Blessings Darlings!
After I mentioned that my pulled pork rocked, Grey Raven mentioned that she'd love a good pulled pork recipe. Well, I can give you PART of one - the Chubby Hubby won't let me share his BBQ sauce recipe!
I usually start with a whole Boston butt/pork shoulder roast, bone-in. Because I can usually get that on sale cheap. They weight in at about 8 pounds.
The night before cooking I heavily apply Memphis rub, a Steve Reichlan recipe. You can see it here http://www.foodandwine.com/recipes/aspen-2002-memphis-dry-rub-ribs. It's one of my favorite rubs, I used it the other day on the wings we had while ignoring the Super Bowl. Added tidbit - mixed half with brown sugar it's the rub I use on pork ribs, too.
For the smoking, I roll our trusty Char Broil BBQ/Smoker out of the garage. It has a separate smoker attachment, so you can smoke or grill with it. And it uses real charcoal or wood - none of this gas grill stuff for us!
I start before noon, soaking hickory chips (or cherry, I like both for this. CH only likes oak when smoking briskets). And, yes, I use chips, not chunks or logs of the smoking wood. I get more smoke and lower temperatures this way.
After they've soaked 45 minutes or so, I start the charcoal - in a chimney. I don't like the smell/etc of charcoal starter fluid. OTOH, I'm using Kingsford charcoal not natural charcoal, so it's not like I'm a total purist. Just a somewhat obsessed Foodie!
Coals well started, they go in the smoker attachment. Rubbed roast in the main body at the middle or far end from the smoker attachment so I can smoke it low and slow. Add a handful of soaked chips, close it all up (chimney open less than half way), and it's under way. Every 15 or 20 minutes I'm out there adding another handful of chips for two hours. At about 1 1/2 hours I add a bit more charcoal, too.
We've now reached the 2 hour mark. Instead of adding soaked hickory chips I add a hardwood log from our woodpile, and while that catches I plop the roast in a disposable aluminum pan and securely wrap the pan and roast in heavy duty aluminum foil. Back on to the grill, but now I let the temperature go hot and cook the roast thru - wood logs are the best for that. Wrapped, it stays juicier.
That goes on until the roast hits about 190 degrees. At this point my husband takes it in and pulls it. I know, Alton Brown lets HIS rest before pulling it, but the CH feels that resting makes it too hard to pull.
Once pulled, or at least once enough has been pulled for the family, we slap it on hard rolls, slather it with sauce, eat, and repeat.
Enjoy!
Frondly, Fern
Showing posts with label Alton Brown. Show all posts
Showing posts with label Alton Brown. Show all posts
Monday, February 13, 2012
Sunday, January 15, 2012
Spaghetti Sauce Search
Blessings Darlings!
Once upon a time, I used to make my own spaghetti sauce from scratch. That was 30 years ago. I've long since lost the recipe.
But our finances being as they are, I've got to go back to making that from scratch instead of buying even sale priced jarred sauce. So we're trying on recipes.
This morning I made Alton Brown's Pantry Tomato Sauce. Thick, layered flavors, zesty - too spicy for us to use on pasta for every-day use. OTOH, we think it will rock in lasagna where we've found that most pasta sauces don't bring enough to the party.
This afternoon I made America's Test Kitchen's Quick Pasta sauce, from the Big Red "Family Cookbook". That's a fine and simple recipe with a bright fresh flavor, but not as much layered flavor as I'd like. I'd probably like wine added at the very least, and probably more basil and some oregano. I think it will make a banging 'pink sauce', with the addition of some heavy cream. If I could afford heavy cream. And I wasn't on a diet.
I might mix the two sauces for our spaghetti dinner tonight as well as do the official comparison test.
Do y'all make your own spaghetti sauce? If so, is the recipe online? Or do you buy jars?
Frondly, Fern
Once upon a time, I used to make my own spaghetti sauce from scratch. That was 30 years ago. I've long since lost the recipe.
But our finances being as they are, I've got to go back to making that from scratch instead of buying even sale priced jarred sauce. So we're trying on recipes.
This morning I made Alton Brown's Pantry Tomato Sauce. Thick, layered flavors, zesty - too spicy for us to use on pasta for every-day use. OTOH, we think it will rock in lasagna where we've found that most pasta sauces don't bring enough to the party.
This afternoon I made America's Test Kitchen's Quick Pasta sauce, from the Big Red "Family Cookbook". That's a fine and simple recipe with a bright fresh flavor, but not as much layered flavor as I'd like. I'd probably like wine added at the very least, and probably more basil and some oregano. I think it will make a banging 'pink sauce', with the addition of some heavy cream. If I could afford heavy cream. And I wasn't on a diet.
