That BBQ recipie worked out very well, thanks again. Made a pork roast and smeared the rub all over it, did not even need a knife that's how moist it was. Had some sauce left-over so I went and caught a few rainbow trout this morning.
On Nov 8, 4:53 pm, Jim Beam <Tenbeers1...@yahoo.com> wrote:
> That BBQ recipie worked out very well, thanks again. > Made a pork roast and smeared the rub all over it, > did not even need a knife that's how moist it was. > Had some sauce left-over so I went and caught a few > rainbow trout this morning.
Glad you enjoyed. My wife makes pulled pork the same way you cooked your roast. Pull it apart with forks and add Bar BQ sauce. Neighbors will be knocking on your door.
On Nov 9, 5:40 am, Frank from Deeeetroit <dadurwe...@voyager.net> wrote:
> On Nov 8, 4:53 pm, Jim Beam <Tenbeers1...@yahoo.com> wrote:
> > That BBQ recipie worked out very well, thanks again. > > Made a pork roast and smeared the rub all over it, > > did not even need a knife that's how moist it was. > > Had some sauce left-over so I went and caught a few > > rainbow trout this morning.
> Glad you enjoyed. My wife makes pulled pork the same way you cooked > your roast. Pull it apart with forks and add Bar BQ sauce. Neighbors > will be knocking on your door.
===========
Can you repost the recipe Frank?
I take any good rub recipe and use it with some extra liquid to marinate overnight, which permeates the beast.
On Nov 9, 5:40 am, Frank from Deeeetroit <dadurwe...@voyager.net> wrote:
> On Nov 8, 4:53 pm, Jim Beam <Tenbeers1...@yahoo.com> wrote:
> > That BBQ recipie worked out very well, thanks again. > > Made a pork roast and smeared the rub all over it, > > did not even need a knife that's how moist it was. > > Had some sauce left-over so I went and caught a few > > rainbow trout this morning.
> Glad you enjoyed. My wife makes pulled pork the same way you cooked > your roast. Pull it apart with forks and add Bar BQ sauce. Neighbors > will be knocking on your door.
Guys in work were drooling, saved some for lunch today, on a hardroll loaded with poppy-seed (toasted) in a toaster oven. Can't wait to try it with a venison roast. One more time, thank you.
<Tenbeers1...@yahoo.com> wrote: >Can't wait to try it with a venison roast.
Alwaya curious about this, and I can't find a reference to it.
I visited Scotland in 1978 and stayed in Glassgow. We ate at a place called "The Buttery". I had venison with red currant jelly.
I was told by the locals in Sterling that true venison is deer meat that is aged by hanging it up and allowing maggots to cover the carcass. Then, the maggots are scraped off, and what remains is venison.
Can't find a current reference to that; venison is merely described as "deer meat".
> On Mon, 9 Nov 2009 13:48:32 -0800 (PST), Jim Beam
> <Tenbeers1...@yahoo.com> wrote: > >Can't wait to try it with a venison roast.
> Alwaya curious about this, and I can't find a reference to it.
> I visited Scotland in 1978 and stayed in Glassgow. We ate at a place > called "The Buttery". I had venison with red currant jelly.
> I was told by the locals in Sterling that true venison is deer meat > that is aged by hanging it up and allowing maggots to cover the > carcass. Then, the maggots are scraped off, and what remains is > venison.
> Can't find a current reference to that; venison is merely described as > "deer meat".
> Any ideas?
"Webster's New World Dictioary" and I quote, Venison-to hunt, to strive for, desire, whence. WIN, Lvenus, love ) the flesh of a game animal, now esp. the deer, used as food.
<Tenbeers1...@yahoo.com> wrote: >On Nov 9, 5:32 pm, Mack A. Damia <mybaconbu...@hotmail.com> wrote: >> On Mon, 9 Nov 2009 13:48:32 -0800 (PST), Jim Beam
>> <Tenbeers1...@yahoo.com> wrote: >> >Can't wait to try it with a venison roast.
>> Alwaya curious about this, and I can't find a reference to it.
>> I visited Scotland in 1978 and stayed in Glassgow. We ate at a place >> called "The Buttery". I had venison with red currant jelly.
>> I was told by the locals in Sterling that true venison is deer meat >> that is aged by hanging it up and allowing maggots to cover the >> carcass. Then, the maggots are scraped off, and what remains is >> venison.
>> Can't find a current reference to that; venison is merely described as >> "deer meat".
>> Any ideas? >"Webster's New World Dictioary" and I quote, >Venison-to hunt, to strive for, desire, whence. WIN, Lvenus, love ) >the flesh of a game animal, now esp. the deer, used as food.
Yes, I have the twenty-volume set of the OED next to me:
a, (a) 1300 Havelok 1726 Kranes, swannes, ueneysun, Lax lampreys, and god sturgun. 13 .. K. Alis. 5233 (Laud MS), To mete was greiped beef & motoun, Bredes, briddles & venysoun.
Can't find a reference in the OED for what I was told in Sterling, either, but I don't think it was a joke. Those Scots have some unusual dishes. Ever try haggis? Eaten with neat Scotch.
