General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,744
Default Pulled Pork -- what to do with already cooked pork with no spices added


Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at Whole
Foods in Baltimore for pulled pork. They gave me enough ice to get me home,
but I didn't get home until the meat registered (on infrared therm) about
57-60 degrees. I immediately (at 8:45 pm) put it in a heavy cast-iron
enameled pot with 4 oz water, turned on the oven to 225 and let it go until
6:15 this morning. It registered 210ºF + -- DH reported.

It fell off the fork a little getting it onto a plate/dish to refrigerate.

As I didn't have time last night to do anything regarding spices, this meat
is devoid of any flavor with the exception of the meat itself, of course.

Any suggestions as to what to do now?

Open to all comments :-) Thanks.
Dee Dee


  #2 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,622
Default Pulled Pork -- what to do with already cooked pork with no spices added

Dee.Dee wrote:
> Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at
> Whole Foods in Baltimore for pulled pork. They gave me enough ice to
> get me home, but I didn't get home until the meat registered (on
> infrared therm) about 57-60 degrees. I immediately (at 8:45 pm) put
> it in a heavy cast-iron enameled pot with 4 oz water, turned on the
> oven to 225 and let it go until 6:15 this morning. It registered
> 210ºF + -- DH reported.
> It fell off the fork a little getting it onto a plate/dish to
> refrigerate.
> As I didn't have time last night to do anything regarding spices,
> this meat is devoid of any flavor with the exception of the meat
> itself, of course.
> Any suggestions as to what to do now?
>
> Open to all comments :-) Thanks.
> Dee Dee


Try this:

1cup apple cider vinegar
1cup white vinegar
1cup white sugar
1cup brown sugar
1/4 cup yellow mustard
1 tablespoon crushed red pepper flakes
salt and fresh cracked pepper to taste

Mix well together. Each person can sprinkle it on their pork to taste. I
will mix a bit into the entire mound of puleed pork and mix together.

--
Dave
www.davebbq.com


  #3 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 611
Default Pulled Pork -- what to do with already cooked pork with no spices added


"Dee.Dee" > schrieb im Newsbeitrag
...
>
> Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at Whole Foods
> in Baltimore for pulled pork. They gave me enough ice to get me home, but I
> didn't get home until the meat registered (on infrared therm) about 57-60
> degrees. I immediately (at 8:45 pm) put it in a heavy cast-iron enameled
> pot with 4 oz water, turned on the oven to 225 and let it go until 6:15 this
> morning. It registered 210ºF + -- DH reported.
>
> It fell off the fork a little getting it onto a plate/dish to refrigerate.
>
> As I didn't have time last night to do anything regarding spices, this meat is
> devoid of any flavor with the exception of the meat itself, of course.
>
> Any suggestions as to what to do now?
>
> Open to all comments :-) Thanks.
> Dee Dee

Serve in slices (slightly nuke them, if you want them warm)
with salt and pepper and sourdough bread.
To spice things up a little, serve with

a) apple-horse-radish-sauce
Peel three apples, finely grate them, mix with lemon juice, salt,
sugar and at least 2 table spoons of grated horse-radish.
b) cranberry-horseraddish sauce
2 table spoons horse-radish, grated
4 table spoons cranberry jam or sauce
2 table spoons mustard
lemon juice
salt
1/8 litre whipped cream

Mix cranberry jam, horse-radish and mustard well.
Add lemon juice and salt to taste.
Now carefully stir in the whipped cream.

Cheers,

Michael Kuettner









  #4 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,744
Default Pulled Pork -- what to do with already cooked pork with no spices added


"Michael Kuettner" > wrote in message
...
>
> "Dee.Dee" > schrieb im Newsbeitrag
> ...
>>
>> Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at Whole
>> Foods in Baltimore for pulled pork. They gave me enough ice to get me
>> home, but I didn't get home until the meat registered (on infrared therm)
>> about 57-60 degrees. I immediately (at 8:45 pm) put it in a heavy
>> cast-iron enameled pot with 4 oz water, turned on the oven to 225 and let
>> it go until 6:15 this morning. It registered 210ºF + -- DH reported.
>>
>> It fell off the fork a little getting it onto a plate/dish to
>> refrigerate.
>>
>> As I didn't have time last night to do anything regarding spices, this
>> meat is devoid of any flavor with the exception of the meat itself, of
>> course.
>>
>> Any suggestions as to what to do now?
>>
>> Open to all comments :-) Thanks.
>> Dee Dee

