Pulled pork, although I need to find a new meat source. I usually get a shoulder, and those weigh in around 8 LBs. Way too much meat. Any suggestions on a smaller cut? [Reply]
Originally Posted by Donger:
Pulled pork, although I need to find a new meat source. I usually get a shoulder, and those weigh in around 8 LBs. Way too much meat. Any suggestions on a smaller cut?
I've never had a problem with them cutting one down if buying from the counter. [Reply]
Originally Posted by Donger:
Pulled pork, although I need to find a new meat source. I usually get a shoulder, and those weigh in around 8 LBs. Way too much meat. Any suggestions on a smaller cut?
Buy pork shoulder (butt) steaks. Braise the like you would a shoulder; same meat, just smaller cuts. [Reply]
Originally Posted by Donger:
Right now, it's 250 for 10 hours. What's the adjustment?
I would probably do the same temp, maybe 3-4 hours? Really not sure. I typically only use them when doing like a smothered pork recipe, and I typically cook a little higher. Maybe 300 and start checking at 2 hours? Really a guess, man. Sorry I can't be much more help. [Reply]
Already been productive. Lots of stock. That's about 7.5 quarts from stuff we would have normally thrown away - chicken backs, necks, and picked over bones.
Doing a little rotel action today to kick off the college football Saturday.
Saute half a yellow onion, one jalapeno, couple cloves of garlic in bacon fat from this morning. Let them soften, then brown 1/2 lb. of breakfast sausage. Put in the crockpot. Follow with two cans rotel, one can cream of mushroom soup. Follow with 1 lb. Velveeta and one package of cream cheese.
This will likely be lunch and dinner for myself. [Reply]
No mystery that I love Mexican food. One of my favorite northern MX street foods is a Sonoran dog, which at its base is a hotdog wrapped in bacon, served with mayo (no joke) and salsa. I've seen guac and diced tomato as well.
I decided to put a KC touch on mine and use the last of my lump charcoal crumbs to smoke them today. Probably the best ones I've had. Even if you're mortified by the mayo/salsa combo, smoking the bacon wrapped dogs was a total win. These were Vienna beef dogs. I'll probably roll Chicago into the mix the next go around with some sport peppers or giardiniera or something. Anyway, no regrets, no shame.
Looks great, minus the mayo, I think I could also do without the salsa. Cant go wrong with a hotdog wrapped in bacon. Guac and tomato, hell yes. [Reply]
Originally Posted by Buzz:
Looks great, minus the mayo, I think I could also do without the salsa. Cant go wrong with a hotdog wrapped in bacon. Guac and tomato, hell yes.
Hey Buzz, just a side question. Do you view Miracle Whip to be a standard replacement for Mayonnaise?
BTW -I love your posts. My Dad used to make a lot of the same types of things you make. I haven't had peas in ages but seeing your posts brings a feeling of nostalgia. Keep up the good work. :-) [Reply]
Originally Posted by Gadzooks:
Hey Buzz, just a side question. Do you view Miracle Whip to be a standard replacement for Mayonnaise?
BTW -I love your posts. My Dad used to make a lot of the same types of things you make. I haven't had peas in ages but seeing your posts brings a feeling of nostalgia. Keep up the good work. :-)
I have Miracle Whip on hand, I'm not a mayo person. Either one is more than I can stand other than a skim coat on a sandwich. In a dish, if I cant taste it, I'm good. And why the **** does everyone keep comparing me to Dad! :-) [Reply]
