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  1. #1
    Good Enough
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    12.31.69 @ 04:00 PM
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    I'm bored...let's cook! (or find someone to do it for us!)


    #1: Pulled Pork (heh heh)

    Get a boneless pork loin, maybe a 2 or 3 pounder. Get a crock pot/slow cooker.

    Put some salt and pepper on the roast, toss it in the crock pot on LOW for about 8 or 10 hours with about a half cup of water.

    After cooking, drain the liquid from the crock. Let cool for about 2 or 3 hours.

    Remove excess fat (if you so prefer), and then shred the meat with a couple of forks. Pour in a bottle of barbeque sauce. You can use almost any type you like, although you should avoid the 'regular' Open Pit; that stuff needs to be charred to taste right.

    Get a teabag. Any brand will do. Tear open the tea bag, and sprinkle about a third of it onto the sauce you just poured onto the meat. Stir well.

    Turn the crock pot on low; let cook for about 2 or 3 more hours.

    To serve, you can make sandwiches out of it or eat it with a fork. Suggestion: use a DIFFERENT type of bbq sauce than you used before, and pour some on TOP of the meat when you serve it. (adds a nice complexity and extra zest to the flavor) Serve with whatever side you choose; fries, rice, baked potato, whatever.


    This is a hearty food. Sorry I don't have the dietary stats for ya. But then again, it's so good, who cares about the calories?
    Don't bark at me...<b>I</b> didn't name ya.

  2. #2
    Good Enough
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    #2: City Chicken


    Yes, it's CALLED chicken, but it's really pork.

    Get another boneless pork loin. (1.5-2 pounds is a good size) You will also need milk, flour, water, butter/margarine, salt, pepper and egg. (and some wooden skewers)

    Get a tray or large pan; dump a shitload of flour into it. Mix in a bunch of salt (seasoned salt works well too), and dump a LOAD of the dustiest black pepper you can find (not that big grain stuff). Be GENEROUS with the pepper. Your mixture should NOT look like plain flour; if it does, add more pepper/seasoned salt.

    Cut the pork into cubes (bite size).

    Beat a couple eggs to a pulp. Dip the pork cubes in egg, and then roll them in the flour mixture. Coat them WELL, and skewer the meat.

    Toss a hunk of butter/margarine in a large skillet, enough to make a small layer or butter covering the entire skillet. (think of it as a small puddle)

    Heat the skillet on high. Thoroughly brown the meat (on skewers). Brown ALL sides, so you have to rotate them in the skillet. Careful---it's easy to burn yourself (I learned the hard way. OUCH!) [img]smilies/biggrin.gif[/img] Do not be afraid to 'overbrown' parts of the meat; a little blackening ends up very tasty!

    Take 1.5 cups of milk, 1.5 cups of water, and mix them in a bowl with your leftover flour mixture. If you need more flour and stuff, add it now. (this will become gravy) Use EXTRA pepper if you like spicy gravy, ala Kentucky Fried Chicken's OLD recipe for gravy (going back 15 years or so)

    Dump this mixture into the skillet, burying most of the meat under it. Bring to a boil, and reduce heat to low or medium low.Cover and simmer for 75 minutes, stir gravy if necessary.

    To serve, you can either eat from the skewers, or slide the meat off with a fork first. The gravy is GREAT, and goes very well with mashed potatoes.

    Enjoy!
    Don't bark at me...<b>I</b> didn't name ya.

  3. #3
    Good Enough Van Gully's Avatar
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    09.04.17 @ 05:32 AM
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    Dude, my gut is rumbling and my mouth is watering. I love pork!!! [img]smilies/smile.gif[/img] Damn, you gave me a craving and I have no way to satisfy it at this time. [img]smilies/frown.gif[/img]
    "Gully, watch yourself. I am dead serious." - Brett Norton, Emperor of VHLinks.com

  4. #4
    Atomic Punk MikeL's Avatar
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    03.03.15 @ 08:31 PM
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    Donor

    You're gonna calculate your way to becoming the Official Chef if you keep that up, Abe. Those sound might tasty!

  5. #5
    Baluchitherium
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    09.15.15 @ 08:40 AM
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    those look so good. i like your measurements, like "shitload", for example. [img]smilies/biggrin.gif[/img]

  6. #6
    Good Enough
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    12.31.69 @ 04:00 PM
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    #3: Beer Pork Chops

    You need a couple of pork chops, a beer, an onion, and 2 chicken bullion cubes.

