it's not the best pork for making bbq but we do
like that there's practically no waste other than
the plastic wrapper.
when picking one out i made sure it didn't have
a huge slab of fat on it. just enough to provide
some flavor and fat, but not so much that we need
to remove any of it.
when starting to cook it Mom asked how much
water to add to it and i said not much at all
because the thing looked like it was injected
with a lot of water to begin with. less than
a 1/4 cup for a full pork loin, by the time it
cooked there was almost a quart of juice (so
we paid for almost two pounds of meat that was
really water). at least it didn't have a lot
of salt.
i saved the juice (which had garlic in it) for
making soup of some kind - i don't have any of the
ingredients for hot and sour soup but that would
be really nice. onions are gone. hmm, not in
the mood for egg drop anything. no sausage for
sausage gravy. hmm...
songbird
it's not the best pork for making bbq but we do
like that there's practically no waste other than
the plastic wrapper.
when picking one out i made sure it didn't have
a huge slab of fat on it. just enough to provide
some flavor and fat, but not so much that we need
to remove any of it.
when starting to cook it Mom asked how much
water to add to it and i said not much at all
because the thing looked like it was injected
with a lot of water to begin with. less than
a 1/4 cup for a full pork loin, by the time it
cooked there was almost a quart of juice (so
we paid for almost two pounds of meat that was
really water). at least it didn't have a lot
of salt.
i saved the juice (which had garlic in it) for
making soup of some kind - i don't have any of the
ingredients for hot and sour soup but that would
be really nice. onions are gone. hmm, not in
the mood for egg drop anything. no sausage for
sausage gravy. hmm...
songbird
it's not the best pork for making bbq but we do
like that there's practically no waste other than
the plastic wrapper.
when picking one out i made sure it didn't have
a huge slab of fat on it. just enough to provide
some flavor and fat, but not so much that we need
to remove any of it.
when starting to cook it Mom asked how much
water to add to it and i said not much at all
because the thing looked like it was injected
with a lot of water to begin with. less than
a 1/4 cup for a full pork loin, by the time it
cooked there was almost a quart of juice (so
we paid for almost two pounds of meat that was
really water). at least it didn't have a lot
of salt.
i saved the juice (which had garlic in it) for
making soup of some kind - i don't have any of the
ingredients for hot and sour soup but that would
be really nice. onions are gone. hmm, not in
the mood for egg drop anything. no sausage for
sausage gravy. hmm...
songbird
bob wrote:
...
Why is it BBQ? Nothing about the description sounds anything like BBQ.
we add the BBQ sauce at the end after shredding it.
onions and BBQ sauce are cooked apart and then combined
after shredded. Mom doesn't like things burnt like i
do she also really doesn't like smoke or smoke flavoring
so ... this what we do. since we made a whole loin
that's enough food for a lot of people so some of this
is to give to friends who really enjoy it plus we put
some in the freezer and eat the rest.
songbird
On 1/30/2024 6:38 PM, songbird wrote:
it's not the best pork for making bbq but we do
like that there's practically no waste other than
the plastic wrapper.
i saved the juice (which had garlic in it) for
making soup of some kind - i don't have any of the
ingredients for hot and sour soup but that would
be really nice. onions are gone. hmm, not in
the mood for egg drop anything. no sausage for
sausage gravy. hmm...
songbird
Sounds like faux-que. Barbecue does not us water near the flame.
Why is it BBQ? Nothing about the description sounds anything like BBQ.
Sounds like faux-que. Barbecue does not us water near the flame.
bob wrote:
...
Why is it BBQ? Nothing about the description sounds anything like BBQ.
we add the BBQ sauce at the end after shredding it.
onions and BBQ sauce are cooked apart and then combined
after shredded. Mom doesn't like things burnt like i
do she also really doesn't like smoke or smoke flavoring
so ... this what we do. since we made a whole loin
that's enough food for a lot of people so some of this
is to give to friends who really enjoy it plus we put
some in the freezer and eat the rest.
songbird
On 1/30/2024 6:38 PM, songbird wrote:
it's not the best pork for making bbq but we do
like that there's practically no waste other than
the plastic wrapper.
when picking one out i made sure it didn't have
a huge slab of fat on it. just enough to provide
some flavor and fat, but not so much that we need
to remove any of it.
when starting to cook it Mom asked how much
water to add to it and i said not much at all
because the thing looked like it was injected
with a lot of water to begin with. less than
a 1/4 cup for a full pork loin, by the time it
cooked there was almost a quart of juice (so
we paid for almost two pounds of meat that was
really water). at least it didn't have a lot
of salt.
i saved the juice (which had garlic in it) for
making soup of some kind - i don't have any of the
ingredients for hot and sour soup but that would
be really nice. onions are gone. hmm, not in
the mood for egg drop anything. no sausage for
sausage gravy. hmm...
songbird
Are you talking about a pork tenderloin? Cooking it in water to make
BBQ? I'm lost; I don't understand what you're talking about.
Ed P wrote:
...
Sounds like faux-que. Barbecue does not us water near the flame.
there's no flame either. BBQ sauce so it's BBQ to me.
In article <hqgo8k-3jk.ln1@anthive.com>,
songbird@anthive.com says...
Ed P wrote:
...
Sounds like faux-que. Barbecue does not us water near the flame.
there's no flame either. BBQ sauce so it's BBQ to me.
You could add a jar of apple sauce to the boiled meat,
and call it roast pork.
