To fuck or to cook?

[ltl/fb]

Originally posted by Replaced_Texan
I do the same thing. And instead of orange juice, I use grapefruit juice.

I use triple sec (or cointreau or whatever) instead of orange juice, and . . . really? there's water-y products in sangria? Other than ice?

[Fugee]

Originally posted by 1436
1 Apples and cherries have no place in Sangria. Apples are the potatoes of the fruit world, they absorb more flavor than they add. Stick to citrus fruits, add grapefruit to your list. Never tried pineapple, but will next time. Squeeze the fruit prior to slicing, gets the juice out quicker. Who wants to make drinks so far in advance?

Concur completely re apples. Not going to do anything but absorb flavors you want in the sangria. Cherries are pretty as garnish but wouldn't use them as part of the recipe.

[viet_mom]

Originally posted by Fugee
Concur completely re apples. Not going to do anything but absorb flavors you want in the sangria. Cherries are pretty as garnish but wouldn't use them as part of the recipe.

Wow. Thanks to everyone for their advice. I know nothing about making drink recipes but you're right, why the heck were apples in that recipe? I'm surprised at the number of recipes out there, some using as the alcohol - brandy, gin or triple sec. Anyone care to give me a recipe, maybe based on these 2 below (which seem to be more like what you are suggesting?). Thanks.

SANGRIA RECIPE ONE

1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into wedges
1 Orange cut into wedges
1 Lime cut into wedges
2 Tbsp sugar
Splash of orange juice
2 Shots of gin
1 Cup of sliced strawberries or raspberries (may use thawed or frozen)
1 Small can of diced pineapples (with juice)
4 Cups ginger ale

Pour wine in the pitcher and squeeze the juice wedges from the lemon, orange and lime into the wine. Toss in the fruit wedges (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving. If you'd like to serve right away, use chilled red wine and serve over lots of ice. However, remember that the best Sangrias are chilled around 24 hours in the frig. - allowing the flavors to really marinate into each other.

SANGRIA RECIPE TWO

2 large juice oranges, washed; one orange sliced; remaining orange juiced
1 large lemon, washed and sliced
¼ cup granulated sugar
¼ Triple Sec
1 750 ml bottle of inexpensive, fruity, medium bodied red wine, chilled

Add sliced orange and lemon and sugar to large pitcher; mash gently with wooden spoon until fruit releases some juice, but is not totally crushed, and sugar dissolves, about 1 minute. Stir in orange juice, Triple Sec, and wine; refrigerate for at least 2, and up to 8, hours. Before serving, add 6 to 8 ice cubes and stir briskly to distribute settled fruit.

[tmdiva]

So, I have about 15 lbs of Boston butt I'd like to make into pulled pork for Thor's third birthday party this weekend. Tips I have received so far are just to mix the shredded meat with bottled dressing. Anyone have a better suggestion?

tm

[Flinty_McFlint]

Originally posted by tmdiva
So, I have about 15 lbs of Boston butt I'd like to make into pulled pork for Thor's third birthday party this weekend. Tips I have received so far are just to mix the shredded meat with bottled dressing. Anyone have a better suggestion?

tm

I prefer a Carolina type red sauce (always on the side) with pulled pork. The basic recipe is:

Carolina Red
1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne pepper or hot dried red chile flakes
1 Tablespoon sugar
1 teaspoon table salt
Stir together all ingredients, dissolving the sugar and salt. Serve at room temperature.

I generally make one according to the recipe for guests, and then I make another batch (with 1/2 cup of cayenne instead of 1/2 teaspoon) for me and my wife (and any other spicy food fans).

We make our pulled pork with a smoker overnight, and frankly, the best use of the leftovers is pulled pork nachos the next day. Yum.

[Greedy,Greedy,Greedy]

Originally posted by tmdiva
So, I have about 15 lbs of Boston butt I'd like to make into pulled pork for Thor's third birthday party this weekend. Tips I have received so far are just to mix the shredded meat with bottled dressing. Anyone have a better suggestion?

tm

Poor Spanky.

