Global Moderator TnRiver46 Posted January 27 Global Moderator Posted January 27 I got a fever….. and the only cure is more tots 1 Quote
spartyon8 Posted January 27 Posted January 27 The wife and I decided to try something new yesterday. We made crappie California rolls and they were really good. This was our first time doing so and now she is looking for a class to teach us how to make sushi and rolls correctly. Our rice wasn't sticking well enough. We got the idea from fishnmore on youtube. 2 Quote
padlin Posted January 28 Posted January 28 Looks just like the Shepard’s Pie we had tonight, good stuff. 1 Quote
Super User Choporoz Posted February 26 Super User Posted February 26 I've been in disbelief since we moved to NC that there's no BBQ place within 40 miles. I guess everyone does their own...or hopes the occasional food truck comes through. So, I decided to try my own. I'm not much of a cook, but since I retired late last year, I've started dabbling. First attempt at pulled pork, and I'm not too modest to say it was pretty darned good. So easy, I can't believe I haven't been doing it for years. 8# pork shoulder butt. Trimmed fat cap to 1/4", dry rub (salt, pepper, brown sugar, garlic powder, smoked paprika, onion powder) and refrigerate overnight. Put it on rack in roasting pan with water beneath the rack. Tossed it in the oven @ 240 for 11 hours until meat was 200°. Let it sit for an hour, shred and eat. I used a little Sweet Baby Ray's, but honestly, it didn't really need sauce. Why didn't I try this before 6 Quote
Super User Choporoz Posted February 26 Super User Posted February 26 48 minutes ago, padlin said: Looks good from here but you need a smoker. I've been kicking around the idea for a long time. I really don't have the palate to appreciate it. Nor the patience. I got a smoker box for the grills and that is fine for now. 2 Quote
Global Moderator TnRiver46 Posted February 26 Global Moderator Posted February 26 Smoker is fun but does take patience the way I like to do it. Which is stand outside and chop wood as the fire needs it and drink beer a lot of friends have electric smoker, set it and forget it. They have smoked food when they get home from work I have a buddy with a big deep grill you can toss wood into, he just gathers hickory sticks laying around the yard and grills with it , makes delicious hamburgers and hot dogs and doesn’t take long Quote
Functional Posted February 26 Author Posted February 26 @Choporoz You should try a eastern NC sauce. Coming from NY I always thought BBQ should have a ketchup based sauce but I feel like the Eastern NC you can have a wider variety of flavor profiles. The vinegar with the pork is, in my, opinion a nicer blend of flavors. Here is one I've been making that's been a hit with nearly everyone I've made it for. JJ's Finishing Sauce 2C Apple Cider Vinegar 2T Worcestershire Sauce (or more to taste) 1/4C Brown Sugar 1T Smoked Paprika 2tsp Granulated Garlic 2tsp Granulated Onion 2tsp Fine Grind Black Pepper 1tsp Celery Salt 1tsp Cayenne Pepper (more if you like spice) 1/2tsp Ground Allspice Optional: I've added Red Pepper flake, some have subbed cayenne for Red Pepper too if you dont want the double heat. I do the same rub as you though half the time. Other half is just straight SPG mix. Scoring the fat on fat cap made a difference for me too. 2 Quote
Super User Jar11591 Posted Friday at 11:29 AM Super User Posted Friday at 11:29 AM Filet mignon last night. Tried a coffee dry rub from a local spice joint. It was excellent. 6 Quote
Global Moderator TnRiver46 Posted Friday at 04:10 PM Global Moderator Posted Friday at 04:10 PM 1 Quote
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