wrote:

> On Sunday, January 3, 2021 at 7:37:42 AM UTC-6, cshenk wrote:
> >
> > Folks here are having a field day dissing a crockpot version of
> > pulled BBQ pork because it wasn't a dryrub type from a oak fired
> > outdoor oven or whatever.
> >
> > Seriously, this is a perfect example of why so few will post a
> > recipe here.
> >
> I have no problem with crockpot cooked pork but don't call it
> "Southern Pulled Pork BBQ." It's pork with a bottle of barbecue
> sauce poured over the cooked meat. As I stated previously, it's
> probably very good but in no way, shape or form is it "Southern
> Pulled Pork BBQ." Read again my statement about comparing a
> hamburger to filet mignon.

Joan, I am not going to 'read again your statement'. That you dislike
the name or that we do it that way commonly here, is something that
doesn't fit your concepts. Ok.

It's also a very excellent example of why so few here will post a
recipe. I'll own that the name we use for it in the south offended you
if you will own that the response was a classic reason why people here
do NOT post recipes. You can't have it both ways.

On Sun, 03 Jan 2021 16:36:23 -0600, "cshenk" > wrote:

wrote:
>
>> On Sunday, January 3, 2021 at 7:37:42 AM UTC-6, cshenk wrote:
>> >
>> > Folks here are having a field day dissing a crockpot version of
>> > pulled BBQ pork because it wasn't a dryrub type from a oak fired
>> > outdoor oven or whatever.
>> >
>> > Seriously, this is a perfect example of why so few will post a
>> > recipe here.
>> >
>> I have no problem with crockpot cooked pork but don't call it
>> "Southern Pulled Pork BBQ." It's pork with a bottle of barbecue
>> sauce poured over the cooked meat. As I stated previously, it's
>> probably very good but in no way, shape or form is it "Southern
>> Pulled Pork BBQ." Read again my statement about comparing a
>> hamburger to filet mignon.
>
>Joan, I am not going to 'read again your statement'. That you dislike
>the name or that we do it that way commonly here, is something that
>doesn't fit your concepts. Ok.
>
>It's also a very excellent example of why so few here will post a
>recipe. I'll own that the name we use for it in the south offended you
>if you will own that the response was a classic reason why people here
>do NOT post recipes. You can't have it both ways.

There you go, Joan. Cornered!

Master Bruce wrote:
> On Sun, 03 Jan 2021 16:36:23 -0600, "cshenk" > wrote:
>
>> wrote:
>>
>>> On Sunday, January 3, 2021 at 7:37:42 AM UTC-6, cshenk wrote:
>>>>
>>>> Folks here are having a field day dissing a crockpot version of
>>>> pulled BBQ pork because it wasn't a dryrub type from a oak fired
>>>> outdoor oven or whatever.
>>>>
>>>> Seriously, this is a perfect example of why so few will post a
>>>> recipe here.
>>>>
>>> I have no problem with crockpot cooked pork but don't call it
>>> "Southern Pulled Pork BBQ." It's pork with a bottle of barbecue
>>> sauce poured over the cooked meat. As I stated previously, it's
>>> probably very good but in no way, shape or form is it "Southern
>>> Pulled Pork BBQ." Read again my statement about comparing a
>>> hamburger to filet mignon.
>>
>> Joan, I am not going to 'read again your statement'. That you dislike
>> the name or that we do it that way commonly here, is something that
>> doesn't fit your concepts. Ok.
>>
>> It's also a very excellent example of why so few here will post a
>> recipe. I'll own that the name we use for it in the south offended you
>> if you will own that the response was a classic reason why people here
>> do NOT post recipes. You can't have it both ways.
>
> There you go, Joan. Cornered!
>

Sniff her ass before she gets away master druce!

