 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
Posted to rec.food.cooking
|
|||
|
|||
Southern Pulled Pork BBQ, crockpot
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! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On 1/2/2021 10:44 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! > The only 2 true words in the title are "pork" and the last word ... That ain't Southern , it ain't pulled and it ain't BBQ . Southern pulled pork is dry rubbed shoulder or butt slow cooked over a hardwood charcoal fire . Anything less is just an imposter . IMO , of course . BTW , I have a chunk of beef brisket smoking over a mostly-hickory fire right now , to be replaced this evening with a pork butt . I'll be using mostly lump charcoal for the pork . -- Snag Illegitimi non carborundum |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid smoke. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 1:52:56 PM UTC-6, Snag wrote:
> On 1/2/2021 10:44 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! > > > The only 2 true words in the title are "pork" and the last word ... > That ain't Southern , it ain't pulled and it ain't BBQ . Southern pulled > pork is dry rubbed shoulder or butt slow cooked over a hardwood charcoal > fire . Anything less is just an imposter . IMO , of course . BTW , I > have a chunk of beef brisket smoking over a mostly-hickory fire right > now , to be replaced this evening with a pork butt . I'll be using > mostly lump charcoal for the pork . > It's the kind of thing you see in ladies' supermarket magazines. It's up there with *easy microwave beef stroganoff*. > > -- > Snag > Illegitimi non > carborundum --Bryan |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On 1/2/2021 2:10 PM, dsi1 wrote:
> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! > That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. > Fixed that for ya . Where do ya think they get that shit ? It's the condensed vapors of wood smoke , which is CREOSOTE ! -- Snag Illegitimi non carborundum |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote:
> On 1/2/2021 2:10 PM, dsi1 wrote: > > On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! > > That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. > > > > Fixed that for ya . Where do ya think they get that shit ? It's the > condensed vapors of wood smoke , which is CREOSOTE ! > -- > Snag > Illegitimi non > carborundum Should I be offended by the word "creosote?" I don't think so. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On 1/2/2021 3:10 PM, dsi1 wrote:
>> >> 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! > That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid smoke. > Now that's funny. In the Hawaiian tradition I won't laugh loudly, just a low ha. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 >
wrote: >On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: >> On 1/2/2021 2:10 PM, dsi1 wrote: >> > On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! >> > That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. >> > >> >> Fixed that for ya . Where do ya think they get that shit ? It's the >> condensed vapors of wood smoke , which is CREOSOTE ! >> -- >> Snag >> Illegitimi non >> carborundum > >Should I be offended by the word "creosote?" I don't think so. > You'll find a way. > |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote:
> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > > wrote: > > >On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: > >> On 1/2/2021 2:10 PM, dsi1 wrote: > >> > On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! > >> > That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. > >> > > >> > >> Fixed that for ya . Where do ya think they get that shit ? It's the > >> condensed vapors of wood smoke , which is CREOSOTE ! > >> -- > >> Snag > >> Illegitimi non > >> carborundum > > > >Should I be offended by the word "creosote?" I don't think so. > > > You'll find a way. > > Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. https://images-na.ssl-images-amazon....oL._SX679_.jpg |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
Master Bruce wrote:
> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > > wrote: > >> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: >>> On 1/2/2021 2:10 PM, dsi1 wrote: >>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! >>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. >>>> >>> >>> Fixed that for ya . Where do ya think they get that shit ? It's the >>> condensed vapors of wood smoke , which is CREOSOTE ! >>> -- >>> Snag >>> Illegitimi non >>> carborundum >> >> Should I be offended by the word "creosote?" I don't think so. >> > You'll find a way. Do the rectums of folks who barbecue smell better than others master? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
Ed Pawlowski wrote:
> On 1/2/2021 3:10 PM, dsi1 wrote: > >>> >>> 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! >> That sounds like a good idea. I'll stick a pork butt in the crock >> pot with a lb of kale and let it go for 7 hours or so. I'm hoping >> the kale just turns into mush. I'll season the butt with Hawaiian >> salt, pepper, and liquid smoke. >> > > Now that's funny.* In the Hawaiian tradition I won't* laugh loudly, > just a low ha. The Hawaiian salt? They just use arm pit drippings for that. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 11:44:33 AM UTC-10, Hank Rogers wrote:
