This is going to sound silly, but I have my last picnic in the fridge,
defrosting, and I'm trying to think of something original to do with it.

We've had pulled pork coming out of our ears for the past two weeks. Most
of it has been smoked and/or BBQ'ed. We have another picnic we cooked today
in the smoker, we pulled it this evening, and we didn't even touch it. So
now we'll have even more pork on hand.

I'm not looking for ideas on how to use the meat up, I'm looking for
creative ideas on how to flavor the meat differently - the smoke flavor is
getting a little old day after day after day. (Hubby *hates* the pork and
sauerkraut thing, by the way, because otherwise that would be ideal.)

So, I'm open to suggestions. Got any?

kili

"kilikini" > wrote in message
...
> This is going to sound silly, but I have my last picnic in the fridge,
> defrosting, and I'm trying to think of something original to do with it.
>
> We've had pulled pork coming out of our ears for the past two weeks. Most
> of it has been smoked and/or BBQ'ed. We have another picnic we cooked
> today
> in the smoker, we pulled it this evening, and we didn't even touch it. So
> now we'll have even more pork on hand.
>
> I'm not looking for ideas on how to use the meat up, I'm looking for
> creative ideas on how to flavor the meat differently - the smoke flavor is
> getting a little old day after day after day. (Hubby *hates* the pork
> and
> sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> So, I'm open to suggestions. Got any?

Can you marinate it like we do the chicken thighs, in soy, ginger, vinegar,
and honey and make a spicy stir fry out of it, with noodles and cabbage
and such? Or fried rice?

How about Pork Pot Pie!! (hmm ... no, wait ... eyuuu.)

> > I'm not looking for ideas on how to use the meat up, I'm looking for
> > creative ideas on how to flavor the meat differently - the smoke flavor is
> > getting a little old day after day after day. (Hubby *hates* the pork
> > and
> > sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> > So, I'm open to suggestions. Got any?
>
How about slicing it thin, Pound it out. Bread and saute and put it
ontop of pasta with red sauce.

Cube it up, make Kabobs serve with a nice rice side dish

kilikini wrote:
>
> This is going to sound silly, but I have my last picnic in the fridge,
> defrosting, and I'm trying to think of something original to do with it.
>
> We've had pulled pork coming out of our ears for the past two weeks. Most
> of it has been smoked and/or BBQ'ed. We have another picnic we cooked today
> in the smoker, we pulled it this evening, and we didn't even touch it. So
> now we'll have even more pork on hand.
>
> I'm not looking for ideas on how to use the meat up, I'm looking for
> creative ideas on how to flavor the meat differently - the smoke flavor is
> getting a little old day after day after day. (Hubby *hates* the pork and
> sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> So, I'm open to suggestions. Got any?
>
> kili

Still smoking, but how about marinating / rubbing / injecting with a
Jamaican Jerk seasoning (http://www.Walkerswood.com) instead of plain or
"regular" rubs? Very different flavor profile.

Pete C.

kili wrote:

> This is going to sound silly, but I have my last picnic in the fridge,
> defrosting, and I'm trying to think of something original to do with it.
>
> We've had pulled pork coming out of our ears for the past two weeks. Most
> of it has been smoked and/or BBQ'ed. We have another picnic we cooked
> today in the smoker, we pulled it this evening, and we didn't even touch
> it. So now we'll have even more pork on hand.
>
> I'm not looking for ideas on how to use the meat up, I'm looking for
> creative ideas on how to flavor the meat differently - the smoke flavor is
> getting a little old day after day after day. (Hubby *hates* the pork
> and sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> So, I'm open to suggestions. Got any?


Braised with any of these flavor combinations:


soy, 5-spice, red wine, and brown sugar

cumin, Mexican oregano, garlic, paprika, ancho chile powder, and beer

tomatoes, black olives, parsley, cumin, lemon zest, and cinnamon

pineapple slices, cider vinegar, and cloves

milk, nutmeg, and dried apricots

vindaloo spices: see http://www.recipezaar.com/6574

catsup, white sugar, cider vinegar, soy sauce, and pineapple chunks

ginger ale (especially Vernor's) and mustard


Of course, there are dozens of options, but those are what popped into my
head first.

