and it is oh so comforartble in my black checkboard living room. I am glad I went with all white leather.
I just hope it doesnt turn out to be a real pain to keep clean.
So how do you keep you upholstery and other furniture clean?
Comments
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Reputation: 97
Level: Superstar Since: Jun 23, 2007 
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Posted on: March 7, 2008 11:03 pm
Bar-B-Que and the BlizzardPecan has none of the peppery flavor of hickory. It is very subtle, so you really taste the flavor of the pork itself. I just heap it on a very fresh Texas sized hamburger bun. No barbecue sauce or anything but salt and pepper. Got one of those vacuum sealer freezer bag gadgets, and the shredded pork stays great for months. Further, you don't need to ruin the pork by warming it in a micro. Just drop the bag into boiling water until it thaws and warms, and it's there, good as new. |
Reputation: 89
Level: All-Star Since: Aug 1, 2007
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Posted on: March 8, 2008 12:32 am
Bar-B-Que and the Blizzard
So, what kind of smoker do you use? (Do we think Biff has actually braved the blizzard to implement his grilling plans?)
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Reputation: 98
Level: Superstar Since: Mar 1, 2007
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Posted on: March 8, 2008 7:08 am
Bar-B-Que and the BlizzardI soak my pork in a Apple Juice concoction for several hours or overnight and use the offset grilling method. Once the lid is shut thats it for several hours. I buy the basic store BBQ sauce and then mix in some secret ingrediants and let stand for a day or two. I use hickory because it is easy to get here in Ohio. But I also like apple wood if I can get some. For large cuts and roasts I have found Alderwood to be the best. Nothing like a Standing Rib Roast (Beef) or Whole Pork Tenderloin (Bone In) slow cooked for about 5 or 6 hours using Alderwood. Never tried Pecan either. All topped off with Chocolate Devils Food Cake and Graeters Ice Cream. Coconut Chip being my personal favorite. This has got me all fired up but its only 7AM in the morning and it is snowing like crazy.
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Reputation: 89
Level: All-Star Since: Aug 1, 2007
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Posted on: March 8, 2008 10:06 am
Bar-B-Que and the Blizzard
Would the offset method be good for "country style" pork ribs? They also need to be cooked slowly, let the fat do its work. I normally just cook them in the oven. What else besides applejuice? (Apples and pork are an excellent combo...good call.) Come to that, I might try soaking them in some dry apple cider. I am seriously jonesing for some grilled pork right now.
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Reputation: 98
Level: Superstar Since: Mar 1, 2007
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Posted on: March 8, 2008 10:15 am
Bar-B-Que and the BlizzardYes I use the offset method for country style pork shoulder ribs as well. Pretty much anything pork gets cooked offfset. Will I cookout you bet! Unfortunatly it wont be the Ribs. I forgot I has set out a couple of Porterhouse steaks to thaw Thursday so I will be grilling steaks instead. But I can also thaw out some chicken real quick so I could still Bar-B-que some chicken tomorrow. It snowing sideways right now 30-40mph winds so I may have to settle for cooking hot dogs off a skewer in my fireplace. Tomorrow I should be able to dig out and do my thing on the grill.
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