Off topic : your fave barbq sauce for pork???
maybe visiting recipe web sites would be good for my own recovery?
barbeque is serious business here in the states.
LOL
some do actually pull the pork apart with their fingers,
others put a bunch on a big chopping block and use a big knife.
when i lived in north carolina, there was a little of both.
the party was called a "pig pickin".
a whole pig was roasted slowly over a pit, taken off the fire when done, and people would actually come and "pick" the part they wanted.
but there are as many different ways as there are barbeque sauces and the one that formerdoormat posted looks delicious. molasses is the secret ingredient.
Beth
Well, where I'm from BBQ pork is either "chopped" or "sliced inside and out." It is soaked in tomato and brown sugar based sauce and served with iced tea that's so sugary, it can stand up by itself.
No coleslaw is placed on the sandwich-- it's on the side, as the good lord intended. The barbeque meat can only be properly prepared in huge, ancient, soot encrusted grills in restaurants where the waitresses call you honey and there are plenty of piggy figurines and college football memorabilia on display, but no health rating posted anywhere.
I miss it so, but the food is much healthier out here...
No coleslaw is placed on the sandwich-- it's on the side, as the good lord intended. The barbeque meat can only be properly prepared in huge, ancient, soot encrusted grills in restaurants where the waitresses call you honey and there are plenty of piggy figurines and college football memorabilia on display, but no health rating posted anywhere.
I miss it so, but the food is much healthier out here...
No coleslaw is placed on the sandwich-- it's on the side, as the good lord intended. The barbeque meat can only be properly prepared in huge, ancient, soot encrusted grills in restaurants where the waitresses call you honey and there are plenty of piggy figurines and college football memorabilia on display, but no health rating posted anywhere.
sigh........
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Location: Bristol TN/VA
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LOL
Well, I had all ready roasted a tenderloin, you see. Garlic and herbs marinade.
I was going to use the leftovers for barbq sandwiches and yes I want coleslaw on the sandwish.
But I wound up picking it myself and eating it straight out of the frig cold.
Well, I had all ready roasted a tenderloin, you see. Garlic and herbs marinade.
I was going to use the leftovers for barbq sandwiches and yes I want coleslaw on the sandwish.
But I wound up picking it myself and eating it straight out of the frig cold.
Wow...those recipes sound good. After eating some wonderful ribs at a friends house, she shared her recipe:
mix one part each:
Regular Coca Cola (diet will not work)
Ketchup
Of course you could toss in some minced onion, garlic or whatever spice you like. It tastes alot better than it sounds!
mix one part each:
Regular Coca Cola (diet will not work)
Ketchup
Of course you could toss in some minced onion, garlic or whatever spice you like. It tastes alot better than it sounds!
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Join Date: Oct 2010
Location: Scotland
Posts: 1,490
Ooooh thanks everyone - I have so many ideas now. We have a very busy weekend coming up, so no time to work on pork roasting specialities, but I plan to work on this the following weekend.
Do you folks in the US know what a slow cooker is? I guess it's just like a mini oven (with a very heavy ceramic inside 'pot') you plug in and it cooks things at either 90 or 100 degrees centigrade - you basically can put anything in and cook it for, like, 5 hours or overnight or whatever - do you think I could do my pre-prep in this for the pork and then 'pull' it and then cook in BBQ sauce? I'm sure I could, but just not sure... I sure don't have any smoky charcoal-y type things to cook in....
Do you folks in the US know what a slow cooker is? I guess it's just like a mini oven (with a very heavy ceramic inside 'pot') you plug in and it cooks things at either 90 or 100 degrees centigrade - you basically can put anything in and cook it for, like, 5 hours or overnight or whatever - do you think I could do my pre-prep in this for the pork and then 'pull' it and then cook in BBQ sauce? I'm sure I could, but just not sure... I sure don't have any smoky charcoal-y type things to cook in....
Do you folks in the US know what a slow cooker is? I guess it's just like a mini oven (with a very heavy ceramic inside 'pot') you plug in and it cooks things at either 90 or 100 degrees centigrade - you basically can put anything in and cook it for, like, 5 hours or overnight or whatever - do you think I could do my pre-prep in this for the pork and then 'pull' it and then cook in BBQ sauce? I'm sure I could, but just not sure... I sure don't have any smoky charcoal-y type things to cook in....
I think the bbq sauce could be put into one to simmer for a few hours. I would saute the onions briefly in a hot pan first. Just use caution in leaving it in the crock pot. My experience with tomato based sauces in the crock pot (chilli) is that the sauce scorches on the edges. (might be the quality of my crock pot)
Happy cooking!
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Join Date: Nov 2002
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L2L, I had bought a tenderloin all ready in the vacuum bag marinating so I did just drop it in the crock pot...I am going to do one your way later on.
I love that coca cola & Heinz ketchup + lots of spices. That is my favorite for hamburgers. (lemon pepper, black pepper, cayenne, + clean out the cabinet with the hot and spicy; it should taste pretty hot when stirring together but mellows out during basting) Yummy.
as for the cookout: ya'll come now, ya hear?
I love that coca cola & Heinz ketchup + lots of spices. That is my favorite for hamburgers. (lemon pepper, black pepper, cayenne, + clean out the cabinet with the hot and spicy; it should taste pretty hot when stirring together but mellows out during basting) Yummy.
as for the cookout: ya'll come now, ya hear?
feeling down,
the crock pot is an excellent way to cook pork to pull.
really good and tender.
certainly try that, you will be successful and enjoy it very much.
call it your "secret recipe".
Beth
the crock pot is an excellent way to cook pork to pull.
really good and tender.
certainly try that, you will be successful and enjoy it very much.
call it your "secret recipe".
Beth
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Join Date: Oct 2010
Location: Scotland
Posts: 1,490
Now, my next newbie Q re pork for slow roasting / pulling etc - is tenderloin the best cut to go for? There is an excellent butcher in the town I live in so I know I could go and ask for anything, but really my knowledge is a bit limited....
tenderloin is delicious, but with slow roasting you will probably want something with a little more fat.
hmm, maybe rump or shoulder?
if your butcher is good, tell him your plans and he will recommend the perfect cut.
tenderloin would need much less cooking, but it could dry out, and that will leave you with an expensive piece of dried meat.
now, the fatty meat will take some work to get it prettied up, but it will be the most tender and flavorful.
I welcome any and all recommendations from the 'dirty south'.
LOL
I am no expert for sure. and have dried out some pork by overcooking.
Beth
hmm, maybe rump or shoulder?
if your butcher is good, tell him your plans and he will recommend the perfect cut.
tenderloin would need much less cooking, but it could dry out, and that will leave you with an expensive piece of dried meat.
now, the fatty meat will take some work to get it prettied up, but it will be the most tender and flavorful.
I welcome any and all recommendations from the 'dirty south'.
LOL
I am no expert for sure. and have dried out some pork by overcooking.
Beth
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