On 1/30/2024 6:28 PM, songbird wrote:
Ed P wrote:It's appropriate that you live with your mommy, because you're a
...
Sounds like faux-que. Barbecue does not us water near the flame.
there's no flame either. BBQ sauce so it's BBQ to me.
fucking child. Did you ride the short bus?
Janet wrote:
In article <hqgo8k-3jk.ln1@anthive.com>,
songbird@anthive.com says...
Ed P wrote:
...
Sounds like faux-que. Barbecue does not us water near the flame.
there's no flame either. BBQ sauce so it's BBQ to me.
You could add a jar of apple sauce to the boiled meat,
and call it roast pork.
i took some out when it was done and put hot sauce on it
for dinner.
i don't care what others call it, it was pork loin that
was turned into BBQ pulled pork. recipe always turns out
as it should. crock pot makes it easy. cleanup is a bit
tougher because i have to be careful with the crock but
other than that it's as simple as it gets.
On 2024-01-31, songbird <songbird@anthive.com> wrote:
Janet wrote:
In article <hqgo8k-3jk.ln1@anthive.com>,
songbird@anthive.com says...
Ed P wrote:
...
Sounds like faux-que. Barbecue does not us water near the flame.
there's no flame either. BBQ sauce so it's BBQ to me.
You could add a jar of apple sauce to the boiled meat,
and call it roast pork.
i took some out when it was done and put hot sauce on it
for dinner.
i don't care what others call it, it was pork loin that
was turned into BBQ pulled pork. recipe always turns out
as it should. crock pot makes it easy. cleanup is a bit
tougher because i have to be careful with the crock but
other than that it's as simple as it gets.
Barbecue in the sense that older Midwesterners understand it:
cooked meat with a tomato-based sweet and tangy sauce added.
I use that shorthand fairly often. For example "a BBQ chicken
sandwich" is short for "a sandwich made of leftover grilled
skinless, boneless chicken breast, cut or shredded, dressed
with homemade ketchup-based tangy and hot (and slightly sweet)
sauce, served on whatever bread I have available."
We didn't really have a "low and slow" barbecue culture until
the past 20 years or so--except in majority black locations
like Detroit. I'm pretty sure the first genuine barbecue I
ever ate was in the 1990s, from this place:
https://westexasbbq.com/
On 2024-01-30, jmcquown <j_mcquown@comcast.net> wrote:
On 1/30/2024 6:38 PM, songbird wrote:
it's not the best pork for making bbq but we do
like that there's practically no waste other than
the plastic wrapper.
when picking one out i made sure it didn't have
a huge slab of fat on it. just enough to provide
some flavor and fat, but not so much that we need
to remove any of it.
when starting to cook it Mom asked how much
water to add to it and i said not much at all
because the thing looked like it was injected
with a lot of water to begin with. less than
a 1/4 cup for a full pork loin, by the time it
cooked there was almost a quart of juice (so
we paid for almost two pounds of meat that was
really water). at least it didn't have a lot
of salt.
i saved the juice (which had garlic in it) for
making soup of some kind - i don't have any of the
ingredients for hot and sour soup but that would
be really nice. onions are gone. hmm, not in
the mood for egg drop anything. no sausage for
sausage gravy. hmm...
songbird
Are you talking about a pork tenderloin? Cooking it in water to
make BBQ? I'm lost; I don't understand what you're talking about.
He braised a pork loin, not tenderloin.
bob wrote:
...
Why is it BBQ? Nothing about the description sounds anything like
BBQ.
we add the BBQ sauce at the end after shredding it.
onions and BBQ sauce are cooked apart and then combined
after shredded. Mom doesn't like things burnt like i
do she also really doesn't like smoke or smoke flavoring
so ... this what we do. since we made a whole loin
that's enough food for a lot of people so some of this
is to give to friends who really enjoy it plus we put
some in the freezer and eat the rest.
songbird
On 1/30/2024 6:38 PM, songbird wrote:
it's not the best pork for making bbq but we do
like that there's practically no waste other than
the plastic wrapper.
when picking one out i made sure it didn't have
a huge slab of fat on it. just enough to provide
some flavor and fat, but not so much that we need
to remove any of it.
when starting to cook it Mom asked how much
water to add to it and i said not much at all
because the thing looked like it was injected
with a lot of water to begin with. less than
a 1/4 cup for a full pork loin, by the time it
cooked there was almost a quart of juice (so
we paid for almost two pounds of meat that was
really water). at least it didn't have a lot
of salt.
i saved the juice (which had garlic in it) for
making soup of some kind - i don't have any of the
ingredients for hot and sour soup but that would
be really nice. onions are gone. hmm, not in
the mood for egg drop anything. no sausage for
sausage gravy. hmm...
songbird
Sounds like faux-que. Barbecue does not us water near the flame.
On 2024-01-31 01:52:12 +0000, BryanGismSimmons said:
On 1/30/2024 6:28 PM, songbird wrote:
Ed P wrote:It's appropriate that you live with your mommy, because you're a
...
Sounds like faux-que. Barbecue does not us water near the flame.
there's no flame either. BBQ sauce so it's BBQ to me.
fucking child. Did you ride the short bus?
You're a despicable POS. Your mommy should have aborted you.
I sometimes question songbird's food choices (calling it BBQ just
because there's sauce being one of them) but I certainly would not
criticize him for living with his mother and preparing food, taking her shopping, doctors appointments. It's called being a responsible son.
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