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An Awkward Post. . .

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  • (Mike S.)
    Former Member
    • Jun 2017
    • 107

    An Awkward Post. . .

    I don't quite know just who I owe the thanks to. But I surely do owe someone.

    I've be rather complacent in my eating habits, my wife says my most common comment on the subject of food is either "I don't care," or "Fine by me." And I really hate when things touch on my plate! But that is now something that belongs in the past.

    We took out our first vacuum-bagged, pulled pork for sandwiches, and I got to thinking about a post I'd read on the Forum. That was one where the person had piled on a bunch of cold slaw on top of his/her pulled pork sandwich. That was NOT a thought I'd have normally entertained. But it got me to thinking.

    My wife picked up some cold slaw from the deli section of the local Publix and I proceeded to pile it on! Wish I had done that sooner! Suffice it to say that I doubt I'll ever eat another pulled pork sandwich without that cold slaw! I know it doesn't sound like much, but I would never would have tried it without seeing that post.

    So, to whoever posted that picture, my thanks are to you for opening my mind to a new idea!

    Mike S.
    Spring Hill, FL
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3229
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    #2
    Wait until you do that using a homemade vinegar based slaw! ;-

    From Elder Ward via The Naked Wiz:



    There are at least three traditional dishes served at almost every pulled pork joint I can remember. There is a fourth that I personally like. The first is Cole slaw and if you don't serve it, it surely is a sacrilege. This needs to be made 12 or more hours ahead of time, not that it isn't good or eatable when fresh, its just not right. There are a lot of great ones out there and here is my favorite.
    Mary Lee's, "I Fought the Slaw and The Slaw Won"
    These are from the Jack Daniel's old time Barbecue cookbook by Vince Staten. (with an Elder Ward twist)
    • 3 LBS. cabbage
    • 3 ribs of celery
    • 1 onion (yellow)
    • 1 bell pepper
    • 3 carrots
    • 2 C sugar (Hawaiian when you can get it.)
    Shred, chop or dice all and mix with sugar. Set cabbage mixture aside.
    • 1/2 Cup of white vinegar
    • 1/2 Cup of Apple Cider vinegar
    • 1/2 C olive oil (my twist)
    • 1 tsp celery seed
    • 1 tsp (kosher salt)
    Bring all to a boil and pour over cabbage mixture and chill overnight.

    Comment


    • Mr. Bones
      Mr. Bones commented
      Editing a comment
      ..."Choppin' up some cabbage in th'
      Hot sun"...

  • Mr. Bones
    Charter Member
    • Sep 2016
    • 9750
    • Kansas Territory
    • Grills / Smokers
      *********************************************

      Kingsford 24" grill (Free) 'Billy'
      Brinkmann Smoke n Grill
      Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
      Weber 18" Kettle ($30 CL) 'Lil' Feller'
      Weber Smokey Joe ($25 CL) 'Lil' Brother'
      Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
      Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
      Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
      Weber 22.5 OTS DO Code Black ($15 CL)
      Weber 22.5 OTS E Code Black ($20 CL
      Weber 22.5 OTS EE Code Black ($20 CL

      Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
      Weber "H" Code 18.5" WSM '86 ($75 CL)
      Weber " " Code 18.5" WSM

      Weber 26.75, $199 NFM clearance !!!
      Weber SJS AH 'Lil' Brother'
      Weber SJS AT 'Lil' Sister'
      Weber SJS DE Code (FREE) 'Lil' Helper'
      Weber SJG M Code 'Lil Traveller'
      Weber SJS AH Code 'Kermit'
      (Lime Green)
      Horizon 20" Classic, w/baffle/tuning plate (FREE)
      Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



      Thermometers:
      *********************************************
      Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
      Maverick ET-732, (Black)
      Thermopops, (Red, Yellow, Green)
      ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
      Blue ThermaPen Mk4
      Orange Thermapen Mk4
      Pink Thermapen Mk4
      ThermoWorks IR-GUN-S
      ThermoWorks Smoke
      ThermoWorks Open Box Smoke
      4 Pro Series cable extensions
      Smoke Gateway

      Accessories:
      *********************************************
      2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
      BBQ Vortex, 2 Hovergrills, Top Deck
      Warming shelf
      MyWeigh KD-8000Kitchen Scale
      Backyard Grill marinade injector
      Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
      Bear Paws
      Meat Rakes
      BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



      Cookware:
      Probably a ton of cast iron, mostly very old...still cookin'
      G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
      '60's Revere Ware (Mom's), + others found elsewhere
      60's CorningWare 10-cup percolator (Mom's) Daily driver
      50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
      Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
      Tramontina 6.5 qt Dutch Oven

      Cutlery, etc.:
      Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
      Dexter 12" slicing knife, 6" Sani-Safe boning knife
      Smith's Tri-Hone Natural Arkansas Knife Sharpening System
      Multiple steels, from all over the planet
      Crock sticks
      Diamond stones, various
      Lansky Sharpening System

      Tableware
      Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
      Dinner: Guests: Washington Forge, Town and Country
      Fancy / Formal: Family silverware

    #3
    Most people wouldn't realize it, but this is a most significant milestone!
    Congratulations, an' may ya' long continue to learn new, an' wonderful things here!!!