On 1/3/2021 7:37 AM, cshenk wrote:

>
> Folks here are having a field day dissing a crockpot version of pulled
> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
> or whatever.
>
> Seriously, this is a perfect example of why so few will post a recipe
> here.
>
>

Go ahead and post your recipes , Shank . Just don't call it something
it ain't . Had you called your recent glop "crock pot pork butt with
barbecue sauce" I wouldn't have said a word . In fact , my wife used to
do butts that way until she discovered the difference between real
barbecue and that faux barbecue you made . Jeez , I bet you added some
of that dipshit from Hawaii's liquid smoke . For that "real" flavor
dontchaknow .
--
Snag
Illegitimi non
carborundum

On 1/3/2021 7:55 AM, dsi1 wrote:
> On Sunday, January 3, 2021 at 3:37:42 AM UTC-10, cshenk wrote:
>> dsi1 wrote:
>>
>>> On Saturday, January 2, 2021 at 1:04:07 PM UTC-10, songbird wrote:
>>>> cshenk wrote:
>>>> ...
>>>>> Add family choice of BBQ sauce and mix. We like the Harris
>>>>> Teeters brand Hickory mixed with Sweet Baby Rays original.
>>>> having done a good share of travelling in the south i can
>>>> say that there are all sorts of different BBQ sauces.
>>>>
>>>> we prefer to make our own. too many include spices like
>>>> black pepper or hot peppers which Mom can't deal with.
>>>>
>>>>
>>>> songbird
>>>
>>> When we moved to Washington state, we were delighted to find a joint
>>> called "Hawaiian BBQ." When we sat in place, we realized it was just
>>> a standard Korean restaurant. I was let down but my wife was happy.
>>> She was raised on Korean food. That's the breaks - there's foods and
>>> then there's what people decide, for whatever reason, to name foods.
>>> It can all be so random at time. I've got a pork butt on the stove.
>>> What it's going to be is up for grabs because I haven't decided how
>>> it's going to be finished. It could be Mexican carnitas, or Hawaiian
>>> kalua pig, or Portuguese vinha d'alhos. Maybe it'll be not any of
>>> those. Out of respect for people that will get all bent out of shape
>>> if I call it something they disagree with, I won't call it anything.
>> Good luck with that! Curious what you did with it?
>>
>> Folks here are having a field day dissing a crockpot version of pulled
>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>> or whatever.
>>
>> Seriously, this is a perfect example of why so few will post a recipe
>> here.
>>
>> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
>> gone now), and 1 is being turned into Carnitas by Maria. She had an
>> overage of less common vegetables from her Misfits produce box looking
>> for a home so we traded.
>>
>> Looking at Fennel recipes right now as have 2 small whole ones. She
>> also passed me some fresh ginger roots and 2 avocados.
>
> I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
>

Go ahead and add that poison to your food . I promise not to get
riled at all .
--
Snag
Illegitimi non
carborundum

On Monday, January 4, 2021 at 9:30:12 AM UTC-5, Snag wrote:
> On 1/3/2021 7:55 AM, dsi1 wrote:
> > On Sunday, January 3, 2021 at 3:37:42 AM UTC-10, cshenk wrote:
> >> dsi1 wrote:
> >>
> >>> On Saturday, January 2, 2021 at 1:04:07 PM UTC-10, songbird wrote:
> >>>> cshenk wrote:
> >>>> ...
> >>>>> Add family choice of BBQ sauce and mix. We like the Harris
> >>>>> Teeters brand Hickory mixed with Sweet Baby Rays original.
> >>>> having done a good share of travelling in the south i can
> >>>> say that there are all sorts of different BBQ sauces.
> >>>>
> >>>> we prefer to make our own. too many include spices like
> >>>> black pepper or hot peppers which Mom can't deal with.
> >>>>
> >>>>
> >>>> songbird
> >>>
> >>> When we moved to Washington state, we were delighted to find a joint
> >>> called "Hawaiian BBQ." When we sat in place, we realized it was just
> >>> a standard Korean restaurant. I was let down but my wife was happy.
> >>> She was raised on Korean food. That's the breaks - there's foods and
> >>> then there's what people decide, for whatever reason, to name foods.
> >>> It can all be so random at time. I've got a pork butt on the stove.
> >>> What it's going to be is up for grabs because I haven't decided how
> >>> it's going to be finished. It could be Mexican carnitas, or Hawaiian
> >>> kalua pig, or Portuguese vinha d'alhos. Maybe it'll be not any of
> >>> those. Out of respect for people that will get all bent out of shape
> >>> if I call it something they disagree with, I won't call it anything.
> >> Good luck with that! Curious what you did with it?
> >>
> >> Folks here are having a field day dissing a crockpot version of pulled
> >> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
> >> or whatever.
> >>
> >> Seriously, this is a perfect example of why so few will post a recipe
> >> here.
> >>
> >> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
> >> gone now), and 1 is being turned into Carnitas by Maria. She had an
> >> overage of less common vegetables from her Misfits produce box looking
> >> for a home so we traded.
> >>
> >> Looking at Fennel recipes right now as have 2 small whole ones. She
> >> also passed me some fresh ginger roots and 2 avocados.
> >
> > I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
> >
> Go ahead and add that poison to your food . I promise not to get
> riled at all .

