arrrg! > > My wife had some pulled BBQ pork at her sisters' house last week end. > The Arrg! comes from what my wife told me about what my sister in law > calls "real pulled BBQ pork". > > My sister in law and her husband both know good food and fine dining > "because they eat at great resturants" almost every night. [Great story snipped] > If you ain't gonna take the time to at least TRY to cue. Don't call it > cue. I got quite a chuckle out of that. You can pick your friends, you can pick your nose, but you can't pick your relatives! -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Pulled pork
On 06 May 2007 04:49:32 GMT, Nick Cramer >
wrote: >VegA > wrote: >> Arrrg! >> >> My wife had some pulled BBQ pork at her sisters' house last week end. >> The Arrg! comes from what my wife told me about what my sister in law >> calls "real pulled BBQ pork". >> >> My sister in law and her husband both know good food and fine dining >> "because they eat at great resturants" almost every night. >[Great story snipped] >> If you ain't gonna take the time to at least TRY to cue. Don't call it >> cue. > >I got quite a chuckle out of that. You can pick your friends, you can pick >your nose, but you can't pick your relatives! Or your friends or relatives noses! |
Pulled pork
Nick Cramer > wrote in
: > I got quite a chuckle out of that. You can pick your friends, you can > pick your nose, but you can't pick your relatives! > > You can pick your location, and make sure it's far away from relatives. It works, I've done it with great success.. :) Funny but sad story. When I came to the US 7 years ago I was taught that barbecue is done with Kraft in a crock pot. I soon found out that's not the case. I have nothing against crock pots, I use one all the time, but not for my barbecue. -- //ceed |
Pulled pork
On 6 May 2007 13:49:51 GMT, ceed > wrote:
>Nick Cramer > wrote in : > >> I got quite a chuckle out of that. You can pick your friends, you can >> pick your nose, but you can't pick your relatives! >> >> >You can pick your location, and make sure it's far away from relatives. It >works, I've done it with great success.. :) > >Funny but sad story. When I came to the US 7 years ago I was taught that >barbecue is done with Kraft in a crock pot. I soon found out that's not the >case. I have nothing against crock pots, I use one all the time, but not >for my barbecue. Yeppers! |
Pulled pork
ceed > wrote:
> Nick Cramer > wrote in > > > I got quite a chuckle out of that. You can pick your friends, you can > > pick your nose, but you can't pick your relatives! > > > You can pick your location, and make sure it's far away from relatives. > It works, I've done it with great success.. :) My only relatives are my Uncle and kid brother, both of whom I dearly love and miss. They're 3,000 miles away. ;-( > > Funny but sad story. When I came to the US 7 years ago I was taught that > barbecue is done with Kraft in a crock pot. I soon found out that's not > the case. I have nothing against crock pots, I use one all the time, but > not for my barbecue. Well, belated welcome to the land of the free and the home of the brave, unless you're an illegal alien, in which case get out! ;-D When I was still working, I usta do beans in a crock pot. Put 'em in before I left for work, they'd be perfect when I got home. Now I do 'em on the stove, so's I can smell and sample 'em all day. Gladja learned howta Q. ;-)) -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Pulled pork
Nick Cramer > wrote in
: > Well, belated welcome to the land of the free and the home of the > brave, unless you're an illegal alien, in which case get out! ;-D > > When I was still working, I usta do beans in a crock pot. Put 'em in > before I left for work, they'd be perfect when I got home. Now I do > 'em on the stove, so's I can smell and sample 'em all day. Gladja > learned howta Q. ;-)) > I'm a legal permanent resident. Going to get my citizenship soon, so thank you for the belated welcome. However, I do not understand why you can't smell and sample from a crock pot? Does yours come with a lock? ;) My favorite in the crock pot is corned beef and cabbage. I sample and smell it like crazy every time I make it.. :) -- //ceed |
Pulled pork
On 6-May-2007, VegA > wrote: > On Sun, 06 May 2007 03:09:06 GMT, "Edwin Pawlowski" > > > wrote: > > > > >"VegA" > wrote in message > >> > >> My sister in law and her husband both know good food > >> and fine dining > >> "because they eat at great resturants" almost every > >> night. > > > >You mean like Applebee's and Arby's? > > Applebees for sure! And TGI Friday, and well, you get it! > > > > > > >> Back to the "real pulled BBQ pork". > > > >> > >> If you ain't gonna take the time to at least TRY to > >> cue. Don't call it > >> cue. > > > >Tell her to try Kraft sauce instead. > > I make my own. Well, that isn't fair. It's a K.C. > Masterpiece clone. > Less sweet with a lil kick. I also smoke it with the meat. > We love it > here at home. > > > > >Great story. That saddest part is that it is true and > >happens every day > >across America. > > Yea. A bit insulting too. > > Reading the BBQ FAQ, I agree that cue people tend to be > people that > started out as good kitchen cooks. The