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Old 10-15-2010, 10:35 AM   #1
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Friday's Dinner 10/15/10

I haven't been posting on this thread lately, but I've been keeping up with what you guys are doing.

I've been cleaning out the freezer gradually and tonight I have a thawed hunk of that huge pork roast that I plan to cook down to make BBQ.

My idea is to get it more tenderized for shredding, put it in a casserole dish with BBQ sauce and maybe some brown sugar and then bake and/or broil to get that carmelized flavor.

I'm open to suggestions about tenderizing the meat. So far I just plan to put it in the casserole dish with some water and cover with foil and give it an hour or so at 325.

What are you having?
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Old 10-15-2010, 10:48 AM   #2
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Grilled kielbasa and roasted potatoes for dinner.
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Old 10-15-2010, 10:48 AM   #3
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I just put the leftover ham bone in a pot of beans. We'll have that and maybe some corn bread.
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Old 10-15-2010, 11:13 AM   #4
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Lamb saag ( basically a curry with spinach) with sweet potatoes and brown rice.
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Old 10-15-2010, 11:32 AM   #5
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French dips! Need to come up with a side though. Maybe baked potatoes.

To the person open to suggestions about tenderizing meat, I've heard that adding some vinegar to the marinade (or in your case, water) really helps to soften the meat. Though I have not tried it.
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Old 10-15-2010, 12:26 PM   #6
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Thanks, snickerdoodle (love your name). I'll try it.
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Old 10-15-2010, 01:08 PM   #7
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Club steak, cauliflower, potatoes and maybe a salad.
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Old 10-15-2010, 01:45 PM   #8
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Not totally sure yet. Usually Friday is hot dog night (in front of the TV watching sports. But that will wait until tomorrow.

I have some chicken I want to use up so I might do that, and slip to the store and get Dad the frozen veal cordon swiss he loves (he isn't a poultry fan). But that is only if I have time to go out. I am in the midst of getting ready for a baby shower tomorrow for my niece and great nephew!
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Old 10-15-2010, 01:49 PM   #9
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I've been marinating a couple of pork tenderloins in chinese barbecue Char Siu sauce. We'll use the stovetop smoker for them and I'll be making Fiona's wasabi slaw to go with it, and some steamed jasmine rice.

It's sunless and dreary here today and I'm in the mood for something sweet. I seldom bake, but think I'll look around the baking forum for something I can't mess up.

PS, Zhizara, you'll need more than an hour to get that pork as tender as you want. I'd reduce the temp to 300 and cook for at least two hrs. Don't forget to add about a tsp. of liquid smoke to the vinegar water.
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Old 10-15-2010, 02:03 PM   #10
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Now that the strike is over I meant to throw some chicken in the crock pot and make verde enchiladas... but didn't.

So now I need a plan B. We do have some left over indian food...
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