On Thu, 16 Jul 2009 14:17:32 -0400, Just John Again
wrote:

On Thu, 16 Jul 2009 12:18:06 -0500, Vic Smith
wrote:

On Thu, 16 Jul 2009 12:56:35 -0400, Just John Again
wrote:



For a long time country style ribs (sliced pork shoulder) were really
cheap. Then white folks discovered them. Now they often cost more than
pork chops.

Never had that. But they must be pretty good if you go by price.

BTW, crockpot cooked pulled pork bbq is great stuff.

There's a Weber restaurant near where I worked, in Wheeling, IL.
Think they make Webers in Wheeling, or close by.
The restaurant cooks everything on Webers, supposedly.
Never went in the cooking room (Don't feel right calling it a
kitchen.)
But the place does smell like my patio when mine is fired up.
I saw "pulled pork" for the first time on their menu, when a
group of us lunched there.
Made me wonder if the ladies in our group would be embarrassed by
that menu.
I tried to keep a straight face when I nudged the guy next to me and
pointed at that menu item. I think I made a little Beavis/Butthead
snicker. Don't know which one makes that noise.
He didn't get it. Had no idea.
Some people are so juvenile.
Anyway, I've tried it since then at some BBQ joint in Tennessee.
Tell the truth, only BBQ I go after is baby back ribs.
Maybe a sloppy joe now and then, if that counts.

--Vic

You're thinking of 'pulled pud'!

Pulled pork is pork shoulder cooked very slow - five or so hours on a
charcoal Weber, 8-10 hours in a crockpot. To get good flavor, I trim
much of the fat, cut the shoulder into three or four chunks, and put
the chunks on a very hot grill long enough to get some black on the
outside. Then the chunks go in the crockpot with the seasonings.

It's called 'pulled' because the meat is pulled apart with a fork once
cooked. It makes great bbq sandwiches, with some decent slaw of
course, or can be eaten with a fork. Good stuff.
--

John H