> Serve in slices (slightly nuke them, if you want them warm)
> with salt and pepper and sourdough bread.
> To spice things up a little, serve with
>
> a) apple-horse-radish-sauce
> Peel three apples, finely grate them, mix with lemon juice, salt,
> sugar and at least 2 table spoons of grated horse-radish.
> b) cranberry-horseraddish sauce
> 2 table spoons horse-radish, grated
> 4 table spoons cranberry jam or sauce
> 2 table spoons mustard
> lemon juice
> salt
> 1/8 litre whipped cream
>
> Mix cranberry jam, horse-radish and mustard well.
> Add lemon juice and salt to taste.
> Now carefully stir in the whipped cream.
>
> Cheers,
>
> Michael Kuettner
>


Thanks, Michael -- I have some sourdough -- That's pretty simple for me to
do ;-)))
Dee Dee


  #5 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 611
Default Pulled Pork -- what to do with already cooked pork with no spices added

Dee.Dee schrieb :

> Thanks, Michael -- I have some sourdough -- That's pretty simple for me to do
> ;-)))
>

You're welcome.
It's a fast meal with a fruity flavour (to compensate for the underspiced
pork).

Cheers,

Michael Kuettner




  #6 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 30
Default Pulled Pork -- what to do with already cooked pork with no spices added

"Dee.Dee" > wrote in message
...
>
> Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at Whole
> Foods in Baltimore for pulled pork. They gave me enough ice to get me
> home, but I didn't get home until the meat registered (on infrared therm)
> about 57-60 degrees. I immediately (at 8:45 pm) put it in a heavy
> cast-iron enameled pot with 4 oz water, turned on the oven to 225 and let
> it go until 6:15 this morning. It registered 210ºF + -- DH reported.
>
> It fell off the fork a little getting it onto a plate/dish to refrigerate.
>
> As I didn't have time last night to do anything regarding spices, this
> meat is devoid of any flavor with the exception of the meat itself, of
> course.
>
> Any suggestions as to what to do now?
>
> Open to all comments :-) Thanks.
> Dee Dee
>
>

We just smoked a big shoulder, ended up with a nice batch of pulled pork. We
had sandwiches the first night, with a little vinegar/pepper sauce and some
cole slaw. To the rest of it, we added our homemade chili sauce from our
heirloom chili garden, then used it to fill tomales. My partner made about
75 tomales, most of which went into the freezer for Christmas, but we ate a
bunch of them at lunch today. Mmmmm. He doesn't usually cook much but he
seems to be in a mood this week--he made a huge cheesecake today, it should
be chilled and ready to slice after dinner tonight Nice to have someone
else cook---well--for you every once in a while!
Cheers-
Mo


----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----
  #7 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,744
Default Pulled Pork -- what to do with already cooked pork with no spices added


"Mo" > wrote in message
...
>>

> We just smoked a big shoulder, ended up with a nice batch of pulled pork.
> We had sandwiches the first night, with a little vinegar/pepper sauce and
> some cole slaw. To the rest of it, we added our homemade chili sauce from
> our heirloom chili garden, then used it to fill tomales. My partner made
> about 75 tomales, most of which went into the freezer for Christmas, but
> we ate a bunch of them at lunch today. Mmmmm. He doesn't usually cook much
> but he seems to be in a mood this week--he made a huge cheesecake today,
> it should be chilled and ready to slice after dinner tonight Nice to
> have someone else cook---well--for you every once in a while!
> Cheers-
> Mo


Good Lord, Mo -- you two are an industrious couple!