> Ed Pawlowski wrote: > > On 1/2/2021 3:10 PM, dsi1 wrote: > > > >>> > >>> 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! > >> That sounds like a good idea. I'll stick a pork butt in the crock > >> pot with a lb of kale and let it go for 7 hours or so. I'm hoping > >> the kale just turns into mush. I'll season the butt with Hawaiian > >> salt, pepper, and liquid smoke. > >> > > > > Now that's funny. In the Hawaiian tradition I won't laugh loudly, > > just a low ha. > The Hawaiian salt? They just use arm pit drippings for that. Yoose uses whiny hillbilly salt. Yoose don't wants to know where that comes from. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
dsi1 wrote:
> On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: >> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > >> wrote: >> >>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: >>>> On 1/2/2021 2:10 PM, dsi1 wrote: >>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! >>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. >>>>> >>>> >>>> Fixed that for ya . Where do ya think they get that shit ? It's the >>>> condensed vapors of wood smoke , which is CREOSOTE ! >>>> -- >>>> Snag >>>> Illegitimi non >>>> carborundum >>> >>> Should I be offended by the word "creosote?" I don't think so. >>> >> You'll find a way. >>> > > Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. > https://images-na.ssl-images-amazon....oL._SX679_.jpg > What about the asians? ... there aren't many Hawaiians left. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 11:59:41 AM UTC-10, Hank Rogers wrote:
> dsi1 wrote: > > On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: > >> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > > >> wrote: > >> > >>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: > >>>> On 1/2/2021 2:10 PM, dsi1 wrote: > >>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! > >>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. > >>>>> > >>>> > >>>> Fixed that for ya . Where do ya think they get that shit ? It's the > >>>> condensed vapors of wood smoke , which is CREOSOTE ! > >>>> -- > >>>> Snag > >>>> Illegitimi non > >>>> carborundum > >>> > >>> Should I be offended by the word "creosote?" I don't think so. > >>> > >> You'll find a way. > >>> > > > > Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. > > https://images-na.ssl-images-amazon....oL._SX679_.jpg > > > What about the asians? ... there aren't many Hawaiians left. Yoose is right about that there aren't many native Hawaiians left. When I refer to the Hawaiians I mean the locals. The locals are people that have adopted the Hawaiian concept of "Aloha" and love the culture of Hawaii. I call them "Da Hawaiians" because "locals" don't mean shit to the people on the mainland. Yoose knows how King's Portuguese Sweet Rolls" are called "Kings Hawaiian Sweet Rolls" on the mainland? Same thing. My granddaughters are around 1/8 Hawaiian as well as being Chinese, Filipino, Puerto Rican, Portuguese, Japanese, Scottish, and god knows what else. That's about as much Hawaiian as anybody is going to get on this rock. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
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 |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 1:52:56 PM UTC-6, Snag wrote:
> > On 1/2/2021 10:44 AM, cshenk wrote: > > > > 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. > > > The only 2 true words in the title are "pork" and the last word ... > That ain't Southern , it ain't pulled and it ain't BBQ . Southern pulled > pork is dry rubbed shoulder or butt slow cooked over a hardwood charcoal > fire . Anything less is just an imposter . > -- > Snag > Illegitimi non > carborundum > Thank you, thank you, thank you!! That is in no way, shape, form, or TASTE to be even be considered "Southern Pulled Pork BBQ." That's a pork roast that's been cooked in a crockpot and drowned in barbecue sauce of your choice. I'm not saying it wouldn't be good, but don't think it's "Southern Pulled Pork BBQ." Absolutely no comparison; it would be the same as saying a grilled hamburger is the same thing as filet mignon. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
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. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Sat, 2 Jan 2021 16:34:40 -0800 (PST), 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. I'd call it Austrian Stove-Cooked Pork Butt. All y'all don't use 'Austrian' much yet. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
dsi1 wrote:
> On Saturday, January 2, 2021 at 11:44:33 AM UTC-10, Hank Rogers wrote: >> Ed Pawlowski wrote: >>> On 1/2/2021 3:10 PM, dsi1 wrote: >>> >>>>> >>>>> 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! >>>> That sounds like a good idea. I'll stick a pork butt in the crock >>>> pot with a lb of kale and let it go for 7 hours or so. I'm hoping >>>> the kale just turns into mush. I'll season the butt with Hawaiian >>>> salt, pepper, and liquid smoke. >>>> >>> >>> Now that's funny. In the Hawaiian tradition I won't laugh loudly, >>> just a low ha. >> The Hawaiian salt? They just use arm pit drippings for that. > Yoose uses whiny hillbilly salt. Yoose don't wants to know where that comes from. > We buy it from the tai poo chong dong salt company in oahoowoo. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
