On Mon, 21 Feb 2005 13:10:00 GMT, Dog3 <uhoh@ajfl> wrote:
[snip]
>
> Now my next question. Has anyone made a stir fry from smoked pork butt? I'm
> having a luncheon next week for a charity I support. I'd like to do a lunch
> type of stir fry. The pork is cooked. I'd like to use it in an Asian type
> dish. A stir fry is my first choice. I can use my wok and still enjoy the
> guests. The luncheon is no big deal. We are just planning for a big benefit
> so it does not have to be perfect. I have never used smoked anything in
> Asian cooking. I've always used fresh. TIA!
>
> Michael

I have. We had a surplus of pulled pork once, and got tired of
eating it on sandwiches. The meat hadn't been sauced or anything, and the
spices didn't interfere too much with the other flavors since they were mostly
on the outside of the meat.

What I did was to use it in a noodle stir-fry dish, though, not one
that was meat/vegetables served over rice... minced garlic, chopped cabbage,
and rice noodles with the usual flavorings of sesame oil, soy sauce, and
oyster sauce. Oh, and chopped scallions, too. It was excellent, and lent a
particularly nice smoke flavor to the noodles. I prefer pork in these dishes
anyway (chinese bbq pork especially) and this was a great change of pace.
I'll definitely repeat it if I can convince Erik to fire up the K again.

Ariane

Dog3 wrote:
> " BOB" > wrote in
> :
>
> > Dog3 wrote:
> >> Gawd, I did a pulled pork butt today. I brined it and
> >> smoked it. It is delicious. Never done one before. It is
> >> so damned good. Now, if I could just get BBQ sauce right.

Usually, brining isn't really necessary for pork butts.

What's up with this weather, anyway?

> >> Michael
> >
> > Good barbecue don't need no sauce. Sauce is for covering up the
> > mistakes. ;-)
>
> Thanks. I don't care for sauce anyway. The S.O. insists on it. At
least I
> know I'm not insane
>
> >
> > What type of sauce do you want? Vinegar based? Ketchup based?
> > Sweet? Hot? Mustard based? The types are endless.
>
> Ohhhh... Mustard and hot might just strike my fancy. Hell, I live in
> Missouri and I think all we get here is ketchup based. A couple of
BBQ
> joints serve up a good sauce but I have it put on the side.

Maull it!!!!

Seriously, a thin, spicy sauce can be good for pulled pork. Here's one
from the legendary BBQ book Smoke& Spice:

Carolina Red
1-1/2 cups cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne or hot red pepper flakes
1 tablespoon sugar
1 teaspoon salt.

Combine all and stir to dissolve sugar.

My last butt that I did a couple weeks ago (what IS with this weather?)
I did sort of like I saw some old-timey whole-hog Qers do, sprinkled
the pulled pork with some cider vinegar and a mixture of ground red
pepper, paprika, black pepper and salt. Mix it all together and mellow
for a while.

>
> Now my next question. Has anyone made a stir fry from smoked pork
butt? I'm
> having a luncheon next week for a charity I support. I'd like to do a
lunch
> type of stir fry. The pork is cooked. I'd like to use it in an Asian
type
> dish. A stir fry is my first choice. I can use my wok and still enjoy
the
> guests. The luncheon is no big deal. We are just planning for a big
benefit
> so it does not have to be perfect. I have never used smoked anything
in
> Asian cooking. I've always used fresh. TIA!

I haven't done that, but it makes great tacos.

This weekend (what is WITH this weather) I did a bone-in pork sirloin
roast on the Weber. Excellent.


Brian

Ariane Jenkins wrote:
> On Mon, 21 Feb 2005 13:10:00 GMT, Dog3 <uhoh@ajfl> wrote:
> [snip]
> >
> > Now my next question. Has anyone made a stir fry from smoked pork
butt? I'm
> > having a luncheon next week for a charity I support. I'd like to do
a lunch
> > type of stir fry. The pork is cooked. I'd like to use it in an
Asian type
> > dish. A stir fry is my first choice. I can use my wok and still
enjoy the
> > guests. The luncheon is no big deal. We are just planning for a big
benefit
> > so it does not have to be perfect. I have never used smoked
anything in
> > Asian cooking. I've always used fresh. TIA!
> >
> > Michael
>
> I have. We had a surplus of pulled pork once, and got tired
of
> eating it on sandwiches. The meat hadn't been sauced or anything,
and the
> spices didn't interfere too much with the other flavors since they
were mostly
> on the outside of the meat.
>
> What I did was to use it in a noodle stir-fry dish, though,
not one
> that was meat/vegetables served over rice... minced garlic, chopped
cabbage,
> and rice noodles with the usual flavorings of sesame oil, soy sauce,
and
> oyster sauce. Oh, and chopped scallions, too. It was excellent, and
lent a
> particularly nice smoke flavor to the noodles. I prefer pork in
these dishes
> anyway (chinese bbq pork especially) and this was a great change of
pace.
> I'll definitely repeat it if I can convince Erik to fire up the K
again.
>
> Ariane


There was (maybe still is) a bbq joint in Chicago. I guess the owner's
wife was Filipino, or something. They had pancit on the menu (a
Filipino noodle dish similar to chow mein or lo mein). They used
leftover bbq in it (I suspect yesterday's leftovers went into today's
pancit). It was very good.

-bwg