Bob

On Jun 24, 8:50?pm, "kilikini" > wrote:
> This is going to sound silly, but I have my last picnic in the fridge,
> defrosting, and I'm trying to think of something original to do with it.
>
> We've had pulled pork coming out of our ears for the past two weeks. Most
> of it has been smoked and/or BBQ'ed. We have another picnic we cooked today
> in the smoker, we pulled it this evening, and we didn't even touch it. So
> now we'll have even more pork on hand.
>
> I'm not looking for ideas on how to use the meat up, I'm looking for
> creative ideas on how to flavor the meat differently - the smoke flavor is
> getting a little old day after day after day. (Hubby *hates* the pork and
> sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> So, I'm open to suggestions. Got any?

Bean soup(s)... freezes well.

Hey, you gotta sleep with him. hehe

"kilikini" > wrote in message
...
> This is going to sound silly, but I have my last picnic in the fridge,
> defrosting, and I'm trying to think of something original to do with it.

Here's a quickie in which I use leftover pork butt, but the original recipe
called for any old leftover ham or pork.

BUTTLO BEANS *

1 medium onion, chopped
1 clove garlic, minced
2 cups cut-up leftover pork butt
1 16-ounce can kidney beans, drained and rinsed
35-ounce can diced tomatoes, drained and juice reserved
2 tablespoons molasses
1 teaspoon chili powder
dash Tabasco

Saute onions and garlic until translucent. Add remaining ingredients and
simmer over low heat 20 minutes. Add tomato liquid if necessary.

* When I typed this recipe for my card file I described it as "Butt l/o with
beans". It is now known as Buttlo Beans.

Felice

"kilikini" > wrote in message
...
> This is going to sound silly, but I have my last picnic in the fridge,
> defrosting, and I'm trying to think of something original to do with it.
>
> We've had pulled pork coming out of our ears for the past two weeks. Most
> of it has been smoked and/or BBQ'ed. We have another picnic we cooked
> today
> in the smoker, we pulled it this evening, and we didn't even touch it. So
> now we'll have even more pork on hand.
>
> I'm not looking for ideas on how to use the meat up, I'm looking for
> creative ideas on how to flavor the meat differently - the smoke flavor is
> getting a little old day after day after day. (Hubby *hates* the pork
> and
> sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> So, I'm open to suggestions. Got any?
>
> kili


Have you made Mexican food with it? One of the places here makes a really
good pork dish. They cube it and simmer it in some kind of red chili sauce
until it's tender. Then they make burritos and tostadas with it.

Someone I lived next door to used to make what she called chalupas. She'd
fry a flour tortilla, top with refried beans, pork green chili, cheese,
lettuce, tomato and salad dressing. She made the pork green chili by dicing
it small and frying. Then she'd remove the meat and add flour and water to
the fat and then add back the pork with diced green chilies and then simmer
until thick.

Some of the best pork burritos I ever had were smoked pork, green chilies,
and refried beans. My husband brought them home from work and he brought me
the "gringo" version. They were excellent.

One of the bars here used to do a whole pig roast a couple of times a year
and they served it either in buns with bbq sauce or in tortillas with salsa.


Ms P

cybercat wrote:
> "kilikini" > wrote in message
> ...
>> This is going to sound silly, but I have my last picnic in the
>> fridge, defrosting, and I'm trying to think of something original to
>> do with it.
>>
>> We've had pulled pork coming out of our ears for the past two weeks.
>> Most of it has been smoked and/or BBQ'ed. We have another picnic we
>> cooked today
>> in the smoker, we pulled it this evening, and we didn't even touch
>> it. So now we'll have even more pork on hand.
>>
>> I'm not looking for ideas on how to use the meat up, I'm looking for
>> creative ideas on how to flavor the meat differently - the smoke
>> flavor is getting a little old day after day after day. (Hubby
>> *hates* the pork and
>> sauerkraut thing, by the way, because otherwise that would be ideal.)
>>
>> So, I'm open to suggestions. Got any?
>
> Can you marinate it like we do the chicken thighs, in soy, ginger,
> vinegar, and honey and make a spicy stir fry out of it, with noodles
> and cabbage and such? Or fried rice?
>
> How about Pork Pot Pie!! (hmm ... no, wait ... eyuuu.)

