On Saturday, January 2, 2021 at 11:23:12 AM UTC-10, Master Bruce wrote:
> On Sat, 2 Jan 2021 13:11:24 -0800 (PST), dsi1 >
> wrote:
>
> >On Saturday, January 2, 2021 at 11:09:33 AM UTC-10, Snag wrote:
> >> On 1/2/2021 2:10 PM, dsi1 wrote:
> >> > On Saturday, January 2, 2021 at 6:44:54 AM UTC-10, cshenk wrote:
> >> >> You'll see this in a post to Julie but here's the recipe.
> >> >>
> >> >> For now, appx 2lbs of frozen boneless pork, portioned off a larger one
> >> >> and vacuum sealed April 2020. Properly sealed with quality material,
> >> >> is good for 2 years. This is placed unwrapped and frozen in the
> >> >> crockpot.
> >> >>
> >> >> Amounts are estimated by eye:
> >> >>
> >> >> 1.5 TB sweet cane vinegar
> >> >> 1 TB Spiced vinegar
> >> >> 2 ts worstershire
> >> >> 2 ts Chile spiced Patis (Mothers Best from the Philippennes)
> >> >>
> >> >> Turn crockpot on low. Important to NOT add other broths, water or BBQ
> >> >> sauce yet. Adding other liquids at this stage just weaken the flavor
> >> >> of the meat in the end. Important to use low at the start because
> >> >> otherwise you could burn the bottom.
> >> >>
> >> >> I'll flip it every 30-45 minutes or so as the fats and other liquids
> >> >> leech out.
> >> >>
> >> >> To this stage, it is gluten free but check your products if you need
> >> >> that.
> >> >>
> >> >> Later, it will be swimming in it's own juices and falling apart when
> >> >> you try to turn it. This is roughly at the 6 hour point if I shift to
> >> >> medium after the outer core is defrosted and there is about 1 cup
> >> >> liquid in the bottom. Don't add more liquid to push that. The trick
> >> >> is low and slow to make the best flavor.
> >> >>
> >> >> Once falling apart enough you can tell it is shreddable, decant the
> >> >> liquid and toss.
> >> >>
> >> >> Return to crockpot (if removed) and shred with forks to your liking.
> >> >> If still firm enough, remove a few slices for samwich uses.
> >> >>
> >> >> Add family choice of BBQ sauce and mix. We like the Harris Teeters
> >> >> brand Hickory mixed with Sweet Baby Rays original.
> >> >>
> >> >> Store excess in freezer tight containers (I use masking tape with date
> >> >> and what it is on them) and freeze up to 6 months.
> >> >>
> >> >> For just Don and me, this will be 10-12 servings but for many,
> >> >> 1/4-1/3lb a serving is more average. We will freeze 3 at 1/2lb
> >> >> portions and the rest will be eaten this week.
> >> >>
> >> >> For me, this is something old to bring to the New Year. In many
> >> >> cultures, nothing speaks to prosperity better than an abundance of pork!
> >> > That sounds like a good idea. I'll stick a pork butt in the crock pot with a lb of kale and let it go for 7 hours or so. I'm hoping the kale just turns into mush. I'll season the butt with Hawaiian salt, pepper, and liquid CREOSOTE.
> >> >
> >>
> >> Fixed that for ya . Where do ya think they get that shit ? It's the
> >> condensed vapors of wood smoke , which is CREOSOTE !
> >> --
> >> Snag
> >> Illegitimi non
> >> carborundum
> >
> >Should I be offended by the word "creosote?" I don't think so.
> >
> You'll find a way.
> >

Da Hawaiians love liquid smoke - it's 100% all natural! Yoose guys must be lolo.
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