sf wrote in rec.food.cooking:

> On Mon, 24 Oct 2016 05:36:11 -0700 (PDT), Nancy2
> > wrote:
>
> > I use Better than Boullion pastes in all the flavors they make, and
> > have never been disappointed. I think they are much better than
> > cubes. I have never tried powders.
> >
> Not sure what you mean, but if you're talking about Better than
> Bouillon in a jar - I tried them and threw them out because they were
> salty and vile. YMMV

Yes, I dont find them bad but current batches here are from the Asian
Grocery (they are lower sodium and I have to watch that for my husband).

No specific brands in mind (too lazy to get up and check them!) as
selection was mostly based on sodium readings per serving.

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On 10/26/2016 4:32 PM, cshenk wrote:
> Ed Pawlowski wrote in rec.food.cooking:
>
>> On 10/24/2016 5:52 PM, jmcquown wrote:
>>> On 10/23/2016 2:29 PM, sf wrote:
>>>> On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1 >
>>>> wrote:
>>>>
>>>>> I've never made pot roast with wine nor would I because it's not
>>>>> needed. My suggestion is to try using a can of Coke or Dr.
>>>>> Pepper instead. Some folks say it gives excellent results.
>>>>
>>>> I suppose... if you like sweet beef.
>>>>
>>>>
>>> About 30 years ago a friend marinated and then cooked some wet beef
>>> ribs using Dr. Pepper as one of the ingredients. They were very
>>> tender but way too sweet for my taste.
>>>
>>> Jill
>>
>> Coke and Dr. Pepper are often used with barbecue as either a marinade
>> of in the sauce. Never had an inclination to try it but I can see
>> where the acid would make a difference as a marinade.
>
> Yup. I use vinegar. I don't like 'sweet tasting meats' in general.
>
Yes, red wine vinegar would be something I'd choose over any sugary soft
drink.

Jill

jmcquown wrote in rec.food.cooking:

> On 10/26/2016 4:32 PM, cshenk wrote:
> > Ed Pawlowski wrote in rec.food.cooking:
> >
> > > On 10/24/2016 5:52 PM, jmcquown wrote:
> > > > On 10/23/2016 2:29 PM, sf wrote:
> > > > > On Sun, 23 Oct 2016 11:11:08 -0700 (PDT), dsi1
> > > > > > wrote:
> > > > >
> > > > > > I've never made pot roast with wine nor would I because
> > > > > > it's not needed. My suggestion is to try using a can of
> > > > > > Coke or Dr. Pepper instead. Some folks say it gives
> > > > > > excellent results.
> > > > >
> > > > > I suppose... if you like sweet beef.
> > > > >
> > > > >
> > > > About 30 years ago a friend marinated and then cooked some wet
> > > > beef ribs using Dr. Pepper as one of the ingredients. They
> > > > were very tender but way too sweet for my taste.
> > > >
> > > > Jill
> > >
> > > Coke and Dr. Pepper are often used with barbecue as either a
> > > marinade of in the sauce. Never had an inclination to try it but
> > > I can see where the acid would make a difference as a marinade.
> >
> > Yup. I use vinegar. I don't like 'sweet tasting meats' in general.
> >
> Yes, red wine vinegar would be something I'd choose over any sugary
> soft drink.
>
> Jill

True. I'm not saying the other is 'bad' as many like it, but it's not
my type of taste there. I have 2 'go to' vinegars for pulled pork.
Both are Datu Puti brand and one is a spiced vinegar (has medium
chiles, onions, garlic at the bottom- results in a mild (very) heat and
spicing) and a 'brown cane sugar' type (leads to a sweeter taste but
not remotely close to a cola product addition).

My own method is a bit unique but works well for soft shredded pork.

Unwrap frozen hunk of shoulder or butt and put in crockpot. Add 3-4 TB
vinegar of choice, 2 glugs (2-3 TB?) soy sauce and 1 glug (1 TB)
worstershire sauce (Lea & Perrins). I use low at this stage (it's the
old medium).

Do not add broth or anything else at this stage. That will only make
it tough and leach out the porky goodness.

Flip it over when you think of it and when the flipping fork shows its
mostly defrosted, I flip the temp to medium. How long to this stage
will depend on the size of shoulder/butt. Generally 3 hours for the
ones I get. It should be simmering in juices lightly at the edges.

About 3 more hours and when you try to flip it, its falling off the
bones. It's ready.

Save the decanting liquid for use with gravies and such then fork pull
the meat and discard the bones. Add BBQ sauce of choice and reheat on
high for 30-45 minutes.

Sure it takes a while, but your own time is about 20minutes in 1 minute
flipping bursts or getting it out of the wrapper and so on.

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