A picnic is a really tough cut of meat with two bones in it. It's a low and
slow kind of meat. I could braise it in an oriental sauce and as it slowly
cooks, I could start to pull the parts that are done (the outsides) and have
it soak up the marinade. That's not a bad idea. Thanks.

kili

pamjd wrote:
>>> I'm not looking for ideas on how to use the meat up, I'm looking for
>>> creative ideas on how to flavor the meat differently - the smoke
>>> flavor is getting a little old day after day after day. (Hubby
>>> *hates* the pork and
>>> sauerkraut thing, by the way, because otherwise that would be
>>> ideal.)
>>
>>> So, I'm open to suggestions. Got any?
>>
> How about slicing it thin, Pound it out. Bread and saute and put it
> ontop of pasta with red sauce.
>
> Cube it up, make Kabobs serve with a nice rice side dish

It's got two bones in it and it's a really tough cut of meat, that's the
thing. But now you've got me wanting kabobs! LOL. I haven't had those in
AGES! Thanks for the craving. :~)

kili

Pete C. wrote:
> kilikini wrote:
>>
>> This is going to sound silly, but I have my last picnic in the
>> fridge, defrosting, and I'm trying to think of something original to
>> do with it.
>>
>> We've had pulled pork coming out of our ears for the past two weeks.
>> Most of it has been smoked and/or BBQ'ed. We have another picnic we
>> cooked today in the smoker, we pulled it this evening, and we didn't
>> even touch it. So now we'll have even more pork on hand.
>>
>> I'm not looking for ideas on how to use the meat up, I'm looking for
>> creative ideas on how to flavor the meat differently - the smoke
>> flavor is getting a little old day after day after day. (Hubby
>> *hates* the pork and sauerkraut thing, by the way, because otherwise
>> that would be ideal.)
>>
>> So, I'm open to suggestions. Got any?
>>
>> kili
>
> Still smoking, but how about marinating / rubbing / injecting with a
> Jamaican Jerk seasoning (http://www.Walkerswood.com) instead of plain
> or "regular" rubs? Very different flavor profile.
>
> Pete C.

That might be an idea. It would make for some excellent taco leftovers,
wouldn't it? I think the hubby would love that. Thanks!

kili

Bob Terwilliger wrote:
> kili wrote:
>
>> This is going to sound silly, but I have my last picnic in the
>> fridge, defrosting, and I'm trying to think of something original to
>> do with it.
>>
>> We've had pulled pork coming out of our ears for the past two weeks.
>> Most of it has been smoked and/or BBQ'ed. We have another picnic we
>> cooked today in the smoker, we pulled it this evening, and we didn't
>> even touch it. So now we'll have even more pork on hand.
>>
>> I'm not looking for ideas on how to use the meat up, I'm looking for
>> creative ideas on how to flavor the meat differently - the smoke
>> flavor is getting a little old day after day after day. (Hubby
>> *hates* the pork and sauerkraut thing, by the way, because otherwise
>> that would be ideal.)
>>
>> So, I'm open to suggestions. Got any?
>
>
> Braised with any of these flavor combinations:
>
>
> soy, 5-spice, red wine, and brown sugar
>
> cumin, Mexican oregano, garlic, paprika, ancho chile powder, and beer
>
> tomatoes, black olives, parsley, cumin, lemon zest, and cinnamon
>
> pineapple slices, cider vinegar, and cloves
>
> milk, nutmeg, and dried apricots
>
> vindaloo spices: see http://www.recipezaar.com/6574
>
> catsup, white sugar, cider vinegar, soy sauce, and pineapple chunks
>
> ginger ale (especially Vernor's) and mustard
>
>
> Of course, there are dozens of options, but those are what popped
> into my head first.
>
> Bob

