In article >,
says...
> On Wed, 14 Jul 2004 23:31:10 GMT, sf > wrote:
>
> >On Wed, 14 Jul 2004 18:39:02 GMT, Donna Rose
> > wrote:
> >
> >> I just did my first-ever pulled pork butt two weeks ago. And yes, I did
> >> it in the oven as I don't have a smoker. I didn't dare talk about it on
> >> alt.food.barbecue, but for oven prepared pork, it was out of this world.
>
> Even better with a nice smokey Bark/crust from a smoker. Smokers don't
> need to be expensive or difficult to master.
>
>
> >Many thanks, Donna! That's a keeper.
> >
> >
> >Practice safe eating - always use condiments
>
>
It's not the difficulty or the money -it's the fact that I live in an
apartment and the outdoor common patio is not very convenient to my
apartment. I'd have to go down the elevator, out through the lobby,
through the garage, then through the backyard and up the back steps to
get to it. And I wouldn't want to leave something unattended there for
multiple hours. I'm not so much worried about someone swiping it, as I
would be folks worried that there was a smoker going non-stop for hours
on end.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Wed, 14 Jul 2004 02:52:11 -0400, " BOB" >
wrote:

> http://www.nakedwhiz.com/elder.htm

This is a very friendly website... thanks!


Practice safe eating - always use condiments

On Wed, 14 Jul 2004 02:52:11 -0400, " BOB" >
wrote:

> http://www.nakedwhiz.com/elder.htm

This is a very friendly website... thanks!


Practice safe eating - always use condiments

sf wrote:
> On Wed, 14 Jul 2004 02:52:11 -0400, " BOB" >
> wrote:
>
>> http://www.nakedwhiz.com/elder.htm
>
> This is a very friendly website... thanks!
>
>
> Practice safe eating - always use condiments

You are very welcome. Snoop around even more in there, it's a real wealth of
information (even if it is primarily slanted towards those GREEN things)
http://www.nakedwhiz.com (the home page)
http://www.nakedwhiz.com/lump.htm
http://www.nakedwhiz.com/taoofcharcoal/tcsplash.htm
http://www.nakedwhiz.com/flash.htm
http://www.nakedwhiz.com/juicysp.htm
http://www.nakedwhiz.com/kingsfrd.htm
Ok, you get the hint, I'll stop now.

BOB

sf wrote:
> On Wed, 14 Jul 2004 02:52:11 -0400, " BOB" >
> wrote:
>
>> http://www.nakedwhiz.com/elder.htm
>
> This is a very friendly website... thanks!
>
>
> Practice safe eating - always use condiments

You are very welcome. Snoop around even more in there, it's a real wealth of
information (even if it is primarily slanted towards those GREEN things)
http://www.nakedwhiz.com (the home page)
http://www.nakedwhiz.com/lump.htm
http://www.nakedwhiz.com/taoofcharcoal/tcsplash.htm
http://www.nakedwhiz.com/flash.htm
http://www.nakedwhiz.com/juicysp.htm
http://www.nakedwhiz.com/kingsfrd.htm
Ok, you get the hint, I'll stop now.

BOB

Dog3 wrote:
> sf > got ****ed off and typed
> :
>
>> On Wed, 14 Jul 2004 02:52:11 -0400, " BOB" >
>> wrote:
>>
>>> http://www.nakedwhiz.com/elder.htm
>>
>> This is a very friendly website... thanks!
>>
>>
>> Practice safe eating - always use condiments
>
> What a fun site. I can't get through it all but I bookmarked it. Thanks for
> posting it.
>
> Michael

I've been using it for years, and probably haven't seen it all. Doug is a great
guy, too.
always finding something new @ www.thenakedwhiz.com

BOB
http://www.cafeshops.com/nakedwhiz.9572936
no, no interest in the website and/or the products

On Wed, 14 Jul 2004 15:45:06 -0400, "No One" >
wrote:

> Since I live in an apartment, this is how I do mine. Coat the pork well
> with a dry rub ofyour choice. Let sit in frig over night. Place pork in a
> deep baking dish, smother with raw sliced onions and a goodly sprinkling of
> Adolph's Meat Tenderizer (US), add a little water. Cover with lid or cover
> with foil with slits. Bake for 4-6 hours on a slow oven 300 degrees, until
> the meat "pulls" easily. Remove the foil about 1/2 way thru.
>

thanks for the "how to" and recipes, Dennis!



<snip>


Practice safe eating - always use condiments

"Donna Rose" > wrote in message
k.net...

> I just did my first-ever pulled pork butt two weeks ago. And yes, I did
> it in the oven as I don't have a smoker. I didn't dare talk about it on
> alt.food.barbecue, but for oven prepared pork, it was out of this world.
>

Did you post your method? I don't have a smoker, or even a barbeque. I do
have an oven, though, and pulled pork is almost impossible to find in Japan.
I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
it, and feel I should indulge (though making pulled pork for one--I wonder
how long it would take me to eat the whole thing?)

