- Dec 6, 2011
- 12,270
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Very nice. Scampi does look well done, though I hate seafood. I made some pulled pork last week that was rather tasty. This week, it's shredded chicken tacos coming up.
As long as the local board eaters can join.
Going to try something different and hopefully it turns out. Was wanting pulled pork for dinner tonight, but don't have the time this morning / today for the 12-13 hour smoke/slow cook on the smoker. Thought about doing it in a crockpot, but while I like cooking some meats in a crockpot (like raynman's picture above), it does give it a "crockpot" taste that I don't like with pork (can't explain it, but it's always there). A friend of mine told me about a method he uses. He cuts the pork shoulder into 2-3 in chunks, adds rub, smokes them for about an hour, then tosses them into a pressure cooker for 45min-1 hour. Says he can't tell the difference so we'll see.
If it's a disaster, I may be sending my son out to a restaurant to buy some.
Directions unclear, pork tastes like melted plastic.
My usual method is to put a rub on the shoulder, double wrap it in Saran Wrap, stick it in the fridge for at least 3 hours (or up to 3 days if I have the time), let it come up to room temp for an hour, soak some hickory chunks for about an hour, build a fire on my Weber (about 40 briquettes worth), put the wood chunks on the fire, stick the pork on the grill and let it go for about 3 hours (adding 8 briquettes or so every hour). Then I move it into a 325 degree oven for 2 hours, then let it rest in a brown paper bag for an hour. So total of six hours of cook time, 10 hours including time take in the rub.
Penne with artichoke cream and squash blossoms
Lemon pie. Not pictured is the homemade whipped cream that's topping it
That'd still be better than some "barbeque" I've had before. Clearly I'm trying to hit the highlights here, but yes, you unwrap the pork before it goes on the grill.
Sorry for the size.
That's a Carbonara. Beware of imitations please!
Fried alligator tail with a kumquat marmalade dipping sauce, fresh yeast rolls and a ceasar salad