Great ideas, Bob!!! I wouldn't have thought of any of them. I have most
of the ingredients on hand for just about any of those suggestions. Thank
you!

kili

Sheldon wrote:
> On Jun 24, 8:50?pm, "kilikini" > wrote:
>> This is going to sound silly, but I have my last picnic in the
>> fridge, defrosting, and I'm trying to think of something original to
>> do with it.
>>
>> We've had pulled pork coming out of our ears for the past two weeks.
>> Most of it has been smoked and/or BBQ'ed. We have another picnic we
>> cooked today in the smoker, we pulled it this evening, and we didn't
>> even touch it. So now we'll have even more pork on hand.
>>
>> I'm not looking for ideas on how to use the meat up, I'm looking for
>> creative ideas on how to flavor the meat differently - the smoke
>> flavor is getting a little old day after day after day. (Hubby
>> *hates* the pork and sauerkraut thing, by the way, because otherwise
>> that would be ideal.)
>>
>> So, I'm open to suggestions. Got any?
>
> Bean soup(s)... freezes well.
>
> Hey, you gotta sleep with him. hehe

I take it you've met my husband? :-D

kili

Felice Friese wrote:
> "kilikini" > wrote in message
> ...
>> This is going to sound silly, but I have my last picnic in the
>> fridge, defrosting, and I'm trying to think of something original to
>> do with it.
>
> Here's a quickie in which I use leftover pork butt, but the original
> recipe called for any old leftover ham or pork.
>
> BUTTLO BEANS *
>
> 1 medium onion, chopped
> 1 clove garlic, minced
> 2 cups cut-up leftover pork butt
> 1 16-ounce can kidney beans, drained and rinsed
> 35-ounce can diced tomatoes, drained and juice reserved
> 2 tablespoons molasses
> 1 teaspoon chili powder
> dash Tabasco
>
> Saute onions and garlic until translucent. Add remaining ingredients
> and simmer over low heat 20 minutes. Add tomato liquid if necessary.
>
> * When I typed this recipe for my card file I described it as "Butt
> l/o with beans". It is now known as Buttlo Beans.
>
> Felice

LOL. Recipe saved. I know Allan would love this - but with navy beans
instead. :~)

kili

Ms P wrote:
> "kilikini" > wrote in message
> ...
>
>
> Have you made Mexican food with it? One of the places here makes a
> really good pork dish. They cube it and simmer it in some kind of
> red chili sauce until it's tender. Then they make burritos and
> tostadas with it.
>
> Someone I lived next door to used to make what she called chalupas.
> She'd fry a flour tortilla, top with refried beans, pork green chili,
> cheese, lettuce, tomato and salad dressing. She made the pork green
> chili by dicing it small and frying. Then she'd remove the meat and
> add flour and water to the fat and then add back the pork with diced
> green chilies and then simmer until thick.
>
> Some of the best pork burritos I ever had were smoked pork, green
> chilies, and refried beans. My husband brought them home from work
> and he brought me the "gringo" version. They were excellent.
>
> One of the bars here used to do a whole pig roast a couple of times a
> year and they served it either in buns with bbq sauce or in tortillas
> with salsa.
>
>
> Ms P

That's the thing. When we have leftover pork, we're always stuffing it into
a tortilla or making taco salads, enchiladas, etc. I'm looking for a new
flavor idea to cook the picnic itself. I'll most likely braise it (I love
heating up the kitchen in 100 degree weather). I'm kind of liking an Asian
way and then I can use the meat up in stir-fry. Although, Jamaican Jerk
sounds good too, and then it would be versatile to go with beans or in a
taco. Just, no more BBQ pork! Ack, every day for almost 2 or 3 weeks is
overkill. :~)

kili

In article >,
"kilikini" > wrote:

> This is going to sound silly, but I have my last picnic in the fridge,
> defrosting, and I'm trying to think of something original to do with it.
>
> We've had pulled pork coming out of our ears for the past two weeks. Most
> of it has been smoked and/or BBQ'ed. We have another picnic we cooked today
> in the smoker, we pulled it this evening, and we didn't even touch it. So
> now we'll have even more pork on hand.
>
> I'm not looking for ideas on how to use the meat up, I'm looking for
> creative ideas on how to flavor the meat differently - the smoke flavor is
> getting a little old day after day after day. (Hubby *hates* the pork and
> sauerkraut thing, by the way, because otherwise that would be ideal.)
>
> So, I'm open to suggestions. Got any?
>
> kili

You could just do a garlic and herb braise or roast.
I understand about getting tired of smoke flavor.