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

"Donna Rose" > wrote in message
k.net...

> I just did my first-ever pulled pork butt two weeks ago. And yes, I did
> it in the oven as I don't have a smoker. I didn't dare talk about it on
> alt.food.barbecue, but for oven prepared pork, it was out of this world.
>

Did you post your method? I don't have a smoker, or even a barbeque. I do
have an oven, though, and pulled pork is almost impossible to find in Japan.
I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
it, and feel I should indulge (though making pulled pork for one--I wonder
how long it would take me to eat the whole thing?)

--
***For e-mail, replace .com with .ca Sorry for the inconvenience!***

On 2004-07-15, Rona Yuthasastrakosol > wrote:
> "Donna Rose" > wrote in message
> k.net...
>
>> I just did my first-ever pulled pork butt two weeks ago. And yes, I did
>> it in the oven as I don't have a smoker. I didn't dare talk about it on
>> alt.food.barbecue, but for oven prepared pork, it was out of this world.
>>
>
> Did you post your method? I don't have a smoker, or even a barbeque. I do
> have an oven, though, and pulled pork is almost impossible to find in Japan.
> I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
> it, and feel I should indulge (though making pulled pork for one--I wonder
> how long it would take me to eat the whole thing?)

This is no big deal. It has, in fact, been discussed on afb. Anyway, just
take a bone-in pork shoulder (butt, Boston, whatever they're calling it over
there), cover with rub of your choice, let sit overnight in fridge (opt),
then put in oven, fat side up. Bake at any temp between 225-350 deg F
(depending on how long you want to wait) till bone turns freely in roast.
That's it. Pull apart and eat.

nb

In article >,
says...
> "Donna Rose" > wrote in message
> k.net...
>
> > I just did my first-ever pulled pork butt two weeks ago. And yes, I did
> > it in the oven as I don't have a smoker. I didn't dare talk about it on
> > alt.food.barbecue, but for oven prepared pork, it was out of this world.
> >
>
> Did you post your method? I don't have a smoker, or even a barbeque. I do
> have an oven, though, and pulled pork is almost impossible to find in Japan.
> I'd love to emulate your pulled-pork success. Sometimes I get a craving fo
> it, and feel I should indulge (though making pulled pork for one--I wonder
> how long it would take me to eat the whole thing?)
>
>
I didn't post it previously, but I'll be happy to.

One 5 pound boneless pork butt
Liberally dusted with my favorite rub recipe (I use a homemade version of
Emeril's Essence)
Bring to room temperature
Insert a digital probe thermometer into thickest part of the meat, being
careful not to be in a fat pocket (This is the kind of thermometer that
has a digital readout device that sits outside the oven, so you can
monitor the temperature. I set the temperature for 195F.

Roasted it on a rack in a shallow roasting pan in a 300F oven till the
thermometer indicated the meat had reached 195, (approximately 6 hours)
then took it out, wrapped it in several layers of heavy duty foil, placed
it in a cooler covered with newspaper and waited an hour. (This was
something I learned about from the knowledgeable folks at
alt.food.barbecue, who say that wrapping the meat and allowing it to sit
for an hour after it's done results in more tender meat.)

After waiting an hour (a very looooooong hour, it seemed to me) I pulled
the pork, added the vinegar sauce I mentioned in my previous post, and
had the best pulled pork sandwich I'd ever eaten. Granted, it was not
barbecue, and I'm sure if I had a smoker it would have been even better,
but for oven-prepared meat, it was out of this world.

I froze it in two-sandwich portions and have been enjoying it every
second or third day - and there's still a couple more packages of it in
the freezer. Indeed, it wasn't very much work, produced an excellent
result, and I still have more in the freezer after enjoying it for almost
two weeks now. Will I do it again? You betcha!


--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

Reg wrote:
>
> sf wrote:

> > I've never eaten the real thing, but want to try it - is
> > mayonaise based "white sauce" a common topping?
> >
>
> There is a traditional sauce from Alabama that contains
> mayo. You rarely see it, and I don't really favor it. I think it
> kind of dulls the flavors.


Dredging up this old topic, this sort of sauce was shown last night on
Bobby Flay's BBQ show, the one that's like FoodNation. He was visiting
Big Bob Gibson's in Alabama. The white sauce was similar to the recipe
Reg gave before (I won't reproduce it here) except that it had some
horseradish and "secret spices".




Brian Rodenborn

Reg wrote:
>
> sf wrote:

> > I've never eaten the real thing, but want to try it - is
> > mayonaise based "white sauce" a common topping?
> >
>
> There is a traditional sauce from Alabama that contains
> mayo. You rarely see it, and I don't really favor it. I think it
> kind of dulls the flavors.


