On Saturday, August 9, 2014 12:17:35 AM UTC-4, Califbill wrote:
KC wrote:

On 8/8/2014 5:20 PM, Califbill wrote:

KC wrote:

On 8/8/2014 2:20 PM, Califbill wrote:

Poco Loco wrote:

The latest pulled pork recipe. Haven't tried it yet, but a friend has and

says it's better than the

old one. Gonna give it a shot while at Gettysburg next week. I won't be

using the frying pan for

browning, but will use the charcoal grill to singe the outside of the meat chunks.



Slow Cooker Pulled Pork with Bourbon-Peach Barbecue Sauce



Ingredients

2 teaspoons Spanish smoked paprika

1 1/4 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper

1 (3 1/2-pound) bone-in pork shoulder roast (Boston butt), trimmed

Cooking spray $

1/2 cup unsalted chicken stock (such as Swanson)

1/3 cup balsamic vinegar $

1/3 cup molasses

2 tablespoons lower-sodium soy sauce

1 teaspoon crushed red pepper

1/2 cup peach preserves

2 cups vertically sliced onion $

5 garlic cloves, thinly sliced

1/4 cup bourbon

2 tablespoons cold water $

2 teaspoons cornstarch

Preparation

1. 1. Heat a large skillet over medium-high heat. Combine paprika, 1/2

teaspoon salt, and black

pepper; rub evenly over pork. Coat pan with cooking spray. Add pork to

pan; cook 10 minutes, turning

to brown on all sides. Place pork in a 6-quart electric slow cooker..

2. 2. Add stock and next 4 ingredients (through crushed red pepper) to

skillet; bring to a

boil, scraping pan to loosen browned bits. Add preserves, stirring with a

whisk. Pour mixture over

pork; top with onion and garlic. Cover and cook on LOW 6 1/2 hours or

until pork is very tender.

Remove pork from pan, reserving liquid; cool slightly. Shred with 2

forks. Remove onion with a

slotted spoon; add to pork.

3. 3. Place a large zip-top plastic bag inside a 4-cup glass measuring

cup. Pour cooking liquid

into bag; let stand 10 minutes (fat will rise to the top). Seal bag;

carefully snip off 1 bottom

corner of bag. Drain drippings into skillet, stopping before fat layer

reaches opening; discard fat.

Stir bourbon into drippings; bring to a boil. Cook 10 minutes or until

mixture is reduced to about 1

1/2 cups. Combine 2 tablespoons cold water and cornstarch in a small

bowl, stirring with a whisk;

add cornstarch mixture to sauce, stirring constantly until thickened.

Stir in remaining 3/4 teaspoon

salt. Drizzle sauce over pork; toss gently to coat.



Use the pan. You need to caramelize the meat, and you want the drippings

for the sauce.





Another favorite of mine is simple whole chicken. Salt and pepper, glass

pan, in over at 350 degrees for 90 minutes, add butter a few times during

cooking. I love the taste of Chicken with or without rub or sauce,

sometimes I just do it plain for chicken salad and such... well, a little butter



I have a Traegar grill, and makes smoked meats easy, and a lot healthier

than the grease on the flames BBQ.





How low can you run the temps. When I smoke meats, I run between 160-170 degrees?



Has a smoke setting that is below the 125 setting on the controller. Could

probably almost do a cold smoke lox probably.

I like to keep the temp around 225 when smoking meat. It takes it to tenderize ribs and brisket. You have to get the collagen to break down to get it tender. The meat thermometer will stall at about 160 for a while as that heppens. When it starts to rise above that, it's about ready.