Answer one, Ask one!!
Replies
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romaine but just because it's better for you. im guilty of enjoying a bowl of nothing but iceberg lettuce and ranch dressing on occasion. :blushing:
what's your least favorite house chore?0 -
Scrubbing floors. Hate it.
What's your favorite day of the week?0 -
unless i have weekend plans, monday!
do you plan to vacation this summer? please tell us about it if u do!0 -
Puerto Vallarta in July. Las Vegas in August. Motorcycle trip to Southern Cal in September.
What is your favorite snack?0 -
I love laughing cow cheese and crackers!
What was your biggest food splurge here lately?0 -
I ate a bunch of chicken fingers and had chocolate milk with them....
If you were going to cheat on your diet, what would you have?0 -
Pizza....lots and lots of pizza
How do you cut your sandwich.....Diagonal or Across?0 -
Diagonal, it just looks fancier :laugh:
What was your most treasured toy as a child?0 -
Rock 'em Sock 'em Robots
Who was President when you graduated High School?0 -
GEORGE W BUSH
WHAT WAS THE BEST PART OF YOUR WEEKEND?0 -
Hitting my goal weight Saturday!!!
Who was president when you were born?0 -
Dwight D. Eisenhower
Favorite Wizard of Oz character?0 -
The Flying Monkeys
If you were to make a cheesy mixed tape, who would be on it?0 -
Hector Berlioz, the Bloodhound Gang, and Twisted Sister. I might throw in some Richard Cheese, just to be obvious. (And if you haven't heard Cheese, check him out on Youtube. I promise you'll howl).
Motorcycles - Chopper or Crotchrocket?0 -
I have a Cruiser myself, but I did have a crotch rocket 30 yrs ago.
Last time you BBQ'd? What did you BBQ?0 -
Last time you BBQ'd? What did you BBQ?
Real Barbecue,,, (no grill, but this is definitely barbecue. If you separate the meat carefully it's even pretty lean).
Southern pulled pork barbecue
Meat:
Large Pork shoulder roast (not picnic shoulder, those have a “solution” in them that makes the meat taste like ham and makes it red in color ). Roast should be the color of natural pork - grey/brown.
Now the right way to prepare the meat is to put it in a real smoker with hickory for 20 hours or more, but most of us don't have the equipment soooo,,,
Place on a broiler pan or on a rack and cover with foil. Cook in 200-220 degree oven - overnight at least. The rule of thumb is “cook until you’re sure it’s done – then 2 more hours”.
Allow meat to cool, then pull apart by hand, setting most of the fat aside. A quick chop will make it easier to put on a bun.
Finishing sauce:
1 cup vinegar
2 Tbs. Salt
1 Tbs. Brown sugar
1 tsp. cayenne pepper
1 tsp. Red pepper flakes.
Combine all ingredients and allow to sit at least 12 hours.
Combine pork and sauce to taste.
Serve on cheap, soft white buns
Top with coleslaw and/or hot sauce as desired.
Note: for best sauce flavor, make the sauce several years in advance. If you don't have several years, overnight will do. The longer the sauce sits around the better it gets IMHO.
Where are you? Is springtime showing there yet?0 -
Portland, Oregon. Spring is definitely here.
Favorite Pie?0 -
Raspberry, heated a la mode!
Favorite pizza topping?0 -
Raspberry, heated a la mode!
Favorite pizza topping?
Black Olives
How many times did it take you to pass your driver's test?0
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