Food/Cooking

[JeremyH]

He's 5'9" and claims to be natural. heh

What? You skeptical? That looks natural to me...

 

[Red Rockcrawler]

What? You skeptical? That looks natural to me...

Like your side burns look natural! :lmao:

 

[JeremyH]

They au nat-u-rawl.....I bought that shit at tha natural stow!

 

[Red Rockcrawler]

They au nat-u-rawl.....I bought that shit at tha natural stow!

They look genetically enhanced we should start testing you at national events to make sure you not doping to grow your side burns. :lmao:

 

[XSRCdesign]

Got a pork shoulder rubbed and wrapped up for the night.. Tomorrow I will have pulled pork goodness

 

[THX_138]

Got a pork shoulder rubbed and wrapped up for the night.. Tomorrow I will have pulled pork goodness

Did you post the wrong image?... That doesn't look like any pork shoulder I have ever seen :???: edit: my apology, I am familiar with large 4-5+ lb. shoulder blade bone in & skin on cuts when dealing with pork butt. Must be a New England area butcher shop thing

However.... It's meat... It's seasoned.... And it's going to be slow cooked... Doesn't matter what the title of the cut is. The melt in your mouth end result goodness is all that matters!!!!

Be sure to post up some fresh off the smoke pics. Looks like it has just the right amount if fat on it to keep things tasty:mrgreen:

PORK... mmmmmmmMMMMMmmmmmm




.

 

[EeePee]

:lmao:

 

[XSRCdesign]

Yeah I was gonna say... Looked like a pork shoulder to me?

All ready for game time

Did it a little different this time and started it on the grill, not really cooking it, just getting the outside ready

In the slow cooker (I really need a smoker..)

Couple hours in now..

 

[jason]

I forgot to post, I bought a nice gairtopf crock a few weeks ago and have a batch of sauerkraut going. 10 heads of cabbage, 6 serrano peppers, 3 onions, some salt, and some water.

Tomorrow it will have been in the crock fermenting for 2 weeks, and I think I might pull out my first sample. Then another 2-3 weeks and it should be done.

Here's a stock photo of what it looks like now.

If it turns out, there may be enough that I could do the first RCC Food/Cooking thread giveaway.

 

[EeePee]

Wait, that is a pork shoulder? Doesn't look like one to me. It's cut weird.

Ten heads of cabbage!?

 

[jason]

Ten heads of cabbage!?

It's a big crock, I could have maybe fit another 1 or 2 in it.

 

[XSRCdesign]

And done

 

[EeePee]

Sawse, or no sauce?

 

[JasonInAugusta]

Tonights dinner 2 beer can chickens with Shocktop Honey apple crisp beer in the coors light cans. Grill masters chicken rub.

Check this out.

beer can chicken is a waste of good beer

 

[XSRCdesign]

Sawse, or no sauce?

I add as I go, that way I'm not stuck to one flavor

Makes getting through 4 lbs of meat a little more interesting

 

[THX_138]

Ready up a bowl of dry rub

7.4lb. Pork Butt

A little mustard bath

Rub-a-dub-dub

And to the smoke nap

Sent from my iPhone4 using Tapatalk

 

[THX_138]

Must have lunch while waiting for the butt to cook.

A little bacon for burger topping

A few burgers, Nathan's Beef Dogs and a few corn dogs... Ain't the 4th of July without at least one corn dog

Lunch!

Sent from my iPhone4 using Tapatalk

 

[EeePee]

Ain't the 4th of July without at least one corn dog

Is that a new rule? I haven't heard that before, but I can accept it as a rule from now on.

 

[THX_138]

And meanwhile back in the low & slow smoke

A little pulled for sample .... Yummmm

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[special agent]

Looks better than what Im having a work. Was unable to fire up the smoker today, but made oven baked salmon (not the same). Wanted to eat ribs & chicken, now forced to look at some pics from a few months back and dream. Hopefully get to cook soon.