Grilled tri tip (by the master), baked potato w/sour cream and instead of a salad I had a tomato and some cuke slices. It was perfectamundo.
Ice Cold Coors Light Too.
Printable View
Grilled tri tip (by the master), baked potato w/sour cream and instead of a salad I had a tomato and some cuke slices. It was perfectamundo.
Ice Cold Coors Light Too.
My patented black bean soup. U JELLY?
Yes.
yes
Sopas de frijoles negros. If you ever get a chance to try it in Miami, do it. The best anywhere, imo.
Didn't do that but I had it at a Cuban restaurant in Chicago and it almost made me weep. Plantains and mentiritas and arroz amarillo. I could eat like that every day.
curry chicken goodness
Cherry turnovers. YOU JELLY?
When my wife makes chicken salad, she puts curry powder in the mayo. I recall that it is amazing.Quote:
Originally Posted by Uncle Mxy
cashews
just had a few chicken strips, a turkey dog, some carrots, and some pickles.
Eggplant Parmesan is in the overn...and don't knock it till you have mine. I deep fry some mushrooms and add them to the pan.
sounds delicious, actually.
This weekend, me and a couple buddies are roasting pork shoulder for 16 hours for pulled pork sandwiches.
I'm going to put bbq sauce, baked beans, cole slaw on mine. I cannot wait.
Pork shoulder is great. My recipes were prolly lost for Carnitas.
Pork Butt is from the front shoulder. I'm just trying to help out a youngster who might go look for a Pork Butt at the meat market this weekend. Sorry bro.
You roasting or smoking?
We already bought pork shoulder. I wasn't looking for actual butt. :D we know what we're doing believe it or notQuote:
Originally Posted by Tahoe
We'll roast it, and inject it with liquid smoke... we don't have a means to smoke it.Quote:
Originally Posted by Vinny
Just in an oven? Like on really low heat? I'm asking. Never really thought about that, I have no smoker either, might have to try it. Let me know specifics if you get a sec.Quote:
Originally Posted by DrRay11
Yep, oven on low heat. We did it before on higher heat for 8-10 hours (don't remember specifics), but there were stuff some minorly tough parts, so we're going to do the suggested 2 hours per pound this time. I'll let you know how exactly we decide to do it this weekend and how it turns out.
^ Vin, I know you are asking D, but Pork shoulder is hard to fuck up. You can cook it a lot of different ways, but you can just put it in a crock pot (add some chicken stock if you want for gravy), turn it on and then turn it off when you can't pick it up cuz its so tender. Put it in the oven covered, put it in the oven not covered.
He's probably right. If we didn't fuck it up, then you won't fuck it up.
Last time, we put it in the oven, covered.
We made our own BBQ sauce out of the drippings and a bunch of other stuffs, which may have been even better than the meat itself.
Love some crockpot pork shoulder. Absolutely idiot proof and good as hell. An overnight brining and dry rub will elevate it greatly.
Or you could just invite him over, ya dick!Quote:
Originally Posted by DrRay11
what a fuggin' asshole
Yeah, but then I'd have to go to Ohio. I'll do lots of things for pork but....
you won't pork an Ohio chick!
Are there 'chicks' in Ohio?
So I'm new to using a crockpot. When you cook a roast or a shoulder in there, do you need to put water in the bottom or anything? I'm afraid of burning the damn thing. but I don't want to boil it or anything either.
When I have the time and feel like cleaning up a bunch of stuff...I put a dry rub of spices on it, then some olive oil it or anything that makes some flour stick to it and sear it. The kitchen will be a mess.
Then put it in with a half can of chicken stock. Barely covers the bottom, then add some as time goes along. Then add a can of Campbells mushroom soup if you want. Its fine with a pork shoulder.
WTF, we don't want to know about your sex life dude!
When you turn the crockpot on high, its really hot Vinny.
Pork shoulder has a great deal of fat and connective tissue in it, there's practically no danger of it drying out. The connective tissue gelatinizes over the long, low cooking time making the meat moist and tender. The fat renders out and pools in the bottom so you can just lift out the roast leaving it behind. No additional liquid is necessary.Quote:
Originally Posted by Vinny
It'll cook fine at high or low settings. The choice pretty much comes down to how long you're going to leave it unattended or how much of a rush you're in. I've pushed it through in 5-6 hours on high when I was at home with it and left it for 8-10 on low when I was out for the day.
Burning food is pretty much impossible in a crockpot because even on high it's still too low to brown, much less burn. The worst thing that can happen is you forget it for some ridiculously long time and overshoot by days and it dries out. Crockpots are very, very forgiving on the long side of cooking times when it comes to meat. Veggies need a little more attention because they can kind of disintegrate if left on too long.
Thanks guys. I'm going to have to go get a roast this weekend.
Invite me ya dick! My mom ungrounded me!
Bring it T-Bro!Quote:
Originally Posted by TBeau
THE DAY. 'TIS APPROACHING
USE CHILI POWDER!
Chili powder good for dry rub on pork.
It is ridiculous how excited I get for the weekend food.
CHILI POWDER. "TIT SHALL BE USED
^ you must be dieting. I used to do that...eat right during the week and then go for it on the weekends. When you are on a good roll, you can eat all weekend and not do much damage to the waistline if you still work out and stuff.
And for me, besides a pizza, stay away(or try to stay away) from processed carbs. Breads just kill me. Sourdough is good though.