On 1/3/2021 7:55 AM, dsi1 wrote:
> On Sunday, January 3, 2021 at 3:37:42 AM UTC-10, cshenk wrote:
>> dsi1 wrote:
>>
>>> On Saturday, January 2, 2021 at 1:04:07 PM UTC-10, songbird wrote:
>>>> cshenk wrote:
>>>> ...
>>>>> Add family choice of BBQ sauce and mix. We like the Harris
>>>>> Teeters brand Hickory mixed with Sweet Baby Rays original.
>>>> having done a good share of travelling in the south i can
>>>> say that there are all sorts of different BBQ sauces.
>>>>
>>>> we prefer to make our own. too many include spices like
>>>> black pepper or hot peppers which Mom can't deal with.
>>>>
>>>>
>>>> songbird
>>>
>>> When we moved to Washington state, we were delighted to find a joint
>>> called "Hawaiian BBQ." When we sat in place, we realized it was just
>>> a standard Korean restaurant. I was let down but my wife was happy.
>>> She was raised on Korean food. That's the breaks - there's foods and
>>> then there's what people decide, for whatever reason, to name foods.
>>> It can all be so random at time. I've got a pork butt on the stove.
>>> What it's going to be is up for grabs because I haven't decided how
>>> it's going to be finished. It could be Mexican carnitas, or Hawaiian
>>> kalua pig, or Portuguese vinha d'alhos. Maybe it'll be not any of
>>> those. Out of respect for people that will get all bent out of shape
>>> if I call it something they disagree with, I won't call it anything.
>> Good luck with that! Curious what you did with it?
>>
>> Folks here are having a field day dissing a crockpot version of pulled
>> BBQ pork because it wasn't a dryrub type from a oak fired outdoor oven
>> or whatever.
>>
>> Seriously, this is a perfect example of why so few will post a recipe
>> here.
>>
>> 2 portions were frozen 'as is' (sauce later), 1 was BBQ sauced (and 1/2
>> gone now), and 1 is being turned into Carnitas by Maria. She had an
>> overage of less common vegetables from her Misfits produce box looking
>> for a home so we traded.
>>
>> Looking at Fennel recipes right now as have 2 small whole ones. She
>> also passed me some fresh ginger roots and 2 avocados.
>
> I cooked the pork with nothing except kale in the pressure cooker. It's pretty much a blank canvas and I can go wherever I want with it. I fried up a part with some garlic and vinegar for my son. I'll probably fry up some with garlic, bay leaf, and soy sauce, and I'll fry some with cumin, garlic, and peppers, and make some kind of taco with it. I might even mix up some with creosote sauce and eat that - just to rile up some folks!
>

Go ahead and add that poison to your food . I promise not to get
riled at all .
--
Snag
Illegitimi non
carborundum