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Pulled Pork: Slow cook and then grill or vice versa?

Irony: right below your comment on my screen is an article titled "It's Slow Cooker Sunday! Make this Spicy Pulled Pork".

Not to say you're wrong, in my mind pulled pork has more to do with the tenderness (can be pulled apart by a fork) than the cooking method. Semantics. The original goal of this post was to find a way to as closely replicate smoked, low and slow pulled pork with a slow cooker or oven.

Conclusion was that the only thing that isn't readily cloned is the bark. And yes, what I posted was closer to carnitas. It was just an easy, low effort recipe that still tastes good.

Maybe if you put a thick layer of dry rub with mustard, you can put it in the slow cooker with minimal liquid and still get a crisp outside?

Aug 28, 2014
bshee in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

Not an issue.

On the original topic, I have found that if you don't add any liquid to a slow cooker, you still do wind up with some charring. heyyounotme, is that how you do it? Not add liquid into the slow cooker to keep the environment dry?

Aug 27, 2014
bshee in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

I am not sure what you are accusing me of. I simply gave directions on how to make a quick pulled pork. Unless you are saying what I'm doing is not pulled pork? I also have not posted any pictures. Not sure what I am showing. I don't believe I claimed it would develop any kind of bark, or even compare to a lovely low and slow smoked pork butt, just that it was a quick way to make somewhat crispy tender pulled pork.

Aug 27, 2014
bshee in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

Easiest way I have found to come up with satisfactory pulled pork is a liter of some kind of soda (has sugar, has acid) + pork and a slow cooker (crock pot).

Depending on the size, I let it sit for 10-12 hrs.

After I shred it

spread it out over a pan, pour adobo over it and some oil
broil it.

Tender and crispy at the ends! And almost no prep!

Aug 27, 2014
bshee in Home Cooking

Experimenting with jerky

Yes oven can work, try using it at the lowest temp setting (~200) or warm if it gets up to at least 160 or so. Teriyaki sauce never fails to please, very consistent!

Aug 19, 2013
bshee in Home Cooking

Experimenting with jerky

I've seen a lot of recipes recommend 2 days of marinade so I thin it should be fine. One of them does have cola in it,,,the acid might break it apart too much. Thanks for the warning!

Aug 18, 2013
bshee in Home Cooking

Experimenting with jerky

Hmm different meats is a great idea! Will definitely try! Guess I'm getting too enthused with this project of mine. I don't get much time to be creative anymore. I think the one variable I'll play around with this time is marinate time. One set I'll marinate for 1 day, and I'll compare with a 2 day marinaded jerky set.

Aug 18, 2013
bshee in Home Cooking

Experimenting with jerky

Thanks guys. I've just wondering how it is to get a maximally flavorful jerky!

I'm thinking of leave it in the fridge overnight, to make the meat nice and dry and ready to absorb the marinade.

Marinade overnight.

Smoke for 4 hrs on low heat.

Transfer to dehydrator.

I'll save a slab that I'll remarinate after smoking and see what happens!

Not over complicating it am I?

Aug 16, 2013
bshee in Home Cooking

Experimenting with jerky

First off, what is your favorite cut of beef to use with jerky?

Also, what are some interesting ways of changing up jerky? I'm thinking of marinating, smoking for 4 hrs, and then rehydrating in the marinate for an hour or two, and then throw it in the dehydrator for a couple hours.

Or maybe reduce the marinate and brush the jerky midway through dehydrating?

How about dehydrating, boiling it in reduced marinate and then dehydrating?

Any thoughts?

Aug 16, 2013
bshee in Home Cooking

Beef/Pork ribs, need the meat not the bone!

Thanks guys. Sounds like a plan to me!

Feb 09, 2013
bshee in Home Cooking

Beef/Pork ribs, need the meat not the bone!

Good point. I was just worried that the meat will harden under the acidity of the tomatoes. What makes it harden anyways? If it's a low simmer maybe it won't?

Feb 07, 2013
bshee in Home Cooking

Beef/Pork ribs, need the meat not the bone!

I have some pork ribs that I want to make into a ragu. Any ideas of getting the meat off the bone? I was thinking simmering it in just enough water to cover for a few hours...it seems that gets the meat tender enough to just fall apart. Then fork shred it. Maybe use the leftover stock for the sauce. Opinions?

Brian

Feb 07, 2013
bshee in Home Cooking

cooking a smaller meal on a large grill?

Hey,

Bought a large grill because I entertain large groups on occasion, but how do I conserve charcoal when I'm just cooking for myself? I was thinking of making my own little fire ring that i'll put in the grill so that the chimney kind of effect will continue instead of the heat spreading? Any ideas?

Oct 11, 2012
bshee in General Topics

Super moist, fall of the bone meat...HOW!?

Awesome info guys! I've learned so much. I think it's the cut I used, not very fatty and just tough to begin with. What do you guys usually do with those meats anyways?
Also I usually use an infrared convection oven to cook with a fan, any adjustments necessary for those?

Brian

Jan 20, 2012
bshee in Home Cooking

Super moist, fall of the bone meat...HOW!?

Hey Board,

I went to this one restaurant in St. Mark NYC (cafe mogador) and they had the absolute BEST lamb I have ever tasted. It was so exceptionally tender and it just fell apart on the plate. It's a Moroccan restaurant, so I assume they use a tagine to cook it. Still, how come my food never comes out that tender? What are your secrets? I made some pot roast yesterday and it came out really chewy and tough. I cooked it at 300 degrees for about 2 hours half submerged in liquid, yet it didn't come out super tender. The ONLY time I was able to get something that soft was smoking pork shoulder for hours on end. Any ideas?