problem is, IMHO, > most people > today do not COOK! Don't know how. Never learned. Too > lazy, too busy, > too what ever. > > Stuff is frozen, precut, preheated, preformed, slightly > seasoned, > preserved, canned, flash frozen...... > > Arrrggg! LOL :) > > If you won't take the time to trim a roast, peal or scrub > carrots, cut > potatos, etc., you sure as hell won't make the effort to > cue. > > I make great cue. Who says so? Me! > > Well, so does anyone who has ever tasted it. > > But I ruined alot of cue learning. > > Kinginshit with liquid starter in a webber. Chicken, dry, > skin on, > liquid ox hot (almost) over direct heat, cover off. > > You know, like my dad still does it! > > Started thinkin I could cue at about 17 years old. Hell, I > didn't know > that what I was doing was grillin. Well, burning anyway. > > I'm 47 now. I woke up after having REAL cue at about 30. > > Been working on it ever since. It never ends. > > Aside from the taste, something I really love about cue is > that it > never ends. There are always new things to try. Cue is the > best! And > it can ALWAYS be BETTER! ALWAYS! > > Over all I guess it's kinda sad. > > Most people will never know real cue. Well said VegA. For a minute or two I thought you was talking about me. I started grilling in my mid 20's. Cooked a lot of chicken and rib steaks while stationed in San Antonio in the 60's. Got an honest to God smoker sometime in the 80's. Still have it. Cooked in it a couple of times, but had no idea I was trying to make 'Q'. I can't even remember what came out of it. I finally got on to the subject of real 'Q' in my mid 60's because of AFB. Used the gas fired bullet a couple of times and then got my current NB Silver smoker in may of 2003. Along the way, I forgot and then finally reinvented the concept of "Master The Basics Before Moving On". Four years later, I'm still working on the basics. Simplistically that means don't experiment with anything. Emphasis on "Don't Experiment". Grab on to a basic concept and keep at it until you can repeat it time after time. I run just one charcoal fired pit. I use cajun rub on pork and beef and old bay on birds. Birds can be whole or spatchcocked. It ain't done 'til it's done. Peeking isn't cooking. Playing with your food is making it dry. Cook every weekend and when you can reproduce your desired product several times in a row, then maybe you can risk changing something. If I didn't make myself clear, I'm sure that Ed P or Big Jim, or TFM® or MCRC or somebody else that actually knows how to cook will enlighten you. Always remember, there's a hell of a lot more ways to mess it up then there is to do it right. Don't complicate your life by competing with the Pro's before you have even reached mediocrity -- Brick(Youth is wasted on young people) |
Pulled pork
On 6-May-2007, VegA > wrote: > On 6 May 2007 13:49:51 GMT, ceed > > wrote: > > >Nick Cramer > wrote in > : > > > >> I got quite a chuckle out of that. You can pick your > >> friends, you can > >> pick your nose, but you can't pick your relatives! > >> > >> > >You can pick your location, and make sure it's far away > >from relatives. It > >works, I've done it with great success.. :) > > > >Funny but sad story. When I came to the US 7 years ago I > >was taught that > >barbecue is done with Kraft in a crock pot. I soon found > >out that's not the > >case. I have nothing against crock pots, I use one all > >the time, but not > >for my barbecue. > > > Yeppers! Well la de da. The whole group needs to know that you agree. -- Brick(Youth is wasted on young people) |
Pulled pork
VegA wrote:
<snip> > Over all I guess it's kinda sad. > > Most people will never know real cue. Yup. Or, if they do find a place that does acceptable barbecue, of which there are a few here in St. Louis, they won't appreciate how long it takes to get it right. Like most folks here, I started grilling in my 'teens. But I didn't actually start cooking decent barbecue until maybe five or more years ago. -- EZ Traeger BBQ075 "Texas" CharGriller Smokin Pro Great Outdoors Smoky Mountain Wide Body CharmGlow 3-burner All-Stainless Gas Grill Weber Kettle One-Touch Silver 22-1/2" Weber Kettle Smoky Joe Silver 14-1/2" |
Pulled pork
ceed wrote:
> > Nick Cramer > wrote in > : > > > Well, belated welcome to the land of the free and the home of the > > brave, unless you're an illegal alien, in which case get out! ;-D > > > > When I was still working, I usta do beans in a crock pot. Put 'em in > > before I left for work, they'd be perfect when I got home. Now I do > > 'em on the stove, so's I can smell and sample 'em all day. Gladja > > learned howta Q. ;-)) > > > I'm a legal permanent resident. Going to get my citizenship soon, so thank > you for the belated welcome. Then you'll know more about the US than the bulk of the folks born here. Congrats on studying all that useless trivia. > > However, I do not understand why you can't smell and sample from a crock > pot? Does yours come with a lock? ;) My favorite in the crock pot is corned > beef and cabbage. I sample and smell it like crazy every time I make it.. > :) Crock pots are good for a lot of things, they're even acceptable as a holding place to keep real pulled pork BBQ warm for serving, you just can't make it in one. |