It's why I don't grill/bbq very often.

You could also slice the whole thing up for making stir fry's.

There is no rule that says you have to cook it whole. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> cybercat wrote:
> > "kilikini" > wrote in message
> > ...
> >> This is going to sound silly, but I have my last picnic in the
> >> fridge, defrosting, and I'm trying to think of something original to
> >> do with it.
> >>
> >> We've had pulled pork coming out of our ears for the past two weeks.
> >> Most of it has been smoked and/or BBQ'ed. We have another picnic we
> >> cooked today
> >> in the smoker, we pulled it this evening, and we didn't even touch
> >> it. So now we'll have even more pork on hand.
> >>
> >> I'm not looking for ideas on how to use the meat up, I'm looking for
> >> creative ideas on how to flavor the meat differently - the smoke
> >> flavor is getting a little old day after day after day. (Hubby
> >> *hates* the pork and
> >> sauerkraut thing, by the way, because otherwise that would be ideal.)
> >>
> >> So, I'm open to suggestions. Got any?
> >
> > Can you marinate it like we do the chicken thighs, in soy, ginger,
> > vinegar, and honey and make a spicy stir fry out of it, with noodles
> > and cabbage and such? Or fried rice?
> >
> > How about Pork Pot Pie!! (hmm ... no, wait ... eyuuu.)
>
> A picnic is a really tough cut of meat with two bones in it. It's a low and
> slow kind of meat. I could braise it in an oriental sauce and as it slowly
> cooks, I could start to pull the parts that are done (the outsides) and have
> it soak up the marinade. That's not a bad idea. Thanks.
>
> kili

Not if it's sliced really thin.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>>
>> A picnic is a really tough cut of meat with two bones in it. It's a
>> low and slow kind of meat. I could braise it in an oriental sauce
>> and as it slowly cooks, I could start to pull the parts that are
>> done (the outsides) and have it soak up the marinade. That's not a
>> bad idea. Thanks.
>>
>> kili
>
> Not if it's sliced really thin.

True, but you don't understand my lack of slicing skills. LOL.

kili

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > In article >,
> > "kilikini" > wrote:
> >
> >>
> >> A picnic is a really tough cut of meat with two bones in it. It's a
> >> low and slow kind of meat. I could braise it in an oriental sauce
> >> and as it slowly cooks, I could start to pull the parts that are
> >> done (the outsides) and have it soak up the marinade. That's not a
> >> bad idea. Thanks.
> >>
> >> kili
> >
> > Not if it's sliced really thin.
>
> True, but you don't understand my lack of slicing skills. LOL.
>
> kili

You just need the right knife! See my post on a.b.f. :-)

It's made a hyooge difference for me!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"kilikini" > wrote
> A picnic is a really tough cut of meat with two bones in it. It's a low
> and
> slow kind of meat. I could braise it in an oriental sauce and as it
> slowly
> cooks, I could start to pull the parts that are done (the outsides) and
> have
> it soak up the marinade. That's not a bad idea. Thanks.
>

You're welcome. I know what a picnic is, but I had no idea how it
came out of the smoker, I thought it was already cooked and tender.

"kilikini" > wrote

> I could braise it in an oriental sauce and as it slowly
> cooks, I could start to pull the parts that are done (the outsides) and
> have
> it soak up the marinade.
>

There is something about the texture and flavor of pork that makes
it really great with vegetables and noodles. I love mushrooms, any
kind, with it. But fried rice with bean sprouts would also be good
with it. For me it is the kind of food it is hard to stop eating! That
is always the kind I want to cook for others. (For me, it's a different
story, since I don't want to have an *ss like a mack truck one day.
I have been doing a lot of blueberries and cottage cheese and
peaches and yogurt. The good thing is, when I make a huge pot
of oriental noodles or rice, I know I will get maybe two bowls
over two days. My husband will eat the rest. I bet yours is the
same way, especially since he works at hard physical tasks. It is
gratifying to cook for people who eat with such relish.)

