08-08-2010, 10:28 AM
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#85
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Join Date: Apr 2005
Location: houston
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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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08-08-2010, 12:45 PM
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#86
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Clickety screeeee
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Must be the day for barbecue. I'm making baby back ribs in my smoker.
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08-08-2010, 06:53 PM
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#87
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Clickety screeeee
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And here they are
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08-08-2010, 06:57 PM
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#88
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EGO OT's Long Lost Son
Join Date: Nov 2004
Location: The South
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I'm jealous
__________________
2K2 Dark Angel, 2K2 Dark Cocker, & GEO2
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08-08-2010, 07:02 PM
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#89
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Clickety screeeee
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Quote:
Originally Posted by Jkpz28
I'm jealous
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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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08-08-2010, 08:06 PM
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#90
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EGO OT's Long Lost Son
Join Date: Nov 2004
Location: The South
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Yeah my brother wears his smoker out, lol. He did 4 hams for Christmas and a turkey.
__________________
2K2 Dark Angel, 2K2 Dark Cocker, & GEO2
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08-08-2010, 08:09 PM
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#91
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yeah
Join Date: Sep 2001
Location: Dallas, Texas
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Quote:
Originally Posted by emotive789
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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slow cooker is the answer.
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gg
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08-08-2010, 08:16 PM
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#92
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Join Date: Apr 2005
Location: houston
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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.
Last edited by emotive789 : 08-08-2010 at 10:11 PM.
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08-08-2010, 10:57 PM
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#93
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yeah
Join Date: Sep 2001
Location: Dallas, Texas
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Quote:
Originally Posted by emotive789
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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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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gg
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08-09-2010, 10:46 AM
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#94
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Join Date: Apr 2005
Location: houston
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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.
Last edited by emotive789 : 08-09-2010 at 10:51 AM.
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08-09-2010, 02:06 PM
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#95
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yeah
Join Date: Sep 2001
Location: Dallas, Texas
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Quote:
Originally Posted by emotive789
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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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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gg
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08-09-2010, 02:11 PM
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#96
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Clickety screeeee
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Quote:
Originally Posted by emotive789
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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I've made salsa verde before, but never thought to roast the tomatillos. Sounds tasty.
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08-09-2010, 02:16 PM
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#97
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Join Date: Apr 2005
Location: houston
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Quote:
Originally Posted by RoGuE9
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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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.
Quote:
Originally Posted by calvman
I've made salsa verde before, but never thought to roast the tomatillos. Sounds tasty.
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i love roasting every component i can. i love the slightly charred flavor.
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08-09-2010, 04:47 PM
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#98
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SCHWING!
Join Date: May 2004
Location: North County, California
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Quote:
Originally Posted by RoGuE9
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.
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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.
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08-09-2010, 05:41 PM
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#99
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yeah
Join Date: Sep 2001
Location: Dallas, Texas
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Quote:
Originally Posted by Dk-79
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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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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gg
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08-10-2010, 04:14 PM
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#100
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PITTSBERG PANGWINS
Join Date: Apr 2008
Location: Appalachia
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Meatball Sub
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08-10-2010, 08:21 PM
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#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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08-10-2010, 08:27 PM
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#102
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Join Date: Apr 2005
Location: houston
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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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08-10-2010, 08:56 PM
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#103
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yeah
Join Date: Sep 2001
Location: Dallas, Texas
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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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gg
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08-10-2010, 09:22 PM
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#104
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Join Date: Apr 2005
Location: houston
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Quote:
Originally Posted by RoGuE9
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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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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08-10-2010, 09:37 PM
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#105
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yeah
Join Date: Sep 2001
Location: Dallas, Texas
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curries of all sorts (thai and indian particularly) are some of my favorite things to eat.
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gg
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