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Pulled Pord - Here it is!
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. |
Pulled Pord - Here it is!
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. |
Pulled Pord - Here it is!
On Fri, 08 Aug 2014 13:20:22 -0500, 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. I've already had the meat on the grill. I do love the 'singed' taste that comes from the flame. Might try the pan next time. Your comment makes sense. |
Pulled Pord - Here it is!
On 8/8/2014 1:53 PM, 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. Sounds great, I have found myself getting simpler and simpler with my meat.. For Ribs I apply rub and put covered into a 350 degree oven for 75 minutes, then uncover for 15 more... Tender, simple, nice... Same thing in the crock pot... I put in the rubbed and sauced pork, cover, and let it go overnight. Let it sit, pull, and add sauce... |
Pulled Pord - Here it is!
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:) |
Pulled Pord - Here it is!
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Pulled Pord - Here it is!
On Fri, 08 Aug 2014 15:00:11 -0400, KC wrote:
On 8/8/2014 1:53 PM, 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. Sounds great, I have found myself getting simpler and simpler with my meat.. For Ribs I apply rub and put covered into a 350 degree oven for 75 minutes, then uncover for 15 more... Tender, simple, nice... Same thing in the crock pot... I put in the rubbed and sauced pork, cover, and let it go overnight. Let it sit, pull, and add sauce... I put the ribs on the smoker for an hour, then in foil, then in the oven at about 275F for 2-3 hours. Works well. |
Pulled Pord - Here it is!
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. |
Pulled Pord - Here it is!
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? |
Pulled Pord - Here it is!
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. |
Pulled Pord - Here it is!
On Fri, 08 Aug 2014 16:20:35 -0500, 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. I don't. But I recall hearing that the black stuff on burnt pork isn't good for you. I may try the frying pan next time. Costco makes a fine rotisserie chicken at about the price of a raw Safeway chicken. Their rotisserie chicken makes some great chicken soup. |
Pulled Pord - Here it is!
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. |
Pulled Pord - Here it is!
On 8/9/2014 12:17 AM, 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. Nice setup.. sounds great! |
Pulled Pord - Here it is!
wrote:
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. I like 225 also. On a lot of my long, slow cook bbq, I also have a Brinkman offset smoker, and use that. Also pulled pork and french dip, we use the crock pot. For a great corned beef, cook it in the crock pot with chili, no beans added to the the pot. |
Pulled Pord - Here it is!
KC wrote:
On 8/9/2014 12:17 AM, 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. Nice setup.. sounds great! It is. Expensive though. |
Pulled Pord - Here it is!
Poco Loco wrote:
On Fri, 08 Aug 2014 16:20:35 -0500, 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. I don't. But I recall hearing that the black stuff on burnt pork isn't good for you. I may try the frying pan next time. Costco makes a fine rotisserie chicken at about the price of a raw Safeway chicken. Their rotisserie chicken makes some great chicken soup. Way too much salt on those rotisserie fowl. |
Pulled Pord - Here it is!
On Sat, 09 Aug 2014 10:36:33 -0500, Califbill wrote:
Poco Loco wrote: On Fri, 08 Aug 2014 16:20:35 -0500, 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. I don't. But I recall hearing that the black stuff on burnt pork isn't good for you. I may try the frying pan next time. Costco makes a fine rotisserie chicken at about the price of a raw Safeway chicken. Their rotisserie chicken makes some great chicken soup. Way too much salt on those rotisserie fowl. None of the skin goes in the soup. Most of the salt stays with the skin - along with loads of fat. |
Pulled Pord - Here it is!
On Sat, 09 Aug 2014 10:36:32 -0500, Califbill wrote:
wrote: 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. I like 225 also. On a lot of my long, slow cook bbq, I also have a Brinkman offset smoker, and use that. Also pulled pork and french dip, we use the crock pot. For a great corned beef, cook it in the crock pot with chili, no beans added to the the pot. Clarify, please. What kind of chili? With hamburger? Canned? |
Pulled Pord - Here it is!
Poco Loco wrote:
On Sat, 09 Aug 2014 10:36:32 -0500, Califbill wrote: wrote: 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. I like 225 also. On a lot of my long, slow cook bbq, I also have a Brinkman offset smoker, and use that. Also pulled pork and french dip, we use the crock pot. For a great corned beef, cook it in the crock pot with chili, no beans added to the the pot. Clarify, please. What kind of chili? With hamburger? Canned? Canned chili. Use it for the moisture, and a little wine or water. |
Pulled Pord - Here it is!