I have to confess that dinner time came and without any other thought than
getting it onto the table, I put some Eden (organic) sauerkraut (the first
time I've used) in a pot and added a few slices of the pork to heat. As I'm
not a meat-eater and need loads and loads of spice to eat it, generally, DH
ate it and loved it. I couldn't bring myself but to taste about 1/2
teaspoon of the sauerkraut.

Luckily we had some (organic) rutabaga (yay! not waxed for a change) and
used some Icelandic butter on it; I ate some cheese and an apple and we are
both satisfied for the evening.

Thanks for sharing your pork/tamale/cheesecake cookfest -- only in my
dreams!
Dee Dee


  #8 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,587
Default Pulled Pork -- what to do with already cooked pork with no spicesadded

Dee.Dee wrote:
> Any suggestions as to what to do now?



Yikes, that's a pretty pricey chunk 'o meat to just bake away. But, all
is not lost. You could make Middle Tennessee-style BBQ. This is
basically pulling the meat apart and mixing it with plenty of your
favorite BBQ sauce. Let simmer a couple hours and serve between a
hamburger bun, sloppy joe style. This is not considered real BBQ by
hard core Q-freaks, but screw 'em. It was a BBQ staple around
Murfreesboro TN and served in every restuarant for a 50 mile radius for
30+ years. It's still one of my favorite styles of BBQ when I can find
it. Better still, make your own. Just use the BBQ sauce you prefer.

nb
  #9 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,744
Default Pulled Pork -- what to do with already cooked pork with no spices added


"notbob" > wrote in message
...
> Dee.Dee wrote:
>> Any suggestions as to what to do now?

>
>
> Yikes, that's a pretty pricey chunk 'o meat to just bake away. But, all
> is not lost. You could make Middle Tennessee-style BBQ. This is
> basically pulling the meat apart and mixing it with plenty of your
> favorite BBQ sauce. Let simmer a couple hours and serve between a
> hamburger bun, sloppy joe style. This is not considered real BBQ by hard
> core Q-freaks, but screw 'em. It was a BBQ staple around Murfreesboro TN
> and served in every restuarant for a 50 mile radius for 30+ years. It's
> still one of my favorite styles of BBQ when I can find it. Better still,
> make your own. Just use the BBQ sauce you prefer.
>
> nb



Thanks, Bob. I just put 13 oz. each in two packages to freeze. When they
get thawed, they will thaw in a BBQ sauce.

I don't know what real BBQ is anyway, so doesn't matter to me either. I'll
go with Murfreesboro -- and you.
Thanks a lot.

Dee Dee


  #10 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,256
Default Pulled Pork -- what to do with already cooked pork with no spicesadded

On Nov 15, 11:37 am, "Dee.Dee" > wrote:
> Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at Whole
> Foods in Baltimore for pulled pork. They gave me enough ice to get me home,
> but I didn't get home until the meat registered (on infrared therm) about
> 57-60 degrees. I immediately (at 8:45 pm) put it in a heavy cast-iron
> enameled pot with 4 oz water, turned on the oven to 225 and let it go until
> 6:15 this morning. It registered 210ºF + -- DH reported.
>
> It fell off the fork a little getting it onto a plate/dish to refrigerate.
>
> As I didn't have time last night to do anything regarding spices, this meat
> is devoid of any flavor with the exception of the meat itself, of course.
>
> Any suggestions as to what to do now?
>
> Open to all comments :-) Thanks.
> Dee Dee


Add BBQ sauce; heat it up; enjoy on a big bun.

N.


  #11 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,622
Default Pulled Pork -- what to do with already cooked pork with no spices added

notbob wrote:

> This is not considered real BBQ by
> hard core Q-freaks, but screw 'em.


I don't think anyone said anything about bbq. The only issue of contention
would be if you called that bbq, which it clearly wouldn't be. I even gave a
recipe for a mustard based sauce to be mixed in to the pulled-pork. Like
ribs, there are many ways to cook a pork butt that have nothing to do with
bbq, including the one you mentioned.

--
Dave
www.davebbq.com


  #12 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,622
Default Pulled Pork -- what to do with already cooked pork with no spices added

Dee.Dee wrote:
> "notbob" > wrote in message
> ...
>> Dee.Dee wrote:
>>> Any suggestions as to what to do now?