What's the practical difference between collecting the smoke and bottling it
versus collecting the smoke on the exterior of your food?

Cindy Hamilton

On 1/4/2021 10:17 AM, Cindy Hamilton wrote:

>>>>
>>>> Folks here are having a field day dissing a crockpot version of pulled
>>>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>>>> or whatever.
>>>>
>>>> Seriously, this is a perfect example of why so few will post a recipe
>>>> here.
>>>>
>>>> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
>>>> gone now), and 1 is being turned into Carnitas by Maria. She had an
>>>> overage of less common vegetables from her Misfits produce box looking
>>>> for a home so we traded.
>>>>
>>>> Looking at Fennel recipes right now as have 2 small whole ones. She
>>>> also passed me some fresh ginger roots and 2 avocados.
>>>
>>> I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
>>>
>> Go ahead and add that poison to your food . I promise not to get
>> riled at all .
>
> What's the practical difference between collecting the smoke and bottling it
> versus collecting the smoke on the exterior of your food?
>
> Cindy Hamilton
>
Liquid smoke in moderation is not so bad but a tiny bit too much and it
is vile stuff.

Smoked meat can be lovely but if the fire is not right can taste of
creosote too.

That double smoke bacon you see is smoked with wood but is also shot up
with liquid smoke too. Has to be done right.

On Mon, 4 Jan 2021 08:27:53 -0600, Snag > wrote:

>On 1/3/2021 7:37 AM, cshenk wrote:
>
>>
>> Folks here are having a field day dissing a crockpot version of pulled
>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>> or whatever.
>>
>> Seriously, this is a perfect example of why so few will post a recipe
>> here.
>>
> Go ahead and post your recipes , Shank . Just don't call it something
>it ain't . Had you called your recent glop "crock pot pork butt with
>barbecue sauce" I wouldn't have said a word . In fact , my wife used to
>do butts that way until she discovered the difference between real
>barbecue and that faux barbecue you made . Jeez , I bet you added some
>of that dipshit from Hawaii's liquid smoke . For that "real" flavor
>dontchaknow .

Redneck gets worked up about pureness of redneck recipe. <spit>

On 1/4/2021 2:16 PM, Master Bruce wrote:
> Redneck gets worked up about pureness of redneck recipe. <spit>
>
Aussie sissy humps every post. <fart>

Master Bruce wrote:
> On Mon, 4 Jan 2021 08:27:53 -0600, Snag > wrote:
>
>> On 1/3/2021 7:37 AM, cshenk wrote:
>>
>>>
>>> Folks here are having a field day dissing a crockpot version of pulled
>>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>>> or whatever.
>>>
>>> Seriously, this is a perfect example of why so few will post a recipe
>>> here.
>>>
>> Go ahead and post your recipes , Shank . Just don't call it something
>> it ain't . Had you called your recent glop "crock pot pork butt with
>> barbecue sauce" I wouldn't have said a word . In fact , my wife used to
>> do butts that way until she discovered the difference between real
>> barbecue and that faux barbecue you made . Jeez , I bet you added some
>> of that dipshit from Hawaii's liquid smoke . For that "real" flavor
>> dontchaknow .
>
> Redneck gets worked up about pureness of redneck recipe. <spit>
>

Druce, you must be fried from too much meth.

<*SNIFF*>

jmcquown wrote:
> On 1/4/2021 2:16 PM, Master Bruce wrote:
>> Redneck gets worked up about pureness of redneck recipe. <spit>
>>
> <fart>

The master will be right there!

