You don't look a day over 60. It must be fish sauce that keeps you so youthful.
Pulled Pork
- Thread starter Andy M.
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Sir_Loin_of_Beef
Chef Extraordinaire
And you are definitely not an old man, are you jennyma? I'm 76 and I don't consider myself old, but my family are very long lived (past 90, every one).
OMG... does that mean you'll still be around for the next 14+ years. How will we ever cope! ROFLMAO
Sir_Loin_of_Beef
Chef Extraordinaire
I am like a scotch or an IPA. You develop a taste for me.
jennyema
Chef Extraordinaire
OMG I LOVE YOU GUYS SO MUCH!!!
grumpyoldman
Senior Cook
jennyema : only 68 ?
this morning we had some business to take care of in Loveland CO. 200 miles each way and snowing every inch of it . tonight i feel like crawling in bed and sleeping for a week , when i was 40 i wouldn't be this tired , i invite anyone over the age of 50 to look at a photo of themselves when they were 30 years younger and then look in the mirror and then tell me they aren't old
i look old and tonight trust me i FEEL OLD !!
good night to one and all
grumpy.... I know exactly what you are saying. Out of a 400 mile trip the last 200 miles in a snow storm, not fun. Several times in the last 7 years. (BTW - I'm now 80) Have done that on several occasions. Now when I have to do that trip (6 hrs) I check the weather or I just don't go.
What's that is dragon years?
jennyema
Chef Extraordinaire
I hear you. I drove from Cape cod to Burlington Vermont and back in a day, through snow. My wifes’s cousin’s memorial service. She was very sad so I drove the whole way. 13 hours
I needed a beer and bed….
I needed a beer and bed….
I'm 20.
Please understand we do not have exponential growth but rather logarithmic functions. But there are many other factors thrown in which I don't really understand... yet.
The worst snow drive I ever made was from Florence, SC to Detroit, MI January of 1996 through the blizzard. It was longer than 24 hours to get to Detroit, by way of Cleveland, though I am not sure the total road time. I drove my mother's car for her, we had a cat and dog in the car and my father was in the 24foot rental truck ahead of us, which is the only reason we made it. The WV Turnpike was closing to traffic while we were on it, and we rolled along at 20MPH with him grooming the path with the truck. When we stopped to clear things we just stopped. No need to pull over.
caseydog
Master Chef
I think that is the same year we had a terrible snow/ice storm here. It was a few days before Christmas, and we had to drive to Northern Oklahoma. That drive normally takes four hours, with bathroom breaks and such. It took eight hours. Plus, a sanding truck sprayed my almost new SUV with road sand, which often has rocks in it. Broke my windshield.
CD
grumpyoldman
Senior Cook
i like snow not as much as i did 25 years ago but i still like it , i still don't mind driving in it just not for 400 miles at a time , from where we live into the city is 25 miles and quite often we have to drive there in sometimes heavy snow ,
but that not to bad but what really ticks me off about snow nowadays is that we have a small house dog that will not go outside and do her business until i get up put on heavy snow boots, coat and gloves just to clear her a path in the snow to tinkle
but that not to bad but what really ticks me off about snow nowadays is that we have a small house dog that will not go outside and do her business until i get up put on heavy snow boots, coat and gloves just to clear her a path in the snow to tinkle
grumpyoldman
Senior Cook
even though i have had numerus conversations with the dog about this , she somehow seems to always win the argument
Sir_Loin_of_Beef
Chef Extraordinaire
That's why I have a cat. She goes in a box and I can clean it up when I am dmn good and ready!
caseydog
Master Chef
I'm planning to smoke the St. Louis ribs I got on sale for less than spares tomorrow, and I am using a mix of post oak (Texas standard) and Apple pellets in the pellet smoker.
I'm waffling back and forth on the rub. I have a couple of homemade rubs made up in Tupperware containers. One is salt and pepper heavy, which is a Texas thing for beef. The other is a rub I made up for a contest that has the usual suspects in it, but also some 90% cacao powder in it (bitter chocolate, like a Mexican mole).
Or, I could get ambitious and mix up something new. I often experiment with new rubs when I smoke pork ribs.
Just curious... I'd like to hear from anyone here who smokes meats regularly. What wood and rubs do you use on pork ribs?
CD
Last edited:
Marlingardener
Sous Chef
We use mesquite for smoking, and have a rub that consists of sea salt, freshly ground black pepper, a small pinch of cayenne, and paprika. Sounds weird, but we like it.
For pork I generally start with SPOG and add paprika and dry mustard. After that is it just mood.
I almost always cook over hickory. Our firewood place delivers either hickory or oak depending on what you ask for. I have used the oak, not sure what kind, but it isn't hickory.
A few years ago my day brought me some wild cherry. It was not wonderful, even allowing for the weirdness cherry has with food color. Just did not dig it.
BTW.. hickory for the win.
OP
OP
Andy M.
Certified Pretend Chef
My hands down favorite!. . . BTW.. hickory for the win.
