Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Currently own:
Weber 22 and 26 Kettle.
Regular gasser with rotisserie.
Custom built horizontal stick burner.
Custom built duel fuel "whole hog" cooker.
​​​Many other tools of the trade.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I mean, I wouldn't refuse it if I were at my parent's and they made this, it's probably tasty. But I also don't call McD's cheeseburgers, as much as I might like them, 'burgers the way they were meant to be.' At some point even a dummy has to be realistic.
"The "Southern Pulled Pork BBQ" recipe just requires a Dutch oven, pork butt and a homemade barbecue rub. Of course, you also have to choose a barbecue sauce to serve with it. (Courtesy of Quiche My Grits)"
well, what can you expect from someone whose site is "Quiche My Grits"
true, I think what rankles is the 'this is the way it's supposed to be' rather than "this is an easy way to make pulled pork that is like BBQed". Even Kenji has a recipe like this and it makes sense for people who don't have a smoker and maybe can't (condo or apartment dwellers for example)
That and the 'steak/burger/jerk seasoning' rather than just making a simple rub is kind of... meh
Last edited by rickgregory; September 25, 2021, 09:19 PM.
Well, she acknowledges that the traditional way to do it is to smoke it for 12 hours but most people don’t have an ‘expensive’ smoker so this is her alternative using stuff we would have around the house…
But she calls this a really good rub and can’t be bothered to make her own sauce either.
But it's way more complex and honestly, if I were doing this, I'd move more toward her approach of a rub, some liquid smoke and liquid and a good sauce on the side. I mean, I might even forgo smoke and simply roast it, getting some smoke via hickory powder and smoked paprika.
Last edited by rickgregory; September 25, 2021, 09:28 PM.
The Easiest and Most Delicious Slow Cooker Pulled Pork Recipe is an all-in-one tasty dish you would fall in love with. For best results, let the cooked pork to rest for about an hour before serving.
But really, is that recipe that much better? It just says 'use your fave rub' which is fine... but kinda vague.
The more I think about it, the more I think the whole slow cooker/dutch oven thing is the wrong approach. When we smoke a butt, we don't braise it in the cooker. It's done on the grill. Why not do the same in the oven, over a sheet pan, on a wire rack?
Pulled pork ain't rocket science, though
Last edited by rickgregory; September 25, 2021, 09:36 PM.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Would you say liquid smoke is a moot point if you're using a storebought BBQ sauce at the end? To most folks, storebought BBQ sauce is the red sweet smokey stuff.
Nah, I'd go ahead on, use me th liquid smoke ti infuse th pork...
Sauce only coats th outside. I want th pork to have smoke flavour, afore it ever meets any sauce...
.410!
Ain't had it on in 20+ yrs, Brother...happier...
I DO stay aware of current an relevant events, via reliable / unbiased sources.
If i needed somebody to interpret Th Truth, or Facts fer me, why, reckon I woulda/coulda/shoulda done hired me one.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Honestly, this is a pretty classic thing you see on a ton of food blogs. They aren’t trying to be "authentic" or "real" …. Instead, they are trying to provide something that people can easily do at home, without a ton of special equipment or knowledge. And get fairly close in flavor profile.
Now, personally I think this is a cop out, but that’s because I spent a lot of years figuring out how to actually cook in the traditional ways. And it’s not actually that hard, other than the time investment.
But our culture is now oriented around easy, fast, and sorta good enough. Very different from what my father taught me: "If thing is worth doing, it’s worth taking the time and doing the thing right."
My point wasn't so much the recipe itself, we've probaly all had crock pot pork and it's tasty; but calling it "barbecue the way it was meant to be" absolutely IS trying to be authentic, at least in its claims.
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