August 1, 201412 yr After reading your post' date=' I decided to call my wife and ask her to pick up a watermelon and maybe some fresh corn on the cob as well for the weekend. I was trying to think of something to go with pulled pork and chicken salad sandwiches. Thanks for the idea, your dinner sounds great.[/quote'] I bought a pork butt at the grocery yesterday and am dreaming of ways to make pulled pork on Sunday. I've got a head of cabbage and I'm going to make slaw and more corn on the cob. I have another watermelon and 2 home grown cantaloupes too so I'm going to be eating well for a while. :lol: Have a good BBQ recipe?
August 1, 201412 yr Fried Pork tenderloin. Cheezy potatoes. Fresh veggie out of my garden. I take, orka, onions, peppers and tomatoes, cut them up and add fresh herbs of basil, rosemary and garlic. I cook till just tender,but still has some crunch to them. No water is needed as they make their own stock.
August 2, 201412 yr I bought a pork butt at the grocery yesterday and am dreaming of ways to make pulled pork on Sunday. I've got a head of cabbage and I'm going to make slaw and more corn on the cob. I have another watermelon and 2 home grown cantaloupes too so I'm going to be eating well for a while. :lol: Have a good BBQ recipe? I will post the recipe for the brine and rub that my wife uses a little later. She bought two Boston butts last night but has gone to pick up some large bags for brining this morning. The most important thing is the time and temperature used to smoke the pork. I typically smoke the pork at around 215 to 225 degrees until the internal temperature reaches 195 degrees. That requires between 12 and 16 hours. I usually use a 50/50 blend of apple or cherry and pecan wood chips for the smoke. Most of the smoke flavor is absorbed during the first few hours of cooking, so I try to time things so that I can add chips two or three times before I go to bed. If the meat does not get much smoke for a few hours while I am asleep, then I don't worry about it. We sometimes make our barbecue sauce from scratch, but it is much easier to find good bottled sauce than it was a few years ago. Two of my favorites are Dinosaur Sensuous Slathering sauce and Pork Barrell Original. Many barbecue sauces contain high volumes of high fructose corn syrup, which I avoid. Here are a couple of very good books on barbecuing that I have in my Kindle library: Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint I like all of the popular styles of barbecue sauce, but they are very different. It just depends on whether you prefer a vinegar, tomato, or mustard based sauce, or some combination. In northern Alabama, Big Bob Gibson's is best known for popularizing a white, mayonnaise-based barbecue sauce.
August 4, 201412 yr Wifes out of town, had beer and well that's about it. For breakfast though I had an excellent BLT.
August 4, 201412 yr I had a stromboli from Pasquale's in Maysville for first time in a while. Went last night after the final Dirt Bowl game. Between the 3 of us we had a 10" thin crust pizza, BBQ wings with blue cheese, homemade breadsticks and a small ham hoagie.
August 4, 201412 yr The pseudo son-in-law made linguine and clams. Man, this kid can cook. I've never had better anywhere.
August 4, 201412 yr Last night I had a homemade turkey burger on a Servati's pretzel bun with sweet potato cubes (think hash browns), grilled string beans, and baked beans with a side of lemonade. Delicious.
August 5, 201412 yr Pork Tenderloin Sandwich... Wife is back home tonight, so should be good food the rest of the week.
August 5, 201412 yr I had a stromboli from Pasquale's in Maysville for first time in a while. Papa bought me one of those last Wednesday. Delicious.
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