>>
>>
>> Yikes, that's a pretty pricey chunk 'o meat to just bake away. But,
>> all is not lost. You could make Middle Tennessee-style BBQ. This is
>> basically pulling the meat apart and mixing it with plenty of your
>> favorite BBQ sauce. Let simmer a couple hours and serve between a
>> hamburger bun, sloppy joe style. This is not considered real BBQ by
>> hard core Q-freaks, but screw 'em. It was a BBQ staple around
>> Murfreesboro TN and served in every restuarant for a 50 mile radius
>> for 30+ years. It's still one of my favorite styles of BBQ when I
>> can find it. Better still, make your own. Just use the BBQ sauce
>> you prefer. nb

>
>
> Thanks, Bob. I just put 13 oz. each in two packages to freeze. When
> they get thawed, they will thaw in a BBQ sauce.
>
> I don't know what real BBQ is anyway,


http://www.eaglequest.com/~bbq/faq2/toc.html

> so doesn't matter to me either.


It would, if you have ever tasted real bbq. But there's nothing wrong with
pork cooked by other techniques, as long as folks don't pretend it's BBQ
(which no one has in this thread). BBQ ain't the sauce, it's the way the
meat is cooked. Heck, many real good bbq joints don't put an ounce of sauce
on the meat they serve; the meat is so tender, moist and flavorful coming
out of the pit that sauce isn't needed. They just don't need to hide the
taste of meat. :-o

--
Dave
www.davebbq.com


  #13 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,830
Default Pulled Pork -- what to do with already cooked pork with no spices added

On Fri, 16 Nov 2007 09:11:30 -0800, "Dave Bugg" >
wrote:

>> I don't know what real BBQ is anyway,

>
>http://www.eaglequest.com/~bbq/faq2/toc.html
>
>> so doesn't matter to me either.

>
>It would, if you have ever tasted real bbq. But there's nothing wrong with
>pork cooked by other techniques, as long as folks don't pretend it's BBQ
>(which no one has in this thread). BBQ ain't the sauce, it's the way the
>meat is cooked. Heck, many real good bbq joints don't put an ounce of sauce
>on the meat they serve; the meat is so tender, moist and flavorful coming
>out of the pit that sauce isn't needed. They just don't need to hide the
>taste of meat. :-o


I knew I had figured out how to make real Q when my guests didn't use
sauce anymore.

Lou
  #14 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,622
Default Pulled Pork -- what to do with already cooked pork with no spices added

Lou Decruss wrote:
> On Fri, 16 Nov 2007 09:11:30 -0800, "Dave Bugg" >
> wrote:
>
>>> I don't know what real BBQ is anyway,

>>
>> http://www.eaglequest.com/~bbq/faq2/toc.html
>>
>>> so doesn't matter to me either.

>>
>> It would, if you have ever tasted real bbq. But there's nothing
>> wrong with pork cooked by other techniques, as long as folks don't
>> pretend it's BBQ (which no one has in this thread). BBQ ain't the
>> sauce, it's the way the meat is cooked. Heck, many real good bbq
>> joints don't put an ounce of sauce on the meat they serve; the meat
>> is so tender, moist and flavorful coming out of the pit that sauce
>> isn't needed. They just don't need to hide the taste of meat. :-o

>
> I knew I had figured out how to make real Q when my guests didn't use
> sauce anymore.


There ya go, Lou; there's no higher compliment. :-)

--
Dave
www.davebbq.com


  #15 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 175
Default Pulled Pork -- what to do with already cooked pork with no spicesadded

On Nov 16, 8:16 am, "Dee.Dee" > wrote:
> "notbob" > wrote in message
>
> ...
>
> > Dee.Dee wrote:
> >> Any suggestions as to what to do now?

