"Nancy Young" wrote in message
. ..

"Dora" wrote

Nancy Young wrote:
My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak. It's something I've been meaning to do but I never see the
pork shoulder in the store and hadn't actively sought it out. Yesterday,
shopping in a different store, voila!, there it was, buy
me!

Hi, Nancy - did you make the whole 12-serving recipe?
It sounds good.

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that leftovers
freeze just fine.

nancy


And the Brunswick stew that you can also make from leftovers is fantastic!
Here is my favorite recipe from Recipesource (the old SOAR for us oldtimers)

* Exported from MasterCook II *

Chowing's Tavern Brunswick Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Each Stewing Hen (6 Lbs) Or 2 Broilers
( 1 Each)
2 Each Lg Onions-sliced
2 Cups Okra -- cut (optional)
4 Cups Tomatoes -- peeled and crushe
2 Cups Green lima beans
2 Each Med Potatoes-1/2 Inch Diced
4 Cups Corn Cut From Cob Or 2 L6Oz Cans
1 Tablespoon Salt
1 Teaspoon Black pepper -- ground
1 Tablespoon Sugar

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew, or
in 2 quarts for a thick stew, until meat can be easily removed from bones,
about 2 hours; remove chicken from broth; add raw vegetables and simmer,
uncovered, till beans and potatoes are tender, stirring occasionally to
prevent scorching; add chicken, boned and diced, and the seasonings; mix
well and remove from heat; let cool to room temperature, uncovered, then
cover, refrigerate overnight; reheat over moderately-low heat to a slow
simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned
vegetables are used, drain and include juices in chicken cooking liquid.
Brunswick stew benefits from long slow cooking.
In some homes, it is a rule that the stew cannot be eaten the day it is
made. The flavor will always improve with age.

- - - - - - - - - - - - - - - - - -

"Dora" wrote in message
...
Nancy Young wrote:
"Dora" wrote

Nancy Young wrote:
My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak. It's something I've been meaning to do but I never see the
pork shoulder in the store and hadn't actively sought it out.
Yesterday, shopping in a different store, voila!, there it was, buy
me!

Hi, Nancy - did you make the whole 12-serving recipe?
It sounds good.

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that
leftovers freeze just fine.

nancy

Great - I've saved the recipe (and printed it, too). I had wondered, too,
if the leftovers would freeze OK. I just happen to have a pork shoulder
in the freezer that's been in there for some time - sounds like a good use
for it.

Dora

One caveat that I would add if you're going to freeze it. It's MUCH better
and not so dry if you don't pull it all at once. If you freeze a chunk and
thaw it out and pull it when you're ready to eat it then it's much more
tasty and juicy.

My $.02 ....we have a BIG BBQ party for our local ASO every year and I'm on
a team down here. Not a very good team, mind you, but a team nevertheless!


helen

In article ,
"Nancy Young" wrote:

My first try. I know purists will cringe, but I'm making it in the
oven.
nancy

Looks like a nice enough recipe. I did mine in the oven, too, last
spring.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
Laissez les bons temps rouler!

chefhelen wrote:

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you
freeze a chunk and thaw it out and pull it when you're ready to eat
it then it's much more tasty and juicy.

I have to gently disagree. Pulling the pork and placing it into an airtight
container for freezing works wonderfully well. A real convenient method is
to use a foodsaver to seal the bags with the portions you want for
re-heating later. This keeps air away from the pork, and allows you to heat
the pork in the bag in boiling water. Nothing produces a moister and more
succulent re-heated pulled pork, although a microwave comes close.
--
Dave
www.davebbq.com

"chefhelen" wrote in message
...

"Nancy Young" wrote in message
. ..

"Dora" wrote

Nancy Young wrote:
My first try. I know purists will cringe, but I'm making it in the
oven. I'm using Tyler Florence's recipe. It's in the oven as we
speak. It's something I've been meaning to do but I never see the
pork shoulder in the store and hadn't actively sought it out.
Yesterday, shopping in a different store, voila!, there it was, buy
me!

Hi, Nancy - did you make the whole 12-serving recipe?
It sounds good.