On Mon, 25 Jun 2007 04:29:59 -0400, "kilikini"
> wrote:

>Ms P wrote:
>> "kilikini" > wrote in message
>> ...
>>
>>
>> Have you made Mexican food with it? One of the places here makes a
>> really good pork dish. They cube it and simmer it in some kind of
>> red chili sauce until it's tender. Then they make burritos and
>> tostadas with it.
>>
>> Someone I lived next door to used to make what she called chalupas.
>> She'd fry a flour tortilla, top with refried beans, pork green chili,
>> cheese, lettuce, tomato and salad dressing. She made the pork green
>> chili by dicing it small and frying. Then she'd remove the meat and
>> add flour and water to the fat and then add back the pork with diced
>> green chilies and then simmer until thick.
>>
>> Some of the best pork burritos I ever had were smoked pork, green
>> chilies, and refried beans. My husband brought them home from work
>> and he brought me the "gringo" version. They were excellent.
>>
>> One of the bars here used to do a whole pig roast a couple of times a
>> year and they served it either in buns with bbq sauce or in tortillas
>> with salsa.
>>
>>
>> Ms P
>
>That's the thing. When we have leftover pork, we're always stuffing it into
>a tortilla or making taco salads, enchiladas, etc. I'm looking for a new
>flavor idea to cook the picnic itself. I'll most likely braise it (I love
>heating up the kitchen in 100 degree weather). I'm kind of liking an Asian
>way and then I can use the meat up in stir-fry. Although, Jamaican Jerk
>sounds good too, and then it would be versatile to go with beans or in a
>taco. Just, no more BBQ pork! Ack, every day for almost 2 or 3 weeks is
>overkill. :~)
>
>kili
>
I missed out on some part of the thread. Why did you thaw another
picnic, if you've had too much lately?
Chuck (in SC)

Chuck (in SC) wrote:
> On Mon, 25 Jun 2007 04:29:59 -0400, "kilikini"
> > wrote:
>
>> Ms P wrote:
>>> "kilikini" > wrote in message
>>> ...
>>>
>>>
>>> Have you made Mexican food with it? One of the places here makes a
>>> really good pork dish. They cube it and simmer it in some kind of
>>> red chili sauce until it's tender. Then they make burritos and
>>> tostadas with it.
>>>
>>> Someone I lived next door to used to make what she called chalupas.
>>> She'd fry a flour tortilla, top with refried beans, pork green
>>> chili, cheese, lettuce, tomato and salad dressing. She made the
>>> pork green chili by dicing it small and frying. Then she'd remove
>>> the meat and add flour and water to the fat and then add back the
>>> pork with diced green chilies and then simmer until thick.
>>>
>>> Some of the best pork burritos I ever had were smoked pork, green
>>> chilies, and refried beans. My husband brought them home from work
>>> and he brought me the "gringo" version. They were excellent.
>>>
>>> One of the bars here used to do a whole pig roast a couple of times
>>> a year and they served it either in buns with bbq sauce or in
>>> tortillas with salsa.
>>>
>>>
>>> Ms P
>>
>> That's the thing. When we have leftover pork, we're always stuffing
>> it into a tortilla or making taco salads, enchiladas, etc. I'm
>> looking for a new flavor idea to cook the picnic itself. I'll most
>> likely braise it (I love heating up the kitchen in 100 degree
>> weather). I'm kind of liking an Asian way and then I can use the
>> meat up in stir-fry. Although, Jamaican Jerk sounds good too, and
>> then it would be versatile to go with beans or in a taco. Just, no
>> more BBQ pork! Ack, every day for almost 2 or 3 weeks is overkill.
>> :~)
>>
>> kili
>>
> I missed out on some part of the thread. Why did you thaw another
> picnic, if you've had too much lately?
> Chuck (in SC)

