"VegA" wrote in message

My sister in law and her husband both know good food and fine dining
"because they eat at great resturants" almost every night.

You mean like Applebee's and Arby's?


Back to the "real pulled BBQ pork".


If you ain't gonna take the time to at least TRY to cue. Don't call it
cue.

Tell her to try Kraft sauce instead.

Great story. That saddest part is that it is true and happens every day
across America.
--
Ed
http://pages.cthome.net/edhome/

Arrrg!

My wife had some pulled BBQ pork at her sisters' house last week end.
The Arrg! comes from what my wife told me about what my sister in law
calls "real pulled BBQ pork".

My sister in law and her husband both know good food and fine dining
"because they eat at great resturants" almost every night.

Back to the "real pulled BBQ pork".

Pork roast (rolled) placed in a crock pot with Open Pit deluted with
water. Remove, do NOT drain, pour remainder Of Open Pit over it, mix,
serve on hamberger buns.

While gagging I attempted to ask if her sister put liquid smoke in it.
My wife understood what I was trying to ech out and explained that the
couple does not like "smokie" meat.

It gets better.....

Last fall I Q'ed some pork. Nice marble. Dry rubbed, rubbed mustard on
them, more dry rub, triple sealed in plastic rap and in the fridge
over night. got up at 5 a.m., removed the pork from the fridge. Got
the r2dt going. Put more of my rub on the o'l pig. Smoked those babies
with mesq. & hick. (3-1 mix) and smoked my sauce for 12 hours at
220-225. Yanked those suckers at 190, rested'em, pulled'em, and fed
me, my wife, 3 brother's in law, another sister in law, my daughter,
my mother in law, and the "crock pot" sister in law.

Everyone wondered how I managed to "grill" a big roast so fast. Hell,
they were only there for the last hour the pig was on!

I laughed. The beer I started hittin since around 2:00 p.m. helped.

"Crock pot sis (as I now call her) said she never tasted pork so good
(remember, she does not like smoke taste). She asked if she could take
some home to her husband because "Jim will think it is the best thing
he ever ate". Hehehe. Looking at my sister in law and trying to keep a
stright face, I agreed.

She also wanted to take some extra for her, for later.

Jump to last week end. As crock pot sis laddled her pork goop over a
hamberger bun and handed it to my wife she remarked, "Tell your
hubsand how good this is. We think it comes very close to his"!

Wife took one bite. She filled her self on the potato chips that were
served with the "second best pork" my sister in law ever had.

About this time I am on the floor laughing so hard my face hurts!

I just had to ask my wife how she liked it!

She damn near ****ed her self trying to tell me how awful it was. Her
mother and one brother couldn't eat it either.

The real ****er is, I told crock pot sis every thing I did to cue the
pork when she 1st had it. Told her husband too (she call to say how
much he loved it).

Crock put sis thought her version was alot less work and came "close
enough"

Tomorrow morn I cue more pork. Crockpot sis is not invited. Good
enough indeed.

If you ain't gonna take the time to at least TRY to cue. Don't call it
cue.

On Sun, 06 May 2007 03:09:06 GMT, "Edwin Pawlowski"
wrote:


"VegA" wrote in message

My sister in law and her husband both know good food and fine dining
"because they eat at great resturants" almost every night.

You mean like Applebee's and Arby's?

Applebees for sure! And TGI Friday, and well, you get it!



Back to the "real pulled BBQ pork".


If you ain't gonna take the time to at least TRY to cue. Don't call it
cue.

Tell her to try Kraft sauce instead.

I make my own. Well, that isn't fair. It's a K.C. Masterpiece clone.
Less sweet with a lil kick. I also smoke it with the meat. We love it
here at home.


Great story. That saddest part is that it is true and happens every day
across America.

Yea. A bit insulting too.

Reading the BBQ FAQ, I agree that cue people tend to be people that
started out as good kitchen cooks. The problem is, IMHO, most people
today do not COOK! Don't know how. Never learned. Too lazy, too busy,
too what ever.

Stuff is frozen, precut, preheated, preformed, slightly seasoned,
preserved, canned, flash frozen......

Arrrggg! LOL

If you won't take the time to trim a roast, peal or scrub carrots, cut
potatos, etc., you sure as hell won't make the effort to cue.

I make great cue. Who says so? Me!

Well, so does anyone who has ever tasted it.

But I ruined alot of cue learning.

Kinginshit with liquid starter in a webber. Chicken, dry, skin on,
liquid ox hot (almost) over direct heat, cover off.

You know, like my dad still does it!

Started thinkin I could cue at about 17 years old. Hell, I didn't know
that what I was doing was grillin. Well, burning anyway.

I'm 47 now. I woke up after having REAL cue at about 30.