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that leftovers
freeze just fine.

nancy


And the Brunswick stew that you can also make from leftovers is fantastic!
Here is my favorite recipe from Recipesource (the old SOAR for us
oldtimers)

* Exported from MasterCook II *

Chowing's Tavern Brunswick Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Each Stewing Hen (6 Lbs) Or 2 Broilers
( 1 Each)
2 Each Lg Onions-sliced
2 Cups Okra -- cut (optional)
4 Cups Tomatoes -- peeled and crushe
2 Cups Green lima beans
2 Each Med Potatoes-1/2 Inch Diced
4 Cups Corn Cut From Cob Or 2 L6Oz Cans
1 Tablespoon Salt
1 Teaspoon Black pepper -- ground
1 Tablespoon Sugar

Cut chicken into pieces and simmer in 3 quarts of water for a thin stew,
or
in 2 quarts for a thick stew, until meat can be easily removed from bones,
about 2 hours; remove chicken from broth; add raw vegetables and simmer,
uncovered, till beans and potatoes are tender, stirring occasionally to
prevent scorching; add chicken, boned and diced, and the seasonings; mix
well and remove from heat; let cool to room temperature, uncovered, then
cover, refrigerate overnight; reheat over moderately-low heat to a slow
simmer; DO NOT BOIL! Serve with warm biscuits or bread. Notes: If canned
vegetables are used, drain and include juices in chicken cooking liquid.
Brunswick stew benefits from long slow cooking.
In some homes, it is a rule that the stew cannot be eaten the day it is
made. The flavor will always improve with age.

- - - - - - - - - - - - - - - - - -





Doh, and I didn't make myself clear. I add leftover pulled pork BBQ to this
and it's great!

helen

"chefhelen" wrote

"Dora" wrote

Nancy Young wrote:

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that
leftovers freeze just fine.

Great - I've saved the recipe (and printed it, too). I had wondered,
too, if the leftovers would freeze OK. I just happen to have a pork
shoulder in the freezer that's been in there for some time - sounds like
a good use for it.

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you freeze a
chunk and thaw it out and pull it when you're ready to eat it then it's
much more tasty and juicy.

Thanks for that very timely advice! It's coming out of the oven pretty
soon, I'll just shred what we'll eat.

My $.02 ....we have a BIG BBQ party for our local ASO every year and I'm
on a team down here. Not a very good team, mind you, but a team
nevertheless!


(laugh) And I got the part about the Brunswick Stew ... I was stewing over
what the pulled pork connection was. Heh.

nancy

"Melba's Jammin'" wrote

"Nancy Young" wrote:

My first try. I know purists will cringe, but I'm making it in the
oven.
nancy

Looks like a nice enough recipe. I did mine in the oven, too, last
spring.

That's right, it crossed my mind when chefhelen said about the ASO
team. At any rate, it turned out *great* ... I'm only sorry I never
made this sooner. Delicious.

nancy

On Mon, 21 Jan 2008 16:33:02 -0600, "chefhelen"
wrote:


"Dave Bugg" wrote in message
news:mp8lj.5549$5h6.3676@trndny09...
chefhelen wrote:

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you
freeze a chunk and thaw it out and pull it when you're ready to eat
it then it's much more tasty and juicy.

I have to gently disagree. Pulling the pork and placing it into an
airtight container for freezing works wonderfully well. A real convenient
method is to use a foodsaver to seal the bags with the portions you want
for re-heating later. This keeps air away from the pork, and allows you to
heat the pork in the bag in boiling water. Nothing produces a moister and
more succulent re-heated pulled pork, although a microwave comes close.
--
Dave
www.davebbq.com



If I had one of those new fangled thingamajigs I might agree with you but
I'm too cheap to buy one!


Ok, if you don't have a food saver then I think my way works better! I just
don't pull until I want a sammich!

YMMV,
helen

It freezes well even in just a zip lock. I have a vacuum sealer but
usually don't bother because as long as I know it's in the freezer it
doesn't last long. I freeze things for convenience. I'm not going to
make another mess by pulling it after it's thawed.

Lou

"Dave Bugg" wrote in message
news:mp8lj.5549$5h6.3676@trndny09...
chefhelen wrote:

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you
freeze a chunk and thaw it out and pull it when you're ready to eat
it then it's much more tasty and juicy.

I have to gently disagree. Pulling the pork and placing it into an
airtight container for freezing works wonderfully well. A real convenient
method is to use a foodsaver to seal the bags with the portions you want
for re-heating later. This keeps air away from the pork, and allows you to
heat the pork in the bag in boiling water. Nothing produces a moister and
more succulent re-heated pulled pork, although a microwave comes close.
--
Dave
www.davebbq.com



If I had one of those new fangled thingamajigs I might agree with you but
I'm too cheap to buy one!