[Hank Chinaski]

Originally posted by Flinty_McFlint
I prefer a Carolina type red sauce (always on the side) with pulled pork. The basic recipe is:

Carolina Red
1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne pepper or hot dried red chile flakes
1 Tablespoon sugar
1 teaspoon table salt
Stir together all ingredients, dissolving the sugar and salt. Serve at room temperature.

I generally make one according to the recipe for guests, and then I make another batch (with 1/2 cup of cayenne instead of 1/2 teaspoon) for me and my wife (and any other spicy food fans).

We make our pulled pork with a smoker overnight, and frankly, the best use of the leftovers is pulled pork nachos the next day. Yum.

I am disturbed by the use of "frankly" in this post. My understanding is that the term is typically appropriate when the following clause is a somewhat controversial opinion. I hardly see the use of leftovers to make nachos as being such an opinion.

Perhaps I am being a bit too regimented, but a board dedicated to the precision dictated by the intricate posted receipes hardly seems the place to be breaking accepted norms of English usage.

[tmdiva]

Originally posted by Flinty_McFlint
I prefer a Carolina type red sauce (always on the side) with pulled pork. The basic recipe is:

Carolina Red
1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne pepper or hot dried red chile flakes
1 Tablespoon sugar
1 teaspoon table salt
Stir together all ingredients, dissolving the sugar and salt. Serve at room temperature.

I generally make one according to the recipe for guests, and then I make another batch (with 1/2 cup of cayenne instead of 1/2 teaspoon) for me and my wife (and any other spicy food fans).

We make our pulled pork with a smoker overnight, and frankly, the best use of the leftovers is pulled pork nachos the next day. Yum.

Hmm. I hadn't thought about doing it overnight, but I had been thinking about doing it the day before, so I wouldn't burn myself shredding it. We don't have a smoker, but we do have a ginormous grill:



I wonder if I could load enough charcoal into it to keep it going all night (using indirect heat, of course--though with two Boston butts even my ginormous grill might not have room to have them both off the fire). I think the heat would keep the raccoons at bay. Or, as with the Cuban roast pork I did for his birthday last year, I could start it on the grill and finish it in a slow oven. That worked pretty well.

tm

[Fugee]

Originally posted by tmdiva
So, I have about 15 lbs of Boston butt I'd like to make into pulled pork for Thor's third birthday party this weekend. Tips I have received so far are just to mix the shredded meat with bottled dressing. Anyone have a better suggestion?

tm

MY SIL made pulled pork for my nephew's graduation party. She left the pork unsauced and had a selection of various BBQ sauces from which to choose. That was nice though not all gourmet and such.

[Flinty_McFlint]

Originally posted by tmdiva
Hmm. I hadn't thought about doing it overnight, but I had been thinking about doing it the day before, so I wouldn't burn myself shredding it. We don't have a smoker, but we do have a ginormous grill:



I wonder if I could load enough charcoal into it to keep it going all night (using indirect heat, of course--though with two Boston butts even my ginormous grill might not have room to have them both off the fire). I think the heat would keep the raccoons at bay. Or, as with the Cuban roast pork I did for his birthday last year, I could start it on the grill and finish it in a slow oven. That worked pretty well.

tm

I've never tried in a regular charcoal grill, but if you can maintain steady temps at 225-250 F for 12-16 hours, then it should work. It's really easy in a smoker, as they're designed to keep temperatures pretty steady for long periods. Grill then oven might do the trick, since it's much more easily regulated in the oven. I cook them to an internal temperature of 190F, then double wrap in foil and let it sit in an empty cooler for a few hours. You should probably pull the pork when it's still hot though--if you cool it (put it in the fridge) before pulling it, it doesn't always turn out as well. Sounds great, good luck.