Pulled pork
"Pete C." > wrote:
> ceed wrote: > > Nick Cramer > wrote in > > > > > Well, belated welcome to the land of the free and the home of the > > > brave, unless you're an illegal alien, in which case get out! ;-D > > > > > > When I was still working, I usta do beans in a crock pot. Put 'em in > > > before I left for work, they'd be perfect when I got home. Now I do > > > 'em on the stove, so's I can smell and sample 'em all day. Gladja > > > learned howta Q. ;-)) > > > > > I'm a legal permanent resident. Going to get my citizenship soon, so > > thank you for the belated welcome. > > Then you'll know more about the US than the bulk of the folks born here. > Congrats on studying all that useless trivia. I wouldn't call it useless, Pete. When my wife and kids were studying for their Citizenship test, thay found it fascinatingly different from Thai history and asked me lots of questions. Fortunately, being an old fart, and having gone to school when American History was taught all the way back to Jamestown Colony, I was able to answer most of them. > > However, I do not understand why you can't smell and sample from a > > crock pot? Does yours come with a lock? ;) My favorite in the crock pot > > is corned beef and cabbage. I sample and smell it like crazy every time > > I make it.. > > :) > > Crock pots are good for a lot of things, they're even acceptable as a > holding place to keep real pulled pork BBQ warm for serving, you just > can't make it in one. I don't think Ceed is saying he makes Q in the crock pot (if he is, give him time . . . he'll experience the joy of discovery), but Corned Beef & Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and spices). Corning a brisket is easy, but takes a while. I came across this lovely related poem: GOOD GRIEF - NOT BEEF! I just want to put something straight About what should be on your plate, If it's corned beef you're makin' You're sadly mistaken, That isn't what Irishmen ate. If you ever go over the pond You'll find it's of bacon they're fond, All crispy and fried, With some cabbage beside, And a big scoop of praties beyond. Your average Pat was a peasant Who could not afford beef or pheasant. On the end of his fork Was a bit of salt pork, As a change from potatoes 'twas pleasant. This custom the Yanks have invented, Is an error they've never repented, But bacon's the stuff That all Irishmen scoff, With fried cabbage it is supplemented. So please get it right this St. Paddy's. Don't feed this old beef to your daddies. It may be much flasher, But a simple old rasher, Is what you should eat with your tatties. ©Frances Shilliday 2004 -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Pulled pork
Nick Cramer wrote:
> > "Pete C." > wrote: > > ceed wrote: > > > Nick Cramer > wrote in > > > > > > > Well, belated welcome to the land of the free and the home of the > > > > brave, unless you're an illegal alien, in which case get out! ;-D > > > > > > > > When I was still working, I usta do beans in a crock pot. Put 'em in > > > > before I left for work, they'd be perfect when I got home. Now I do > > > > 'em on the stove, so's I can smell and sample 'em all day. Gladja > > > > learned howta Q. ;-)) > > > > > > > I'm a legal permanent resident. Going to get my citizenship soon, so > > > thank you for the belated welcome. > > > > Then you'll know more about the US than the bulk of the folks born here. > > Congrats on studying all that useless trivia. > > I wouldn't call it useless, Pete. When my wife and kids were studying for > their Citizenship test, thay found it fascinatingly different from Thai > history and asked me lots of questions. Fortunately, being an old fart, and > having gone to school when American History was taught all the way back to > Jamestown Colony, I was able to answer most of them. No, not all of it is useless, indeed I think we'd all be better off if our population remembered a bit more of it. > > > > However, I do not understand why you can't smell and sample from a > > > crock pot? Does yours come with a lock? ;) My favorite in the crock pot > > > is corned beef and cabbage. I sample and smell it like crazy every time > > > I make it.. > > > :) > > > > Crock pots are good for a lot of things, they're even acceptable as a > > holding place to keep real pulled pork BBQ warm for serving, you just > > can't make it in one. > > I don't think Ceed is saying he makes Q in the crock pot (if he is, give > him time . . . he'll experience the joy of discovery), but Corned Beef & > Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and > spices). Corning a brisket is easy, but takes a while. I know, I was just noting that a crock pot can legitimately be used in relation to pulled pork BBQ, just not to make it. > > I came across this lovely related poem: > > GOOD GRIEF - NOT BEEF! > > I just want to put something straight > About what should be on your plate, > If it's corned beef you're makin' > You're sadly mistaken, > That isn't what Irishmen ate. > > If you ever go over the pond > You'll find it's of bacon they're fond, > All crispy and fried, > With some cabbage beside, > And a big scoop of praties beyond. > > Your average Pat was a peasant > Who could not afford beef or pheasant. > On the end of his fork > Was a bit of salt pork, > As a change from potatoes 'twas pleasant. > > This custom the Yanks have invented, > Is an error they've never repented, > But bacon's the stuff > That all Irishmen scoff, > With fried cabbage it is supplemented. > > So please get it right this St. Paddy's. > Don't feed this old beef to your daddies. > It may be much flasher, > But a simple old rasher, > Is what you should eat with your tatties. > > ©Frances Shilliday 2004 Um, ok. Guess I'll save the corned beef for Reubens... |
