I got all carbed out by the holiday stuff... All the stuffing, bread,
potato dishes, pasta dishes, etc. seem to have taken their toll, and I
am craving proteins. (I got a minor fix this morning with a steak
burrito at LaBamba's). I was going to make frikadellers, Danish
festival cabbage and dill potatoes, but pulled pork sandwiches sounded
so good and simple.

So tonight i'll get the pork roast* going in the crock pot. I'm
making the cole slaw dressing from scratch, doing the creamy type
instead of the vinegary type. I have a tendency to put the slaw on
the sandwich anyways (sometimes with pickles), and it strikes me that
I should probably have something else on the plate to go with this...

0) Pork covers the protein

1) Anything bread-like, such as cornbread or rolls is negated by the
sandwich bun.

2) Cole slaw kinda fills a vegetable niche. Just about any vegetable
I can think of to add would be something that i'd just throw in the
cole slaw also (i.e., carrots, onions, etc) or boring (green beans).
Collards come to mind, but I'm already eating cabbage.

3) I'm going to have two sweet things- bbq and cole slaw. This makes
a fruit salad seem like it'd be too much.

4) Any sort of starchy stuff like potatoes or pasta just doesn't seem
appropriate, or necessary.

5) Soup: no.

Is there something I'm forgetting, or am I just 'done' with the
sandwiches and slaw?

Thanks and bacon planks.

-J

*I got the pork roast out of the Used Meat Bin. I forget who it is
here that calls it that, but I chuckle about the term every time I go
into the meat section.

On 12/27/2010 4:44 PM, phaeton wrote:

>
> Is there something I'm forgetting, or am I just 'done' with the
> sandwiches and slaw?


Baked beans. With lots of bacon.

--
Happy Holidays!!!

On Dec 27, 2:01*pm, ravenlynne > wrote:
> On 12/27/2010 4:44 PM, phaeton wrote:
>
>
>
> > Is there something I'm forgetting, or am I just 'done' with the
> > sandwiches and slaw?
>
> Baked beans. *With lots of bacon.
>
> --
> Happy Holidays!!!

that's what I was a thinkin'

"phaeton" > wrote in message
...
>I got all carbed out by the holiday stuff... All the stuffing, bread,
> potato dishes, pasta dishes, etc. seem to have taken their toll, and I
> am craving proteins. (I got a minor fix this morning with a steak
> burrito at LaBamba's). I was going to make frikadellers, Danish
> festival cabbage and dill potatoes, but pulled pork sandwiches sounded
> so good and simple.
>
> So tonight i'll get the pork roast* going in the crock pot. I'm
> making the cole slaw dressing from scratch, doing the creamy type
> instead of the vinegary type. I have a tendency to put the slaw on
> the sandwich anyways (sometimes with pickles), and it strikes me that
> I should probably have something else on the plate to go with this...
>
> 0) Pork covers the protein
>
> 1) Anything bread-like, such as cornbread or rolls is negated by the
> sandwich bun.
>
> 2) Cole slaw kinda fills a vegetable niche. Just about any vegetable
> I can think of to add would be something that i'd just throw in the
> cole slaw also (i.e., carrots, onions, etc) or boring (green beans).
> Collards come to mind, but I'm already eating cabbage.
>
> 3) I'm going to have two sweet things- bbq and cole slaw. This makes
> a fruit salad seem like it'd be too much.
>
> 4) Any sort of starchy stuff like potatoes or pasta just doesn't seem
> appropriate, or necessary.
>
> 5) Soup: no.
>
> Is there something I'm forgetting, or am I just 'done' with the
> sandwiches and slaw?
>
> Thanks and bacon planks.
>
> -J

Black eyed peas & ham hocks.

Dimitri

On Mon, 27 Dec 2010 13:44:34 -0800 (PST), phaeton
> wrote:

>
> 4) Any sort of starchy stuff like potatoes or pasta just doesn't seem
> appropriate, or necessary.

I think they serve a choice of potato salad or fries with the pulled
pork and cole slaw. Don't make more work for yourself than you need
to - make larger portions of slaw.

--

Never trust a dog to watch your food.

On Mon, 27 Dec 2010 17:01:32 -0500, ravenlynne
> wrote:

> On 12/27/2010 4:44 PM, phaeton wrote:
>
> >
> > Is there something I'm forgetting, or am I just 'done' with the
> > sandwiches and slaw?
>
>
> Baked beans. With lots of bacon.

Baked beans sounds good and all he needs to do is open a can of Bush's
or B&M to get a good Boston Baked variety.

