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#976 | |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
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Quote:
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Posts: 56,649
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#977 |
FINALLY! The wait is over.
Join Date: Mar 2005
Location: The Future Is Now!!!
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Contemplating beef stroganoff this evening. If I make it, I shall photograph the experience.
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Posts: 56,649
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#978 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Chicken kabobs, crab-stuffed clams, and potatoes....
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Posts: 116,675
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#979 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,675
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#980 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
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where did you get that roll of toilet paper with the Chiefs logo on it?
Food looks great though |
Posts: 23,166
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#981 |
MVP
Join Date: Jan 2013
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Got pork loin for 1.88 a lb yesterday.
Made low carb slow cooked pork loin with low carb bbq sauce. The sauce needed a little bit after cooking with the pork for hours. Added some chipotle cholula and it was good. |
Posts: 12,759
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#982 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,675
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#983 |
GBM 8-12-15
Join Date: Aug 2000
Location: Dayton, Oh.
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Pulled pork in the crock tomorrow.
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Posts: 59,997
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#984 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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Posts: 45,781
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#985 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Quote:
Meat 1 large bone-in pork shoulder roast (butt end is best) with skin. Base 4 cups cider vinegar 1 1/2 tablespoons hot red-pepper flakes 1/4 tsp praprika 1 1/2 tablespoons brown sugar Preparation Boil the vinegar with the brown sugar, red-pepper flakes, 2 tsp salt, and 1 Tbsp pepper in a pan, stirring until sugar has dissolved, set aside to cool. Put away some of the vinegar for the sandwiches - a cup or so. While the sauce is resting, score the pork fat in a cross pattern, cutting through skin and fat but not into meat. Pat meat almost dry and rub it with either salt/pepper or your favorite portk rub. Let it sit in the fridge for an hour, mayber three (!!!!), then into the covered crockpot on low for 8-10 hours sitting in that now cooled and rested base. |
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Posts: 116,675
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#986 | |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
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Quote:
It will be floating in it's own liquid in an hour in the CP and that's what makes it juicy ... Add water and it will be dry as shit |
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Posts: 23,166
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#987 |
Mod Team
Join Date: Sep 2011
Location: Valley of the hot as ****
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I've got a large pack of skin on chicken thighs for tomorrow. What would be good to do with them?
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Posts: 45,781
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#988 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
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Posts: 23,166
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#989 |
Molôn Labé
Join Date: Sep 2001
Location: North Carolina
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Or debone them, cut in strips and put on skewers, soak in teriyaki sauce overnight and grill tomorrow
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Posts: 23,166
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#990 |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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Posts: 116,675
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