Pulled pork
Nick Cramer > wrote in news:20070507185307.467
: > I don't think Ceed is saying he makes Q in the crock pot (if he is, give > him time . . . he'll experience the joy of discovery), but Corned Beef & > Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and > spices). Corning a brisket is easy, but takes a while. > > No, I do absolutely not do Q in a crock pot. I do it in either my Brinkmann bullet or in my recently aquired 450 lb cast iron smoker (was a nightmare carrying it to my backyard). Interesting seeing you say: "Corning a brisket is easy". How do I do that? I have also been wondering why it's called "corned" beef. Do you know? -- //ceed |
Pulled pork
ceed > wrote:
> Nick Cramer > wrote in news:20070507185307.467 > > > I don't think Ceed is saying he makes Q in the crock pot (if he is, > > give him time . . . he'll experience the joy of discovery), but Corned > > Beef & Cabbage (with perhaps potatos parsnips, turnips, carrots, celery > > and spices). Corning a brisket is easy, but takes a while. > > > No, I do absolutely not do Q in a crock pot. I do it in either my > Brinkmann bullet or in my recently aquired 450 lb cast iron smoker (was a > nightmare carrying it to my backyard). > > Interesting seeing you say: "Corning a brisket is easy". How do I do > that? I have also been wondering why it's called "corned" beef. Do you > know? It was originally dry cured in salt, the grains of which were called corns. You can Google on corning brisket. One URL I found is: http://www.diynetwork.com/diy/lc_mea..._14009_2278552, 00.html Hmmm. You may have to splice that or find on the second page in Google. I would leave out the saltpeter and use 12 oz of Kosher salt and 3 pints of water for each 10 lbs of meat, adjusting whatever other spices you want in the brine accordingly. Simpler is better. If the meat is more than 3" thick at the thickest part, I'd leave it in the fridge for 3 weeks, otherwise two weeks should be fine. Just make sure the brine covers the meat and turn it every two or three days. It's easy, just takes a while. ;-) -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Pulled pork
Nick Cramer > wrote in
: > ceed > wrote: >> Nick Cramer > wrote in >> news:20070507185307.467 >> >> > I don't think Ceed is saying he makes Q in the crock pot (if he is, >> > give him time . . . he'll experience the joy of discovery), but >> > Corned Beef & Cabbage (with perhaps potatos parsnips, turnips, >> > carrots, celery and spices). Corning a brisket is easy, but takes a >> > while. >> > >> No, I do absolutely not do Q in a crock pot. I do it in either my >> Brinkmann bullet or in my recently aquired 450 lb cast iron smoker >> (was a nightmare carrying it to my backyard). >> >> Interesting seeing you say: "Corning a brisket is easy". How do I do >> that? I have also been wondering why it's called "corned" beef. Do >> you know? > > It was originally dry cured in salt, the grains of which were called > corns. > > You can Google on corning brisket. One URL I found is: > > http://www.diynetwork.com/diy/lc_mea..._14009_2278552 > , 00.html > > Hmmm. You may have to splice that or find on the second page in > Google. > > I would leave out the saltpeter and use 12 oz of Kosher salt and 3 > pints of water for each 10 lbs of meat, adjusting whatever other > spices you want in the brine accordingly. Simpler is better. If the > meat is more than 3" thick at the thickest part, I'd leave it in the > fridge for 3 weeks, otherwise two weeks should be fine. Just make sure > the brine covers the meat and turn it every two or three days. It's > easy, just takes a while. ;-) > Thanks! I did actually Google it (or Yahoo it rather), but found so much contradictory information I chose to ask here which again turned out to be a good thing. I want to somewhat replicate the flavor (not the color) of the store bought corned beef. I will follow your advice and see how it works out. May I ask why to leave out the salpeter? Is it bad for you? -- //ceed |
Pulled pork
ceed > wrote:
> Nick Cramer > wrote in > > ceed > wrote: > >> Nick Cramer > wrote in > >> [ . . . ] > >> Interesting seeing you say: "Corning a brisket is easy". How do I do > >> that? I have also been wondering why it's called "corned" beef. Do > >> you know? > > > > It was originally dry cured in salt, the grains of which were called > > corns. > > > > You can Google on corning brisket. One URL I found is: > > [ . . . ] > Thanks! I did actually Google it (or Yahoo it rather), but found so much > contradictory information I chose to ask here which again turned out to > be a good thing. I want to somewhat replicate the flavor (not the color) > of the store bought corned beef. I will follow your advice and see how it > works out. May I ask why to leave out the salpeter? Is it bad for you? Not that I know of, although it was (apocryphally) put in the food of soldiers to reduce their sex drive, which, if true, could be bad for you! It's a curing agent, potassium nitrate. Yahoo on it. Unnecesary if you're planning to cook the meat right after taking it out of the fridge, which I'll assume is at or below 45°F. For the color, I think they add Cream of Tartar. BTW You should end up having improved on, rather than merely replicating the flavor (and texture) of store bought. I'm surprised no one else has chimed in on this. ;-/ -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Pulled pork
Nick Cramer > wrote in
: > BTW You should end up having improved on, rather than merely > replicating the flavor (and texture) of store bought. > > I'm surprised no one else has chimed in on this. ;-/ > When it comes to cooking for me it's all about the result. I do not really care if it's home made or not if it tastes good. I cooke because it's fun and I love the challenge of trying to top what I can buy or what others make at home. For some dishes I just like the store bought more than home made. For instance, I have never gotten home made pizza that matches the best store bought ones I can pick up in Chicago and/or NYC. I am simply not able to make a pizza at home that tastes that good. For Q the home made is better even though there's places around here that offer pretty good Q. If we're talking barbecue sauce some people swear by Kraft or some other brand, while others prefer to do it themselves. I have been trying to learn to make home made sausage, but have not been able to top my favorite store bought sausage....yet! :) I have never made corned beef at home before, so I do not know yet if it's going to be better than what I have been buying. So for lack of experience I do not know yet if I will be able to improve it by doing it myself, but I will try and use the store bought flavor as an initial reference. -- //ceed |
Pulled pork
ceed wrote:
> No, I do absolutely not do Q in a crock pot. No one can. It is impossible to bbq in a crock pot. -- "So long, so long, and thanks for all the fish!" Dave www.davebbq.com |
Pulled pork
On 8 May, 22:27, VegA > wrote:
> On Tue, 8 May 2007 12:22:30 -0700, "Dave Bugg" > > wrote: > > >ceed wrote: > > >> No, I do absolutely not do Q in a crock pot. > > >No one can. It is impossible to bbq in a crock pot. > > And that's no CROCK! > > Sorry, had to be said :)) I couldn't read all these posts, but I do agree that it takes time to learn to cook, on a bbq or anything else. Here in the UK, what we call a bbq you'd probably call a grill in the US. Sadly, lots of people just burn meat but food can be cooked really well if you just take the time to learn a bit about what you're doing. I've been barbecuing for 30 years and I'm still learning. Getting some good ideas from this group. John |
Pulled pork
On Tue, 8 May 2007 12:22:30 -0700, "Dave Bugg" >
wrote: >ceed wrote: > >> No, I do absolutely not do Q in a crock pot. > >No one can. It is impossible to bbq in a crock pot. And that's no CROCK! Sorry, had to be said :)) |
Pulled pork
On 8 May 2007 08:52:08 GMT, ceed > wrote:
>Nick Cramer > wrote in news:20070507185307.467 : > >> I don't think Ceed is saying he makes Q in the crock pot (if he is, give >> him time . . . he'll experience the joy of discovery), but Corned Beef & >> Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and >> spices). Corning a brisket is easy, but takes a while. >> >> > > >Interesting seeing you say: "Corning a brisket is easy". How do I do that? >I have also been wondering why it's called "corned" beef. Do you know? Go here http://www.zenreich.com/ Alan has a proven recipe/procedure for Corned brisket that he is kind enough to share. Harry |
Pulled pork
Harry Demidavicius > wrote:
> On 8 May 2007 08:52:08 GMT, ceed > wrote: > >Nick Cramer > wrote in news:20070507185307.467 > > [ . . . ] > Go here http://www.zenreich.com/ Alan has a proven recipe/procedure > for Corned brisket that he is kind enough to share. Thanks, Harry. I haven't been there in a couple of years (?) and had forgotten about it. ;-( -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Pulled pork
> On 8 May 2007 08:52:08 GMT, ceed > wrote: >> >>Interesting seeing you say: "Corning a brisket is easy". How do I do that? >>I have also been wondering why it's called "corned" beef. Do you know? Corned beef is from cows that have been raised in corn fields. They graze on the corn and get fattened and ready for slaughter. In the fall, just before the harvest, the cattle are rounded up. Unlike the cattle graving in grasslands of the prairies, the corned beef are difficult to see because of the height of the stalks. A specially trained dog, usually referred to as a corn dog, assists in the roundup. They scurry around moving the cattle towards the barns. It is also of note that some of the females are milkers. They are different than the cows you seen at a regular dairy farm in that their udders are not exposed to the sun where they get bleached and give only white milk. The corn stalks protects them from the harmful UV rays so they can give chocolate milk. Cattle, just like people, have different characteristics depending on their diet. The old saying "you are what you eat" applies in the animal kingdom also. Tomorrow, we'll learn about hamburgers and hush puppies.. |