--

Never trust a dog to watch your food.

I was thinking the beans would be another 'sweet' thing. However, I
believe I have a can of 'Mexican Homestyle' beans in the cupboard.
Hmm..

I *did* make a lot of slaw. A whole big red cabbage. I crammed it
all into a 9qt container to refrigerate it, but by "cram", i mean it
took some work (and lots of snacking).


I also, as an experiment, split a chopped onion between the slaw and
the pork. I figure that for the pork it will add some moisture and
flavor for it to baste in, and I'll probably return some of the onions
to the crock with the shredded pork and sauce after I drain it. I
figure that the worst that can happen is that the end sauce will be a
tad runny, but they will be runny with onion flavor. I can always
bleed a little off and add more bbq.

Either way, I'll still eat it. And my onion-slaw-pork breath will
help keep all those groady girls away.

-J

J wrote:

> Is there something I'm forgetting, or am I just 'done' with the sandwiches
> and slaw?

The slaw and sandwiches might be sufficient. If you can find green tomatoes,
then fried green tomatoes would accompany nicely and not be sweet.

Bob

On 12/27/2010 6:02 PM, phaeton wrote:
> I was thinking the beans would be another 'sweet' thing. However, I
> believe I have a can of 'Mexican Homestyle' beans in the cupboard.
> Hmm..
>
> I *did* make a lot of slaw. A whole big red cabbage. I crammed it
> all into a 9qt container to refrigerate it, but by "cram", i mean it
> took some work (and lots of snacking).
>
>
> I also, as an experiment, split a chopped onion between the slaw and
> the pork. I figure that for the pork it will add some moisture and
> flavor for it to baste in, and I'll probably return some of the onions
> to the crock with the shredded pork and sauce after I drain it. I
> figure that the worst that can happen is that the end sauce will be a
> tad runny, but they will be runny with onion flavor. I can always
> bleed a little off and add more bbq.
>
> Either way, I'll still eat it. And my onion-slaw-pork breath will
> help keep all those groady girls away.
>
> -J

Corn on the cob, rolled in melted butter? Topped with sea salt and
cilantro?

--
Happy Holidays!!!

My favorite side dishes with pulled pork sandwiches (with the slaw on
the sandwich, or course) are baked beans and mac and cheese.

In article
>,
phaeton > wrote:
> festival cabbage and dill potatoes, but pulled pork sandwiches sounded
> so good and simple.
>
> Is there something I'm forgetting, or am I just 'done' with the
> sandwiches and slaw?

Baked beans.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 12/27/2010 5:06 PM, Bob Terwilliger wrote:
> J wrote:
>
>> Is there something I'm forgetting, or am I just 'done' with the
>> sandwiches and slaw?
>
> The slaw and sandwiches might be sufficient. If you can find green
> tomatoes, then fried green tomatoes would accompany nicely and not be
> sweet.
>
> Bob

In Texas, the required dill pickle chips and sliced sweet onion would be
on the plate.



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On 12/27/2010 7:32 PM, Janet Wilder wrote:
>
> In Texas, the required dill pickle chips and sliced sweet onion would
> be on the plate.

We had BBQ sandwiches last week, and I mentioned that it would not be
complete without dill pickle chips and sliced onion. I have had it that
way all my life, I guess it is what you get used to.

I was also ready for some normal food, so I cooked smothered pork chops,
rice & gravy, black-eyed peas, turnip greens and corn bread muffins. You
saw the pics on Facebook. Tonight we had pho ga.

Becca

On Mon, 27 Dec 2010 15:02:59 -0800 (PST), phaeton
> wrote:

> I was thinking the beans would be another 'sweet' thing. However, I
> believe I have a can of 'Mexican Homestyle' beans in the cupboard.
> Hmm..

Yes, you're always at the mercy of your cupboard if you do your
shopping there - but Bush's has quite a line of beans, not just the
"Boston" style. I prefer the sweet type, so I'm happy with that - but
it seems to me that they accommodate other tastes too.
>
> I *did* make a lot of slaw. A whole big red cabbage. I crammed it
> all into a 9qt container to refrigerate it, but by "cram", i mean it
> took some work (and lots of snacking).
>
When there's a will, there's a way!
>
> I also, as an experiment, split a chopped onion between the slaw and
> the pork. I figure that for the pork it will add some moisture and
> flavor for it to baste in, and I'll probably return some of the onions
> to the crock with the shredded pork and sauce after I drain it. I
> figure that the worst that can happen is that the end sauce will be a
> tad runny, but they will be runny with onion flavor. I can always
> bleed a little off and add more bbq.
>
Now I'm confused. I've found that a simple braise makes extremely
tasty pulled pork. I just used water last time, next time I'll use
beer.

