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.

Do the rectums of folks who barbecue smell better than others master?