    Comment

    • ComfortablyNumb
      Club Member
      • May 2017
      • 3411
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #4
      I was YOU who opened your mind to an idea you read here. Now that you've done that, continue to open your mind to ideas others present.

      Comment

      • kmhfive
        Club Member
        • Mar 2017
        • 2988
        • Northern Illinois
        • Weber Kettle -- 22.5" (In-Service Date June 2015)
          Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
          Pit Boss 820 (Retired)
          GMG Jim Bowie WiFi (In-Service Date April 2017)
          Maverick ET-733
          Fireboard
          Home-brewer

        #5
        Congratulations! For the first 30 or so years of my life, if someone was having BBQ, it was pulled pork sammiches with cole slaw piled on. That's all I knew. We didn't call it pulled pork; we never cooked it either--it came from a place with a Pit and lots of smoke. I think I eventually figured out the meat came from a pig, but not what part. THEN, whoa, BBQ has multiple options? Sliced or chopped Brisket? That's not BBQ!

        I got better…(to quote Monty Python).

        There's an amazing breadth of food possibilities once our eyes are opened.
        Last edited by kmhfive; August 5, 2017, 09:02 AM.

        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          YUGE LOL!!! kmhfive
          PLUS, Extra Points awarded fer Monty Python quote!
          I got better…(to quote Monty Python)
          Last edited by Mr. Bones; August 5, 2017, 03:08 PM.

        • kmhfive
          kmhfive commented
          Editing a comment
          Thanks Mr. Bones. I have really enjoyed cooking, and eating, an incredible variety of food from different cultures. AR, and The Pit are awesome resources for inspiration.

        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          kmhfive as do I, Sir!
          Hail, that's why we're all here, ain't it?
          Been all over this BBM, it shows in my food, when I get offa th' Reservation...
      • HouseHomey
        Club Member
        • May 2016
        • 5437
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #6
        Mike S. no my friend, not awkward. I did not grow up with is type of sammich but this is how I like it. Mustard too! Enjoy that food!

        Click image for larger version

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        Comment


        • Mr. Bones
          Mr. Bones commented
          Editing a comment
          Wondermous lookin' sammich, Brother!!!
          DANG!!!

        • Henrik
          Henrik commented
          Editing a comment
          Man, that is a sweet sandwich! I just wanna bite into it.

        • kmhfive
          kmhfive commented
          Editing a comment
          Now I'm all hungry!
      • FireMan
        Charter Member
        • Jul 2015
        • 7850
        • Bottom of Winnebago

        #7
        Hey, HouseHomey, ya dripped a little on the paper. Yum!

        Comment

        • RonB
          Club Member
          • Apr 2016
          • 13143
          • Near Richmond VA
          • Weber Performer Deluxe
            SNS
            Pizza insert
            Rotisserie
            Smokenator 1000
            Cookshack Smokette Elite
            2 Thermapens
            Chefalarm
            Dot
            lots of probes.
            CyberQ

          #8
          If I had a complaint about the Pit, it would be too many ideas runnin' around - I'll never be able to try all of them. But I won't complain 'cause there are a lot worse things out there.

          Comment


          • EdF
            EdF commented
            Editing a comment
            Entertainment for life, I figure!

          • Mr. Bones
            Mr. Bones commented
            Editing a comment
            +Entertainment3
        • FireMan
          Charter Member
          • Jul 2015
          • 7850
          • Bottom of Winnebago

          #9
          Don't ya love it?

          Comment

          • JCGrill
            Club Member
            • Mar 2017
            • 1800
            • Minneapolis / St Paul burbs
            • Charcoal - 22" Weber Kettle
              Gas - Saber
              Smoker - Green Mountain Daniel Boone
              Portable - Charbroil Tabletop Propane Grill

            #10
            With you on that one RonB

            Comment

            • Skelly
              Club Member
              • Jul 2016
              • 94
              • Tuscaloosa, AL

              #11
              Try some good chow chow on it!

              Comment

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              Meat-Up in Memphis 2021

              SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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              Meat-Up in Memphis

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