Apple Cider Vinegar (and pulled pork)
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CooCooPuff wrote: »http://www.food.com/recipe/garlic-pickled-eggs-215049
I used this recipe. It's a cup of vinegar and a cup of water or beet juice.
I'd like to use beets next time, just didn't have any on hand.
Thanks for this! Using beet juice does sound pretty awesome. I suspect I'll be eating a lot of pork in the next month. LOL0 -
CafeRacer808 wrote: »
Mostly agreed, but you can't be sure unless you've tried baby back ribs slow smoked over hickory and pecan with a cinnamon/chili/pepper/sea salt rub. I loves me some bacon and pulled pork, but those ribs...hnnnnnggggg.3 -
CafeRacer808 wrote: »
Mostly agreed, but you can't be sure unless you've tried baby back ribs slow smoked over hickory and pecan with a cinnamon/chili/pepper/sea salt rub. I loves me some bacon and pulled pork, but those ribs...hnnnnnggggg.
OK, I stand corrected...that sounds freakin' awesome! Lol.0 -
So, @AnvilHead and I were discussing sushi and the idea of a pulled pork hand roll came up. And now it's all I can think about. Rice, pulled pork (or kalua pig), with pickled daikon or tsukemono, with either eel sauce, spicy BBQ sauce or Sriracha, wrapped in nori.
Thoughts on this admittedly brilliant idea?
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Oooh, thanks for posting this. I was thinking of asking you about this recipe but I kept forgetting. BOOYA!1
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TheSkyBlushed wrote: »Oooh, thanks for posting this. I was thinking of asking you about this recipe but I kept forgetting. BOOYA!
No problem. I occasionally post recipes to my newsfeed, so stay tuned! Lol1 -
I slow cook pork shoulders in my smoker (actually a kamado), using a dry rub and smoking over hickory and/or pecan wood. Sometimes I sauce them with a vinegar-based sauce, other times I'll use a thicker/sweeter Kansas City style sauce.
Here are two great vinegar-based Carolina BBQ sauce recipes from probably the greatest BBQ site on the web (he has a wealth of information and recipes, all free):
http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html
http://amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html
I tend to prefer either a KC or Texas style over a North Carolina style to for my bbq... kind of a sweet, smoky & hot VS vinegar but I do love to add the NC slaw. So basically I guess I'm an 'ol bbq hoe.
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CafeRacer808 wrote: »That. Looks. Fantastic.
Sadly, I don't have access to a smoker, so I'm relegated to using the slow cooker recipe I linked to above. What kind of wood do you use to smoke it? Hickory? Mesquite? There's a place in Northern California that uses mahogany to smoke all their meats and I've gotta say, it's pretty great.
Have you ever thought of using one of these countertop smokers? I've never used one, but have seen a lot of chefs use them on Food Channel, etc.1 -
TheSkyBlushed wrote: »CafeRacer808 wrote: »That. Looks. Fantastic.
Sadly, I don't have access to a smoker, so I'm relegated to using the slow cooker recipe I linked to above. What kind of wood do you use to smoke it? Hickory? Mesquite? There's a place in Northern California that uses mahogany to smoke all their meats and I've gotta say, it's pretty great.
Have you ever thought of using one of these countertop smokers? I've never used one, but have seen a lot of chefs use them on Food Channel, etc.
Yes, I've seen those on Food Channel as well. I look at it as a step above Liquid Smoke, but it's still not quite the same as using an actual smoker, IMO. I want to smoke my own bacon, baby back ribs, a side of salmon, etc. Might be worth a shot, though!
PS - I love how one of the Amazon photos shows the product being used to smoke a single scallop. Who eats just one scallop?
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Tiny_Dancer_in_Pink wrote: »
Lol. Smoking Pork ribs as we speak. Making homemade macaroni salad with some ACV.
Oh man, that looks good! You're in CA, right? Like, I could potentially be over in a couple of hours. You know...in case you need help cleaning dishes and whatnot.
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CafeRacer808 wrote: »Tiny_Dancer_in_Pink wrote: »
Lol. Smoking Pork ribs as we speak. Making homemade macaroni salad with some ACV.
Oh man, that looks good! You're in CA, right? Like, I could potentially be over in a couple of hours. You know...in case you need help cleaning dishes and whatnot.
Yep! Come on down! Couple of brews in the cooler, sitting pool-side and the weather is great today!1 -
I love this post!
