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E-Dub View Drop Down
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Points: 7910 		Direct Link To This Post Posted: June 25 2007 at 09:07
The latest issue of Cooking Light magazine has a recipe for pulled pork shoulder. Just an FYI.

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Points: 31169 		Direct Link To This Post Posted: June 25 2007 at 11:00
Thanks for the tip...the party's on Sunday and my preparation/"research" to date has been nil.  Now I find out my wife's uncle, a real BBQ "connoisseur", is coming, so the pressure is on!  Smile
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Points: 13244 		Direct Link To This Post Posted: June 26 2007 at 15:52
Dean: looks like a great recipe to me, thanks!

NS: also have a look at this one. http://en.wikipedia.org/wiki/Porketta
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Points: 31169 		Direct Link To This Post Posted: June 26 2007 at 21:12
OK guys, here's what I'm going to try (probably do a dry run either tomorrow or Thursday).

BBQ sauce recipe:

1 large onion, chopped
6 garlic cloves, peeled
1 jalapeño pepper, seeded and chopped
Chipotle sauce
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar

Rub Recipe:
    * 4 tablespoons paprika
    * 2 tablespoons salt
    * 2 tablespoons sugar
    * 2 tablespoons brown sugar
    * 2 tablespoons cumin
    * 2 tablespoons chili powder
    * 2 tablespoons black pepper
    * 1 tablespoon cayenne pepper
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Points: 28057 		Direct Link To This Post Posted: June 28 2007 at 02:24
I just made what might be the best sandwich I've had in ages!

Wheat bread
Ham slices
Pepper Jack cheese
Onions (very thinly sliced)
Baby tomatoes (very thinly sliced)
Rosemary (pinch)
Dill pickles (very thinly sliced)
Mustard
Ketchup

Broil until toasty!

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Points: 14693 		Direct Link To This Post Posted: June 28 2007 at 12:30
The advantage of such a sandwich is you can strip paint with your breath afterwards, too...

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Points: 13244 		Direct Link To This Post Posted: June 28 2007 at 14:02
Originally posted by Jim Garten Jim Garten wrote:

The advantage of such a sandwich is you can strip paint with your breath afterwards, too...


And the day after you just turn your back to the wall and continue stripping paint... Right Jim? LOL
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Dean View Drop Down
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Points: 37575 		Direct Link To This Post Posted: June 28 2007 at 14:14
Originally posted by Angelo Angelo wrote:

Originally posted by Jim Garten Jim Garten wrote:

The advantage of such a sandwich is you can strip paint with your breath afterwards, too...


And the day after you just turn your back to the wall and continue stripping paint... Right Jim? LOL
that would be a novel way of re-treating the shed
 
 
sorry, wrong thread.Embarrassed
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Points: 65684 		Direct Link To This Post Posted: July 01 2007 at 05:40
Originally posted by stonebeard stonebeard wrote:

I just made what might be the best sandwich I've had in ages!Wheat breadHam slicesPepper Jack cheeseOnions (very thinly sliced)Baby tomatoes (very thinly sliced)Rosemary (pinch)Dill pickles (very thinly sliced)MustardKetchupBroil until toasty!TongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongueTongue


sounds great.. I find bread is absolutely key in a good sandwich-- quality, freshness and type of bread makes all the difference

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Points: 31169 		Direct Link To This Post Posted: July 02 2007 at 13:05
Update:

The pulled pork was a huge success!!  Clap

It may have the been the best thing I've ever made.  I think I ate four sandwiches myself.  I am absolutely making this again, and soon.  Tongue
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Points: 37575 		Direct Link To This Post Posted: July 02 2007 at 14:31

^ did the wife's uncle approve?

My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb

Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.
 
A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.
 
Consume the remainder of the wine anyway you see fit.Wink
 
Peel and par-boil potatoes and carrots.
 
Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:
 
(the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)
 
Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:
 
 
Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.
 
Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly Embarrassed)
 
NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself.


Edited by darqdean - July 02 2007 at 14:32
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Points: 7910 		Direct Link To This Post Posted: July 02 2007 at 19:34
Originally posted by darqdean darqdean wrote:

^ did the wife's uncle approve?


My Sunday lunch from yesterday, Roast Butterfly Leg of Lamb


Leg of lamb, de-boned; Good handful of Rosemary twigs; Some Thyme; Onion; Bell-peppers; Celery; Carrots; Potatoes; Garlic; a bottle of good Bordeaux red.

