Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!
Ribs tomorrow with the new rib rack courtesy of Bruce!!
Ribs tomorrow with the new rib rack courtesy of Bruce!!
Dinner Tonight
- Thread starter Greg Rempe
- 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.
- Status
Nick Prochilo
Chef Extraordinaire
I did 2 - 8.75lb. shoulders yesterday. 1 1/4 I pulled and brought to my associations BBQ, the other 3/4 I left at home for my 2 kids and some of there friends. Well when I got home, 4 people ate the 3/4 shoulder I left for the kids, I mean the whole thing! Should have been able to feed 8 - 10 people with what I had left home!
Captain Morgan
Chef Extraordinaire
Greg Rempe said:Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!
Ribs tomorrow with the new rib rack courtesy of Bruce!!
Now why would you want to ruin perfectly good pork by putting that tomato sludge all over it?
LarryWolfe
Chef Extraordinaire
Captain Morgan said:[quote="Greg Rempe":kgi6l37y]Finally had the last of the pulled pork from Q-Ganza...still as good as the original day! God bless the FoodSaver!!
Ribs tomorrow with the new rib rack courtesy of Bruce!!
Now why would you want to ruin perfectly good pork by putting that tomato sludge all over it?[/quote:kgi6l37y]
He needs some Scotts on them sammies!
Captain Morgan
Chef Extraordinaire
Damn right!
OP
OP
You might change your mind if you tasted it...
Captain Morgan
Chef Extraordinaire
Put it on spaghetti where it belongs.
LarryWolfe
Chef Extraordinaire
Captain Morgan said:
Speaking of that I was watching BBQ w/Bobby Fag this weekend and they had some joint on there that specialized in BBQ Spaghetti. I'll see if I can find more info on it and post it. But it really looked gross if you ask me.
BTW, tomato vs. vinegar based Q sauce :pop:
Woodman1
Executive Chef
I just bought a Food Saver this weekend FINALLY. Did 6 split chickens and vacuumed most! Best damn chicken I ever did! Brined em and took the pit up to about 300 for two hours. mmmmmmmmm! Juicy!
Captain Morgan
Chef Extraordinaire
Woody you're gonna love the foodsaver, it will also save you money. Cook a bunch when you fire up the pit, and eat for weeks! However, it leads to not cooking as often. :-(
LarryWolfe
Chef Extraordinaire
Woodman said:
Don't you know that brining is taboo?? :taunt:
Nick Prochilo
Chef Extraordinaire
Larry Wolfe said:
Unless you wrap in foil!!! #-o #-o #-o [-X
Woodman1
Executive Chef
I don't brine smaller individual pieces, but I do whole chicks or turks. Makes em juicy I swear!
LarryWolfe
Chef Extraordinaire
Woodman said:
There's no reason to brine turkeys, haven't you learned anything from this board Woody??? We do tons every year and they come out so juicy you'll need a bib to eat them. As soon as the pop-up timer goes off we pull them, they are absolutely perfect EVERYTIME. 8-[
Uncle Al
Senior Cook
When my chicken or turkey gets dried out, I just brine them after they're cooked. They come out so juicy !!!!!
:!: Al
:!: Al
LarryWolfe
Chef Extraordinaire
Uncle Al said:
Great idea Al, I've done that with butts and brisket before but never thought about poultry!! Gonna try it soon! :winkie:
Nick Prochilo
Chef Extraordinaire
I hope Greg starts a new section on brining!
LarryWolfe
Chef Extraordinaire
Nick Prochilo said:
Me too, I just brined a carrot! Wow, it was fantastic!
OP
OP
Good job guys...2 threads locked in 1 day...how about staying on topic in the cooking sections!!! :-X
- Status
