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we had chicken wings form PB's, too, but they "got gone" before dinner.
splendidtable.publicradio.org/recipes/main_pulledpork.shtml
Ultimate Cheater Pulled Pork
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn (Broadway Books, A Division of Random House, Inc., 2008) Copyright 2008 by Mindy Merrell and R. B. Quinn.
Okay, here we go. Either we have you hooked at "Ultimate Cheater Pulled Pork" or this book is headed straight for the library's used book sale. We know that. You know that. So, let's drop the chitchat and make some cheater barbecue.
In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. BOOM! That's barbecue, baby. Can you feel it? That's Ultimate Cheater Pulled Pork.
Makes 12 to 14 servings
One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/4 cup Cheater Basic Dry Rub (recipe follows)
1/2 cup bottled smoke
Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
1/4 cup paprika
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
1 tablespoon garlic powder
1 tablespoon dry mustard
1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
Grilled and smoked by me...over charcoal and hickory wood chips with a sugar and spice rub I made up on the spot. I expected to have to finish it in the oven but the coals lasted long enough for me to avoid that.
I love pork...that's no secret if you know me. This was my very first attempt with slow cooking something like this. I must say I did pretty well for a beginner.
After barbecuing it, I pulled it by hand for sandwiches...to eat for at least the next few days.
There's pulled pork hiding under the egg and jalapeno (which I passed on, being scared of spiciness- the jalapeno hollandaise was enough for me).
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Nice casual spot for tasty sandwiches in Alameda (the "Island City"). The top sandwich is BBQ Pulled Pork (on toasted garlic roll - my favorite sandwich here!) and the bottom sandwich is the Italian Combo. And every sandwich or hot dog comes with a chocolate chip cookie. Oh, and they have beer and wine, also.
UPDATE June 2017 - We returned from a trip and the Island City Cafe was gone. It has been replaced with a Togo's sandwich shop. :(
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
Warning...Week 34 contains large quantities of Meat and Beer.
Nikon FM2
AI-S Nikkor 50mm 1:1.4
Kodak Tri-X 400
HC-110 Dil. B 4:30 @ 20C
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
- - -
Read more about my adventures in food:
-
-
- - -
Workshop about Lakrids by Johan Bülow was held on September 28th 2013.
All about the history of our company, sampling of the full assortment and introduction of our new cookbook. Ended with cold liquorice stouts and liquorice pulled pork burgers
I can't guarantee that they'll serve these every Friday, but this past one I headed over to Lockharts to get a pulled pork sandwich. Verdict: sandwich was amazing, mac & cheese was so-so.
Strobe: 580 EX II in an Orbis Ring flash, fired with an off-camera shoe cord.
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
- - -
Read more about my adventures in food:
-
-
- - -
this was made by my neighbor, who roasted 2 pork shoulders in a smoker for 12hrs from the night before. i helped the next day to pull & shred the pork before it went into the bbq sauce before all the guests came.
From Sept. 7 through 9, 2007, we visited Chapel Hill, N.C. for "Camp Carolina," a three-day special event from Southern Foodway Alliance. It was an amazing three days, starting with a delicious local food, beer and wine reception at the classic The Carolina Inn (where we also stayed) through lectures, field trips and lots of opportunities for delicious Southern Food.
One of the highlights of the trips for me was meeting john T. Edge, one of my favorite food writers, who heads up Southern Foodway Alliance. I have all of John T.'s books, including "Southern Belly," "Fried Chicken," "Doughnuts" and "Hamburger." I had him autograph my copy of "Southern Belly."
John T. is an awesome guy and so passionate about his work. I thoroughly enjoyed meeting him and getting to know him.
Over the course of the next couple of days, we did several great things, including visiting the Carrboro Farmers' Market. This huge, seasonal market was amazing and filled with producers offering produce of all sorts, pork, beef, poultry and dairy, as well as prepared foods like jams, jellies and relishes.
We were fortunate that during our visit there was a special event - Southern Fare: Six Farm Fresh Recipes from Six Local Chefs who regularly shop at the market.
These chefs included:
Kevin Callaghan of Acme
Damon Lapas and Jonathan Childres of The Barbecue Joint
Charlie Deal of Jujube
Bret Jennings of Elaine's on Franklin
Amy Tornquist of Watts Grocery
Andrea Reusing of Lantern Restaurant
Speaking of Lantern Restaurant, later during our trip we visited for an incredible meal. The menu, written with the farm-to-table concept in mind, comes from chef Andrea Reusing, who also heads the local Slow Food USA chapter.
More food we loved came from Allen & Son Barbeque, just outside Chapel Hill. This was classic North Carolina-style barbecue, and some of the best I've had. The smallish, single floor wooden eatery was filled with country charm. Green gingham tablecloths, super sweet iced tea, piquant vinegar-based sauce, creamy cole slaw and perfect pulled pork made it an especially memorable meal.
An incredible meal was also enjoyed at Bill Smith's Crook's Corner.
Other stops included the area Whole Food to look at their selection of local produce. We didn't stop by A Southern Season, a gourmet purveyor, on this trip, but it is almost always on my must-visit list whenever I am in town.
Resources:
Southern Foodway Alliance
John T. Edge
The Carolina Inn
Carrboro Farmers' Market
Allen & Son Barbecue
info at www.ncbbqsociety.com
Lantern Restaurant
Mama Dip's Kitchen
Ben & Karen Barker (of the Magnolia Grill)
Crook's Corner Restaurant
A Southern Season
Whole Foods
- - -
Read more about my adventures in food:
-
-
- - -
Duroc St. Louis ribs, dry rubbed and slow smoked; hand pulled pork shoulder; apple-brined, pit-smoked chicken.
Dinosaur Bar-B-Que was launched in 1988 by John Stage and Mike Rotella as a one-room joint at 246 West Willow Street, which was built in the 1920s and home to the N&H Tavern for more than 50 years. A dining room, full bar and music space were added in 1991, and the enterprise later expanded upstairs in what was formerly Andy's Cycle Shop. Dinosaur regularly finds itself atop national best of lists. National acclaim led to regional expansion with locations in Rochester, Harlem, Troy, Brooklyn and Buffalo, and an extended product line including sauces, rubs and potato chips.