>
> > Yikes, that's a pretty pricey chunk 'o meat to just bake away. But, all
> > is not lost. You could make Middle Tennessee-style BBQ. This is
> > basically pulling the meat apart and mixing it with plenty of your
> > favorite BBQ sauce. Let simmer a couple hours and serve between a
> > hamburger bun, sloppy joe style. This is not considered real BBQ by hard
> > core Q-freaks, but screw 'em. It was a BBQ staple around Murfreesboro TN
> > and served in every restuarant for a 50 mile radius for 30+ years. It's
> > still one of my favorite styles of BBQ when I can find it. Better still,
> > make your own. Just use the BBQ sauce you prefer.

>
> > nb

>
> Thanks, Bob. I just put 13 oz. each in two packages to freeze. When they
> get thawed, they will thaw in a BBQ sauce.
>
> I don't know what real BBQ is anyway, so doesn't matter to me either. I'll
> go with Murfreesboro -- and you.
> Thanks a lot.


In Memphis, if you don't ask them not to, they put a plop of coleslaw
onto their BBQ sandwiches. Ick.

Good BBQ in Memphis is at: http://www.dancingpigs.com/

Also, if you go to Memphis, check out the painting, "At The Foot Of
The Cliff",
by William-Adolphe Bouguereau.
http://brooksmuseum.com/public/dine/...sp?id=10000250

Also: http://search.cityguide.aol.com/memp...ra/v-111017008
>
> Dee Dee


--Bryan
-pix of two of my more interesting guitars at:
http://flickr.com/photos/15522299@N08/2034749372/


  #16 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,830
Default Pulled Pork -- what to do with already cooked pork with no spices added

On Fri, 16 Nov 2007 11:25:35 -0800, "Dave Bugg" >
wrote:

>Lou Decruss wrote:
>> On Fri, 16 Nov 2007 09:11:30 -0800, "Dave Bugg" >
>> wrote:
>>
>>>> I don't know what real BBQ is anyway,
>>>
>>> http://www.eaglequest.com/~bbq/faq2/toc.html
>>>
>>>> so doesn't matter to me either.
>>>
>>> It would, if you have ever tasted real bbq. But there's nothing
>>> wrong with pork cooked by other techniques, as long as folks don't
>>> pretend it's BBQ (which no one has in this thread). BBQ ain't the
>>> sauce, it's the way the meat is cooked. Heck, many real good bbq
>>> joints don't put an ounce of sauce on the meat they serve; the meat
>>> is so tender, moist and flavorful coming out of the pit that sauce
>>> isn't needed. They just don't need to hide the taste of meat. :-o

>>
>> I knew I had figured out how to make real Q when my guests didn't use
>> sauce anymore.

>
>There ya go, Lou; there's no higher compliment. :-)


Thanks. It took a long time to learn the tricks but it was worth it.
I made ribs 2 weeks ago. I had just set them on the counter to bring
to room temp when a neighbor came knocking. She came in and commented
on how nice looking they were. (They were some of the meatiest I've
ever seen actually) Then she felt I needed instructions which
included boiling. I tried to be very polite as she really is a nice
old lady, but I did mention I'm not making rib soup.

Another neighbor is a Chicago firehouse cook. Most firemen and
paramedics have second jobs since they do a 24/48 schedule. He works
for a caterer and does some his own gigs. I guess the commercial
smoker they do ribs in is big enough to walk in, but most of the heat
comes from gas and the smoke flavor from whatever chips they use are
just a token. Sauce is a necessity. He thought his ribs were good
until he had mine.

Lou
  #17 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,879
Default Pulled Pork -- what to do with already cooked pork with no spicesadded

Nancy2 wrote:
> On Nov 15, 11:37 am, "Dee.Dee" > wrote:
>> Yesterday I bought a 4 lb. piece of pork butt - Niman Ranch -- at Whole
>> Foods in Baltimore for pulled pork. They gave me enough ice to get me home,
>> but I didn't get home until the meat registered (on infrared therm) about
>> 57-60 degrees. I immediately (at 8:45 pm) put it in a heavy cast-iron
>> enameled pot with 4 oz water, turned on the oven to 225 and let it go until
>> 6:15 this morning. It registered 210ºF + -- DH reported.
>>
>> It fell off the fork a little getting it onto a plate/dish to refrigerate.
>>
>> As I didn't have time last night to do anything regarding spices, this meat
>> is devoid of any flavor with the exception of the meat itself, of course.
>>
>> Any suggestions as to what to do now?
>>
>> Open to all comments :-) Thanks.
>> Dee Dee