On Sunday, January 3, 2021 at 4:36:33 PM UTC-6, cshenk wrote:
>
> wrote:
>
> > On Sunday, January 3, 2021 at 7:37:42 AM UTC-6, cshenk wrote:
> > >
> > > Folks here are having a field day dissing a crockpot version of
> > > pulled BBQ pork because it wasn't a dryrub type from a oak fired
> > > outdoor oven or whatever.
> > >
> > > Seriously, this is a perfect example of why so few will post a
> > > recipe here.
> > >
> > I have no problem with crockpot cooked pork but don't call it
> > "Southern Pulled Pork BBQ." It's pork with a bottle of barbecue
> > sauce poured over the cooked meat. As I stated previously, it's
> > probably very good but in no way, shape or form is it "Southern
> > Pulled Pork BBQ." Read again my statement about comparing a
> > hamburger to filet mignon.
>
> Joan, I am not going to 'read again your statement'. That you dislike
> the name or that we do it that way commonly here, is something that
> doesn't fit your concepts. Ok.
>
This doesn't fit anyone's 'concept' of "Southern Pulled Barbecue" and
don't claim it does.
>
> It's also a very excellent example of why so few here will post a
> recipe. I'll own that the name we use for it in the south offended you
> if you will own that the response was a classic reason why people here
> do NOT post recipes. You can't have it both ways.
>
Since you are cursed with reading comprehension I'll risk repeating myself
ONCE AGAIN. It's probably a great recipe but don't even attempt to call
a crockpot pork roast "Southern Pulled Barbecue." If you post a meatloaf
recipe and try to pass it off as beef tenderloin I'll call foul on that as well.
But you can search high and low and this is just about the only recipe I've
ever criticized for claiming it to be something it's not.

I am not responsible for what others post claiming it to be when it's
genuinely not. You'll have to take that up them.

On Sunday, January 3, 2021 at 4:48:01 PM UTC-6, Master Bruce wrote:
>
> On Sun, 03 Jan 2021 16:36:23 -0600, "cshenk" > wrote:
>
> >It's also a very excellent example of why so few here will post a
> >recipe. I'll own that the name we use for it in the south offended you
> >if you will own that the response was a classic reason why people here
> >do NOT post recipes. You can't have it both ways.
> >
> There you go, Joan. Cornered!
>
Cornered about what?? Show me where I'm cornered. I answered her fair
and square and truthfully. If she or you can't accept it that, then y'all will
have to deal with my replies best you can.

On Monday, January 4, 2021 at 8:28:00 AM UTC-6, Snag wrote:
>
> On 1/3/2021 7:37 AM, cshenk wrote:
>
> >
> > Folks here are having a field day dissing a crockpot version of pulled
> > BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
> > or whatever.
> >
> > Seriously, this is a perfect example of why so few will post a recipe
> > here.
> >
> >
> Go ahead and post your recipes , Shank . Just don't call it something
> it ain't . Had you called your recent glop "crock pot pork butt with
> barbecue sauce" I wouldn't have said a word . In fact , my wife used to
> do butts that way until she discovered the difference between real
> barbecue and that faux barbecue you made . Jeez , I bet you added some
> of that dipshit from Hawaii's liquid smoke . For that "real" flavor
> dontchaknow .
> --
> Snag
>
*APPLAUSE*

On 1/4/2021 2:35 PM, Hank Rogers wrote:
> Master Bruce wrote:
>> On Mon, 4 Jan 2021 08:27:53 -0600, Snag > wrote:
>>
>>> On 1/3/2021 7:37 AM, cshenk wrote:
>>>
>>>>
>>>> Folks here are having a field day dissing a crockpot version of pulled
>>>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>>>> or whatever.
>>>>
>>>> Seriously, this is a perfect example of why so few will post a recipe
>>>> here.
>>>>
>>> Â*Â* Go ahead and post your recipes , Shank . Just don't call it something
>>> it ain't . Had you called your recent glop "crock pot pork butt with
>>> barbecue sauce" I wouldn't have said a word . In fact , my wife used to
>>> do butts that way until she discovered the difference between real
>>> barbecue and that faux barbecue you made . Jeez , I bet you added some
>>> of that dipshit from Hawaii's liquid smoke . For that "real" flavor
>>> dontchaknow .
>>
>> Redneck gets worked up about pureness of redneck recipe. <spit>
>>
>
> Druce, you must be fried from too much meth.
>
> <*SNIFF*>
>
>