> Either way, I'll still eat it. And my onion-slaw-pork breath will
> help keep all those groady girls away.
>
and it be delicious!


--

Never trust a dog to watch your food.

In article >,
Melba's Jammin' > wrote:

> In article
> >,
> phaeton > wrote:
> > festival cabbage and dill potatoes, but pulled pork sandwiches sounded
> > so good and simple.
> >
> > Is there something I'm forgetting, or am I just 'done' with the
> > sandwiches and slaw?
>
> Baked beans.

Well, yes, but not just *baked* beans:

BBQ Beans

4 slices bacon, diced
1 cup onion, diced
1 clove garlic, minced
1 28 oz. can Brick Oven baked beans
1 1/4 cups catsup
3/4 cups dark brown sugar, packed
1 1/2 tsp. dry mustard such as Coleman's - don't use prepared
1 1/2 Tbsp. ground New Mexico chile, hot or mild
1 Tbsp. cider vinegar

Sauté bacon until crisp; add onion and cook 'till transparent. Add all
other ingredients and transfer to Crockpot (or do everything in the 'pot
if yours allows it).

Crockpot on high, uncovered, until desired thickness, stirring
frequently (it won't thicken very fast if it "skins over"). About 4 hrs.
To keep longer, cover and set to low heat. Or, bake uncovered at 325 F
for 2-1/2 to 3 hours.

Keeps up to 2 weeks in the refrigerator (but not around *our* house),
but do not freeze - the beans don't like it.

Notes:

Recipe doubles just fine, and there's even a 55 oz can of Brick Oven
beans.

--

Isaac

After all the whining and crying, it turns out I didn't make anything
to go with it, first round. Instead, I had 2 sandwiches, a pile of
cole slaw and many naked bites from the crock.

So good, and just what I needed after all that holiday carb overload.

Thanks for the suggestions though. I might still look into them for
round 2

-J

On 12/28/2010 1:18 PM, phaeton wrote:
> After all the whining and crying, it turns out I didn't make anything
> to go with it, first round. Instead, I had 2 sandwiches, a pile of
> cole slaw and many naked bites from the crock.
> .
> So good, and just what I needed after all that holiday carb overload.
>
> Thanks for the suggestions though. I might still look into them for
> round 2
>
> -J

Cole slaw is really sounding good right now.

Making burgers and fries for dinner...can't take any more "holiday food"

--
Happy Holidays!!!

I guess the politically correct term for what i've done is:

"slow-cooked pork shoulder roast with barbecue sauce on it"
sandwiches.



Ideally I would use a grill and/or a smoker, but since I live in an
apartment in Wisconsin it's just not an option. Obviously this
doesn't compare to the pig roast I went to over the summer, but it was
still very delicious and I look forward to eating more pulled pork
sandwiches over the next few days.


(got some pickles and salt&vinegar chips to go with them, btw)

On 2010-12-29, George > wrote:

> Meat that hasn't been BBQed and has BBQ sauce applied isn't BBQ.

What nonsense. I learned to love TN BBQ while stationed outside
Nashville. I don't know the way he made it, but that local standard
was providing BBQ pork and beef to every restaurant and cafe for a 20
mile radius, that I knew of.

When I returned to CA it was years before I found anything remotely
like that luscious served-in-a-sauce pork/beef that I and thousands of
other Southerners had no qualms whatsever calling BBQ. The place I
finally found was a very popular dive in San Jose that mostly pit
grilled burgers and chickens, but called itself a BBQ joint and served
up that classic pulled Q I'd learned to love in TN. Near as I can
tell, they took already roasted (maybe baked) pork roast and simmered
it in sauce till it fell apart and resembled pull-pork. To die for!

