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Old 08-08-2010, 10:28 AM #85
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pulled pork today. unfortunately, i do not own a smoker(which should be a crime, i know) so i have to resort to my oven at 200-225 and i wont call it barbecue. dry rubbed the pork butt last night using salt, pepper, onion powder, garlic powder, chili powder, paprika, cumin, cayenne, oregano, and brown sugar. just put it in the oven and its 10:30, ill probably pull it out sometime around 6:00 or so.
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Old 08-08-2010, 12:45 PM #86
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Must be the day for barbecue. I'm making baby back ribs in my smoker.
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Old 08-08-2010, 06:53 PM #87
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And here they are

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Old 08-08-2010, 06:57 PM #88
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I'm jealous
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Old 08-08-2010, 07:02 PM #89
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I'm jealous
Buy a smoker. You'll seriously be happy about the purchase. The only "problem" if you can call it one is when I run the smoker, you want to fill it because it does take a bit of work plus the cleaning so you end up with a ton of food. We made three full slabs and that wasn't really filling the thing to capacity.
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Old 08-08-2010, 08:06 PM #90
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Yeah my brother wears his smoker out, lol. He did 4 hams for Christmas and a turkey.
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Old 08-08-2010, 08:09 PM #91
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pulled pork today. unfortunately, i do not own a smoker(which should be a crime, i know) so i have to resort to my oven at 200-225 and i wont call it barbecue. dry rubbed the pork butt last night using salt, pepper, onion powder, garlic powder, chili powder, paprika, cumin, cayenne, oregano, and brown sugar. just put it in the oven and its 10:30, ill probably pull it out sometime around 6:00 or so.
slow cooker is the answer.
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Old 08-08-2010, 08:16 PM #92
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eh, i wanted to keep it dry this time.


edit: and rogue, i see youre from texas. have you ever eaten at stubbs before? its usually the barbecue sauce i buy and use when im too lazy to make my own and find it great as opposed to the overly sweet kraft and kc masterpiece attempts at barbecue sauce. unfortunately i have never been there though.
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Old 08-08-2010, 10:57 PM #93
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eh, i wanted to keep it dry this time.


edit: and rogue, i see youre from texas. have you ever eaten at stubbs before? its usually the barbecue sauce i buy and use when im too lazy to make my own and find it great as opposed to the overly sweet kraft and kc masterpiece attempts at barbecue sauce. unfortunately i have never been there though.
I've eaten food from Stubb's...it's really not that great of bbq. I'll be making trips to some of the famous places in Lockhart/Lexington/Taylor this coming semester, since it will be my last at UT in austin and I have never been.

These trips will be well documented, don't worry.
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Old 08-09-2010, 10:46 AM #94
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i went to coopers earlier this summer which was amazing. some of the biggest, best beef ribs i have ever personally eaten. i also went to the salt lick, good brisket, but the pork ribs were mediocre. it seems a bit over hyped in my opinion based upon my experience.



i decided what i want to do with my leftover pulled pork from yesterday. tacos! im making my homemade salsa verde which consists of roasting tomatillos, onions, serranos, and garlic. i then toss it all in a blender with salt, pepper, fresh lime juice, and cilantro. simple, yet amazing if the quality of the ingredients is great and fresh. drizzle some over the pork in two corn tortillas and im set.
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Old 08-09-2010, 02:06 PM #95
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i went to coopers earlier this summer which was amazing. some of the biggest, best beef ribs i have ever personally eaten. i also went to the salt lick, good brisket, but the pork ribs were mediocre. it seems a bit over hyped in my opinion based upon my experience.



i decided what i want to do with my leftover pulled pork from yesterday. tacos! im making my homemade salsa verde which consists of roasting tomatillos, onions, serranos, and garlic. i then toss it all in a blender with salt, pepper, fresh lime juice, and cilantro. simple, yet amazing if the quality of the ingredients is great and fresh. drizzle some over the pork in two corn tortillas and im set.
yeah, salt lick definitely does beef better than pork. I've been my share of times, but have never gotten to have the beef ribs there, which are supposed to be their best offering. Even so, I'd agree that salt lick is a bit overhyped.
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Old 08-09-2010, 02:11 PM #96
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i decided what i want to do with my leftover pulled pork from yesterday. tacos! im making my homemade salsa verde which consists of roasting tomatillos, onions, serranos, and garlic. i then toss it all in a blender with salt, pepper, fresh lime juice, and cilantro. simple, yet amazing if the quality of the ingredients is great and fresh. drizzle some over the pork in two corn tortillas and im set.
I've made salsa verde before, but never thought to roast the tomatillos. Sounds tasty.
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Old 08-09-2010, 02:16 PM #97
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yeah, salt lick definitely does beef better than pork. I've been my share of times, but have never gotten to have the beef ribs there, which are supposed to be their best offering. Even so, I'd agree that salt lick is a bit overhyped.
ive heard of people waiting hours to get food and wasting the time by just sitting around outside with coolers of beer. id rather go find a hole in the wall place.

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I've made salsa verde before, but never thought to roast the tomatillos. Sounds tasty.
i love roasting every component i can. i love the slightly charred flavor.
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Old 08-09-2010, 04:47 PM #98
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Why an IPA, if you don't mind me asking?

Might be interesting with the gin-barrel aged beer that Rogue is making these days. The floral flavors from the juniper would play nicely with the meat, I think.
I like to cook with IPA's because the bitterness of the hops leaves a less than subtle flavor. With the brown ale the meat came out good, but not as beer(y?) as I'd like? Maybe it was the brown ale I used but it was just too bland. The IPA's bitterness really loses it's overpowering edge when you condense it into a bbq sauce. IMO at least, IPA sauces are the way to go.

I've only made this a few times, and I always shoot from the hip so it's always changing. But it's always good, so at least I'm ballparking the right direction.
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Old 08-09-2010, 05:41 PM #99
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I like to cook with IPA's because the bitterness of the hops leaves a less than subtle flavor. With the brown ale the meat came out good, but not as beer(y?) as I'd like? Maybe it was the brown ale I used but it was just too bland. The IPA's bitterness really loses it's overpowering edge when you condense it into a bbq sauce. IMO at least, IPA sauces are the way to go.

I've only made this a few times, and I always shoot from the hip so it's always changing. But it's always good, so at least I'm ballparking the right direction.
Word. I wasn't being critical at all, just seemed like an interesting choice for a braising liquid. I'm cool with any beer style, ha.

You should try something like Stone Sublimely Self-Righteous Ale sometime. Good combination of the hoppiness of IPA and smooth, richness (and color) of a stout.
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Old 08-10-2010, 04:14 PM #100
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Old 08-10-2010, 08:21 PM #101
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so.. uh ... i herd u liek calories? jk

i just made a bacon and egg grill cheese sandwich. Pretty cheap food for the taste and amount i get; probably comes out to like $8 for like 10 sandwiches. Yeah, i'm kind of poor.
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Old 08-10-2010, 08:27 PM #102
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try out getting big cheap cuts of meat and slow cooking or braising them. then you can eat off of it for a while and/or freeze some.
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Old 08-10-2010, 08:56 PM #103
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If I were actually poor, I would just eat lentils forever.

I made a great indian-style curry tonight. It was nice.
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Old 08-10-2010, 09:22 PM #104
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If I were actually poor, I would just eat lentils forever.

I made a great indian-style curry tonight. It was nice.
the extent of my curry experience is a yogurt curry lamb on rice. ive been wanting to make coconut curry shrimp though.
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Old 08-10-2010, 09:37 PM #105
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curries of all sorts (thai and indian particularly) are some of my favorite things to eat.
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