wrote:
On Mon, 4 Jun 2018 16:21:27 -0000 (UTC), Bill
wrote:

John H. wrote:
On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don?t have a Traeger, but the recipe does look worthy. I?ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

I've started buying beef loin steaks, boneless, or I cut out the bone.
Then I use one of these:

https://smile.amazon.com/Jaccard-200...70_&dpSrc=srch

or: http://tinyurl.com/ycjb5uoe

Do each side three times. You wouldn't believe how tender the steak
becomes, even if it's cheap to
begin with.


Just have the store butcher run it through their tenderizer.

That cubing machine really chews the meat up. The 48 pin tenderizer
barely leaves a mark. I use meat I hit with the 48 pin in things like
stroganoff, fajitias and country fried steak too.


Our local Safeway has a pin tenderizer. Does not seem to tear the meat up
like the old days.