dsi1 wrote:
> On Saturday, January 2, 2021 at 11:59:41 AM UTC-10, Hank Rogers wrote: >> dsi1 wrote: >>> On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: >>>> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > >>>> wrote: >>>> >>>>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: >>>>>> On 1/2/2021 2:10 PM, dsi1 wrote: >>>>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! >>>>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. >>>>>>> >>>>>> >>>>>> Fixed that for ya . Where do ya think they get that shit ? It's the >>>>>> condensed vapors of wood smoke , which is CREOSOTE ! >>>>>> -- >>>>>> Snag >>>>>> Illegitimi non >>>>>> carborundum >>>>> >>>>> Should I be offended by the word "creosote?" I don't think so. >>>>> >>>> You'll find a way. >>>>> >>> >>> Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. >>> https://images-na.ssl-images-amazon....oL._SX679_.jpg >>> >> What about the asians? ... there aren't many Hawaiians left. > > Yoose is right about that there aren't many native Hawaiians left. When I refer to the Hawaiians I mean the locals. The locals are people that have adopted the Hawaiian concept of "Aloha" and love the culture of Hawaii. I call them "Da Hawaiians" because "locals" don't mean shit to the people on the mainland. Yoose knows how King's Portuguese Sweet Rolls" are called "Kings Hawaiian Sweet Rolls" on the mainland? Same thing. > My granddaughters are around 1/8 Hawaiian as well as being Chinese, Filipino, Puerto Rican, Portuguese, Japanese, Scottish, and god knows what else. That's about as much Hawaiian as anybody is going to get on this rock. > Yes. It's a sad place, but maybe the people there can do better than yoose expect. Yoose a bitter, hate filled old gook, but some of the younger people are not. Soon enough, they will take over on da rock, and yoose will fertilize the flowers. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 3:50:22 PM UTC-10, Hank Rogers wrote:
> dsi1 wrote: > > On Saturday, January 2, 2021 at 11:59:41 AM UTC-10, Hank Rogers wrote: > >> dsi1 wrote: > >>> On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: > >>>> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > > >>>> wrote: > >>>> > >>>>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: > >>>>>> On 1/2/2021 2:10 PM, dsi1 wrote: > >>>>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! > >>>>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. > >>>>>>> > >>>>>> > >>>>>> Fixed that for ya . Where do ya think they get that shit ? It's the > >>>>>> condensed vapors of wood smoke , which is CREOSOTE ! > >>>>>> -- > >>>>>> Snag > >>>>>> Illegitimi non > >>>>>> carborundum > >>>>> > >>>>> Should I be offended by the word "creosote?" I don't think so. > >>>>> > >>>> You'll find a way. > >>>>> > >>> > >>> Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. > >>> https://images-na.ssl-images-amazon....oL._SX679_.jpg > >>> > >> What about the asians? ... there aren't many Hawaiians left. > > > > Yoose is right about that there aren't many native Hawaiians left. When I refer to the Hawaiians I mean the locals. The locals are people that have adopted the Hawaiian concept of "Aloha" and love the culture of Hawaii. I call them "Da Hawaiians" because "locals" don't mean shit to the people on the mainland. Yoose knows how King's Portuguese Sweet Rolls" are called "Kings Hawaiian Sweet Rolls" on the mainland? Same thing. > > My granddaughters are around 1/8 Hawaiian as well as being Chinese, Filipino, Puerto Rican, Portuguese, Japanese, Scottish, and god knows what else. That's about as much Hawaiian as anybody is going to get on this rock. > > > Yes. It's a sad place, but maybe the people there can do better > than yoose expect. > > Yoose a bitter, hate filled old gook, but some of the younger > people are not. Soon enough, they will take over on da rock, and > yoose will fertilize the flowers. Yoose is just a whiny crybaby hillbilly. What yoose got to be so proud of? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
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 No problem! Thats why it says 'of choice'. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On 1/2/2021 8:43 PM, dsi1 wrote:
