02-05-2013 10:31 AM
02-05-2013 11:49 AM
no one cares, callcenter.
I have never kudoed before, and probably never will again.
02-05-2013 12:06 PM
2 cups of rootbeer in a crockpot, 1 chopped onion, 2 cloves garlic, 6lb shoulder.
high for 12 hours
add BBQ sauce
cook low for 2
eat that shit
02-05-2013 12:51 PM - edited 02-05-2013 12:52 PM
so here's how it's turned out... took the lid off for the last hour, unctious loveliness. already fell apart into many pieces. but pretty much just tastes like roast pork with honey/mustard etc
i'll do the dry rub next time.
02-05-2013 12:54 PM
i am proud in answering your question. i'm Indian. i belong to the Hindu religion. Strict vegetarian. ok.. see, we are the people on God fearing. we are the people observes full day fast (for the welfare of family) on Tuesdays, and fridays. some one will have on thursday. At the fasting day, we even won't take breakfast. I accept there are people who are all taking non-veg..non-veg, but those people also won't take daily. They will also observe fast on important days. There are many hindu communities and are strict vegetarians only. In respect of south india, nearly 75% people are strict vegetarians only. it is our culture. it is our tradition. it is our religion teaching us. The hindu religion is against taking non-veg. we hindus are mostly vegetarians only. we didn't hate non-veg. we don't like it. Even, we will vomit on seeing non-veg items. see, even grand old ladies and gents are very orthodox and even they won't allow to touch and they will also won't touch others after they took bathe. Most hotels, restarants are only vegetarians. it is rare to see non-veg hotels. it is in towns only. so, we hindus arefollowing our traditions, cultures according to our religion.
This should be accepted as a solution.
Winner: Best Pedalboard BOTB 2013
02-05-2013 01:00 PM
02-05-2013 01:39 PM
Gambit...I like the results.
When I do mine, I'll go along a somewhat similar path, and add brown sugar, a couple dried ancho (pasilla pods), maybe some anchoite, the slightest pinch of cinnamon, some of that cumin you've been avoiding, and maybe a slapsh of meek/mild beer if it gets going dry.
285 in cover cast iron (mine's enameled, but that's not critical). til it falls apart.
02-05-2013 02:38 PM - edited 02-05-2013 02:39 PM
It's hard to get much flavor deep into a piece of meat like that - you just need to make sure there's a good ratio of crust to interior to get your spices. If you really want the meat flavored throughout, you need to cut it up and cook it in the spices (like a chile verde or a stew. Putting a rub on or brining it for a good 12 hours ahead of time helps, but that mostly gets the salt in deep - none of the spices get absorbed the way salt and sugar do.
02-05-2013 03:46 PM
02-06-2013 06:20 AM - edited 02-06-2013 06:21 AM
What the fuck is pulled pork? Sounds like a euphemism for wanking a pig.
Pork shoulder or butt, cooked or smoked at low temperature for a long time, either marinated or spiced. It comes out tender like stewed meat, but the flavor hasn't been washed out.
EDIT: supposed to be a reply to Jenesis
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