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Old 02-02-2008, 03:38 PM   #11
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OMG, that looks wonderful!! Let me know what time dinner is next time so I don't miss it again, please. YUMMY!!
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Old 02-02-2008, 03:43 PM   #12
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pacanis, i used elfie's rub (and method for charcoal bbq) this past summer and it was fantastic!

i recently found some of the meat leftover in the freezer, reheated it and placing it on onion rolls made a hot/mustard/vinegar sauce for it, and even 6 months later it was good.

lemme see if i can find a picture.
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Old 02-02-2008, 03:47 PM   #13
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Can't go wrong. The shoulder/"butt" is the basis of most of the best pork dishes, imo. Carnitas, BBQ, Pulled Pork...yumm!

i love it because it is practically fool proof. Low and slow is all you need.
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Old 02-02-2008, 04:08 PM   #14
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Thank you TXgirl, you're on. Your place or mine..... I decided, your place. Your place is probably warmer than PA right now

Yeah, now that I know it's called Boston butt I'm going to have to backtrack through some of these threads. I think John A posted one, I think I remember you mentioned elfie's rub and the grill in one, BT.... here I've only ever cooked it one way before. Not that that's a bad thing
Pulled pork... I've always like the way that sounded. Now I need to get a good slaw recipe!
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Old 02-02-2008, 04:21 PM   #15
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alix has a good slaw recipe.

man, am i sucking up today.
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Old 02-02-2008, 04:39 PM   #16
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Quote:
Originally Posted by buckytom View Post
alix has a good slaw recipe.

man, am i sucking up today.
Only if you post the link, BT
You have merely pointed me in the right direction.
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Old 02-02-2008, 05:15 PM   #17
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ok, now i'm sucking up.

http://www.discusscooking.com/forums...law-18113.html

very simple, very good. you can add a lot of things to make this your own, as it's a good basic slaw.


and elfie's q: http://www.discusscooking.com/forums...lder-9203.html

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Old 02-02-2008, 10:33 PM   #18
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bucky - I'm glad it was so good even after being frozen!

I have found that I prefer to not put a rub on mine and use my sauce instead. Go figure!

pacanis - I know - I love the fat cap too! By removing it you just allow more of the "bark" to form. I will have to PM you the bbq sauce recipe and I will also PM you a slaw recipe, which uses the same bbq sauce in it making what we call "red slaw" here.

I'll get right on that!

EDITED to say your PM has been sent! Also, the way we serve our pulled pork is on really soft hamburger buns with the slaw recipe I sent you and dill chips - and of course the bbq sauce doused all over the meat! It MUST drip down to your elbows - it's the only way you know you have enough sauce on it! A may-based slaw is also good on it.
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Old 02-02-2008, 10:51 PM   #19
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Quote:
Originally Posted by buckytom View Post
man, am i sucking up today.
Hey, I thought you were STILL in the woodshed! MAAAAAAAAAAAAARRRRRRRRGE!!!!!!!!!!
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Old 02-02-2008, 10:58 PM   #20
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We use just about any pork "roast" that has a fatty content. Tonight we
did a pork shoulder roast.

Our method is to season the roast, pretty much as above.
Then put into 475 degree oven, uncovered for 30 minutes.
Remove, add 1 beer or liquid of choice, sprinkle with chopped onions
and garlic.
Cover, reduce heat to 350 or so, and cook till it hits 190 inside. About 2 or so hours.

My wife the gravy wizard uses the drippings for gravy. Yum yum yum!
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