I made pulled pork for lunch at work a few weeks ago and we ate about
half of it the first day in sandwiches with BBQ sauce optional. One of
the women took the leftovers home and made pork green chili with the
rest, brought it back the next day for burritos. Both meals got raves
and not a shred was left.

gloria p
  #18 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 14,587
Default Pulled Pork -- what to do with already cooked pork with no spicesadded

Dave Bugg wrote:
> notbob wrote:
>
>> This is not considered real BBQ by
>> hard core Q-freaks, but screw 'em.

>
> I don't think anyone said anything about bbq. The only issue of contention
> would be if you called that bbq, which it clearly wouldn't be.


I know a lot of hardcore Q freaks get all anal over minor/major
distinctions between what is "real" bbq. Sorry, I'm not so encumbered.
If the people of TN want to call what I learned to love, BBQ, who am
I to argue. If some back yard grill jockeys want to call burger n'
frank conflagrating a barbecue, I'm not going to burn their boat.

Sure, I know how to tend a 225 deg F smoker for 12 hrs and dry rub a
rack o' ribs. I'll cuss the cuss that puts ribs in water and swear at
the twit that blackens 2 score of chicken legs with 23 layers of sugar
paste. But, some of that crap just somehow turns out to be good eats
and if it tastes good, I'll eat it, no matter what they call it.

OTOH, if you get within 50 ft of any Q of mine with either mustard or
vinegar, I'll shoot your eyebrows off!

nb
  #19 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 2,830
Default Pulled Pork -- what to do with already cooked pork with no spices added

On Sat, 17 Nov 2007 08:24:22 -0700, notbob > wrote:

>OTOH, if you get within 50 ft of any Q of mine with either mustard or
>vinegar, I'll shoot your eyebrows off!
>
>nb


lol

Lou
  #20 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 649
Default Pulled Pork -- what to do with already cooked pork with no spicesadded

notbob wrote:

> I know a lot of hardcore Q freaks get all anal over minor/major
> distinctions between what is "real" bbq. Sorry, I'm not so encumbered.
> If the people of TN want to call what I learned to love, BBQ, who am
> I to argue. If some back yard grill jockeys want to call burger n'
> frank conflagrating a barbecue, I'm not going to burn their boat.
>
> Sure, I know how to tend a 225 deg F smoker for 12 hrs and dry rub a
> rack o' ribs. I'll cuss the cuss that puts ribs in water and swear at
> the twit that blackens 2 score of chicken legs with 23 layers of sugar
> paste. But, some of that crap just somehow turns out to be good eats
> and if it tastes good, I'll eat it, no matter what they call it.
>
> OTOH, if you get within 50 ft of any Q of mine with either mustard or
> vinegar, I'll shoot your eyebrows off!
>
> nb


LOL! That was too funny, especially the last paragraph. BTW, I agree
with you. I agree with the first part, not the shooting off eyebrows
part.<g>

Becca

Ob Food:

Plum Glazed Pork Tenderloin

1/2 cup plum jelly
2 tablespoons lime juice
2 scallions, minced
2 garlic cloves, minced
1 teaspoon grated fresh ginger
2 pork tenderloins (1 1/2 to 2 pounds total)
2 tablespoons vegetable oil
Salt and pepper

Combine plum jelly, lime juice, scallions, garlic, and ginger in bowl.

Rub tenderloin with oil and season with salt and pepper. Grill meat over
hot fire until browned on all sides and internal temperature reaches 145
degrees, about 12-15 minutes. Brush with plum glaze and cook 1 minute
longer. Transfer to platter, cover with foil, and let rest 5 minutes.
Slice pork and serve with remaining glaze.


  #21 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 4,949
Default Pulled Pork -- what to do with already cooked pork with no spices added

On Sat, 17 Nov 2007 08:24:22 -0700, notbob > wrote:


>OTOH, if you get within 50 ft of any Q of mine with either mustard or
>vinegar, I'll shoot your eyebrows off!
>
>nb


You mean you don't like the Carolina styles of BBQ?