Yes, I've had a few serious barbecue smokers and know how to do
low-n-slow pull pork and brisket and ribs, but all that is jes one
person's opinion and is no more the authentic standard definition of
bar-bee-cue than a dozen other methods. It's merely a word, not
a religion.

nb

On 12/29/2010 8:39 AM, notbob wrote:
> On 2010-12-29, > wrote:
>
>> Meat that hasn't been BBQed and has BBQ sauce applied isn't BBQ.
>
> What nonsense. I learned to love TN BBQ while stationed outside
> Nashville. I don't know the way he made it, but that local standard
> was providing BBQ pork and beef to every restaurant and cafe for a 20
> mile radius, that I knew of.
>
> When I returned to CA it was years before I found anything remotely
> like that luscious served-in-a-sauce pork/beef that I and thousands of
> other Southerners had no qualms whatsever calling BBQ. The place I
> finally found was a very popular dive in San Jose that mostly pit
> grilled burgers and chickens, but called itself a BBQ joint and served
> up that classic pulled Q I'd learned to love in TN. Near as I can
> tell, they took already roasted (maybe baked) pork roast and simmered
> it in sauce till it fell apart and resembled pull-pork. To die for!
>
> Yes, I've had a few serious barbecue smokers and know how to do
> low-n-slow pull pork and brisket and ribs, but all that is jes one
> person's opinion and is no more the authentic standard definition of
> bar-bee-cue than a dozen other methods. It's merely a word, not
> a religion.
>
> nb

MTE!

--
Currently Reading: Falling Free by Lois McMaster Bujold

"phaeton" wrote

>I guess the politically correct term for what i've done is:
> "slow-cooked pork shoulder roast with barbecue sauce on it"
> sandwiches.

> Ideally I would use a grill and/or a smoker, but since I live in an
> apartment in Wisconsin it's just not an option. Obviously this
> doesn't compare to the pig roast I went to over the summer, but it was
> still very delicious and I look forward to eating more pulled pork
> sandwiches over the next few days.

Don't worry phaeton, some folks just like to argue for the sake of making
noise.

I'm a southerner and my method gets plenty of happy folks asking me to make
one for them.

A shoulder, frozen and in it's glory just as she comes, added to the Momma
crockpot (very large oval). Set on low, add nothing else yet. Flip it when
you think of it for the next 24 hours (slow and low). Once meat is trying
to fall off (ok if you miss that point, just easier to lift out at that
stage) decant the liquid and save for a fantastic pork gravy. Return meat
to pot and start forking it apart. Remove any bones you can (they are
pretty big so this isn't hard). Now add BBQ sauce of choice and let cook
again up to a safe temp (especially important if you pulled the shoulder out
to let it cool so it was easier to handle). Once at safe temp, will hold on
'warm' setting for up to a day before you need to freeze any excess to avoid
overcooking.

If you add anything at all intitally, make it a splash of vinegar, about 2
TB per every 5 lbs. More will make it mushy. Critically, do not add water
or broth at the start. This will just leech the porky goodness out into
that water and broth will not add anything.

Nothing 'wrong' with smoking them, but it's not always possible and using
the oven on low for as long as it takes will cost you quite a bit, wheras
the crockpot will use about 15-25cents a day and yield a moister product
than either other method.

I tagged into this thread BTW because a neighbor asked me to make one for
their NYE party. I traded my time and effort for them to go to the store
and get me some pork bones and black eyed dried peas (grin). I slipped on
the ice and have been home all week so needed my NYE Hoppin' John fixins.
I'll start their big shoulder in the Momma crock tomorrow and use my middle
sized one for the Hoppin' John.
Carol

On Wed, 29 Dec 2010 13:31:36 -0500, "cshenk" > wrote:

> "phaeton" wrote
>
> >I guess the politically correct term for what i've done is:
> > "slow-cooked pork shoulder roast with barbecue sauce on it"
> > sandwiches.
>
> > Ideally I would use a grill and/or a smoker, but since I live in an
> > apartment in Wisconsin it's just not an option. Obviously this
> > doesn't compare to the pig roast I went to over the summer, but it was
> > still very delicious and I look forward to eating more pulled pork
> > sandwiches over the next few days.
>
> Don't worry phaeton, some folks just like to argue for the sake of making
> noise.
>
> I'm a southerner and my method gets plenty of happy folks asking me to make
> one for them.
>
> A shoulder, frozen and in it's glory just as she comes, added to the Momma
> crockpot (very large oval). Set on low, add nothing else yet. Flip it when
> you think of it for the next 24 hours (slow and low). Once meat is trying
> to fall off (ok if you miss that point, just easier to lift out at that
> stage) decant the liquid and save for a fantastic pork gravy. Return meat
> to pot and start forking it apart. Remove any bones you can (they are
> pretty big so this isn't hard). Now add BBQ sauce of choice and let cook
> again up to a safe temp (especially important if you pulled the shoulder out
> to let it cool so it was easier to handle). Once at safe temp, will hold on
> 'warm' setting for up to a day before you need to freeze any excess to avoid
> overcooking.
>
> If you add anything at all intitally, make it a splash of vinegar, about 2
> TB per every 5 lbs. More will make it mushy. Critically, do not add water
> or broth at the start. This will just leech the porky goodness out into
> that water and broth will not add anything.
>
> Nothing 'wrong' with smoking them, but it's not always possible and using
> the oven on low for as long as it takes will cost you quite a bit, wheras
> the crockpot will use about 15-25cents a day and yield a moister product
> than either other method.
>
> I tagged into this thread BTW because a neighbor asked me to make one for
> their NYE party. I traded my time and effort for them to go to the store
> and get me some pork bones and black eyed dried peas (grin). I slipped on
> the ice and have been home all week so needed my NYE Hoppin' John fixins.
> I'll start their big shoulder in the Momma crock tomorrow and use my middle
> sized one for the Hoppin' John.
> Carol