We need room in the freezer! It's a very small freezer.

kili

cybercat wrote:
>
> "kilikini" > wrote in message
> ...
> > This is going to sound silly, but I have my last picnic in the fridge,
> > defrosting, and I'm trying to think of something original to do with it.
> >
> > We've had pulled pork coming out of our ears for the past two weeks. Most
> > of it has been smoked and/or BBQ'ed. We have another picnic we cooked
> > today
> > in the smoker, we pulled it this evening, and we didn't even touch it. So
> > now we'll have even more pork on hand.
> >
> > I'm not looking for ideas on how to use the meat up, I'm looking for
> > creative ideas on how to flavor the meat differently - the smoke flavor is
> > getting a little old day after day after day. (Hubby *hates* the pork
> > and
> > sauerkraut thing, by the way, because otherwise that would be ideal.)
> >
> > So, I'm open to suggestions. Got any?
>
> Can you marinate it like we do the chicken thighs, in soy, ginger, vinegar,
> and honey and make a spicy stir fry out of it, with noodles and cabbage
> and such? Or fried rice?

That's probably what I'd do but skip the honey.

> How about Pork Pot Pie!! (hmm ... no, wait ... eyuuu.)

LOL might not be bad really.

On Mon, 25 Jun 2007 16:54:41 -0400, "kilikini"
> wrote:

>Chuck (in SC) wrote:
>> On Mon, 25 Jun 2007 04:29:59 -0400, "kilikini"
>> > wrote:
>>
>>> Ms P wrote:
>>>> "kilikini" > wrote in message
>>>> ...
>>>>
>>>>
>>>> Have you made Mexican food with it? One of the places here makes a
>>>> really good pork dish. They cube it and simmer it in some kind of
>>>> red chili sauce until it's tender. Then they make burritos and
>>>> tostadas with it.
>>>>
>>>> Someone I lived next door to used to make what she called chalupas.
>>>> She'd fry a flour tortilla, top with refried beans, pork green
>>>> chili, cheese, lettuce, tomato and salad dressing. She made the
>>>> pork green chili by dicing it small and frying. Then she'd remove
>>>> the meat and add flour and water to the fat and then add back the
>>>> pork with diced green chilies and then simmer until thick.
>>>>
>>>> Some of the best pork burritos I ever had were smoked pork, green
>>>> chilies, and refried beans. My husband brought them home from work
>>>> and he brought me the "gringo" version. They were excellent.
>>>>
>>>> One of the bars here used to do a whole pig roast a couple of times
>>>> a year and they served it either in buns with bbq sauce or in
>>>> tortillas with salsa.
>>>>
>>>>
>>>> Ms P
>>>
>>> That's the thing. When we have leftover pork, we're always stuffing
>>> it into a tortilla or making taco salads, enchiladas, etc. I'm
>>> looking for a new flavor idea to cook the picnic itself. I'll most
>>> likely braise it (I love heating up the kitchen in 100 degree
>>> weather). I'm kind of liking an Asian way and then I can use the
>>> meat up in stir-fry. Although, Jamaican Jerk sounds good too, and
>>> then it would be versatile to go with beans or in a taco. Just, no
>>> more BBQ pork! Ack, every day for almost 2 or 3 weeks is overkill.
>>> :~)
>>>
>>> kili
>>>
>> I missed out on some part of the thread. Why did you thaw another
>> picnic, if you've had too much lately?
>> Chuck (in SC)
>
>We need room in the freezer! It's a very small freezer.
>
>kili
>
THATS NO EXCUSE!.. Send food to SC!
Think of all the starving middle-aged fat men!
Chuck (in SC)

(I have thought of getting me a 5 cubic foot freezer to go along with
the one on the fridge..)

cyberSLOP wrote:

> especially since he works at hard physical tasks. It is
> gratifying to cook for people who eat with such relish.)


Donchya mean 'eat ___OUT___ with such relish'...

--
Best
Greg