I might mix the two sauces for our spaghetti dinner tonight as well as do the official comparison test.
Do y'all make your own spaghetti sauce? If so, is the recipe online? Or do you buy jars?
Frondly, Fern
Friday, April 16, 2010
I'm a KitchenAid Slut
Hi. My name is Fern, and I'm a KitchenAid slut.
For years I eschewed getting this tool. I kneaded all my bread by hand. I mixed my batters by hand or with cheap, small, underpowered hand mixers. I was hands on! I was ecologically minded! I avoided using electricity and tools where they weren't needed!
Being .... me .... that is, cheap .... I go to a lot of garage sales (after mapping the newspaper listings out using a map, to save gas going from one to the next). A few years ago at a garage sale near city hall .... there was a Kitchenaid standing mixer for sale. With most of the most important part - the blending paddle, the dough hook, the whisk, the pouring shield. Wish it had the meat grinder, but.... Anyway, it was $70. I NEVER spend that much at garage sales. I tried to pass it up. I even called the husband, who said I was nuts if I DID pass it up.
How good a bargain is this? A friend of my friend Jess found one for Jess, sans the pouring shield, for $100, and Jess got teary over THAT bargain.
The Kitchenaid came home with me.
But it didn't get used.
I guess I was intimidated. Again, I had spent a LOT of money. But I had a history of doing my hand made foods .... literally by hand. It was new to me. It wasn't my tradition.
Fortunately, my son didn't have my history. He took a look at it, and took a look at a few episodes of America's Test Kitchen (ATK), and started baking. Chocolate cake, of course. With chocolate frosting (but for that he used the $6 garage sale food processor, that I also use).
I kind of snuck up on the idea of actually USING the thing by watching my son use it. And by watching Alton Brown use them on Good Eats, and Christopher Kimball use them on ATK.
It was the ATK recipe for Pizza Bianca that drove me to actually start using the mixer. Not that I exactly followed the recipe (forgive me, Christopher Kimball, for I have sinned. And I sinned beautifully). I used the mixer for the pizza dough, but did the toppings for the Chicken Flatbread pizza from our favorite (and now dead) restaurant, the Pomo Grill.
It rocked. It rocked unbelievably.
Today, I have two types of bread rising, both batches started in that Kitchenaid stand blender. Mixing and kneading is done in a fraction of the time of doing it by hand, and I'm never tempted to underknead.
I've become 'easy'. I'm just a Kitchaid Slut.
Frondly, Fern
For years I eschewed getting this tool. I kneaded all my bread by hand. I mixed my batters by hand or with cheap, small, underpowered hand mixers. I was hands on! I was ecologically minded! I avoided using electricity and tools where they weren't needed!
Being .... me .... that is, cheap .... I go to a lot of garage sales (after mapping the newspaper listings out using a map, to save gas going from one to the next). A few years ago at a garage sale near city hall .... there was a Kitchenaid standing mixer for sale. With most of the most important part - the blending paddle, the dough hook, the whisk, the pouring shield. Wish it had the meat grinder, but.... Anyway, it was $70. I NEVER spend that much at garage sales. I tried to pass it up. I even called the husband, who said I was nuts if I DID pass it up.
How good a bargain is this? A friend of my friend Jess found one for Jess, sans the pouring shield, for $100, and Jess got teary over THAT bargain.
The Kitchenaid came home with me.
But it didn't get used.
I guess I was intimidated. Again, I had spent a LOT of money. But I had a history of doing my hand made foods .... literally by hand. It was new to me. It wasn't my tradition.
Fortunately, my son didn't have my history. He took a look at it, and took a look at a few episodes of America's Test Kitchen (ATK), and started baking. Chocolate cake, of course. With chocolate frosting (but for that he used the $6 garage sale food processor, that I also use).
I kind of snuck up on the idea of actually USING the thing by watching my son use it. And by watching Alton Brown use them on Good Eats, and Christopher Kimball use them on ATK.
It was the ATK recipe for Pizza Bianca that drove me to actually start using the mixer. Not that I exactly followed the recipe (forgive me, Christopher Kimball, for I have sinned. And I sinned beautifully). I used the mixer for the pizza dough, but did the toppings for the Chicken Flatbread pizza from our favorite (and now dead) restaurant, the Pomo Grill.
It rocked. It rocked unbelievably.
Today, I have two types of bread rising, both batches started in that Kitchenaid stand blender. Mixing and kneading is done in a fraction of the time of doing it by hand, and I'm never tempted to underknead.
I've become 'easy'. I'm just a Kitchaid Slut.
Frondly, Fern
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