Hm. I think I'll get out that hunk of pork out of my freezer and cook
it in a covered Dutch oven inside the oven (don't own a crockpot).
When do I put in the vinegar - at the very beginning?

--

Never trust a dog to watch your food.

"sf" wrote
> "cshenk" wrote:

(snippies!)

>> If you add anything at all intitally, make it a splash of vinegar, about
>> 2
>> TB per every 5 lbs. More will make it mushy. Critically, do not add
>> water
>> or broth at the start. This will just leech the porky goodness out into
>> that water and broth will not add anything.

> Hm. I think I'll get out that hunk of pork out of my freezer and cook
> it in a covered Dutch oven inside the oven (don't own a crockpot).
> When do I put in the vinegar - at the very beginning?

If using any, yes. If the faint flavor of vinegar isn't your thing, reduce
to 1 TB every 5 lbs. Just pour it over the frozen (or defrosted works fine)
roast. If you want a 'sweet' version, either coat lightly with brown sugar
or dark brown molasis (sp?) at the start.

Oven version in covered dutch oven should be probably 175F (max 225F).
About 6-8 hours depending on size of pork shoulder. Don't try to remove any
of the fat cap or skin. You'll remove what's left later but most will melt
off and soften the meat (this isnt a low fat dish but most you will pour
off).

If your lid is fairly tight, you'll have a porky lovely bit swimming about
1/3 up in it's own juices with a concentrated 'porky flavor' in the meat.
Save the juices to make stock (you can defat it in the fridge pretty fast)
and save some of the fat for gravy uses. You'll have to countertop cool it
a bit with this method so remove bones then and shred with 2 forks then add
back. At this stage, you can shift to stove top if you like. Add sauce of
your choice. Heat until food safe as you probably had to let it cool a bit
much with your method.

This I might add isnt the same as a dryrub version. You can add those same
spices though if you want to. Normally, I add *nothing* when cooking other
than maybe a splash of spiced vinegar until it's rendered down. It's the
'low and slow' that makes our pork so good. 'Wet cooking' (aka covered
dutch oven in oven or crockpot) is very traditional. Not to gainsay we
don't have other methods, but this one is just as well known.
Carol

On Dec 29, 5:39*am, notbob > wrote:
* It's merely a word, not
> a religion.
>
> nb

You sir, are a Nurmergarian.

notbob wrote:
> It's merely a word, not
> a religion.

It's a method of cooking. Crock-pots can no more cook bbq, than they can fry
a potato. Imitations abound, some that are close in mimicking the 'real'
thing, some that are imitations in name only. Crock pot pork sandwiches are
good...well at least the ones I cook and have tasted are... but it ain't
bbq. BBQ isn't about sauce, it is about how the meat is cooked.
--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

On 2010-12-29, Dave Bugg > wrote:

> bbq. BBQ isn't about sauce, it is about how the meat is cooked.

Yeah Dave, we know you're a purist and zealot. Fine. Fortunately,
not all of us are required to follow your lead and live/breath/die in Q
speak. I knew it as a "dish" long before I knew it as a "method" and
apparently, so did tens of thousands of Tennesseans. IMO, if it can
be a verb:

bar·be·cue
-verb

6. to cook (sliced or diced meat or fish) in a highly seasoned sauce.

http://dictionary.reference.com/browse/barbecue

.....it can be a dish (noun). You wanna swim upstream against a
jillion ppl who put a trillion gals of BBQ sauce on food that's never
been within five states of a low/slow wood/charcoal smoker and they
call the dish BBQ, knock yourself out. I quit playing that game
decades ago.

nb

Wellll.....