Actually I think it was Jill's <fart> ...
--
Snag
Illegitimi non
carborundum

On Monday, January 4, 2021 at 4:30:12 AM UTC-10, Snag wrote:
> On 1/3/2021 7:55 AM, dsi1 wrote:
> > On Sunday, January 3, 2021 at 3:37:42 AM UTC-10, cshenk wrote:
> >> dsi1 wrote:
> >>
> >>> On Saturday, January 2, 2021 at 1:04:07 PM UTC-10, songbird wrote:
> >>>> cshenk wrote:
> >>>> ...
> >>>>> Add family choice of BBQ sauce and mix. We like the Harris
> >>>>> Teeters brand Hickory mixed with Sweet Baby Rays original.
> >>>> having done a good share of travelling in the south i can
> >>>> say that there are all sorts of different BBQ sauces.
> >>>>
> >>>> we prefer to make our own. too many include spices like
> >>>> black pepper or hot peppers which Mom can't deal with.
> >>>>
> >>>>
> >>>> songbird
> >>>
> >>> When we moved to Washington state, we were delighted to find a joint
> >>> called "Hawaiian BBQ." When we sat in place, we realized it was just
> >>> a standard Korean restaurant. I was let down but my wife was happy.
> >>> She was raised on Korean food. That's the breaks - there's foods and
> >>> then there's what people decide, for whatever reason, to name foods.
> >>> It can all be so random at time. I've got a pork butt on the stove.
> >>> What it's going to be is up for grabs because I haven't decided how
> >>> it's going to be finished. It could be Mexican carnitas, or Hawaiian
> >>> kalua pig, or Portuguese vinha d'alhos. Maybe it'll be not any of
> >>> those. Out of respect for people that will get all bent out of shape
> >>> if I call it something they disagree with, I won't call it anything.
> >> Good luck with that! Curious what you did with it?
> >>
> >> Folks here are having a field day dissing a crockpot version of pulled
> >> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
> >> or whatever.
> >>
> >> Seriously, this is a perfect example of why so few will post a recipe
> >> here.
> >>
> >> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
> >> gone now), and 1 is being turned into Carnitas by Maria. She had an
> >> overage of less common vegetables from her Misfits produce box looking
> >> for a home so we traded.
> >>
> >> Looking at Fennel recipes right now as have 2 small whole ones. She
> >> also passed me some fresh ginger roots and 2 avocados.
> >
> > I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
> >
> Go ahead and add that poison to your food . I promise not to get
> riled at all .
> --
> Snag
> Illegitimi non
> carborundum
I don't know about that - any stupid little thing I say is liable to set you off, Steve. I guess that gives me dominion over you.

On 1/5/2021 1:41 AM, dsi1 wrote:
> On Monday, January 4, 2021 at 4:30:12 AM UTC-10, Snag wrote:
>> On 1/3/2021 7:55 AM, dsi1 wrote:
>>> On Sunday, January 3, 2021 at 3:37:42 AM UTC-10, cshenk wrote:
>>>> dsi1 wrote:
>>>>
>>>>> On Saturday, January 2, 2021 at 1:04:07 PM UTC-10, songbird wrote:
>>>>>> cshenk wrote:
>>>>>> ...
>>>>>>> Add family choice of BBQ sauce and mix. We like the Harris
>>>>>>> Teeters brand Hickory mixed with Sweet Baby Rays original.
>>>>>> having done a good share of travelling in the south i can
>>>>>> say that there are all sorts of different BBQ sauces.
>>>>>>
>>>>>> we prefer to make our own. too many include spices like
>>>>>> black pepper or hot peppers which Mom can't deal with.
>>>>>>
>>>>>>
>>>>>> songbird
>>>>>
>>>>> When we moved to Washington state, we were delighted to find a joint
>>>>> called "Hawaiian BBQ." When we sat in place, we realized it was just
>>>>> a standard Korean restaurant. I was let down but my wife was happy.
>>>>> She was raised on Korean food. That's the breaks - there's foods and
>>>>> then there's what people decide, for whatever reason, to name foods.
>>>>> It can all be so random at time. I've got a pork butt on the stove.
>>>>> What it's going to be is up for grabs because I haven't decided how
>>>>> it's going to be finished. It could be Mexican carnitas, or Hawaiian
>>>>> kalua pig, or Portuguese vinha d'alhos. Maybe it'll be not any of
>>>>> those. Out of respect for people that will get all bent out of shape
>>>>> if I call it something they disagree with, I won't call it anything.
>>>> Good luck with that! Curious what you did with it?
>>>>
>>>> Folks here are having a field day dissing a crockpot version of pulled
>>>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>>>> or whatever.
>>>>
>>>> Seriously, this is a perfect example of why so few will post a recipe
>>>> here.
>>>>
>>>> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
>>>> gone now), and 1 is being turned into Carnitas by Maria. She had an
>>>> overage of less common vegetables from her Misfits produce box looking
>>>> for a home so we traded.
>>>>
>>>> Looking at Fennel recipes right now as have 2 small whole ones. She
>>>> also passed me some fresh ginger roots and 2 avocados.
>>>
>>> I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
>>>
>> Go ahead and add that poison to your food . I promise not to get
>> riled at all .
>> --
>> Snag
>> Illegitimi non
>> carborundum
> I don't know about that - any stupid little thing I say is liable to set you off, Steve. I guess that gives me dominion over you.
>

