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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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"rnr_construction" > wrote in message news > > " BOB" > wrote in message > . .. > > Duwop wrote: > > > Bet many of us have a few pounds left over this week. I've gotten a bit > > > bored with sandwiches, burritos and tacos though, anyone have any > > > interesting ways to use left over pulled pork? > > > > > > TIA > > > > > > Dale > > > -- > > > > > > > After reading all the other responses, about the only idea I can come up > with > > is...plain, with a fork. > > > > BOB > > > lasagna > > Lasagna? I don't know about that one. With a white sauce maybe. kili |
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"rnr_construction" > wrote in message news > > " BOB" > wrote in message > . .. > > Duwop wrote: > > > Bet many of us have a few pounds left over this week. I've gotten a bit > > > bored with sandwiches, burritos and tacos though, anyone have any > > > interesting ways to use left over pulled pork? > > > > > > TIA > > > > > > Dale > > > -- > > > > > > > After reading all the other responses, about the only idea I can come up > with > > is...plain, with a fork. > > > > BOB > > > lasagna > > Lasagna? I don't know about that one. With a white sauce maybe. kili |
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In quesadillas with some pepper jack cheese and smoked tomatoes and smoked
onions. |
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In quesadillas with some pepper jack cheese and smoked tomatoes and smoked
onions. |
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On Wed, 08 Sep 2004 01:33:44 GMT, "kilikini"
> wrote: > >"Kevin S. Wilson" > wrote in message .. . > >Ravioli, huh, that's interesting. Inside the ravioli or in the sauce or >both? Inside. -- Kevin S. Wilson Tech Writer at a University Somewhere in Idaho "Anything, when cooked in large enough batches, will be vile." --Dag Right-square-bracket-gren, in alt.religion.kibology |
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On Wed, 08 Sep 2004 01:33:44 GMT, "kilikini"
> wrote: > >"Kevin S. Wilson" > wrote in message .. . > >Ravioli, huh, that's interesting. Inside the ravioli or in the sauce or >both? Inside. -- Kevin S. Wilson Tech Writer at a University Somewhere in Idaho "Anything, when cooked in large enough batches, will be vile." --Dag Right-square-bracket-gren, in alt.religion.kibology |
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"Duwop" > wrote in message >...
> Bet many of us have a few pounds left over this week. I've gotten a bit > bored with sandwiches, burritos and tacos though, anyone have any > interesting ways to use left over pulled pork? > > TIA > > Dale Rick Bayless had a wonderful concoction in "Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine". He made a sauce from soaked anaheim chili's, tomato's, garlic, and Mexican oregano. Added this sauce to some diced red potato's, and of course the smoked pulled pork. Cook well, and you're in flavor heaven! Hell, eat it with eggs for breakfast, or rolled up in a tortilla. Don't forget some cilantro. Pierre |
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"Duwop" > wrote in message >...
> Bet many of us have a few pounds left over this week. I've gotten a bit > bored with sandwiches, burritos and tacos though, anyone have any > interesting ways to use left over pulled pork? > > TIA > > Dale Rick Bayless had a wonderful concoction in "Rick Bayless's Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine". He made a sauce from soaked anaheim chili's, tomato's, garlic, and Mexican oregano. Added this sauce to some diced red potato's, and of course the smoked pulled pork. Cook well, and you're in flavor heaven! Hell, eat it with eggs for breakfast, or rolled up in a tortilla. Don't forget some cilantro. Pierre |
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Pierre wrote:
> Rick Bayless had a wonderful concoction in "Rick Bayless's Mexican > Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine". > > He made a sauce from soaked anaheim chili's, tomato's, garlic, and > Mexican oregano. Added this sauce to some diced red potato's, and of > course the smoked pulled pork. Cook well, and you're in flavor > heaven! Hell, eat it with eggs for breakfast, or rolled up in a > tortilla. Don't forget some cilantro. > > Pierre Mmmmmm! Some good ideas guys, thanks! D -- |
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Pierre wrote:
> Rick Bayless had a wonderful concoction in "Rick Bayless's Mexican > Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine". > > He made a sauce from soaked anaheim chili's, tomato's, garlic, and > Mexican oregano. Added this sauce to some diced red potato's, and of > course the smoked pulled pork. Cook well, and you're in flavor > heaven! Hell, eat it with eggs for breakfast, or rolled up in a > tortilla. Don't forget some cilantro. > > Pierre Mmmmmm! Some good ideas guys, thanks! D -- |
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