Been working on it ever since. It never ends.

Aside from the taste, something I really love about cue is that it
never ends. There are always new things to try. Cue is the best! And
it can ALWAYS be BETTER! ALWAYS!

Over all I guess it's kinda sad.

Most people will never know real cue.

VegA wrote:
Arrrg!

My wife had some pulled BBQ pork at her sisters' house last week end.
The Arrg! comes from what my wife told me about what my sister in law
calls "real pulled BBQ pork".

My sister in law and her husband both know good food and fine dining
"because they eat at great resturants" almost every night.
[Great story snipped]
If you ain't gonna take the time to at least TRY to cue. Don't call it
cue.

I got quite a chuckle out of that. You can pick your friends, you can pick
your nose, but you can't pick your relatives!

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

On 06 May 2007 04:49:32 GMT, Nick Cramer
wrote:

VegA wrote:
Arrrg!

My wife had some pulled BBQ pork at her sisters' house last week end.
The Arrg! comes from what my wife told me about what my sister in law
calls "real pulled BBQ pork".

My sister in law and her husband both know good food and fine dining
"because they eat at great resturants" almost every night.
[Great story snipped]
If you ain't gonna take the time to at least TRY to cue. Don't call it
cue.

I got quite a chuckle out of that. You can pick your friends, you can pick
your nose, but you can't pick your relatives!

Or your friends or relatives noses!

Nick Cramer wrote in
:

I got quite a chuckle out of that. You can pick your friends, you can
pick your nose, but you can't pick your relatives!


You can pick your location, and make sure it's far away from relatives. It
works, I've done it with great success..

Funny but sad story. When I came to the US 7 years ago I was taught that
barbecue is done with Kraft in a crock pot. I soon found out that's not the
case. I have nothing against crock pots, I use one all the time, but not
for my barbecue.


--
//ceed

On 6 May 2007 13:49:51 GMT, ceed wrote:

Nick Cramer wrote in
:

I got quite a chuckle out of that. You can pick your friends, you can
pick your nose, but you can't pick your relatives!


You can pick your location, and make sure it's far away from relatives. It
works, I've done it with great success..

Funny but sad story. When I came to the US 7 years ago I was taught that
barbecue is done with Kraft in a crock pot. I soon found out that's not the
case. I have nothing against crock pots, I use one all the time, but not
for my barbecue.


Yeppers!

ceed wrote:
Nick Cramer wrote in

I got quite a chuckle out of that. You can pick your friends, you can
pick your nose, but you can't pick your relatives!

You can pick your location, and make sure it's far away from relatives.
It works, I've done it with great success..

My only relatives are my Uncle and kid brother, both of whom I dearly love
and miss. They're 3,000 miles away. ;-(

Funny but sad story. When I came to the US 7 years ago I was taught that
barbecue is done with Kraft in a crock pot. I soon found out that's not
the case. I have nothing against crock pots, I use one all the time, but
not for my barbecue.

Well, belated welcome to the land of the free and the home of the brave,
unless you're an illegal alien, in which case get out! ;-D

When I was still working, I usta do beans in a crock pot. Put 'em in before
I left for work, they'd be perfect when I got home. Now I do 'em on the
stove, so's I can smell and sample 'em all day. Gladja learned howta Q.
;-))

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer wrote in
:

Well, belated welcome to the land of the free and the home of the
brave, unless you're an illegal alien, in which case get out! ;-D

When I was still working, I usta do beans in a crock pot. Put 'em in
before I left for work, they'd be perfect when I got home. Now I do
'em on the stove, so's I can smell and sample 'em all day. Gladja
learned howta Q. ;-))

I'm a legal permanent resident. Going to get my citizenship soon, so thank
you for the belated welcome.

However, I do not understand why you can't smell and sample from a crock
pot? Does yours come with a lock? My favorite in the crock pot is corned
beef and cabbage. I sample and smell it like crazy every time I make it..



--
//ceed

On 6-May-2007, VegA wrote:

On Sun, 06 May 2007 03:09:06 GMT, "Edwin Pawlowski"

wrote:


"VegA" wrote in message

My sister in law and her husband both know good food
and fine dining
"because they eat at great resturants" almost every
night.

You mean like Applebee's and Arby's?

Applebees for sure! And TGI Friday, and well, you get it!



Back to the "real pulled BBQ pork".


If you ain't gonna take the time to at least TRY to
cue. Don't call it
cue.

Tell her to try Kraft sauce instead.

I make my own. Well, that isn't fair. It's a K.C.
Masterpiece clone.
Less sweet with a lil kick. I also smoke it with the meat.
We love it
here at home.


Great story. That saddest part is that it is true and
happens every day
across America.