[taxwonk]

Originally posted by Flinty_McFlint
I prefer a Carolina type red sauce (always on the side) with pulled pork. The basic recipe is:

Carolina Red
1-1/2 cups apple cider vinegar
1/2 cup ketchup
1/2 teaspoon cayenne pepper or hot dried red chile flakes
1 Tablespoon sugar
1 teaspoon table salt
Stir together all ingredients, dissolving the sugar and salt. Serve at room temperature.

I generally make one according to the recipe for guests, and then I make another batch (with 1/2 cup of cayenne instead of 1/2 teaspoon) for me and my wife (and any other spicy food fans).

We make our pulled pork with a smoker overnight, and frankly, the best use of the leftovers is pulled pork nachos the next day. Yum.

If you happen to have a jar of dill pickles in the fridge, add a 1/4 cup of the juice from the pickles. It's a whole new layer of flavor.

[Pretty Little Flower]

Originally posted by Hank Chinaski
I am disturbed by the use of "frankly" in this post. My understanding is that the term is typically appropriate when the following clause is a somewhat controversial opinion. I hardly see the use of leftovers to make nachos as being such an opinion.

Perhaps I am being a bit too regimented, but a board dedicated to the precision dictated by the intricate posted receipes hardly seems the place to be breaking accepted norms of English usage.

I had a very different reaction. I appeciated his candor. And still do. Thank you, Flinty.

[taxwonk]

Originally posted by tmdiva
Hmm. I hadn't thought about doing it overnight, but I had been thinking about doing it the day before, so I wouldn't burn myself shredding it. We don't have a smoker, but we do have a ginormous grill:



I wonder if I could load enough charcoal into it to keep it going all night (using indirect heat, of course--though with two Boston butts even my ginormous grill might not have room to have them both off the fire). I think the heat would keep the raccoons at bay. Or, as with the Cuban roast pork I did for his birthday last year, I could start it on the grill and finish it in a slow oven. That worked pretty well.

tm

You don't want to do it overnight in a grill like that. To add enough coals to keep it going all night, you'd get the temp way too high for barbeque. You want only about 25-30 coals in the grill, on the opposite side from the butts, at any one time. Plan on about 8-9 hours of smoking. The next day, you can warm it up by double-wrapping in foil and putting it in the oven at about 250 for a couple of hours.

[Hank Chinaski]

Originally posted by Flinty_McFlint
I've never tried in a regular charcoal grill, but if you can maintain steady temps at 225-250 F for 12-16 hours, then it should work. It's really easy in a smoker, as they're designed to keep temperatures pretty steady for long periods. Grill then oven might do the trick, since it's much more easily regulated in the oven. I cook them to an internal temperature of 190F, then double wrap in foil and let it sit in an empty cooler for a few hours. You should probably pull the pork when it's still hot though--if you cool it (put it in the fridge) before pulling it, it doesn't always turn out as well. Sounds great, good luck.

Here again; I question the "sounds great!" he largely posts a disclaimer of any knowledge of whether her technique will work. Instead, he makes a series of vaguely reassuring stabs in the dark, then ends with "sounds great?"

It doesn't sound great to me at all. I don't feel he has sufficient knowledge to have responded to that post. In fact, I think a more honest answer would have been "Frankly, your grill may blow up for all I know. I don't have clue one."

The wiser approach would have been to wait until Wonk weights in; that's the plan that "sounds great" to me.

[Atticus Grinch]

Originally posted by Hank Chinaski
Here again; I question the "sounds great!" he largely posts a disclaimer of any knowledge of whether her technique will work. Instead, he makes a series of vaguely reassuring stabs in the dark, then ends with "sounds great?"

It doesn't sound great to me at all. I don't feel he has sufficient knowledge to have responded to that post. In fact, I think a more honest answer would have been "Frankly, your grill may blow up for all I know. I don't have clue one."

The wiser approach would have been to wait until Wonk weights in; that's the plan that "sounds great" to me.

How do you have time to post shit like this? Did your firm switch you to graveyard?