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08-08-2016, 08:14 PM
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#321
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Sep 2005
Location: Northern IL
Posts: 26,891
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Hmmm, I am dying for some pulled pork. We need to have a crowd to justify cooking up a whole shoulder, and we have a niece (and her husband) who for some [edit] in-explicable reason, say they do not like the taste of any pork product. So family gatherings do not involve pork
But I've cooked it up for other crowds, including my beer club, and it always turns out great. DW will cook it sometimes for her PADS volunteer work (cooking and serving for homeless people), she just does it overnight in the oven on low, and that turns out great as well (even w/o the grill smoke - not ideal, but still very, very good).
Despite my being able to do pulled pork, I have had zero success with brisket. I swear I follow all the rules set forth by people in the South, mine turns out dry and bitter. Three strikes and I'm out! And I've probably had 4 strikes.
-ERD50
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08-08-2016, 08:27 PM
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#322
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Full time employment: Posting here.
Join Date: Jun 2012
Location: Ohio Suburb and WV Farm
Posts: 519
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Quote:
Originally Posted by ERD50
Hmmm, I am dying for some pulled pork. We need to have a crowd to justify cooking up a whole shoulder, and we have a niece (and her husband) who for some explicable reason, say they do not like the taste of any pork product. So family gatherings do not involve pork
But I've cooked it up for other crowds, including my beer club, and it always turns out great. DW will cook it sometimes for her PADS volunteer work (cooking and serving for homeless people), she just does it overnight in the oven on low, and that turns out great as well (even w/o the grill smoke - not ideal, but still very, very good).
Despite my being able to do pulled pork, I have had zero success with brisket. I swear I follow all the rules set forth by people in the South, mine turns out dry and bitter. Three strikes and I'm out! And I've probably had 4 strikes.
-ERD50
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You have a lot more experience in southern cooking than I do. A friend just gave me an easy recipe lately for pulled pork in the crock pot. So I picked up two 7-8 lb. pork loins at GFS, cut them up and cooked all the meat in three crock pots. In each crock pot, I put 2 T. of liquid smoke in the bottom, added the meat, poured chicken broth halfway up the meat, then covered all the meat with 2-3 cups of applesauce.
In 7-8 hours, I poured the contents of each crock pot through a colander (so all the broth drained into a bowl), then moved the chunks of meat to a large bowl to cool.
Then shredded it all, poured the broth back in, then added 2-3 c. BBQ sauce per crock pot of pork.
Very easy. And it tastes like somebody with a southern touch made it, not me!!
__________________
"Everything becomes more itself." --C.S. Lewis
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08-08-2016, 08:43 PM
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#323
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Sep 2005
Location: Northern IL
Posts: 26,891
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Quote:
Originally Posted by LitGal
You have a lot more experience in southern cooking than I do. A friend just gave me an easy recipe lately for pulled pork in the crock pot. So I picked up two 7-8 lb. pork loins at GFS, cut them up and cooked all the meat in three crock pots. In each crock pot, I put 2 T. of liquid smoke in the bottom, added the meat, poured chicken broth halfway up the meat, then covered all the meat with 2-3 cups of applesauce.
In 7-8 hours, I poured the contents of each crock pot through a colander (so all the broth drained into a bowl), then moved the chunks of meat to a large bowl to cool.
Then shredded it all, poured the broth back in, then added 2-3 c. BBQ sauce per crock pot of pork.
Very easy. And it tastes like somebody with a southern touch made it, not me!!
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I'm guessing that pork shoulder has a wide tolerance, since it always seem to work for me! I'm sure that hitting the mark exactly makes it extra special good, but so far, even lame attempts have turned out very good.
BBQ sauce might be more of a Kansas/Midwest thing than Southern though, but I'm agnostic - it's all good! And the crock pot approach is probably similar to DW's using the oven overnight.
Our Carolina in-laws serve the pulled pork on white bread buns with cole-slaw on top. That works!
I see those big briskets at Costco - darn I want to try again, but I feel like they are just mocking me!
I was able to find smaller sizes of pork belly at a local Polish mart, about 2.5 # instead of 5-6 # at Costco. I cooked that up, turned out OK I though - but cold it was fantastic as a taco filling.
-ERD50
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08-08-2016, 08:54 PM
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#324
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Thinks s/he gets paid by the post
Join Date: Apr 2016
Location: Dutchess County
Posts: 1,599
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Quote:
Originally Posted by ERD50
I see those big briskets at Costco - darn I want to try again, but I feel like they are just mocking me!
-ERD50
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When it comes to brisket for me bigger is not better. I much prefer smoking two smaller ones then a big one. Cutting a big one in half and calling it two small does not work.
If you are not venting enough smoke it will cause your meat to taste bitter.
Bathe the meat with smoke don't let smoke stagnate.
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08-13-2016, 04:00 PM
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#325
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Full time employment: Posting here.