> On Saturday, January 2, 2021 at 3:50:22 PM UTC-10, Hank Rogers wrote: >> dsi1 wrote: >>> On Saturday, January 2, 2021 at 11:59:41 AM UTC-10, Hank Rogers wrote: >>>> dsi1 wrote: >>>>> On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: >>>>>> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > >>>>>> wrote: >>>>>> >>>>>>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: >>>>>>>> On 1/2/2021 2:10 PM, dsi1 wrote: >>>>>>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! >>>>>>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. >>>>>>>>> >>>>>>>> >>>>>>>> Fixed that for ya . Where do ya think they get that shit ? It's the >>>>>>>> condensed vapors of wood smoke , which is CREOSOTE ! >>>>>>>> -- >>>>>>>> Snag >>>>>>>> Illegitimi non >>>>>>>> carborundum >>>>>>> >>>>>>> Should I be offended by the word "creosote?" I don't think so. >>>>>>> >>>>>> You'll find a way. >>>>>>> >>>>> >>>>> Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. >>>>> https://images-na.ssl-images-amazon....oL._SX679_.jpg >>>>> >>>> What about the asians? ... there aren't many Hawaiians left. >>> >>> Yoose is right about that there aren't many native Hawaiians left. When I refer to the Hawaiians I mean the locals. The locals are people that have adopted the Hawaiian concept of "Aloha" and love the culture of Hawaii. I call them "Da Hawaiians" because "locals" don't mean shit to the people on the mainland. Yoose knows how King's Portuguese Sweet Rolls" are called "Kings Hawaiian Sweet Rolls" on the mainland? Same thing. >>> My granddaughters are around 1/8 Hawaiian as well as being Chinese, Filipino, Puerto Rican, Portuguese, Japanese, Scottish, and god knows what else. That's about as much Hawaiian as anybody is going to get on this rock. >>> >> Yes. It's a sad place, but maybe the people there can do better >> than yoose expect. >> >> Yoose a bitter, hate filled old gook, but some of the younger >> people are not. Soon enough, they will take over on da rock, and >> yoose will fertilize the flowers. > Yoose is just a whiny crybaby hillbilly. What yoose got to be so proud of? > He ain't you ... -- Snag Illegitimi non carborundum |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
dsi1 wrote:
> On Saturday, January 2, 2021 at 3:50:22 PM UTC-10, Hank Rogers wrote: >> dsi1 wrote: >>> On Saturday, January 2, 2021 at 11:59:41 AM UTC-10, Hank Rogers wrote: >>>> dsi1 wrote: >>>>> On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: >>>>>> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > >>>>>> wrote: >>>>>> >>>>>>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: >>>>>>>> On 1/2/2021 2:10 PM, dsi1 wrote: >>>>>>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! >>>>>>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. >>>>>>>>> >>>>>>>> >>>>>>>> Fixed that for ya . Where do ya think they get that shit ? It's the >>>>>>>> condensed vapors of wood smoke , which is CREOSOTE ! >>>>>>>> -- >>>>>>>> Snag >>>>>>>> Illegitimi non >>>>>>>> carborundum >>>>>>> >>>>>>> Should I be offended by the word "creosote?" I don't think so. >>>>>>> >>>>>> You'll find a way. >>>>>>> >>>>> >>>>> Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. >>>>> https://images-na.ssl-images-amazon....oL._SX679_.jpg >>>>> >>>> What about the asians? ... there aren't many Hawaiians left. >>> >>> Yoose is right about that there aren't many native Hawaiians left. When I refer to the Hawaiians I mean the locals. The locals are people that have adopted the Hawaiian concept of "Aloha" and love the culture of Hawaii. I call them "Da Hawaiians" because "locals" don't mean shit to the people on the mainland. Yoose knows how King's Portuguese Sweet Rolls" are called "Kings Hawaiian Sweet Rolls" on the mainland? Same thing. >>> My granddaughters are around 1/8 Hawaiian as well as being Chinese, Filipino, Puerto Rican, Portuguese, Japanese, Scottish, and god knows what else. That's about as much Hawaiian as anybody is going to get on this rock. >>> >> Yes. It's a sad place, but maybe the people there can do better >> than yoose expect. >> >> Yoose a bitter, hate filled old gook, but some of the younger >> people are not. Soon enough, they will take over on da rock, and >> yoose will fertilize the flowers. > Yoose is just a whiny crybaby hillbilly. What yoose got to be so proud of? > Well, Master Druce sniffed my ass today ... hows that? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Sat, 02 Jan 2021 10:44:43 -0600, 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) What - no ramen noodles? These are off the wall suggestions using ??? nobody will ever try. -sw |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Sat, 2 Jan 2021 13:52:58 -0600, Snag wrote:
> On 1/2/2021 10:44 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! >> > > The only 2 true words in the title are "pork" and the last word ... > That ain't Southern , it ain't pulled and it ain't BBQ . Southern pulled > pork is dry rubbed shoulder or butt slow cooked over a hardwood charcoal > fire . Anything less is just an imposter . IMO , of course . BTW , I > have a chunk of beef brisket smoking over a mostly-hickory fire right > now , to be replaced this evening with a pork butt . I'll be using > mostly lump charcoal for the pork . I agree. Even if you change the title of the recipe it's still SHIT. Doesn't her family ever eat out? They'd know this isn't normal food. -sw |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
|
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On 1/3/2021 6:00 AM, Sqwertz wrote:
> I should have read ahead before I Went Ape. > Not at all, it's fun watching you publicly display your butthurt, you fat little freak. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
"songbird" wrote in message ... 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 === Heh I am with your Mum on that one )) |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Saturday, January 2, 2021 at 6:04:07 PM UTC-5, 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. We make our own because commercial sauces are too sweet and have too much liquid smoke. And aren't spicy enough. Cindy Hamilton |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