Dredging up this old topic, this sort of sauce was shown last night on
Bobby Flay's BBQ show, the one that's like FoodNation. He was visiting
Big Bob Gibson's in Alabama. The white sauce was similar to the recipe
Reg gave before (I won't reproduce it here) except that it had some
horseradish and "secret spices".




Brian Rodenborn

Default User wrote:

> Dredging up this old topic, this sort of sauce was shown last night on
> Bobby Flay's BBQ show, the one that's like FoodNation. He was visiting
> Big Bob Gibson's in Alabama. The white sauce was similar to the recipe
> Reg gave before (I won't reproduce it here) except that it had some
> horseradish and "secret spices".

What's interesting is that you'll probably only hear about Alabama
white sauce on a TV show, or in a write up about regional BBQ sauces.
You could eat BBQ every day in Alabama and elsewhere and you'll
never actually see it served anywhere. I have a friend in AL who's
never even heard of it.

It's not unlike traditional Owensboro Kentucky smoked lamb. None
of my many friends from KY have ever seen it served. It's been
relegated to a very few Q joints in Owensboro, and even those
places serve mostly pork.

Some old fashion, tradition based foods exist only on paper.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Reg wrote:

> What's interesting is that you'll probably only hear about Alabama
> white sauce on a TV show, or in a write up about regional BBQ sauces.
> You could eat BBQ every day in Alabama and elsewhere and you'll
> never actually see it served anywhere. I have a friend in AL who's
> never even heard of it.


They referred to it as "northern Alabama", which does narrow the scope
somewhat.




Brian Rodenborn

Default User wrote:

> Dredging up this old topic, this sort of sauce was shown last night on
> Bobby Flay's BBQ show, the one that's like FoodNation. He was visiting
> Big Bob Gibson's in Alabama. The white sauce was similar to the recipe
> Reg gave before (I won't reproduce it here) except that it had some
> horseradish and "secret spices".

Is this it?

Big Bob's Gibson's White Sauce

1/2 cup mayonnaise
1/4 cup vinegar
1/2 teaspoon prepared horseradish
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/2 teaspoon lemon
2 tablespoons apple cider


--
Reg email: RegForte (at) (that free MS email service) (dot) com

"sf" > wrote in message
news
>
> I know I'm opening up a hornet's nest here, but I have some
> questions...
>
> I've never eaten the real thing, but want to try it - is
> mayonaise based "white sauce" a common topping?
>
> What about cole slaw - does it go in the sandwich or on the
> side?
>
> What side dishes are usually served with pulled pork?
>
> TIA
>
>
> Practice safe eating - always use condiments


Well see, here's the thing... What's common or traditional is going to vary
by region. I love pulled pork. Love it. So, when I have the opportunity to
try a new Q place, I often order the pulled pork. (Although, some places
chop it up rather than pull it.) Most often, there's either a traditional
"red" barbecue sauce-- though some are more vinegar-y than the sweeter
tomato based sauces--or a mustard/vinegar sauce. I prefer the tomato based,
but my husband much prefers the mustard based.
As for coleslaw, I think it's really a personal preference type of thing. I
prefer it off the sandwich, because I strongly dislike coleslaw. My husband
loves coleslaw, but most often prefers it on the side.
Side dishes:
beans, of course...usually baked or bbq beans, though I have seen pinto
beans
potato salad, chips, pickles, and a good old fashioned cobbler.
Now me, personally, I serve the beans and potato salad, as well as a green
salad with lots of veggies (tomatoes, cukes, red onion, broccoli,
cauliflower, olives...you get the idea). I often have brownies or pie
instead of cobbler, but in the fall it's apple crisp.

kimberly

Reg wrote:
>
> Default User wrote:
>
> > Dredging up this old topic, this sort of sauce was shown last night on
> > Bobby Flay's BBQ show, the one that's like FoodNation. He was visiting
> > Big Bob Gibson's in Alabama. The white sauce was similar to the recipe
> > Reg gave before (I won't reproduce it here) except that it had some
> > horseradish and "secret spices".
>
> Is this it?
>
> Big Bob's Gibson's White Sauce
>
> 1/2 cup mayonnaise
> 1/4 cup vinegar
> 1/2 teaspoon prepared horseradish
> 1/2 teaspoon salt
> 1/2 teaspoon black pepper
> 1/8 teaspoon cayenne pepper
> 1/2 teaspoon lemon
> 2 tablespoons apple cider


That's pretty much what they showed, other than the "secret spices".
They were making a restaurant-sized batch, so it was quarts and cups of
stuff, but basically that's it.



Brian Rodenborn