Join Date: Aug 2008
Posts: 812
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Dyed some of our white alpaca roving this afternoon using acid dye and the sun to set the dye. Some clouds rolled in so only 8 of the 12 jars were set but we have 4 that we'll finish in the oven, has to reach 185 degrees to set the dye. You can tell the dye is completely set when the dye liquid is clear as all of the pigment has transferred to the fiber. Will rinse and dry it all out tomorrow and see how it turned out. Should make some interesting yarn when spun. Here's a picture of the jars on the railing of the deck soaking up some rays!
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08-13-2016, 06:21 PM
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#326
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Moderator Emeritus
Join Date: Aug 2007
Location: Northern Illinois
Posts: 16,600
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Cool project, davemartin88!
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08-13-2016, 06:23 PM
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#327
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Moderator Emeritus
Join Date: Aug 2007
Location: Northern Illinois
Posts: 16,600
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Turned 3 bowls on my lathe. European walnut, Zebrawood and Myrtle.
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08-14-2016, 08:35 AM
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#328
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: May 2006
Location: west coast, hi there!
Posts: 8,809
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Very nice bowls Ronstar.
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08-14-2016, 11:01 AM
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#329
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Thinks s/he gets paid by the post
Join Date: Dec 2014
Location: St. Charles
Posts: 3,919
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Quote:
Originally Posted by ERD50
I see those big briskets at Costco - darn I want to try again, but I feel like they are just mocking me!
-ERD50
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If you want pulled beef, try a chuck roast. Need to get the internal temp to about 195F.
I smoked two small ones on Thursday, and we are having them today.
As far as briskets go, I did one a while back. It came out OK, but the chuck roast actually taste better!
__________________
If your not living on the edge, you're taking up too much space.
Never slow down, never grow old!
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08-14-2016, 11:19 AM
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#330
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Moderator Emeritus
Join Date: Aug 2007
Location: Northern Illinois
Posts: 16,600
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Quote:
Originally Posted by Lsbcal
Very nice bowls Ronstar.
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Thanks - I like making bowls - can make a bowl in one day - matches my senior citizen attention span
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08-14-2016, 01:17 PM
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#331
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Full time employment: Posting here.
Join Date: Aug 2008
Posts: 812
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Dyed roving drying in the sun. Attachment 24498
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08-15-2016, 08:41 PM
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#332
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Full time employment: Posting here.
Join Date: Jun 2012
Location: Ohio Suburb and WV Farm
Posts: 519
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Quote:
Originally Posted by davemartin88
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So lovely!
__________________
"Everything becomes more itself." --C.S. Lewis
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09-11-2016, 06:56 AM
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#333
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Moderator Emeritus
Join Date: Aug 2007
Location: Northern Illinois
Posts: 16,600
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In memory of 9/11, I whipped up an American flag from some scrap 2x4's.
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10-13-2016, 08:21 AM
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#334
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Recycles dryer sheets
Join Date: Jun 2015
Posts: 414
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Very quiet here lately
Ronstar, excellent flag!
and I really like the plate next to it did you make it?
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10-13-2016, 08:25 AM
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#335
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Recycles dryer sheets
Join Date: Jun 2015
Posts: 414
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and I brought you some cookies again
too bad I can not share smell and taste, they go very well with my morning coffee
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10-13-2016, 09:12 AM
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#336
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jul 2014
Location: Spending the Kids Inheritance and living in Chicago
Posts: 17,094
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Those cookies are like art, they look too good to eat !
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10-13-2016, 09:13 AM
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#337
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jul 2014
Location: Spending the Kids Inheritance and living in Chicago
Posts: 17,094
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Quote:
Originally Posted by Ronstar
In memory of 9/11, I whipped up an American flag from some scrap 2x4's.
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Nice, and it's great that you did it correctly.
Our neighbor has one on the front lawn, but must think there are only 15 States and 7 original colonies
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10-13-2016, 11:32 AM
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#338
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Mar 2016
Posts: 8,968
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Bivalve Rejunenator
I love clams & oysters but the quality and condition varies greatly even from hi-dollar internet vendors. I saw one of these at a fish market once and since I could not find any to buy I made one;
A 12 volt Rule submersible bilge pump and a PVC ring with lots of holes drilled. I make up "sea water" with purified water (no chlorine or chloramines) and sea salt at the proper concentration (4oz/gallon) and it allows them to open and re-hydrate / flush toxins for 3 to 4 hours before eating. Works real good too;
Grillin' oysters with garlic butter and Tabasco - very tasty!
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10-16-2016, 04:42 AM
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#339
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Full time employment: Posting here.
Join Date: Aug 2008
Posts: 812
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RobbieB, nice work and use of skills to make something useful! I'm not an oyster fan but sounds like this contraption does the job! Thanks for sharing.
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10-16-2016, 04:57 AM
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#340
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Moderator Emeritus
Join Date: Aug 2007
Location: Northern Illinois
Posts: 16,600
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Quote:
Originally Posted by davemartin88
RobbieB, nice work and use of skills to make something useful! I'm not an oyster fan but sounds like this contraption does the job! Thanks for sharing.
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+1. Skills to make great food are by far the most important skills IMO
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