I guess I must admit that I can appreciate the 'pedantry' that some
folks have in being a purist. In very much the same way that has been
demonstrated in this thread, it really flares my roids when I see
someone plug a digital effects processor into a tube amp, drop a Chevy
small block in a '32 Ford, say OSX is UNIX, call an H2 a Humvee, or
refer to a DJ as "a musician". There's a bit of love involved in the
desire to learn, do and master things.

Doing a "proper BBQ" (as a process, not a sauce) is certainly a
laborious process and it has some very different results from slow
cooking something in a crock and dousing it with some HFC-based
sauce. I get that. Building a hot rod the ground up with all Ford
parts (and fabricating all the parts you can't buy) is considered
doing it "the hard and expensive way", but it's also considered doing
it "the right way" by those who do it. Sure you could build a
fiberglass '32 Ford out of a catalogue and yank the drivetrain out of
a $400 Chevy Caprice for some V8 power. From 15 feet away few will
know the difference. Most won't know it up close. But for those who
did it "the hard and expensive way", well, that's real art and
craftsmanship. Why else would they hunt the continent for an
underpowered, obsolete 239cid Flathead V8 and pay thousands of dollars
for it? When you put that much work and that much of yourself into
something, you build a relationship with it. It becomes a part of
you, and you become a part of it. I get that too.

But at the same time, I guess I've learned to know the difference.
There will always be things that I'm going to get into to the point of
a purist, and there will always be the mass crowd that i won't feel
will 'get it'. I've sort of accepted this now. I'd like to say I've
always been that way but it's really only in the last few years. I
guess age has its benefits. So to be honest, I'm not the least bit
offended when someone tells me "10 hours in a crock pot and dumping
sauce doesn't equal BBQ". Do I know the difference? Story time:

Last summer my girlfriend's mom got remarried. The wedding took place
up in the WI Northwoods at a nice piece of wooded property the family
owned, which used to be a Nudist Resort. It was a potluck type deal
(which is always great) but for the main course they hired some local
guys out to do a pig roast. These guys rolled up around 5am pulling a
giant black grill on a trailer behind a full-sized Silverado. This
grill was taller than me and longer than the truck that pulled it. On
the front was a 5hp electric motor that drove the internal spit
through an old Saginaw 4 speed. The back of the truck was full of
charcoal (not briquettes) and there were several buckets of wet wood
chips. They probably spent an hour getting it all set up, maybe
more. There was, i believe, four whole pigs that went into this
(there was about 100 people at the gig and it was a 3-day event).
They put those pigs in there, and they turned. And smoked. And
turned. And smoked. And turned. And smoked. I want to say six or
seven hours, but I wasn't watching them the whole time. At some
point, they pulled them out and put them in Nescoes..... this is the
point where the purists in this thread will say "yes, this is the
right idea", but know what they did after putting the pork in the
Nescoes? They poured on a mixure of Famous Dave's BBQ sauce and
Miller High Life.

So you tell me. What's right anymore?

Was it good? Hell yes. Was it a lot of work? Hell yes. Not for me,
but it was an all day adventure for two men to make that happen. Is
my crock pot pork with Sweet Baby Ray's sauce on it the same thing?
No, of course not. But it's more similar than dissimilar, wouldn't
you think? When I say "BBQ Pulled Pork", what will over 80% of this
ng think I'm talking about?

I guess the moral of the story is not to get too bent up on labels.
Just enjoy the content. Remember the beer can shim story in Zen and
The Art of Motorcycle Maintenance.

-J

notbob wrote:
> On 2010-12-29, Dave Bugg > wrote:
>
>> bbq. BBQ isn't about sauce, it is about how the meat is cooked.
>
> Yeah Dave, we know you're a purist and zealot.

Not a zealot at all, but cooking terms have meaning, otherwise cooking
terminology would all be relative to the individual and references to
methods of cooking meaningless when following recipes.

> Fine. Fortunately,
> not all of us are required to follow your lead and live/breath/die in
> Q speak.

BBQ is no more 'Q' speak, than the term 'baking' is chocolate chip cookie
speak.

> I knew it as a "dish" long before I knew it as a "method"

So did I. So what? I knew many things as misconceptions before I learned
what was truly meant. No big deal.

> and apparently, so did tens of thousands of Tennesseans. IMO, if it
> can be a verb:
>
> bar·be·cue
> -verb
>
> 6. to cook (sliced or diced meat or fish) in a highly seasoned sauce.