On Sat, 09 Aug 2014 11:07:24 -0500, Califbill wrote:
Poco Loco wrote: On Sat, 09 Aug 2014 10:36:32 -0500, Califbill wrote: wrote: 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. I like 225 also. On a lot of my long, slow cook bbq, I also have a Brinkman offset smoker, and use that. Also pulled pork and french dip, we use the crock pot. For a great corned beef, cook it in the crock pot with chili, no beans added to the the pot. Clarify, please. What kind of chili? With hamburger? Canned? Canned chili. Use it for the moisture, and a little wine or water. Sounds better than simmering it in clear water for several hours. Will have to give that a try. Any canned chile better than others? I've never tried any. |
Pulled Pord - Here it is!
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Pulled Pord - Here it is!
On Saturday, August 9, 2014 11:36:32 AM UTC-4, Califbill wrote:
wrote: 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. I like 225 also. On a lot of my long, slow cook bbq, I also have a Brinkman offset smoker, and use that. Also pulled pork and french dip, we use the crock pot. For a great corned beef, cook it in the crock pot with chili, no beans added to the the pot. Yep, I have the Brinkmann offset smoker as well. I only use it 3 or 4 times a year, but always load it up when I do. Usually do a brisket and/or baby-backs, a package of hot Italian sausage, and a whole chicken. The chicken I rub with olive oil, salt and pepper, and rosemary. Then stuff a couple of lemon halves in the cavity. I use just a few chunks of mesquite (a little goes a long way) or pecan along with the charcoal. I've considered a pellet grill, they've come down in price since the patent expired. When the Weber bites the dust I'll make the move, but that will be a while. |
Pulled Pord - Here it is!
On 8/9/2014 11:36 AM, Califbill wrote:
KC wrote: On 8/9/2014 12:17 AM, 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. Nice setup.. sounds great! It is. Expensive though. Yeah, I have done some reading on them.. but in my typical fashion, I am drawing out a simpler version that might just run on gravity and no fan for my needs.. It would use standard briquettes though, not pellets. |
Pulled Pord - Here it is!
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Pulled Pord - Here it is!
KC wrote:
On 8/9/2014 11:36 AM, Califbill wrote: KC wrote: On 8/9/2014 12:17 AM, 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. Nice setup.. sounds great! It is. Expensive though. Yeah, I have done some reading on them.. but in my typical fashion, I am drawing out a simpler version that might just run on gravity and no fan for my needs.. It would use standard briquettes though, not pellets. Then it is just an auto-feed weber. Briquettes do not smoke. |
Pulled Pord - Here it is!
KC wrote:
On 8/9/2014 12:21 PM, wrote: On Sat, 09 Aug 2014 11:53:39 -0400, Poco Loco wrote: Way too much salt on those rotisserie fowl. None of the skin goes in the soup. Most of the salt stays with the skin - along with loads of fat. Ah the good part ;-) Some new studies suggest salt is not an issue for folks who don't already have blood pressure issues, etc... Skin has other problems. It is an organ meat. We use little added salt. Went to that in 1973, during a drought, and the drinking water where we lived jumped in chlorides. Now when we eat out at some places, can not drink enough water at home to satisfy thirst, because of the amount of salt consumed. |
Pulled Pord - Here it is!
On 8/10/2014 12:43 PM, Califbill wrote:
KC wrote: On 8/9/2014 11:36 AM, Califbill wrote: KC wrote: On 8/9/2014 12:17 AM, 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. Nice setup.. sounds great! It is. Expensive though. Yeah, I have done some reading on them.. but in my typical fashion, I am drawing out a simpler version that might just run on gravity and no fan for my needs.. It would use standard briquettes though, not pellets. Then it is just an auto-feed weber. Briquettes do not smoke. They do if you mix in wet Hickory chips... |
Pulled Pord - Here it is!
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Pulled Pord - Here it is!
I wash my grill out with a garden hose
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Pulled Pord - Here it is!
