The Food and Beverage Thread

[8]

Re: The Food and Beverage Thread

Pork butt/pork shoulder, some BBQ sauce, a can of coke, a sliced red onion, some hoagie rolls, and baby, seven hours later you got a pulled pork sandwich going!

Quick question. What amount of BBQ sauce do you use and what setting on the crock pot?

[JohnnytheSkin]

Re: The Food and Beverage Thread

It depends on how large the pork is. I generally do enough to cover the top surface, maybe half a bottle, that way you have some left for your sandwiches. Keep the setting on low, and leave it covered for at least six or so hours. Check it, and when it's tender (and can just slide the bone out), I like to shred it, drain off the excess fat from the liquid in the pot, and then put it back in with some more sauce for another hour or so on low. You can also use a rub for the for the long cooking portion with light sauce, and then add more sauce after the shred.

That's the beauty of if it. It's so simple and you can change things to your liking. Hell, use Dr. Pepper, root beer, or whatever (just no diet soda...that will ruin it), or even water for the liquid.

Good luck!

[8]

Re: The Food and Beverage Thread

Sounds great, thanks for the info. Can't wait to try this tomorrow.

[8]

Re: The Food and Beverage Thread

Tried the pork tonight and it was great! Let it go for about 7 hours on low and it was just falling apart. Made some good pulled pork sammiches.

[Fresh Tendrils]

Re: The Food and Beverage Thread

I did about a pound of pork shoulder this weekend. I browned it first and then set it on low for about 7 hours. The outside was a little tough, but the inside was nice juicy and tender - so pretty much perfect for fajitas. After it was done, I mixed up some salsa and spices with the pork and made it delicous. The big winner was the avocado and onion slaw - it really took the fajitas up another level. Plus, its pretty simple and you could top pretty much any mexican dish with it.

I also made some guacamole. It turned out great, but I had to add some sour cream and that made it pretty damn awesome.

[Fresh Tendrils]

Re: The Food and Beverage Thread

You guys ever try something and really wanted to like it, but basically hate it? That's what happened last night for dinner, haha.

The recipes I followed were "Curry and cucumber pasta" and a walnut salad. I didn't have/find any "curry pasta" so I just used a fetticini since that was the thickest noodle I had. Honestly, the ingredients sounded good to me, but I guess I'm less of a fan of mint than even I realized because I couldn't finish the pasta and I left a couple bites of salad in my bowl.

I can't figure out what I don't like about the salad. I used raddichio and bibb lettuce mixed with crumbled blue cheese. The salad tasted really, really bland, so I'm thinking its either the raddichio or the blue cheese that is the main culprit. I did love the salad dressing, though. It was basically olive oil, lemon juice, a clove of garlic, and toasted walnuts. Very delicious. I'll have to use it on another salad in the future.

[Chef Matt]

Re: The Food and Beverage Thread

You guys ever try something and really wanted to like it, but basically hate it? That's what happened last night for dinner, haha.

The recipes I followed were "Curry and cucumber pasta" and a walnut salad. I didn't have/find any "curry pasta" so I just used a fetticini since that was the thickest noodle I had. Honestly, the ingredients sounded good to me, but I guess I'm less of a fan of mint than even I realized because I couldn't finish the pasta and I left a couple bites of salad in my bowl.

I can't figure out what I don't like about the salad. I used raddichio and bibb lettuce mixed with crumbled blue cheese. The salad tasted really, really bland, so I'm thinking its either the raddichio or the blue cheese that is the main culprit. I did love the salad dressing, though. It was basically olive oil, lemon juice, a clove of garlic, and toasted walnuts. Very delicious. I'll have to use it on another salad in the future.

Curry is tough one to "like". It's an acquired taste for sure. Took me a long while and hundreds of recipes to learn to appreciate it.

I'm not much on mint in savory dishes. Although I'll tear up a Gyro with tzatziki sauce. but for the most part I keep it relegated to dessert garnish and buffet decor.

Your salad sounds good but maybe you could have used a hit of Red Wine Vinegar and some fresh cracked pepper to liven it up a bit.