 

A few hours before place meat in a shallow bowl with a couple of sprigs of Rosemary, some sliced garlic and a half an orange cut into segments. Pour over a good measure of red wine so that it come half-way up the lamb and sprinkle with chopped thyme. Cover with cling-film and leave for a few hours to marinade - turn the meat over every half-hour or so.

 

Consume the remainder of the wine anyway you see fit.Wink

 

Peel and par-boil potatoes and carrots.

 

Peel and roughly chop peppers, celery and onion, arrange in a shallow roasting tray with several sprigs of Rosemary thusly:

 


(the only reason you have these pix to look at is because having got this far I thought it too pretty not to take a picture)

 

Drain root veg and add to above, douse everything in olive oil, place meat on top and pour marinade over veges. Salt & pepper everything and sprinkle more oil over the meat, it should look like this:

 


 

Cover in foil and cook in a medium oven for half an hour. Remove foil and flip meat over, baste the veg in the juices if necessary. Cook for a further 45 minutes or so (until meat is cooked as you like it). Remove meat from tray and wrap it in the foil to rest. Whack the heat up a bit to finish off the veg.

 

Carve lamb to serve with the roast veg and some crusty bread, then eat. (sorry no pictures of final dish - we ate it too quickly Embarrassed)

 

NB: you can leave out the meat if you wish, the roasted veg served with a good swig of Balsamic vinegar is an excellent meal in itself.


My God, that looks awesome!!! I wish lamb was more popular in the States. I may have to look to track some down.

We just did BLT's (Well, minus the L and add an avacado...so, I guess we had BAT's) and I made some awesome southwestern cream style corn.

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Points: 7910 		Direct Link To This Post Posted: July 04 2007 at 09:03
I'm not really sure what I'm doing today for the 4th. The lamb dish by darqdean sounds pretty good, though. Any suggestions that may involve the grill?

BTW, last night I made BBQ chicken quesadillas that turned out really good.

E

Edited by E-Dub - July 04 2007 at 09:03
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Points: 657 		Direct Link To This Post Posted: July 04 2007 at 12:26
Originally posted by NaturalScience NaturalScience wrote:

Update:

The pulled pork was a huge success!!  Clap

It may have the been the best thing I've ever made.  I think I ate four sandwiches myself.  I am absolutely making this again, and soon.  Tongue
 
Natural Science, your BBQ sauce and rub look great.
Would you let us know how much pork (5 lb pork shoulder?) you used and how you cooked it? I've never done pulled pork but would like to try so the more detail the better.
 
Thanks a ton.
 
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Points: 2696 		Direct Link To This Post Posted: July 04 2007 at 13:34
on a Friday when we have the kids here we have "fun food Friday" and roam around the world trying different foods, as next weekend we will be in Germany, we have decided to treat the kids to a German meal...... any tips or recipes would be VERY gratefully recieved!!!

Traditional German fayre please!

Ta!

R x
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Points: 37575 		Direct Link To This Post Posted: July 04 2007 at 13:54
^ oh yes, can anyone provide a good way of producing authentic Spätzle - I've tried to make it myself but always end up with a terrible mess.
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Points: 31169 		Direct Link To This Post Posted: July 05 2007 at 12:05
Originally posted by Firepuck Firepuck wrote:

Originally posted by NaturalScience NaturalScience wrote:

Update:

The pulled pork was a huge success!!  Clap

It may have the been the best thing I've ever made.  I think I ate four sandwiches myself.  I am absolutely making this again, and soon.  Tongue
 
Natural Science, your BBQ sauce and rub look great.
Would you let us know how much pork (5 lb pork shoulder?) you used and how you cooked it? I've never done pulled pork but would like to try so the more detail the better.
 
Thanks a ton.
 


Yes Firepuck, I used two shoulders that were 2.5-3 lbs., so a 5lb. shoulder should do nicely.
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Points: 7910 		Direct Link To This Post Posted: July 08 2007 at 15:08
^^ How long did you cook it? Did you do it on a Weber, gas, or in the oven?

I'm brining a cut up chicken as I type and will probably grill it with a cajun type rub. Also doing my twice baked potatoes that my wife goes nuts over.

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Points: 31169 		Direct Link To This Post Posted: July 09 2007 at 10:10
Slow cooker (crock pot) - just the meat with some sliced Vidalia onions.  About 10-12 hours on the low setting.
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Points: 7910 		Direct Link To This Post Posted: July 09 2007 at 21:00
Originally posted by NaturalScience NaturalScience wrote:

Slow cooker (crock pot) - just the meat with some sliced Vidalia onions.  About 10-12 hours on the low setting.


And did you use the sauce in there the whole time? I bet those vidalia's tasted awesome.

I may have to try this one.

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