As it stands, the definition is correct, though incomplete, in that nothing
excludes a sauce being used during the bbq cooking process. It is also
incorrect in that bbq requires no sauce whatsoever.

> http://dictionary.reference.com/browse/barbecue
>
> ....it can be a dish (noun). You wanna swim upstream against a
> jillion ppl who put a trillion gals of BBQ sauce on food that's never
> been within five states of a low/slow wood/charcoal smoker and they
> call the dish BBQ, knock yourself out. I quit playing that game
> decades ago.

LOL!!! I don't fight it, I simply try to educate. After all, many
incorrectly think that the McRib is bbq, or that their hamburgers are great
cuisine. Given the state of the political process and how large segments of
people vote, I don't depend on popular misconceptions to determine what is
correct.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

phaeton wrote:

> At some
> point, they pulled them out and put them in Nescoes..... this is the
> point where the purists in this thread will say "yes, this is the
> right idea", but know what they did after putting the pork in the
> Nescoes? They poured on a mixure of Famous Dave's BBQ sauce and
> Miller High Life.
>
> So you tell me. What's right anymore?

Putting bbq suace on the meat doesn't change the method of cooking which the
meat was subject to. BBQ can have sauce, or not. All I will say is that good
bbq doesn't require sauce, and I am always suspicious that meat which is
slathered in sauce must have a horrible taste if left to stand alone.

Good bbq pulled pork or beef brisket, et al, needs no sauce, although a good
sauce sparingly used makes for an enhanced and layered taste. If the purpose
of 'bbq' is to eat sauce then I suggest that one forgoe the cooking of
expensive meat and simply

> I guess the moral of the story is not to get too bent up on labels.
> Just enjoy the content. Remember the beer can shim story in Zen and
> The Art of Motorcycle Maintenance.

If there is no big issue, and I don't see that simply mentioning the
distinctions between BBQ and faux-Q is any big deal, then it equally should
be no big deal to use the lable of crock-pot pulled pork. In my mind, the
issue is not about the tastiness of the recipe.... I've made that same type
of dish at home, and I have owned a bbq joint.
--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

"phaeton" wrote

> Doing a "proper BBQ" (as a process, not a sauce) is certainly a
> laborious process and it has some very different results from slow
> cooking something in a crock and dousing it with some HFC-based
> sauce. I get that.

Sure. I've even done the pit pig in the back yard.

> you think? When I say "BBQ Pulled Pork", what will over 80% of this
> ng think I'm talking about?

Oven roasted 'slow and low', often with a dry rub then pulled and sauce
added (grin). It's a relatively recent shift to crockpot it wheich comes
out more like a pit roasted pork where the moisture is held in for a
steaming additional effect.

cshenk wrote:
> "phaeton" wrote
>
>> Doing a "proper BBQ" (as a process, not a sauce) is certainly a
>> laborious process and it has some very different results from slow
>> cooking something in a crock and dousing it with some HFC-based
>> sauce. I get that.
>
> Sure. I've even done the pit pig in the back yard.
>
>> you think? When I say "BBQ Pulled Pork", what will over 80% of this
>> ng think I'm talking about?
>
> Oven roasted 'slow and low', often with a dry rub then pulled and
> sauce added (grin). It's a relatively recent shift to crockpot it
> wheich comes out more like a pit roasted pork where the moisture is
> held in for a steaming additional effect.

It reminds me of kalua pork :-)

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."

"Dave Bugg" wrote
> cshenk wrote:
>> "phaeton" wrote

>>> Doing a "proper BBQ" (as a process, not a sauce) is certainly a
>>> laborious process and it has some very different results from slow
>>> cooking something in a crock and dousing it with some HFC-based
>>> sauce. I get that.

>> Sure. I've even done the pit pig in the back yard.

>>> you think? When I say "BBQ Pulled Pork", what will over 80% of this
>>> ng think I'm talking about?