I'm not Steve ...
--
Snag
Illegitimi non
carborundum

On Tue, 5 Jan 2021 07:17:53 -0600, Snag > wrote:

>On 1/5/2021 1:41 AM, dsi1 wrote:
>> On Monday, January 4, 2021 at 4:30:12 AM UTC-10, Snag wrote:
>>> On 1/3/2021 7:55 AM, dsi1 wrote:
>>>> On Sunday, January 3, 2021 at 3:37:42 AM UTC-10, cshenk wrote:
>>>>> dsi1 wrote:
>>>>>
>>>>>> On Saturday, January 2, 2021 at 1:04:07 PM UTC-10, songbird wrote:
>>>>>>> cshenk wrote:
>>>>>>> ...
>>>>>>>> Add family choice of BBQ sauce and mix. We like the Harris
>>>>>>>> Teeters brand Hickory mixed with Sweet Baby Rays original.
>>>>>>> having done a good share of travelling in the south i can
>>>>>>> say that there are all sorts of different BBQ sauces.
>>>>>>>
>>>>>>> we prefer to make our own. too many include spices like
>>>>>>> black pepper or hot peppers which Mom can't deal with.
>>>>>>>
>>>>>>>
>>>>>>> songbird
>>>>>>
>>>>>> When we moved to Washington state, we were delighted to find a joint
>>>>>> called "Hawaiian BBQ." When we sat in place, we realized it was just
>>>>>> a standard Korean restaurant. I was let down but my wife was happy.
>>>>>> She was raised on Korean food. That's the breaks - there's foods and
>>>>>> then there's what people decide, for whatever reason, to name foods.
>>>>>> It can all be so random at time. I've got a pork butt on the stove.
>>>>>> What it's going to be is up for grabs because I haven't decided how
>>>>>> it's going to be finished. It could be Mexican carnitas, or Hawaiian
>>>>>> kalua pig, or Portuguese vinha d'alhos. Maybe it'll be not any of
>>>>>> those. Out of respect for people that will get all bent out of shape
>>>>>> if I call it something they disagree with, I won't call it anything.
>>>>> Good luck with that! Curious what you did with it?
>>>>>
>>>>> Folks here are having a field day dissing a crockpot version of pulled
>>>>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>>>>> or whatever.
>>>>>
>>>>> Seriously, this is a perfect example of why so few will post a recipe
>>>>> here.
>>>>>
>>>>> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
>>>>> gone now), and 1 is being turned into Carnitas by Maria. She had an
>>>>> overage of less common vegetables from her Misfits produce box looking
>>>>> for a home so we traded.
>>>>>
>>>>> Looking at Fennel recipes right now as have 2 small whole ones. She
>>>>> also passed me some fresh ginger roots and 2 avocados.
>>>>
>>>> I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
>>>>
>>> Go ahead and add that poison to your food . I promise not to get
>>> riled at all .
>>> --
>>> Snag
>>> Illegitimi non
>>> carborundum
>> I don't know about that - any stupid little thing I say is liable to set you off, Steve. I guess that gives me dominion over you.
> I'm not Steve ...

Pulled pork is what dumb southerners do with over cooked pork roasts.

On Tuesday, January 5, 2021 at 3:12:01 PM UTC-5, Sheldon wrote:

> Pulled pork is what dumb southerners do with over cooked pork roasts.

To what temperature do you recommend cooking pork shoulder?