Pulled pork
On Wed, 9 May 2007 21:45:21 -0400, "Edwin Pawlowski" >
wrote: > >> On 8 May 2007 08:52:08 GMT, ceed > wrote: > >>> >>>Interesting seeing you say: "Corning a brisket is easy". How do I do that? >>>I have also been wondering why it's called "corned" beef. Do you know? > >Corned beef is from cows that have been raised in corn fields. They graze >on the corn and get fattened and ready for slaughter. In the fall, just >before the harvest, the cattle are rounded up. Unlike the cattle graving in >grasslands of the prairies, the corned beef are difficult to see because of >the height of the stalks. A specially trained dog, usually referred to as a >corn dog, assists in the roundup. They scurry around moving the cattle >towards the barns. > >It is also of note that some of the females are milkers. They are different >than the cows you seen at a regular dairy farm in that their udders are not >exposed to the sun where they get bleached and give only white milk. The >corn stalks protects them from the harmful UV rays so they can give >chocolate milk. > >Cattle, just like people, have different characteristics depending on their >diet. The old saying "you are what you eat" applies in the animal kingdom >also. Tomorrow, we'll learn about hamburgers and hush puppies.. > Thanks for sharing that, Ed . . . . . . ;o) Harry |
Pulled pork
Finally, I understand. I thought it had to do with cooking the meat
over corn cobs. Nonny Edwin Pawlowski wrote: >> On 8 May 2007 08:52:08 GMT, ceed > wrote: > >>> Interesting seeing you say: "Corning a brisket is easy". How do I do that? >>> I have also been wondering why it's called "corned" beef. Do you know? > > Corned beef is from cows that have been raised in corn fields. They graze > on the corn and get fattened and ready for slaughter. In the fall, just > before the harvest, the cattle are rounded up. Unlike the cattle graving in > grasslands of the prairies, the corned beef are difficult to see because of > the height of the stalks. A specially trained dog, usually referred to as a > corn dog, assists in the roundup. They scurry around moving the cattle > towards the barns. > > It is also of note that some of the females are milkers. They are different > than the cows you seen at a regular dairy farm in that their udders are not > exposed to the sun where they get bleached and give only white milk. The > corn stalks protects them from the harmful UV rays so they can give > chocolate milk. > > Cattle, just like people, have different characteristics depending on their > diet. The old saying "you are what you eat" applies in the animal kingdom > also. Tomorrow, we'll learn about hamburgers and hush puppies.. > > -- ---Nonnymus--- Neither a borrower nor a lender be; For loan oft loses both itself and friend, And borrowing dulls the edge of husbandry. |
Pulled pork
"Edwin Pawlowski" > wrote in
: > Corned beef is from cows that have been raised in corn fields. They > graze on the corn and get fattened and ready for slaughter. In the > fall, just before the harvest, the cattle are rounded up. Unlike the > cattle graving in grasslands of the prairies, the corned beef are > difficult to see because of the height of the stalks. A specially > trained dog, usually referred to as a corn dog, assists in the > roundup. They scurry around moving the cattle towards the barns. > > It is also of note that some of the females are milkers. They are > different than the cows you seen at a regular dairy farm in that their > udders are not exposed to the sun where they get bleached and give > only white milk. The corn stalks protects them from the harmful UV > rays so they can give chocolate milk. > > Cattle, just like people, have different characteristics depending on > their diet. The old saying "you are what you eat" applies in the > animal kingdom also. Tomorrow, we'll learn about hamburgers and hush > puppies.. > Thanks Ed! Knowledgeable as always. I did my own corned beef from brisket yesterday. I looked at a lot of recipes and the spice blend they all seemed to contain reminded me so much of regular "pickleing blend" from for instance McCormick that I chose to use that. We'll see in a couple of weeks how it turns out. I'm not sure the cows I used were corn fed though :) -- //ceed |
Pulled pork
Edwin Pawlowski wrote:
> Corned beef is from cows that have been raised in corn fields. <snip> Cool! And all along I thought it came from cows who told bad jokes. Oops, no, that would be corny beef. Ah, no, wrong again - that would be Ed's rendition of .... What was the question again? hehehe Nice story, Ed. I'll have to tell my grandchildren that one. When I get some grandchildren, that is. Sheesh, with five kids, you'd think that one day... -- EZ Traeger BBQ075 "Texas" CharGriller Smokin Pro Great Outdoors Smoky Mountain Wide Body CharmGlow 3-burner All-Stainless Gas Grill Weber Kettle One-Touch Silver 22-1/2" Weber Kettle Smoky Joe Silver 14-1/2" |