Ok, if you don't have a food saver then I think my way works better! I just
don't pull until I want a sammich!

YMMV,
helen

On Mon, 21 Jan 2008 16:52:24 -0500, "Nancy Young"
wrote:


"chefhelen" wrote

"Dora" wrote

Nancy Young wrote:

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that
leftovers freeze just fine.

Great - I've saved the recipe (and printed it, too). I had wondered,
too, if the leftovers would freeze OK. I just happen to have a pork
shoulder in the freezer that's been in there for some time - sounds like
a good use for it.

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you freeze a
chunk and thaw it out and pull it when you're ready to eat it then it's
much more tasty and juicy.

Thanks for that very timely advice! It's coming out of the oven pretty
soon, I'll just shred what we'll eat.

You were given bad advice. Pull it all. Unless you want to clean the
cutting board again.

Lou

"Nancy Young" wrote in message
. ..

"chefhelen" wrote

"Dora" wrote

Nancy Young wrote:

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that
leftovers freeze just fine.

Great - I've saved the recipe (and printed it, too). I had wondered,
too, if the leftovers would freeze OK. I just happen to have a pork
shoulder in the freezer that's been in there for some time - sounds like
a good use for it.

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you freeze a
chunk and thaw it out and pull it when you're ready to eat it then it's
much more tasty and juicy.

Thanks for that very timely advice! It's coming out of the oven pretty
soon, I'll just shred what we'll eat.

My $.02 ....we have a BIG BBQ party for our local ASO every year and I'm
on a team down here. Not a very good team, mind you, but a team
nevertheless!


(laugh) And I got the part about the Brunswick Stew ... I was stewing
over
what the pulled pork connection was. Heh.

nancy



Bless my heart.......sometimes I'm just so.......pretty, yeah, that's it.


Bless my pretty little heart..........
helen

chefhelen wrote:
"Dave Bugg" wrote in message
news:mp8lj.5549$5h6.3676@trndny09...
chefhelen wrote:

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you
freeze a chunk and thaw it out and pull it when you're ready to eat
it then it's much more tasty and juicy.

I have to gently disagree. Pulling the pork and placing it into an
airtight container for freezing works wonderfully well. A real
convenient method is to use a foodsaver to seal the bags with the
portions you want for re-heating later. This keeps air away from the
pork, and allows you to heat the pork in the bag in boiling water.
Nothing produces a moister and more succulent re-heated pulled pork,
although a microwave comes close. --
Dave
www.davebbq.com



If I had one of those new fangled thingamajigs I might agree with you
but I'm too cheap to buy one!


Ok, if you don't have a food saver then I think my way works better! I
just don't pull until I want a sammich!

YMMV,

My mileage varies by having done literally tons of pulled pork. Re-heating a
larger chunk means that you're exposing the already cooked meat to more time
with drying heat than necessary. Whether you use a foodsaver, or any other
method of air tight storage, pulling or chopping the entire pork butt or
shoulder is the best way to go.
--
Dave
www.davebbq.com

On Mon, 21 Jan 2008 15:38:50 -0500, "Nancy Young"
wrote:

Hey, Dora. Yes, it was upwards of a 7 pound shoulder, and I have
been previously assured on this very right here newsgroup that leftovers
freeze just fine.

Yes, leftover pulled pork freezes beautifully.

I like to mix leftovers with some barbecue sauce and serve it all on
top of a hot baked potato. It makes a hearty lunch. Pass the
Tabasco!

Tara

On Jan 21, 4:11*pm, "chefhelen" wrote:
"Nancy Young" wrote in message

* * * * * * * * * * * Chowing's Tavern Brunswick Stew


How did we get from pulled pork to chicken stew?

chefhelen wrote:

One caveat that I would add if you're going to freeze it. It's MUCH
better and not so dry if you don't pull it all at once. If you
freeze a chunk and thaw it out and pull it when you're ready to eat
it then it's much more tasty and juicy.

My $.02 ....we have a BIG BBQ party for our local ASO every year and
I'm on a team down here. Not a very good team, mind you, but a team
nevertheless!

helen

That's a great tip, Helen - thanks!

Dora