Yea. A bit insulting too.

Reading the BBQ FAQ, I agree that cue people tend to be
people that
started out as good kitchen cooks. The problem is, IMHO,
most people
today do not COOK! Don't know how. Never learned. Too
lazy, too busy,
too what ever.

Stuff is frozen, precut, preheated, preformed, slightly
seasoned,
preserved, canned, flash frozen......

Arrrggg! LOL

If you won't take the time to trim a roast, peal or scrub
carrots, cut
potatos, etc., you sure as hell won't make the effort to
cue.

I make great cue. Who says so? Me!

Well, so does anyone who has ever tasted it.

But I ruined alot of cue learning.

Kinginshit with liquid starter in a webber. Chicken, dry,
skin on,
liquid ox hot (almost) over direct heat, cover off.

You know, like my dad still does it!

Started thinkin I could cue at about 17 years old. Hell, I
didn't know
that what I was doing was grillin. Well, burning anyway.

I'm 47 now. I woke up after having REAL cue at about 30.

Been working on it ever since. It never ends.

Aside from the taste, something I really love about cue is
that it
never ends. There are always new things to try. Cue is the
best! And
it can ALWAYS be BETTER! ALWAYS!

Over all I guess it's kinda sad.

Most people will never know real cue.

Well said VegA. For a minute or two I thought you was
talking
about me.

I started grilling in my mid 20's. Cooked a lot of chicken
and
rib steaks while stationed in San Antonio in the 60's. Got
an
honest to God smoker sometime in the 80's. Still have it.
Cooked in it a couple of times, but had no idea I was trying
to make 'Q'. I can't even remember what came out of it. I
finally got on to the subject of real 'Q' in my mid 60's
because
of AFB. Used the gas fired bullet a couple of times and
then
got my current NB Silver smoker in may of 2003. Along the
way, I forgot and then finally reinvented the concept of
"Master
The Basics Before Moving On". Four years later, I'm still
working on the basics. Simplistically that means don't
experiment with anything. Emphasis on "Don't Experiment".
Grab on to a basic concept and keep at it until you can
repeat it time after time. I run just one charcoal fired
pit.
I use cajun rub on pork and beef and old bay on birds.
Birds can be whole or spatchcocked. It ain't done 'til
it's done. Peeking isn't cooking. Playing with your food
is making it dry.

Cook every weekend and when you can reproduce your
desired product several times in a row, then maybe
you can risk changing something.

If I didn't make myself clear, I'm sure that Ed P or Big
Jim, or TFM® or MCRC or somebody else that actually
knows how to cook will enlighten you. Always remember,
there's a hell of a lot more ways to mess it up then there
is to do it right. Don't complicate your life by competing
with the Pro's before you have even reached mediocrity
--
Brick(Youth is wasted on young people)

On 6-May-2007, VegA wrote:

On 6 May 2007 13:49:51 GMT, ceed
wrote:

Nick Cramer wrote in
:

I got quite a chuckle out of that. You can pick your
friends, you can
pick your nose, but you can't pick your relatives!


You can pick your location, and make sure it's far away
from relatives. It
works, I've done it with great success..

Funny but sad story. When I came to the US 7 years ago I
was taught that
barbecue is done with Kraft in a crock pot. I soon found
out that's not the
case. I have nothing against crock pots, I use one all
the time, but not
for my barbecue.


Yeppers!

Well la de da. The whole group needs to know that you
agree.

--
Brick(Youth is wasted on young people)

VegA wrote:

snip

Over all I guess it's kinda sad.

Most people will never know real cue.

Yup. Or, if they do find a place that does acceptable barbecue, of which
there are a few here in St. Louis, they won't appreciate how long it takes
to get it right.

Like most folks here, I started grilling in my 'teens. But I didn't actually
start cooking decent barbecue until maybe five or more years ago.

--
EZ
Traeger BBQ075 "Texas"
CharGriller Smokin Pro
Great Outdoors Smoky Mountain Wide Body
CharmGlow 3-burner All-Stainless Gas Grill
Weber Kettle One-Touch Silver 22-1/2"
Weber Kettle Smoky Joe Silver 14-1/2"

ceed wrote:

Nick Cramer wrote in
:

Well, belated welcome to the land of the free and the home of the
brave, unless you're an illegal alien, in which case get out! ;-D

When I was still working, I usta do beans in a crock pot. Put 'em in
before I left for work, they'd be perfect when I got home. Now I do
'em on the stove, so's I can smell and sample 'em all day. Gladja
learned howta Q. ;-))

I'm a legal permanent resident. Going to get my citizenship soon, so thank
you for the belated welcome.

Then you'll know more about the US than the bulk of the folks born here.
Congrats on studying all that useless trivia.