Corning beef, was Pulled pork
"ceed" > wrote in message > Thanks Ed! Knowledgeable as always. I did my own corned beef from brisket > yesterday. I looked at a lot of recipes and the spice blend they all > seemed to contain reminded me so much of regular "pickleing blend" from > for instance McCormick that I chose to use that. We'll see in a couple of > weeks how it turns out. I'm not sure the cows I used were corn fed though > :) > > -- > //ceed Here are a couple I've used How do I make my own corned beef? For best results, use trimmed briskets. Start with a curing brine. This recipe makes enough for 25 lbs of meat. 5 quarts ice water (about 38-40F) 8 oz. salt 3 oz. Prague Powder #1 3 oz. powdered dextrose Spray pump the briskets to about 12-15% of their original weight. After pumping, the briskets are packed in a vat, and sprinkled with whole pickling spice. If more than one brisket is done at a time, pack them flesh to flesh with the fat sides out. Add enough brine to cover and allow to cure for 3-4 days at 38-40F. The meat is then ready to use (but still requires cooking). What is pastrami and how do I make my own? For best results, use trimmed briskets. Start with a curing brine. This makes enough for 25 lbs of meat. 5 quarts ice water (about 38-40F) 8 oz. salt 5 oz. Prague Powder #1 5 oz. powdered dextrose 1 Tb garlic juice Prepare and cure as for corned beef. After curing, remove from brine and rub liberally with cracked black pepper and coriander seeds. Smoke at 140F until the meat is dry and then increase smoker temperature to 200-220F and hold until internal temperature of meat reaches 170-180F. Chill overnight before using. This meat is fully cooked. |
Corning beef, was Pulled pork
"Edwin Pawlowski" > wrote in
t: > Here are a couple I've used > > > How do I make my own corned beef? > > > For best results, use trimmed briskets. > > > > > > Start with a curing brine. This recipe makes enough for 25 lbs of > meat. > > > > > > 5 quarts ice water (about 38-40F) > > 8 oz. salt > > 3 oz. Prague Powder #1 > > 3 oz. powdered dextrose > > > > Spray pump the briskets to about 12-15% of their original weight. > After pumping, the briskets are packed in a vat, and sprinkled with > whole pickling spice. If more than one brisket is done at a time, > pack them flesh to flesh with the fat sides out. Add enough brine to > cover and allow to cure for 3-4 days at 38-40F. The meat is then > ready to use (but still requires cooking). > > > Thanks! I am having a hard time finding Prague Powder #1 and saltpeter (I haven't even tried getting dextrose). Finally in a local Asian super market I found something they call "Nitre" (a white powder somewhat similar to sugar). They told me it's the same thing. I looked it up on-line, but couldn't find anything that confirmed that it actually is the same thing. Does anyone here know? I think I will have to get these ingerdients on-line which doesn't seem to be too hard. -- //ceed |
Corning beef, was Pulled pork
ceed > wrote:
> "Edwin Pawlowski" > wrote in > [ . . . ] > Thanks! I am having a hard time finding Prague Powder #1 and saltpeter > (I haven't even tried getting dextrose). Finally in a local Asian super > market I found something they call "Nitre" (a white powder somewhat > similar to sugar). They told me it's the same thing. I looked it up > on-line, but couldn't find anything that confirmed that it actually is > the same thing. Does anyone here know? > > I think I will have to get these ingerdients on-line which doesn't seem > to be too hard. For nitre, look up Potassium Nitrate. We bought Prague Powder online. Google on it. -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Corning beef, was Pulled pork
"ceed" > wrote in message > Thanks! I am having a hard time finding Prague Powder #1 and saltpeter Prague powder goes under other names, like Instacure, Modern Cure, .. www.theingredientstore.com www.thesausagemaker.com as well as many others will have it. |
Pulled pork
Nick Cramer > wrote in
: > I would leave out the saltpeter and use 12 oz of Kosher salt and 3 > pints of water for each 10 lbs of meat, adjusting whatever other > spices you want in the brine accordingly. Simpler is better. If the > meat is more than 3" thick at the thickest part, I'd leave it in the > fridge for 3 weeks, otherwise two weeks should be fine. Just make sure > the brine covers the meat and turn it every two or three days. It's > easy, just takes a while. ;-) > > Sorry for yet another question in this thread. I've been reading all I can find on corning beef. Seems like some use a brine to cover the meat while others simply rub the meat and put under pressure for curing. This independently of wheter salpeter (or any kind of cure) is used. What would the difference be for the resulting corned beef? -- whether |
Pulled pork
ceed > wrote:
