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01-24-2024, 09:43 PM | #121 |
Balloon Bear
Join Date: Jul 2022
Location: Delaware Valley
Posts: 1,782
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Quote:
I have family with an Eastern Carolina style bbq restaurant up here. They went to North Carolina to study the methods. Smoked meat, naked. More chilli vinegar based sauce on the side. Not as much ketchup based sauce although they do have it (because they are not in Carolina)
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01-24-2024, 10:10 PM | #122 |
He Who Remains
Join Date: Jun 2016
Location: Florida
Posts: 9,481
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I like my BBQ sauce as sweet as possible.
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01-24-2024, 10:18 PM | #123 |
Mass Nerderer
Join Date: Nov 2013
Location: Slitherin' around the tank- It's cool, though, 'cause I'm being "watched"
Posts: 9,146
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Not necessarily- out here in Cali we use the term barbecue to describe the method of cooking, the grill you cook it on, and the event that you're cooking it at.
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01-24-2024, 10:49 PM | #124 |
One Man National Asset
Join Date: Nov 2012
Location: PA
Posts: 625
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For me being from the East Coast and a big city I use the term BBQ to refer to a specific style of flavor of grilled meat, be it Southern style or Midwest style. Grilling as a verb is the act of cooking meat on a...grill over fire or with some sort of gas. However, I also understand people use the term BBQ as an event where grilling meat and socializing outside is the focus. Of course we also have subcultures within the American culture who refer to things differently also. For example black people/African Americans use the term "cookout" to mean BBQ as an event.
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01-24-2024, 11:35 PM | #125 |
Green Shirt
Join Date: Nov 2023
Location: Canada
Posts: 1,225
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Quote:
I need to cook larger portions of meat. Grill more cuts than I cook roasts etc. Missing out! Have a crockpot too. Should use it a lot more than I do. Not too late to start. Sadly, think I may have only made pulled pork once or twice. Love fresh coleslaw too. |
01-25-2024, 06:12 AM | #126 |
Dark Lord of the Mods
Join Date: Dec 2021
Location: United Kingdom
Posts: 7,708
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I also like to cook pork shoulder in the crock pot. I give it a spice rub and sit it in the crock pot with a few ounces of apple cider to cook in. Tastes really good.
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01-25-2024, 12:27 PM | #127 |
Balloon Bear
Join Date: Jul 2022
Location: Delaware Valley
Posts: 1,782
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Quote:
The Carolina-style sauce I picked up somewhere if anyone wants to try it. Probably not 100% authentic, but pairs nicely with pulled pork: 1 cup yellow mustard (Has to be yellow) 1/2 cup brown sugar 1 cup apple cider vinegar 1 Tbsp butter 2 tsp chili powder 1 tsp ground black pepper 1 tsp ground white pepper 1 tsp Worcestershire (Wash your sister sauce!) 2 oz bourbon Medium sauce pan, simmer for 15 minutes or until you like the consistency. I usually drown my pulled pork in this if I'm making a sandwich. |
01-25-2024, 04:17 PM | #128 |
One Man National Asset
Join Date: Nov 2012
Location: PA
Posts: 625
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Quote:
Zucchini is excellent. Going back to your original egg question, if you happen to grow your own zucchini or know of someone, there is a flower on the end of the zucchini that is awesome with eggs. Depending where you live, some higher end markets carry them but average store will not. Very short life span on them hence why easier if you garden zucchini yourself. Most let them rot. You can even notice them sometimes on purchased zucchini. The stem will have a brown piece. It is wilted/rotted flower.
The flower itself is typically yellow and only lasts in the garden for a week or so. It is a delicacy. Another squash/zucchini with great flavour is called sunburst or patty pan. Looks a bit like a flying saucer. Thursday, new question: If you eat chicken/turkey, do you prefer white meat or dark meat? I'm a thigh, leg, and wing guy. I'll cook and eat breasts often due to meal prepping for me and the girlfriend but I really do not like it. Even when prepared properly, it is still drier and rougher textured than any of the dark meats. I've never heard dark meat is unhealthier until making this thread. The girlfriend is the opposite, when we grill, or if we get rotisserie or fried chicken from a restaurant, she always gets the breast. She eats thigh and drumstick meat but she would prefer if they were separated from the bone as she feels weird about the tendon on the bone. |
01-25-2024, 04:33 PM | #129 |
Mass Nerderer
Join Date: Nov 2013
Location: Slitherin' around the tank- It's cool, though, 'cause I'm being "watched"
Posts: 9,146
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I'm definitely a dark meat guy. I believe it gets a bad rap because it's higher in fat, thus slightly higher in calories, but the difference is almost negligible- 4 oz breast vs thigh is roughly 190 to 200, respectively. The 10-15 calorie difference doesn't seem worth enjoying a meal less over, IMHO. Besides, I personally believe the specific fat itself gets a bad wrap as well- notice how much easier it is to rinse CK (and pork) fat off of your hands with simple water vs. that of beef. I've never read anything that supports that, but it sounds right.
That aside, if someone truly prefers breast, there is only one method I know of to make it not suck, aside from stewing it: Season as you like preheat a saut? pan to near smoke point, and your oven to 400 (alternately, you can start the breasts on a grill rather than a saut? pan) Sear the breast briefly on each side in the pan (or grill) place in the oven for 12-14 minutes per 1/2 of thickness. ^whenever I prepare it this way, those trying it for the first time are always skeptical that it's done, because you don't need to chase each bite with a glass of water like you normally would.
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01-25-2024, 04:37 PM | #130 |
Mass Nerderer
Join Date: Nov 2013
Location: Slitherin' around the tank- It's cool, though, 'cause I'm being "watched"
Posts: 9,146
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Also, yeah, I'm weird about meat on the bone. All I can think of is that disgusting "eating after midnight" scene from Gremlins. I always separate meat and bone before I eat it. I'm also just not one for messy food in general.
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