Brian

Jan 20, 2012
bshee in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

Great responses! I am definitely going to have to try these out! I will let you know how it goes!

Brian

Aug 05, 2011
bshee in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

Sorry, should have clarified. I meant using a crockpot to slow cook it. The oven technique sounds good... maybe i'll do that. It's just that I've never had pork shoulder so moist as when I left it in a crockpot for 8 hours or so.

I was thinking leave it for 4-6 hours, and then about an hour on the grill with wood chips at low temp?

http://cooking.cdkitchen.com/TheSavvy...

This is the closest thing i've found related to this topic...but she doesn't say how to solve the falling apart issue...unless its by fridging it...in which i'm afraid will cause it to loose moisture?

Aug 05, 2011
bshee in Home Cooking

Pulled Pork: Slow cook and then grill or vice versa?

Hey,

Was wondering if anybody ever try slow cooking the pork shoulder first, and then grilling it or smoking it just to get that seared outer layer? How did it turn out? Or did you guys grill and then slow cook it?

The main issue I had was when I tried this with ribs, they fell apart on the grill. Should I refrigerate them first and then grill it after?

Brian

Aug 04, 2011
bshee in Home Cooking

Making chicken broth from bones

Awesome. Hey chowbird, how do you get rid of the gunk? A large # of the posts said don't put the veges in while there is still gunk to remove? Also since I usually accumulate the bones over time and freeze them, should I not roast the thigh bones (dark meat) in fear of a "gamey" taste as one poster said?

Brian

Oct 28, 2010
bshee in Home Cooking

Homemade kimchi cucumbers aren't crunchy

You were right, it's cause i didn't salt them. My second batch is MUCH crunchier. However, now they are way too salty. I took the cucumbers and just threw salt ( a lot of it) on them and left it overnight.

Is it better to leave them in a salt solution? And for how long?

Brian

Oct 27, 2010
bshee in Home Cooking

Making chicken broth from bones

But if that's true, then why do so many recipes recommend you brown the bones in the oven first? (maybe that's only for beef bones)

How do smash the bones, btw? I know many use the gigantic chinese cleaver, but I'm afraid I'd rather not risk losing a finger. Any other "safer" methods? Would putting the bones in a bag and hitting it with a hammer work?

Brian

Oct 27, 2010
bshee in Home Cooking

Making chicken broth from bones

Hey guys,

Great advice! I always thought longer was better (like I thought you made pho by simmering forever, on the scale of 3 days lol. Maybe that was just bad advice?). You guys are right, it is getting sour so I probably just left it in too long. I'll try when I saved enough chicken bones.

1. Would this be even better if you smash the bones? My vietnamese friends say they smash the beef bones (but I guess beef is a totally different animal? No pun intended)

2. What herbs would you recommend if you were making broth for chinese style noodle soup?

Brian

Oct 26, 2010
bshee in Home Cooking

Making chicken broth from bones

Ok, so when I try making chicken broth from bones, it never comes out right. It always tastes funny. I usually reserve bones from cooked chicken, and then throw them in a pot. I boil them first and throw out the initial boiling water. I was always told that was "blood water" and needed to be tossed. Is this what they mean by parboiling?

Then I put the bones in water and put them in the slow cooker on low for around 24 hrs and then I'm done. However, when I try to eat noodles from it, it just doesn't taste right. Is it because i'm not putting vegetables while I make the broth?

Usually I put the veges in the bowl and pour the boiling broth in it to cook everything, maybe I need to take the broth and boil it with veges to make the soup?

Thanks,
Brian

Oct 26, 2010
bshee in Home Cooking

How to make stovetop rice?

Sorry,

Didn't know it was such a big deal. Duly noted.

Brian

Oct 26, 2010
bshee in Home Cooking

How to make stovetop rice?

Wow, so much information. I use brown, medium? grain rice I bought from the asian market. I soak the rice beforehand, and then sprout it for like a day or two. Gives it a nutty flavor. Is the coking of this that much different?

Brian

Oct 26, 2010
bshee in Home Cooking

Homemade kimchi cucumbers aren't crunchy

Hey guys,

Made my own kimchi at home. The cabbage came out fine, but the cucumbers were mushy (well atleast half of them were). Is this because i forgot to salt them in the beginning? When I salt the veges they wilt though.

Brian

Oct 25, 2010
bshee in Home Cooking

How to make stovetop rice?

cool, found a small pot and
1. boiled water + rice (not covered)
2. set it on low for 15 min (covered)
3. turned off burner and let sit for 15 min (covered)

golden. A little water left over though, maybe need to cook for longer for brown rice? Or less water. Tasted pretty good

Oct 25, 2010
bshee in Home Cooking

How to make stovetop rice?

I guess I could use my really small pot. I just saw a video of people steaming their rice in a cup, seemed like it would be easier to do that way. I hate cleaning up the rice stuck to the pot. Anyway around this?

Brian

Oct 24, 2010
bshee in Home Cooking

How to make stovetop rice?

Hey,

I don't have a rice cooker, and to save some money I decided to to cook the rice on stovetop. However, I'm only one person. How do you make small amounts of rice on stovetop? I tried boiling water and then placing a bowl of rice in the pot, but it doesn't seem to work. Any ideas?

Brian

Oct 24, 2010
bshee in Home Cooking