> Nick Cramer > wrote in > : > > > I would leave out the saltpeter and use 12 oz of Kosher salt and 3 > > pints of water for each 10 lbs of meat, adjusting whatever other > > spices you want in the brine accordingly. Simpler is better. If the > > meat is more than 3" thick at the thickest part, I'd leave it in the > > fridge for 3 weeks, otherwise two weeks should be fine. Just make sure > > the brine covers the meat and turn it every two or three days. It's > > easy, just takes a while. ;-) > > > > > Sorry for yet another question in this thread. I've been reading all I > can find on corning beef. Seems like some use a brine to cover the meat > while others simply rub the meat and put under pressure for curing. This > independently of wheter salpeter (or any kind of cure) is used. > What would the difference be for the resulting corned beef? When the book arrives, all will be revealed! -- Nick. Support severely wounded and disabled Veterans and their families! Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! ~Semper Fi~ |
Pulled pork
Nick Cramer > wrote in news:20070515001100.300$k3
@newsreader.com: > When the book arrives, all will be revealed! > > Sounds promising. Should get it today. I'm glad you're saying this book is good. This is one area where the Internet often creates problems: It's an overload of information out there, but you do not really know how credible a piece of information is. For instance, I could just put some bs out there about how to corn beef, and someone would find it and use it. I have sometimes found recipes on-line which are totally off. They are either just bad recipes, or something is missing or left out. Come to think of it, that's also where this group is so great: It has a bunch of credible people who knows what they are talking about, so it's a credible source of information. Thank you Nick (and everyone)! :) -- //ceed |
Pulled pork
ceed wrote:
> Nick Cramer > wrote in news:20070515001100.300$k3 > @newsreader.com: > > >>When the book arrives, all will be revealed! >> >> > > Sounds promising. Should get it today. I'm glad you're saying this book is > good. This is one area where the Internet often creates problems: It's an > overload of information out there, but you do not really know how credible > a piece of information is. For instance, I could just put some bs out there > about how to corn beef, and someone would find it and use it. I have > sometimes found recipes on-line which are totally off. They are either just > bad recipes, or something is missing or left out. Come to think of it, > that's also where this group is so great: It has a bunch of credible people > who knows what they are talking about, so it's a credible source of > information. > > Thank you Nick (and everyone)! I can second Nick's recommendation for this book. It has been my Bible for 20 years. Kutas was a genius for documenting the sausage making industry. |
Pulled pork
On Tue, 15 May 2007 08:54:19 -0500, shawn
> wrote: >ceed wrote: >> Nick Cramer > wrote in news:20070515001100.300$k3 >> @newsreader.com: >> >> >>>When the book arrives, all will be revealed! >>> >>> >> >> Sounds promising. Should get it today. I'm glad you're saying this book is >> good. This is one area where the Internet often creates problems: It's an >> overload of information out there, but you do not really know how credible >> a piece of information is. For instance, I could just put some bs out there >> about how to corn beef, and someone would find it and use it. I have >> sometimes found recipes on-line which are totally off. They are either just >> bad recipes, or something is missing or left out. Come to think of it, >> that's also where this group is so great: It has a bunch of credible people >> who knows what they are talking about, so it's a credible source of >> information. >> >> Thank you Nick (and everyone)! > > >I can second Nick's recommendation for this book. It has been my Bible >for 20 years. Kutas was a genius for documenting the sausage making >industry. It's the only book on the topic written by a butcher/sausage maker. Just cut his salt content by 50%. Harry |
Pulled pork
Harry Demidavicius wrote:
> On Tue, 15 May 2007 08:54:19 -0500, shawn > > wrote: > > >>ceed wrote: >> >>>Nick Cramer > wrote in news:20070515001100.300$k3 : >>> >>> >>> >>>>When the book arrives, all will be revealed! >>>> >>>> >>> >>>Sounds promising. Should get it today. I'm glad you're saying this book is >>>good. This is one area where the Internet often creates problems: It's an >>>overload of information out there, but you do not really know how credible >>>a piece of information is. For instance, I could just put some bs out there >>>about how to corn beef, and someone would find it and use it. I have >>>sometimes found recipes on-line which are totally off. They are either just >>>bad recipes, or something is missing or left out. Come to think of it, >>>that's also where this group is so great: It has a bunch of credible people >>>who knows what they are talking about, so it's a credible source of >>>information. >>> >>>Thank you Nick (and everyone)! >> >> >>I can second Nick's recommendation for this book. It has been my Bible >>for 20 years. Kutas was a genius for documenting the sausage making >>industry. > > > It's the only book on the topic written by a butcher/sausage maker. > Just cut his salt content by 50%. > > Harry The New England Journal of Medicine in somewheres about 1995 announced that according to their studies, salt had almost no affect in BP readings. |
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