Gravy
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I've still got the same 4-slice toaster that I borrowed from a college cafeteria in 1989.
Gravy's Cooking Thread
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Even better! Cook it up on Sunday, meals for the whole week. Or easy lunches for you.
You will lose quite a bit of weight to drained fat and moisture and possibly that bone. How big are their pigs down there? My wife and I have no problems cooking up a pork shoulder and saving the rest in the freezer.
You will lose quite a bit of weight to drained fat and moisture and possibly that bone. How big are their pigs down there? My wife and I have no problems cooking up a pork shoulder and saving the rest in the freezer.
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Your kids are weak. If they're not eating a pound of meat at a meal by age 3, they should be spanked with a jerky spoon.
Gravy
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I'll disagree with this. I think pulled pork is best by a large margin when it's consumed the day it comes off the smoker. Of course, I'll guess that Gordon's recipe doesn't come off a smoker, so what the fuck, it ain't pulled pork anyway. BBQ elitist as fuck.
Soygen
The Dirty Dozen For the Price of One
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Shit is still pork and you pull it apart. It's pulled pork, just not smoked pulled pork.
Anyway, the Boston butt I had was 5 lbs and it fed my girlfriend, my mom, both sisters, one of my brothers and his girlfriend and myself. I think there was still a little left over, but I left it at my mom's. Note: none of us are fatasses, so it was basically a normal meal each, not a McCheese deluxe.
Anyway, the Boston butt I had was 5 lbs and it fed my girlfriend, my mom, both sisters, one of my brothers and his girlfriend and myself. I think there was still a little left over, but I left it at my mom's. Note: none of us are fatasses, so it was basically a normal meal each, not a McCheese deluxe.
Gravy
Bronze Squire
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Hehe, I was just being a jackass anyway. I've had slow cooker pork that was very good.
I've done cast-iron skillet with roast veggies on a tray pan, this takes it to a whole new level. As he says, it's more of a technique than a recipe.
The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet | Serious Eats
The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet | Serious Eats
BrutulTM
Good, bad, I'm the guy with the gun.
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Ruined bark or no, it still sounds like some pretty strong leftovers to me.
Lanx
<Prior Amod>
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too much work, lots of ins and outs and watching over the food.
i'll take the beer can chicken approach.
note i used to do first 30mins at 500degrees, but that created way too much smoke. so now before i put the chicken in at 350, i use a torch all over the chicken to give it a nice brown look. whats cool is if you apply direct flame to a bird, the skin instantly shrinks, you can see it constrict.