    This is EASY!

    Slice the onion, and line the bottom of the slow cooker with them. Toss a couple pork chops onto the onions. Dump in the beer of your choice, and add the bullion cubes.

    Cover and cook on LOW for about 8 or 10 hours. That's it!

    Optional: Marinate the pork in cold salt water for 6 hours, and then marinate in beer for an hour, and THEN prepare as above.
    Don't bark at me...<b>I</b> didn't name ya.

  7. #7
    Damage your reputation seenbad's Avatar
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    11.30.17 @ 06:15 PM
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    Donor

    Pig recipes?? [img]smilies/confused.gif[/img]

    OK [img]smilies/biggrin.gif[/img]

    everybody can always use a couple good pig recipes for the back pocket. [img]smilies/cool.gif[/img]
    sheepa latta peepah dabba looka foh a moopy

    Gunter glieben glauchen globen

  8. #8
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    #4: Simple baby back ribs-no grills, no frills.


    You only need about 2 pounds of ribs and a bottle of yur favorite bbq sauce, cooking spray, and aluminum foil.

    Tear off foil sheets big enough to completely cover your ribs. (the pork ribs, not YOUR ribs [img]smilies/biggrin.gif[/img]) Spray the foil with PAM or whatever spray you use. Brush a heap of bbq sauce on the ribs.

    Wrap each section of ribs in its own piece of foil TIGHTLY (think 'aluminum condom' for the ribs). Refrigerate overnight.

    The next day, preheat your oven to 300 degrees F. (about 150 C) Toss the ribs (still wrapped in foil) into the oven, and leave them there for about 2.5 hours or so.

    When done cooking, remove from foil (unless you LIKE chewing metal), and add more BBQ sauce to your liking.
    Don't bark at me...<b>I</b> didn't name ya.

  9. #9
    XTC man! homeunit's Avatar
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    09.05.15 @ 12:20 PM
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    Holy heart-attack batman [img]smilies/eek.gif[/img]

    but it sure sounds tasty [img]smilies/biggrin.gif[/img]
    My Band
    Baluchitherium

  10. #10
    Baluchitherium
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    Pig Roast [img]smilies/eek.gif[/img]
    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br /><br />God Bless the USA!!!!<br />~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

  11. #11
    Eruption
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    12.31.69 @ 04:00 PM
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    <BLOCKQUOTE>quote:</font><HR>Originally posted by laner:
    those look so good. i like your measurements, like "shitload", for example. [img]smilies/biggrin.gif[/img]<HR></BLOCKQUOTE>

    That's the sign of good cook who knows what he's doing! Precise measurements just inhibit creativity!
    LIGHT 'EM UP!! <br />Smoke 'em if you got 'em!<br /><br /><a href="http://vhstrungout.com" target="_blank">StrungOut</a> Administrator<br /><a href="http://ClassicVanHalen.com" target="_blank">ClassicVH</a> / <a href="http://diamonddavidleeroth.com" target="_blank">Diamond Dave</a> Moderator

  12. #12
    Eye suffacozza YEWW! Goo's Avatar
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    12.11.17 @ 05:34 PM
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    Abe - I made the beer pork chops today

    Your my new hero man! LOL! great stuff!
    A little zen....... Headed your way.......

  13. #13
    Good Enough
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    Cool-I'm glad someone liked it here!
    Don't bark at me...<b>I</b> didn't name ya.

  14. #14
    Good Enough Van Gully's Avatar
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    More pork recipes, please. [img]smilies/biggrin.gif[/img]
    "Gully, watch yourself. I am dead serious." - Brett Norton, Emperor of VHLinks.com

  15. #15
    Top Of The World
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    Where i'm from, nothing can beat putting a PIG in a 10 foot by 5 foot shed type roaster and letting it literally "fall onto your plate". But these make me want to eat now, so............cu!
    Guitar player,extrordinaire(or at least I like to think)<br /><br />"....man,this is Van Halen,and i'm the singer." Sammy-1987<br /><br /><a href="http://www.guitartabs.cc/" target="_blank">www.guitartabs.cc/</a>

 

 

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