|
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Sunday, January 3, 2021 at 3:15:44 AM UTC-10, Janet wrote:
> In article >, > says... > > > > > Yoose a bitter, hate filled old gook, .... Yoose is just a whiny > crybaby hillbilly. > > > Youse racism is showing, again > > Janet UK What are you referring to? Gook or hillbilly? Are you just confused? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
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. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
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! |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On 1/2/2021 4:33 PM, dsi1 wrote:
> On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: >> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > >> wrote: >> >>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: >>>> On 1/2/2021 2:10 PM, dsi1 wrote: >>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! >>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. >>>>> >>>> >>>> Fixed that for ya . Where do ya think they get that shit ? It's the >>>> condensed vapors of wood smoke , which is CREOSOTE ! >>>> -- >>>> Snag >>>> Illegitimi non >>>> carborundum >>> >>> Should I be offended by the word "creosote?" I don't think so. >>> >> You'll find a way. >>> > > Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. > https://images-na.ssl-images-amazon....oL._SX679_.jpg I bought a tiny bottle of the original once. Didn't like it at all. Even the tiniest bit was too much. Guess I just don't care for smoked meat much. OR...it's different when cooked over a real fire. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
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! LOL! Yes, same thing here except slow cooker vs. pressure cooker. The starting liquids only tenderize, not flavor the meat so the result is a blank template. I'll pass on the kale though. That's one of the few veggies I am not fond of. It's 'ok in small amounts' but generally that's about all for me. Then again, maybe cooked down in the resulting pork 'juice' would make it better? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
dsi1 wrote:
> On Sunday, January 3, 2021 at 3:15:44 AM UTC-10, Janet wrote: > > In article >, > > says... > > > > > > > > Yoose a bitter, hate filled old gook, .... Yoose is just a > > > > whiny > > crybaby hillbilly. > > > > > > Youse racism is showing, again > > > > Janet UK > What are you referring to? Gook or hillbilly? Are you just confused? I think she was quoting Hank there? |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Sunday, January 3, 2021 at 4:11:28 AM UTC-10, Gary wrote:
> On 1/2/2021 4:33 PM, dsi1 wrote: > > On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote: > >> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 > > >> wrote: > >> > >>> On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote: > >>>> On 1/2/2021 2:10 PM, dsi1 wrote: > >>>>> On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, 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! > >>>>> That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE. > >>>>> > >>>> > >>>> Fixed that for ya . Where do ya think they get that shit ? It's the > >>>> condensed vapors of wood smoke , which is CREOSOTE ! > >>>> -- > >>>> Snag > >>>> Illegitimi non > >>>> carborundum > >>> > >>> Should I be offended by the word "creosote?" I don't think so. > >>> > >> You'll find a way. > >>> > > > > Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo. > > https://images-na.ssl-images-amazon....oL._SX679_.jpg > I bought a tiny bottle of the original once. Didn't like it at all. Even > the tiniest bit was too much. Guess I just don't care for smoked meat > much. OR...it's different when cooked over a real fire. Liquid smoke is not for everybody but if one does not have a real fire, one does what they have to do. I don't mind it although it reminds me of my high school friend's 1963 Ford Falcon. Somebody threw a lit cigarette butt in his car and the back seat caught on fire. He just dumped the seat and drove around with nothing but sharp exposed metal back there. I had to ride in the back a few times and the smell was pretty overpowering. It smelled exactly like liquid smoke. Oddly enough, the smell of liquid smoke does not give me PTSD. |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
On Sun, 3 Jan 2021 13:15:44 -0000, Janet > wrote:
>In article >, says... > > >> > Yoose a bitter, hate filled old gook, .... Yoose is just a whiny >crybaby hillbilly. > > > Youse racism is showing, again He was spot on, actually. You must never read Hank's posts either |
|
Posted to rec.food.cooking
|
|||
|
|||
|
Southern Pulled Pork BBQ, crockpot
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. |
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Horrors: Crockpot Pulled Pork?? | Barbecue | |||
| REC - Crockpot Pulled Pork | General Cooking | |||
| Pulled Pork -- what to do with already cooked pork with no spices added | General Cooking | |||
| Crockpot Pulled Pork | Recipes | |||
Linear Mode