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CafeRacer808 wrote: »So, @AnvilHead and I were discussing sushi and the idea of a pulled pork hand roll came up. And now it's all I can think about. Rice, pulled pork (or kalua pig), with pickled daikon or tsukemono, with either eel sauce, spicy BBQ sauce or Sriracha, wrapped in nori.
Thoughts on this admittedly brilliant idea?
You already know my thoughts on it. IN!!! If I could find some kazunoko to put in there it would be awesome. Eel sauce would be awesome, but I could also like it with Sriracha and mayo, similar to a spicy scallop hand roll. I'm seriously going to try this next time I do a pork shoulder.TheSkyBlushed wrote: »I slow cook pork shoulders in my smoker (actually a kamado), using a dry rub and smoking over hickory and/or pecan wood. Sometimes I sauce them with a vinegar-based sauce, other times I'll use a thicker/sweeter Kansas City style sauce.
Here are two great vinegar-based Carolina BBQ sauce recipes from probably the greatest BBQ site on the web (he has a wealth of information and recipes, all free):
http://amazingribs.com/recipes/BBQ_sauces/lexington_dip.html
http://amazingribs.com/recipes/BBQ_sauces/east_carolina_BBQ_sauce.html
I tend to prefer either a KC or Texas style over a North Carolina style to for my bbq... kind of a sweet, smoky & hot VS vinegar but I do love to add the NC slaw. So basically I guess I'm an 'ol bbq hoe.
I usually prefer a KC style sauce too (I make my own from a family recipe my dad handed down), but occasionally I'll do Carolina style just for a change of pace. Since we'll be eating pulled pork for a couple weeks after I smoke a couple shoulders, it's nice to mix it up a little bit, lol.1 -
You already know my thoughts on it. IN!!! If I could find some kazunoko to put in there it would be awesome. Eel sauce would be awesome, but I could also like it with Sriracha and mayo, similar to a spicy scallop hand roll. I'm seriously going to try this next time I do a pork shoulder.
Please post a photo when you do! I'll do the same, but I imagine you'll get to it before I do. 0 -
CafeRacer808 wrote: »You already know my thoughts on it. IN!!! If I could find some kazunoko to put in there it would be awesome. Eel sauce would be awesome, but I could also like it with Sriracha and mayo, similar to a spicy scallop hand roll. I'm seriously going to try this next time I do a pork shoulder.
Please post a photo when you do! I'll do the same, but I imagine you'll get to it before I do.
Will do. I'm overdue for a good 'Q day.1 -
You and me both! I hate living in a building without grills. I was on my HOA's board for a couple of years and tried desperately to get communal grills approved. But for reasons I still can't explain, 51% of the residents voted against. It's maddening. Lol0
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CafeRacer808 wrote: »You and me both! I hate living in a building without grills. I was on my HOA's board for a couple of years and tried desperately to get communal grills approved. But for reasons I still can't explain, 51% of the residents voted against. It's maddening. Lol
Oh boy0 -
I made pulled pork for dinner last night. First time in a long time! Don't have a smoker, so I did it in the crockpot with ACV, tomato, onion, honey garlic BBQ sauce, salt, pepper and fresh lemon, served on warm crusty buns with a big side salad.
It was heaven.
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I would also be in for the pulled pork sushi pics.
You could market it as an Iowa Roll.
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snickerscharlie wrote: »I would also be in for the pulled pork sushi pics.
You could market it as an Iowa Roll.
Now that's funny!
Glad to hear the ACV pulled pork was a hit! I won't have time to make pulled pork this week, but I think I'll stop by the Japanese market today and pick up some kalua pig and nori sheets. Photos forthcoming...
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PS - I love how one of the Amazon photos shows the product being used to smoke a single scallop. Who eats just one scallop? [/quote]
Ha-ha. True. But I've seen them smoke entire trays of food, they just cover it with a cling wrap. I've always wanted to try one out, maybe I should run and buy a scallop?
PS. I couldn't stand it, after reading this thread my DH & I went out for a bbq lunch. No waiting!
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A smoke makes all the difference (LOL...I meant a smoker, but whatever you wish!). If you don't have a smoker, you could always add some chips to a foil ouch, pierce some holes then place that on the coals. I've also seen some use the pouch method in the oven to smoke ribs. Just make sure to soak the chips so that they will smoke and not burn.CafeRacer808 wrote: »
And raspberry ketones! :laugh:1 -
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