On 8/11/14, 8:49 AM, wrote:
On Sun, 10 Aug 2014 23:52:39 -0500, Califbill wrote: wrote: On Sun, 10 Aug 2014 22:05:37 -0400, KC wrote: On 8/10/2014 9:12 PM, wrote: On Sun, 10 Aug 2014 20:45:53 -0400, KC wrote: Then it is just an auto-feed weber. Briquettes do not smoke. They do if you mix in wet Hickory chips... I do the hickory trick in my gas grille all the time. Sometimes I "smoke up" on one burner and cook on the one next to it in case the chips flame up on me. Other times I am OK with a little flame. It depends on what I am cooking. It doesn't hurt to singe mahi a little I make a wall of briquettes about two wide all mixed in with wet hickory and get one end going well. If you do it right, it will go for hours one end to the other... Of course my real smoker was made by grandpa.. It's the top half of a 100 pound gas tank with a couple doors and small adjustable holes for air flow that leads into 8 inch stove pipe out the top. That part sits on the ground. The 55 gallon barrel sits from 4-8 feet away and is connected with the 8 inch pipe to a valved T under the barrel.. Thre is a samll handle on the T and you pull or push to send smoke to the barrel, or bypass while watching the thermometer in the barrel... The barrel has two doors welded in and each door has... damn, I can't think of those round fan looking things that you turn on a grill to adjust air flow but each door has one of those too.. Smoking in winter we have used as little as 4 feet of pipe between the two, in the fall, up to 8 to get the temps in the barrel where I want them. For 30 pounds of sausage, about 3-1/2 hours at about 160 degrees, half hickory, half apple is my preferred recipe.... I have a Brinkman smoker the shed but it is such a PITA to clean I seldom use it Clean? ;) I brush the grills, and use a hoe to pull the ashes out to a bucket. If you are smoking ribs in there you have grease dripping down and the inside gets a greasy scum everywhere along with the smoky stuff. If you don't get it pretty clean it will stink to high heaven I also like the grills a little cleaner than you get by simply brushing. They don't get hot like a regular grill so the stuff doesn't just burn off. I usually take the whole thing out in the yard and hit it with a pressure cleaner. I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) |
Pulled Pord - Here it is!
Tim wrote:
I wash my grill out with a garden hose Not a sand blaster? 😄 -- Posted from my iPhone |
Pulled Pord - Here it is!
One small advantage I have concerning grill cooking is by having an old farm is having an abundance of good flavor woods like Apple, wild cherry, plumb, hickory, pear, persimmon, and grape. There's a local that cherry smokes jam for the local Lions club fund raiser. Just talking with him I offered to donate some cherry. He thought that was generous and told him to bring his pick up and I'd fix him right up. A couple weeks ago he went away with a heaping pick up full of cured wild cherry. Good wood for a good cause.
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Pulled Pord - Here it is!
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Pulled Pord - Here it is!
Greg, I use royal oak. Those pre-burnt oak chunks work well, then I add hickory when it gets going good.
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Pulled Pord - Here it is!
KC wrote:
On 8/11/2014 10:19 AM, wrote: On Mon, 11 Aug 2014 08:59:43 -0400, "F.O.A.D." wrote: I suppose if you fellas don't like the taste of the meat you are cooking, all the effort to change its basic flavor is worth the effort. :) I am surprised a lefty like you does not understand the history and tradition of soul food. This is the trick of turning less than desirable cuts of meat into a totally different taste sensation. I guess that is what happens when a liberal seldom actually gets out of his limousine I go both ways... I do whole chickens in the oven all the time, not just for dinner, I cook some I just keep in the fridge as a snack food, finger food, and break off chunks to take to the track days instead of chips, etc:) My family isn't thrilled when I do it for a dinner bird, but for snack birds I don't put anything at all on it at all, nothing... I love the flavor of just plain chicken. If I were to guess, history suggests harrys idea of BBQ chicken is probably whatever they have in the pre-cooked section of Walmart... We don't eat a lot of fatty foods covered in goop and carcinogens. -- Posted from my iPhone |
Pulled Pord - Here it is!
KC wrote:
On 8/10/2014 12:43 PM, Califbill wrote: KC wrote: On 8/9/2014 11:36 AM, Califbill wrote: KC wrote: On 8/9/2014 12:17 AM, 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. Nice setup.. sounds great! It is. Expensive though. Yeah, I have done some reading on them.. but in my typical fashion, I am drawing out a simpler version that might just run on gravity and no fan for my needs.. It would use standard briquettes though, not pellets. Then it is just an auto-feed weber. Briquettes do not smoke. They do if you mix in wet Hickory chips... No need for them to be wet. |
Pulled Pord - Here it is!
On 8/11/2014 8:25 PM, Earl wrote:
KC wrote: On 8/10/2014 12:43 PM, Califbill wrote: KC wrote: On 8/9/2014 11:36 AM, Califbill wrote: KC wrote: On 8/9/2014 12:17 AM, 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. Nice setup.. sounds great! It is. Expensive though. Yeah, I have done some reading on them.. but in my typical fashion, I am drawing out a simpler version that might just run on gravity and no fan for my needs.. It would use standard briquettes though, not pellets. Then it is just an auto-feed weber. Briquettes do not smoke. They do if you mix in wet Hickory chips... No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. |
Pulled Pord - Here it is!
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Pulled Pord - Here it is!
wrote:
On Mon, 11 Aug 2014 20:27:44 -0400, KC wrote: No need for them to be wet. Hummm, not sure why I soak them, prolly cause grandpa' did. They don't catch on fire quite as fast. They smoke better. As to cleaning the smoke chamber of the Brinkman, I shoot some starter in to the area and burn off the grease, |
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