[Fresh Tendrils]

Re: The Food and Beverage Thread

I think it was the blue cheese or the raddichio that I didn't like. It was just really bland. The dressing was delicious, but I guess I didn't make quite enough to liven up the salad.

There was nothing to balance out the mint. Just too, too much. The mint and the cucumber combined into powerful forces. I think if I added steak it would have balanced things out, but I'm not the biggest fan of mint anyway, so I doubt I will even try it again.

To make up for that, I threw together some tacos last night. Pan-fried some chicken, just enough to get cook it through. Mixed in some tomatoes and onions. Drained the juice and oil. Mixed in some ground cumin, cilatro, lime juice, Pace salsa, and chili powder. Heated up some taco rice. Threw it all in soft-taco shells with some shredded cheese and it was delicious. Simple, but a nice way to spice up some tacos.

I'm trying to figure out what to slow cook this weekend. Its either going to be pork again for sandwiches or some kind of pasta dish. Hell, I might just make lasagne again.

[8]

Re: The Food and Beverage Thread

I'm trying to figure out what to slow cook this weekend. Its either going to be pork again for sandwiches or some kind of pasta dish. Hell, I might just make lasagne again.

I'm thinking of doing a "traditional" roast this weekend in the slow cooker and maybe some cornbread.

[Fresh Tendrils]

Re: The Food and Beverage Thread

I went with Southwestern chicken chili this weekend. It was delicious. I'm going to try frying the chicken with the seasoning and seeing how that is by itself, because the chili itself tasted awesome. Of course I only did about 1 and a quarter pound of chicken, so only about 4 servings, but I will be making it again real soon.

Martin's has BOGO on Chuck roast. What's good to make with that? Might do some ribs this weekend.

[Fresh Tendrils]

Re: The Food and Beverage Thread

I went with Southwestern chicken chili this weekend. It was delicious. I'm going to try frying the chicken with the seasoning and seeing how that is by itself, because the chili itself tasted awesome. Of course I only did about 1 and a quarter pound of chicken, so only about 4 servings, but I will be making it again real soon.

Martin's has BOGO on Chuck roast. What's good to make with that? Might do some ribs this weekend.

What happened to all the cooks on here?

Anyway, tonight I used the seasoning mix from the southwest chicken chili recipe I did this weekend and dipped chicken in it and fried it. I was afraid it was going to be too much of the seasoning, but it tasted just as good (well maybe not quite, that chili was awesome). Opened up a can of peaches and threw down some potato flakes and there I had a nice dinner.

How do you guys "spice" up mashed potatoes?

[N51_rob]

Lol, I just pan roasted some county pork ribs. Started with onions and mushrooms with 2 table spoons of butter, once those were done added half an Ambrosia apple for about 2 minutes threw the pork in browned one side turned them over and into the oven at 325 for about 1 hours 45 minutes. (were a little over next time I'll probably do hour and a half.)

It was damn good. If I hadn't lent out the vitamin, would've made a sauce with the stuff left in the pan.

Sent from RedskinNation.

[Fresh Tendrils]

Re: The Food and Beverage Thread

Slow cooking a some chuck roast today for barbecue beef sandwiches. I'm excited.

Martins had BOGO on chuck roast and chicken breast, so I came home with 9lbs of chuck roast and 7lbs of chicken breast on Thursday. I need to invest in a meat locker. Maybe I could get a cool butcher's apron.

[Fresh Tendrils]

Re: The Food and Beverage Thread

Sandwiches tasted great. My slow-cooker must be a monster, because the recipe I was following said cook on low for 6-7 hours and then cook an additional 20 minutes after slicing the meat. Yeah, after six hours all I had to do was pull the beef apart with a fork, so I guess it was a pulled beef barbecue, haha.

I think I would have preferred pork BBQ, but the taste is good so its a success in my book.

[Chef Matt]

Re: The Food and Beverage Thread

Yeah, after six hours all I had to do was pull the beef apart with a fork,

That's when you know it's perfect and ready to go. We do a pulled pork here in the winter time that cook similarily to crock pot style. By the time it's done you can drop it into a bowl and it literally falls apart.