Cindy Hamilton

On Wed, 6 Jan 2021 03:17:33 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, January 5, 2021 at 3:12:01 PM UTC-5, Sheldon wrote:
>
>> Pulled pork is what dumb southerners do with over cooked pork roasts.
>
>To what temperature do you recommend cooking pork shoulder?
>
>Cindy Hamilton

Pork roasts to 170ºF at 350ºF.
With all roasts:
I use an oven thermometer and a meat thermometer.
I also check in a few places with an insta-read thermometer.
I set an oven shelf so that the roast is at the center of the oven.
I don't often roast pork shoulder, it's better for grinding... for
sausage or pattys. My favorite pork roast is a center cut loin on the
rib bones with the chine bone removed... but I also roast boneless
pork loin, whole ones are usually on sale for under $2 lb, they can
weigh ~12 lbs, I'll make 3 roasts from one... good hot but very good
cold, sliced thin for sandwhiches.
The thought of pulled pork makes me wretch, it's like dog food.

On Wednesday, January 6, 2021 at 8:40:25 AM UTC-5, Sheldon wrote:
> On Wed, 6 Jan 2021 03:17:33 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, January 5, 2021 at 3:12:01 PM UTC-5, Sheldon wrote:
> >
> >> Pulled pork is what dumb southerners do with over cooked pork roasts.
> >
> >To what temperature do you recommend cooking pork shoulder?
> >
> >Cindy Hamilton
> Pork roasts to 170ºF at 350ºF.

I'm not sure that would be enough to break down the connective tissue
in a shoulder. It would be tough as hell.

> With all roasts:
> I use an oven thermometer and a meat thermometer.
> I also check in a few places with an insta-read thermometer.
> I set an oven shelf so that the roast is at the center of the oven.
> I don't often roast pork shoulder, it's better for grinding... for
> sausage or pattys. My favorite pork roast is a center cut loin on the
> rib bones with the chine bone removed... but I also roast boneless
> pork loin, whole ones are usually on sale for under $2 lb, they can
> weigh ~12 lbs, I'll make 3 roasts from one... good hot but very good
> cold, sliced thin for sandwhiches.

Not really relevant to cooking shoulder, then. I cook pork loin to
145 F or perhaps just a bit more. Pink and juicy.

> The thought of pulled pork makes me wretch, it's like dog food.

Retch, not wretch. Although you are wretched.

Cindy Hamilton

On 1/2/2021 11:44 AM, cshenk wrote:
> You'll see this in a post to Julie but here's the recipe.
>
> For now, appx 2lbs of frozen boneless pork, portioned off a larger one
> and vacuum sealed April 2020. Properly sealed with quality material,
> is good for 2 years. This is placed unwrapped and frozen in the
> crockpot.
>
> Amounts are estimated by eye:
>
> 1.5 TB sweet cane vinegar
> 1 TB Spiced vinegar
> 2 ts worstershire
> 2 ts Chile spiced Patis (Mothers Best from the Philippennes)
>
> Turn crockpot on low. Important to NOT add other broths, water or BBQ
> sauce yet. Adding other liquids at this stage just weaken the flavor
> of the meat in the end. Important to use low at the start because
> otherwise you could burn the bottom.
>
> I'll flip it every 30-45 minutes or so as the fats and other liquids
> leech out.
>
> To this stage, it is gluten free but check your products if you need
> that.
>
> Later, it will be swimming in it's own juices and falling apart when
> you try to turn it. This is roughly at the 6 hour point if I shift to
> medium after the outer core is defrosted and there is about 1 cup
> liquid in the bottom. Don't add more liquid to push that. The trick
> is low and slow to make the best flavor.
>
> Once falling apart enough you can tell it is shreddable, decant the
> liquid and toss.
>
> Return to crockpot (if removed) and shred with forks to your liking.
> If still firm enough, remove a few slices for samwich uses.
>
> Add family choice of BBQ sauce and mix. We like the Harris Teeters
> brand Hickory mixed with Sweet Baby Rays original.
>
> Store excess in freezer tight containers (I use masking tape with date
> and what it is on them) and freeze up to 6 months.
>
> For just Don and me, this will be 10-12 servings but for many,
> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
> portions and the rest will be eaten this week.
>
> For me, this is something old to bring to the New Year. In many
> cultures, nothing speaks to prosperity better than an abundance of pork!

While your recipe sounds good, there's nothing traditional southern
about it. Not even the sauce.