I know they use vinegar in their sauces, and they are very, very good.
Is it farther south that they use the mustard?

Christine
  #22 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 7
Default Pulled Pork -- what to do with already cooked pork with no spices added


"Christine Dabney" > wrote in message
...
> On Sat, 17 Nov 2007 08:24:22 -0700, notbob > wrote:
>
>
>>OTOH, if you get within 50 ft of any Q of mine with either mustard or
>>vinegar, I'll shoot your eyebrows off!
>>
>>nb

>
> You mean you don't like the Carolina styles of BBQ?


That's the best.
>
> I know they use vinegar in their sauces, and they are very, very good.
> Is it farther south that they use the mustard?


Mustard? Nowhere in the civilised world.


  #23 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,622
Default Pulled Pork -- what to do with already cooked pork with no spices added

Christine Dabney wrote:
> On Sat, 17 Nov 2007 08:24:22 -0700, notbob > wrote:
>
>
>> OTOH, if you get within 50 ft of any Q of mine with either mustard or
>> vinegar, I'll shoot your eyebrows off!
>>
>> nb

>
> You mean you don't like the Carolina styles of BBQ?
>
> I know they use vinegar in their sauces, and they are very, very good.
> Is it farther south that they use the mustard?


Yeah; it's particular to South Carolina.

--
Dave
www.davebbq.com


  #24 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 3,622
Default Pulled Pork -- what to do with already cooked pork with no spices added

Randy wrote:
> "Christine Dabney" > wrote in message
> ...
>> On Sat, 17 Nov 2007 08:24:22 -0700, notbob >
>> wrote:
>>> OTOH, if you get within 50 ft of any Q of mine with either mustard
>>> or vinegar, I'll shoot your eyebrows off!
>>>
>>> nb

>>
>> You mean you don't like the Carolina styles of BBQ?

>
> That's the best.
>>
>> I know they use vinegar in their sauces, and they are very, very
>> good. Is it farther south that they use the mustard?

>
> Mustard? Nowhere in the civilised world.


Mustard based sauces have quite a following in South Carolina.

--
Dave
www.davebbq.com


  #25 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,927
Default Pulled Pork -- what to do with already cooked pork with no spices added

On Fri, 16 Nov 2007 06:53:27 -0700, notbob > wrote:

> You could make Middle Tennessee-style BBQ. This is
>basically pulling the meat apart and mixing it with plenty of your
>favorite BBQ sauce. Let simmer a couple hours and serve between a
>hamburger bun, sloppy joe style.


That's exactly what I would do. The sauced meat is good over a baked
potato, too.

I might simmer half of the pork in some broth with chili powder or
taco seasoning and use it for enchiladas, tacos, or burritos.

Tara


  #26 (permalink)   Report Post  
Posted to rec.food.cooking
external usenet poster
 
Posts: 1,744
Default Pulled Pork -- what to do with already cooked pork with no spices added


"Tara" > wrote in message
...
> On Fri, 16 Nov 2007 06:53:27 -0700, notbob > wrote:
>
>> You could make Middle Tennessee-style BBQ. This is
>>basically pulling the meat apart and mixing it with plenty of your
>>favorite BBQ sauce. Let simmer a couple hours and serve between a
>>hamburger bun, sloppy joe style.

>
> That's exactly what I would do. The sauced meat is good over a baked
> potato, too.
>
> I might simmer half of the pork in some broth with chili powder or
> taco seasoning and use it for enchiladas, tacos, or burritos.
>
> Tara


Thanks much, Tara.
Saved.
Dee Dee


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pulled Pork? Mack A. Damia General Cooking 4 24-05-2009 12:40 AM
Pulled Pork, what cut? Sky General Cooking 53 15-01-2008 11:55 PM
Pork loin for pulled pork? Jnospam[_1_] General Cooking 7 06-03-2007 04:42 PM


All times are GMT +1. The time now is 12:14 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright ©2004-2024 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"