>> Oven roasted 'slow and low', often with a dry rub then pulled and
>> sauce added (grin). It's a relatively recent shift to crockpot it
>> which comes out more like a pit roasted pork where the moisture is
>> held in for a steaming additional effect.
>
> It reminds me of kalua pork :-)

Yup! Just one more variation on a theme. There's no one true absolute way.
Different parts of the country have their own methods. Huge difference in
how you do home cooked and what you do with a professional setup but both
results are tastey and qualify as 'BBQ' by common term usage.

phaeton wrote:

>
> So tonight i'll get the pork roast* going in the crock pot. I'm
> making the cole slaw dressing from scratch, doing the creamy type
> instead of the vinegary type. I have a tendency to put the slaw on
> the sandwich anyways (sometimes with pickles), and it strikes me that
> I should probably have something else on the plate to go with this...
>
> 0) Pork covers the protein


Barb (Melba)'s "Graduation Beans" Yum. Google is your friend or
email me.

gloria p

gloria.p wrote:
> phaeton wrote:
>
>>
>> So tonight i'll get the pork roast* going in the crock pot. I'm
>> making the cole slaw dressing from scratch, doing the creamy type
>> instead of the vinegary type. I have a tendency to put the slaw on
>> the sandwich anyways (sometimes with pickles), and it strikes me that
>> I should probably have something else on the plate to go with this...
>>
>> 0) Pork covers the protein
>
>
> Barb (Melba)'s "Graduation Beans" Yum. Google is your friend or
> email me.
>
> gloria p
>
>


Beans are good. And potato chips. Pickles, and sliced raw onions.

Which are you serving, beer or iced tea?

Bob

On Wed, 29 Dec 2010 14:11:14 -0500, "cshenk" > wrote:

> This I might add isnt the same as a dryrub version. You can add those same
> spices though if you want to. Normally, I add *nothing* when cooking other
> than maybe a splash of spiced vinegar until it's rendered down. It's the
> 'low and slow' that makes our pork so good. 'Wet cooking' (aka covered
> dutch oven in oven or crockpot) is very traditional. Not to gainsay we
> don't have other methods, but this one is just as well known.

Thanks, Carol! Clipped and saved. Hubby isn't a vinegar fan, but I
can get away with a little - so I think that amount will pass muster.

--

Never trust a dog to watch your food.

phaeton > writes:

Good post, phaeton.

> you think? When I say "BBQ Pulled Pork", what will over 80% of this
> ng think I'm talking about?

The question is, how much do YOU really care.

> I guess the moral of the story is not to get too bent up on labels.

Bingo!

> Just enjoy the content. Remember the beer can shim story in Zen and
> The Art of Motorcycle Maintenance.

No, but I've used them, and even more obscure items over the years. I
started to read it, but gave up when my eyes glazed over out of sheer
boredom. Reminds me of the treatise another zen freak gave on washing
rice. "I saw the rice. I felt the rice. I felt the water. My fingers
moved in the rice and the water. I smelt the rice. I became one with
the rice. I was the rice." Sure pal! ...and yer brain is the size of
a grain of rice!

I can relate to what you're saying, but my response is to jes let it go.
I used to be all pendantic about that kinda crap. Yeah, a pure '32
highboy is better than an all aftermrkt f-glass knockoff.... or is it!?
Sez who? On what level? If you look at the origins of "hot rods", they
were junk yard cars. Chevy axles on ford Ts, Olds rear ends, blah blah
ad nauseam. An old highboy may be authentic, but I don't recall them
coming equipped with a Weland supercharger on a 454cid V8. And would
you wanna go smokin' down the road at 100+ mph in a 70 yr old hunk of
iron with metal fatigue screaming from every Detroit steel pore?

BTW, you seem to know a bit about cars. Could it have anything to do
with you nick, phaeton?

nb

"Dave Bugg" > writes:


> Not a zealot at all, but cooking terms have meaning, otherwise cooking
> terminology would all be relative to the individual and references to
> methods of cooking meaningless when following recipes.

Who's recipes? Yours? Not my recipes.

I was gonna change it to "traditionalists" but that's even more absurd.
I doubt the originators of "barbacoa" had offset smokers, lump, and Polder temp
probes, so, by their standards, you are corrupting their recipes, you
scrofulous pretenders!!

The deeper this gets, the more silly.

nb

On Dec 29, 12:35*am, phaeton > wrote:
> I guess the politically correct term for what i've done is:
>
> "slow-cooked pork shoulder roast with barbecue sauce on it"
> sandwiches.
>
That would be accurate.

--Bryan

"notbob" wrote

>> thing. There are millions of people who home-cook barbecue correctly by
>> definition.
>
> .....and there are tens of millions that have never even heard of "lump"
> or "offset smoker" or any of that other BBQ geek speak that has swept the
> nation in the last few decades.

> ---jes my 200 cents worth.....

Loved every second of that rant! So true too.

On Thu, 30 Dec 2010 13:20:47 +0000, ABNER.STERLING
> wrote:

>
> This is the preferred method of posting.

Abner, please learn how to include relevant text. What did bbq have
to do with posting?

--

Never trust a dog to watch your food.