BBQ ?
Went to the grocery store. They had Pork Loin on sale for $1.99/lb. (Same price as Pork Butt.) Bought a nice one. (3-4 lbs.) Threw it in the Crock pot on high just now. (Fat side down.) Salt and pepper coating. A dusting of Green Chipotle dust, thanks to Gunnut505's generosity. (Love and miss you Brother.) A medium fine diced onion over all, about 2/3 can of beer, because - why not? Everything is better with beer.
I also bought a bottle of Sweet Baby Ray's Smoked Hickory BBQ sauce to pour in over all, after I bring it down from high heat. Will let it go overnight on low/warm.
What Am I missing/doing wrong?
Yeah, yeah, yeah....................I know, I did not put it on the smoker 1st. (1st fail.)
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I have cooked Pulled pork in the over several time with good result, not as good as smoked but not bad.
The secret is low and slow along with a good spice rub. I like a shoulder better because they seem to have more flavor than a loin.
I hope it turns out good
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Jar or so of pepper rings
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I heard you Brother. I actually went to the store looking for a Pork Butt, for this dish - (But) they were all huge. Much larger than I needed/wanted. (Price was the same.)
I typically like/prefer my meat, very lean. I hope this will fall apart/shred. Giving it a whirl. I would bust out my Smoker, but it is so clean and unencumbered living in my living room that it does, I'd hate to get it dirty by using it.
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Well, just be be a purist snob, pouring sauce on it doesn't make it BBQ. But that aside, it should turn out tasty. Pull it, pile it on a bun with some vinegar cole slaw in true Southern style, and enjoy. With a beer, of course.
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Chief Shaway: 31534422326427/comments/31534387368475
Jar or so of pepper rings
I bought a red Pepper, I was thinking about slicing/dicing it up, and throwing it in.
Thoughts?
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"looking for a Pork Butt"
Your taste in women is not relevant here.
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Who are you, 11 post dude?
I do not see you. 😂
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I bought a red Pepper, I was thinking about slicing/dicing it up, and throwing it in.
Save it, slice it up and eat it with some good ranch dressing, it will be lost in the BBQ
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What Sam said.
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I usually put sliced banana peppers, hot or mild in mine, don't like taste green peppers.....
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Rocky Raab: 31534422326427/comments/31534387577627
Well, just be be a purist snob, pouring sauce on it doesn't make it BBQ. But that aside, it should turn out tasty. Pull it, pile it on a bun with some vinegar cole slaw in true Southern style, and enjoy. With a beer, of course.
I was thinking the same. Kind a remind me of that BBQ shrimp/crab concoction. Maybe that's what KenK/84Bravo was going for? Also since you're faking it might wanna use a cap full of liquid smoke.
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I am cooking BBQ shrimp tonight.
I got some 16's from my fishmonger who gets them off the boat in Wilimington.
2#'s Wow they look good.
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Sixteens are nice, indeed. I recall shrimping in the Indian River south of Cape Canaveral, where on really good nights, one could fill an ice chest with SIXES! Damn near lobsters. Heads off, they were eights.
Butterflied, swiped with butter and grilled over charcoal for 60 seconds, they were divine.
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Rocky When I was in Panama we had a shrimp called a Lagostino, they were as long as your hand and awesome with Coconut rice and fried plantians.
We got them on the Atlantic side at a restaurant call Los Cannons north of Colon.
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Elsewhere, those would be langosteens or langoustines, also called langoustinos. Which see.
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Sweet Baby Rays is all I use. That stuff is marvelous
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Got pork steaks on the BBQ over jack Daniel coals and hickory wood chips. They are now simmering in sauce on the BBQ.
Boy howdy chow there.
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select-fire: 31534422326427/comments/31534418176667
Sweet Baby Rays is all I use. That stuff is marvelous
Ever try Stubb's?
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@...: 31534422326427/comments/31534432592539
https://forums.gunbroker.com/discussion/comment/11148363#Comment_11148363
Ever try Stubb's?
We changed to Head Country from Stubb's . Not as sweet as Baby Ray's, and a better hickory flavor than Stubb's. For a long time we were only finding it at Academy and Sam's, but now WM and several local markets stock it.
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Stubbs Beef marinade makes for Killer Jerky. My go to. I used to make all my various marinades from scratch until I came across this stuff. I have to admit I have never tried their BBQ sauce.
Tenderloin is falling apart tender. Kept basting it in the juices from the bottom of the crock pot. House smells awesome.
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I used to be a "Bulls Eye" BBQ sauce fan but could no longer find it at my local G store. Have used Sweet Baby Rays and like it mostly as they have so many varieties. SBR's seems to have cornered the market around here as the store shelfs are about 70% of their product with only 30% left for all the others.
Speaking of jumbo shrimp (that is what us far from the seashore yanks call them), there used to be this very good pizza place nearby that sold deep fried jumbos that took 4 bites to eat one! Dipped in hot horseradish sauce, they are a lasting delicious memory!
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I would LOVE to be able to source good fresh Seafood around here. Mtn. City, TN. is not known for it's Fresh Seafood availability or selection.
I've been hearing about Green's Seafood in Bristol, and I have passed it before, so I know where it is located, but that is a 2 hr. + round trip.
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Rocky Raab: 31534422326427/comments/31534417652251
Sixteens are nice, indeed. I recall shrimping in the Indian River south of Cape Canaveral, where on really good nights, one could fill an ice chest with SIXES! Damn near lobsters. Heads off, they were eights.
Butterflied, swiped with butter and grilled over charcoal for 60 seconds, they were divine.
I LOVE Seafood. I used to cook (all positions on the line.) in a couple high end Seafood restaurant's. (Way back.) I have been up on the coast of Maine for probably 11-14 vacations. Pig out on the fresh off the boat fare. Miss it badly.
My freakin' mouth is watering.
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Going to try to smoke a pork butt today. Weather is in the 60’s when it should be in the 30’s so going to take advantage of it.
I have a rub from Texas called Goodsh**. I almost buy the stuff by the case.
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@...: 31534422326427/comments/31534404187035
https://forums.gunbroker.com/discussion/comment/11148347#Comment_11148347
I LOVE Seafood. I used to cook (all positions on the line.) in a couple high end Seafood restaurant's. (Way back.) I have been up on the coast of Maine for probably 11-14 vacations. Pig out on the fresh off the boat fare. Miss it badly.
My freakin' mouth is watering.
When you go see Ricci bring a cooler. There is a guy who sells fresh fish and shrimp about 2 miles from his office.
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Sam06: 31534422326427/comments/31534425936667
https://forums.gunbroker.com/discussion/comment/11148419#Comment_11148419
When you go see Ricci bring a cooler. There is a guy who sells fresh fish and shrimp about 2 miles from his office.
Thanks for the heads up Brother. I will remember that. Will need to clear some freezer space.
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No BBQ sauce added, as of now. The Pork Tenderloin has been exquisite. Been pulling off small corners/pieces to consume. Absolutely Awesome. Have added about 1/4 cup of the juices from the bottom of the Crock Pot, in to my dogs dried food. A huge hit. A win/win.
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