However, I do not understand why you can't smell and sample from a crock
pot? Does yours come with a lock? My favorite in the crock pot is corned
beef and cabbage. I sample and smell it like crazy every time I make it..


Crock pots are good for a lot of things, they're even acceptable as a
holding place to keep real pulled pork BBQ warm for serving, you just
can't make it in one.

"Pete C." wrote:
ceed wrote:
Nick Cramer wrote in

Well, belated welcome to the land of the free and the home of the
brave, unless you're an illegal alien, in which case get out! ;-D

When I was still working, I usta do beans in a crock pot. Put 'em in
before I left for work, they'd be perfect when I got home. Now I do
'em on the stove, so's I can smell and sample 'em all day. Gladja
learned howta Q. ;-))

I'm a legal permanent resident. Going to get my citizenship soon, so
thank you for the belated welcome.

Then you'll know more about the US than the bulk of the folks born here.
Congrats on studying all that useless trivia.

I wouldn't call it useless, Pete. When my wife and kids were studying for
their Citizenship test, thay found it fascinatingly different from Thai
history and asked me lots of questions. Fortunately, being an old fart, and
having gone to school when American History was taught all the way back to
Jamestown Colony, I was able to answer most of them.

However, I do not understand why you can't smell and sample from a
crock pot? Does yours come with a lock? My favorite in the crock pot
is corned beef and cabbage. I sample and smell it like crazy every time
I make it..


Crock pots are good for a lot of things, they're even acceptable as a
holding place to keep real pulled pork BBQ warm for serving, you just
can't make it in one.

I don't think Ceed is saying he makes Q in the crock pot (if he is, give
him time . . . he'll experience the joy of discovery), but Corned Beef &
Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and
spices). Corning a brisket is easy, but takes a while.

I came across this lovely related poem:

GOOD GRIEF - NOT BEEF!

I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.

If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.

Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.

This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.

So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.

©Frances Shilliday 2004

--
Nick. Support severely wounded and disabled Veterans and their families!

Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !
~Semper Fi~

Nick Cramer wrote:

"Pete C." wrote:
ceed wrote:
Nick Cramer wrote in

Well, belated welcome to the land of the free and the home of the
brave, unless you're an illegal alien, in which case get out! ;-D

When I was still working, I usta do beans in a crock pot. Put 'em in
before I left for work, they'd be perfect when I got home. Now I do
'em on the stove, so's I can smell and sample 'em all day. Gladja
learned howta Q. ;-))

I'm a legal permanent resident. Going to get my citizenship soon, so
thank you for the belated welcome.

Then you'll know more about the US than the bulk of the folks born here.
Congrats on studying all that useless trivia.

I wouldn't call it useless, Pete. When my wife and kids were studying for
their Citizenship test, thay found it fascinatingly different from Thai
history and asked me lots of questions. Fortunately, being an old fart, and
having gone to school when American History was taught all the way back to
Jamestown Colony, I was able to answer most of them.

No, not all of it is useless, indeed I think we'd all be better off if
our population remembered a bit more of it.


However, I do not understand why you can't smell and sample from a
crock pot? Does yours come with a lock? My favorite in the crock pot
is corned beef and cabbage. I sample and smell it like crazy every time
I make it..


Crock pots are good for a lot of things, they're even acceptable as a
holding place to keep real pulled pork BBQ warm for serving, you just
can't make it in one.

I don't think Ceed is saying he makes Q in the crock pot (if he is, give
him time . . . he'll experience the joy of discovery), but Corned Beef &
Cabbage (with perhaps potatos parsnips, turnips, carrots, celery and
spices). Corning a brisket is easy, but takes a while.

I know, I was just noting that a crock pot can legitimately be used in
relation to pulled pork BBQ, just not to make it.


I came across this lovely related poem:

GOOD GRIEF - NOT BEEF!

I just want to put something straight
About what should be on your plate,
If it's corned beef you're makin'
You're sadly mistaken,
That isn't what Irishmen ate.

If you ever go over the pond
You'll find it's of bacon they're fond,
All crispy and fried,
With some cabbage beside,
And a big scoop of praties beyond.

Your average Pat was a peasant
Who could not afford beef or pheasant.
On the end of his fork
Was a bit of salt pork,
As a change from potatoes 'twas pleasant.

This custom the Yanks have invented,
Is an error they've never repented,
But bacon's the stuff
That all Irishmen scoff,
With fried cabbage it is supplemented.

So please get it right this St. Paddy's.
Don't feed this old beef to your daddies.
It may be much flasher,
But a simple old rasher,
Is what you should eat with your tatties.

©Frances Shilliday 2004


Um, ok. Guess I'll save the corned beef for Reubens...