scream-of-consciousness;
"If you're trying to change minds and influence people it's probably not a good idea to say that virtually all elected Democrats are liars, but what the hell."
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Thursday, August 09, 2012
Indoor Pulled Pork
Indoor Pulled Pork
I
love pulled pork (doesn't everyone who can?), and previously
bragged on my slo-cookin'
crock pot version.
As good as it was, there were taste sacrifices made in return for
lazy. There was no "bark," that crispy shell that adds so much to
texture and flavor, and no smoke flavor (although liquid smoke* would
work here as well). I saw this recipe on America's Home
Kitchen, and when I bought the book
I received A CD set of all the season's episodes. This was
a favorite watch (maybe 5 times); yesterday I pulled the trigger. As
Chris Kimble
says at the end of the video - you will never taste finer.
There are two steps that I messed up on, one was beneficial, the other
maybe not.
The recipe calls for a 5 pound boneless Boston
butt. When
I went to slice it- well, it wasn't boneless. No problem, I cut
the
bone section out and plopped it alongside the other. What
happened is this was
maybe the most delicious part. Before I took pictures me, Hucker
and
MoSup had picked it clean.
After 2 hours of brining, and after I'd applied
the wet and
dry rubs, I emptied the brine container and found all the salt and
sugar sitting in a lump. The next time I'll dissolve in a quart
of hot
water before proceeding. Did this have any effect? I don't
know.
This takes more tending to than the crock pot
version, but the smoky
taste and bark make it well worth while. BTW, the sauce is
fabulous,
although MoSup said it didn't need sauce. *I
used to eschew liquid smoke as a chemical contrivance until I saw
this video. You can overdo it,
but it definitely adds to certain
flavors.
molonlabe28, catfish is a family favorite, but I'll be damned if it isn't getting expensive - especially if you can go down the street and catch some nice blues or rock. sometimes.
ok -- I got a question. Yanno that phrase, "Fruit of his loins"? Yeah - kidz. From the "loins".
ReplyDeleteSo how come the "loins" on that pig are on it's back?
e~C
I know the "Loins of Winter" and tje MGM Loin, but that's about it.
ReplyDeleteI got your branding right here: Allah Brand Halal Pulled Pork.
ReplyDeleteAllah's Favorite Halal Pulled Pork.
ReplyDelete(I'm on a tear today! You can thank me later when the royalty checks pile up)
Alton Brown made liquid smoke. it's at about 9:15.
ReplyDeletehttp://www.youtube.com/watch?v=rIK4DVLHf7Y&feature=player_embedded#!
The hog is a glorious animal that was sent by God to be revered and celebrated by his chosen people.
ReplyDeleteI spend a lot of time in Memphis, where I eat copious amounts of pulled pork.
I also eat a lot of its fish cousin, the catfish.
If you like one, you probably like the other.
Kind of like Bocephus and NASCAR racing.
Indeed Squeak - that's where I first learned about it.
ReplyDeleteI use Liquid Smoke when I make my "BBQ" brisket in the oven (I do this in the winter when snow has covered the grill/smoker).
ReplyDeletemolonlabe28, catfish is a family favorite, but I'll be damned if it isn't getting expensive - especially if you can go down the street and catch some nice blues or rock. sometimes.
ReplyDelete