> On Nov 9, 5:40 am, Frank from Deeeetroit <dadurwe...@voyager.net> > wrote:
> > On Nov 8, 4:53 pm, Jim Beam <Tenbeers1...@yahoo.com> wrote:
> > > That BBQ recipie worked out very well, thanks again. > > > Made a pork roast and smeared the rub all over it, > > > did not even need a knife that's how moist it was. > > > Had some sauce left-over so I went and caught a few > > > rainbow trout this morning.
> > Glad you enjoyed. My wife makes pulled pork the same way you cooked > > your roast. Pull it apart with forks and add Bar BQ sauce. Neighbors > > will be knocking on your door.
> ===========
> Can you repost the recipe Frank?
> I take any good rub recipe and use it with some extra liquid to > marinate overnight, which permeates the beast.
P-Phred, here ya go,
Paula’s Butt Rub - BBQ - Southern Rub recipe
1 Cup Paprika ½ Cup Kosher salt “ Sugar “ Brown Sugar “ Ground Cumin “ Chile Powder “ Cracked Pepper “ Ground Onion “ Ground Garlic ¼ Cup Cayenne Pepper
Adjust heat by the amount of Cayenne Pepper, use hot paprika, or kick butt by using small amounts of ground Habanera Peppers.
Use the freshest spices you can find. Rub your butt, roast, ribs, etc several hours, no more than overnight, due to the salt drying out the meat. Then grill until you like. We have been married 25 years last Sweetest Day, and "Honey-Bunz" has this recipe perfected.
My wife will rub ribs and place them on a rack, inside a cooking pan. She will pour apple juice, orange juice, or bottle of beer, and cook the ribs for about 2 hours at 250 degrees until tender. She will throw them on the grill, then serve with our favorite bar BQ sauce. The bones pull out of the meat. Our local favorite sauce is Billy Bones Bar BQ Sauce, not sure if this is available out side the Deeeetroit area.
Beatles connection? Eat good while listening to the remasters.
> On Nov 9, 5:40 am, Frank from Deeeetroit <dadurwe...@voyager.net> > wrote:
> > On Nov 8, 4:53 pm, Jim Beam <Tenbeers1...@yahoo.com> wrote:
> > > That BBQ recipie worked out very well, thanks again. > > > Made a pork roast and smeared the rub all over it, > > > did not even need a knife that's how moist it was. > > > Had some sauce left-over so I went and caught a few > > > rainbow trout this morning.
> > Glad you enjoyed. My wife makes pulled pork the same way you cooked > > your roast. Pull it apart with forks and add Bar BQ sauce. Neighbors > > will be knocking on your door.
> Guys in work were drooling, > saved some for lunch today, on a hardroll loaded with poppy-seed > (toasted) > in a toaster oven. > Can't wait to try it with a venison roast. > One more time, thank you.
With a big slice of onion, I would would drool with your co-workers.
On Nov 9, 4:32 pm, Mack A. Damia <mybaconbu...@hotmail.com> wrote:
> On Mon, 9 Nov 2009 13:48:32 -0800 (PST), Jim Beam
> <Tenbeers1...@yahoo.com> wrote: > >Can't wait to try it with a venison roast.
> Alwaya curious about this, and I can't find a reference to it.
> I visited Scotland in 1978 and stayed in Glassgow. We ate at a place > called "The Buttery". I had venison with red currant jelly.
> I was told by the locals in Sterling that true venison is deer meat > that is aged by hanging it up and allowing maggots to cover the > carcass. Then, the maggots are scraped off, and what remains is > venison.
Gross, but it makes me laugh. I should tell you more about possible meals I have in mind. :-)
> On Mon, 9 Nov 2009 13:48:32 -0800 (PST), Jim Beam
> <Tenbeers1...@yahoo.com> wrote: > >Can't wait to try it with a venison roast.
> Alwaya curious about this, and I can't find a reference to it.
> I visited Scotland in 1978 and stayed in Glassgow. We ate at a place > called "The Buttery". I had venison with red currant jelly.
> I was told by the locals in Sterling that true venison is deer meat > that is aged by hanging it up and allowing maggots to cover the > carcass. Then, the maggots are scraped off, and what remains is > venison.
> Can't find a current reference to that; venison is merely described as > "deer meat".
> Any ideas? > -- > mad
The modern method of aging meat is to hang your cut in a cooler, around 34 dgrees, I forgot the correct humidity setting. Hang for about 4 weeks. Scrap off the dried portions and cook your meat. There are many website on aging meat, beef or fowl, but NEVER pork. Big city expensive steak houses usually age thier own meat, in- house.
> On Nov 9, 5:40 am, Frank from Deeeetroit <dadurwe...@voyager.net> > wrote:
> > On Nov 8, 4:53 pm, Jim Beam <Tenbeers1...@yahoo.com> wrote:
> > > That BBQ recipie worked out very well, thanks again. > > > Made a pork roast and smeared the rub all over it, > > > did not even need a knife that's how moist it was. > > > Had some sauce left-over so I went and caught a few > > > rainbow trout this morning.
> > Glad you enjoyed. My wife makes pulled pork the same way you cooked > > your roast. Pull it apart with forks and add Bar BQ sauce. Neighbors > > will be knocking on your door.
> Guys in work were drooling, > saved some for lunch today, on a hardroll loaded with poppy-seed > (toasted) > in a toaster oven. > Can't wait to try it with a venison roast. > One more time, thank you.
You are welcome, will tell my wife. For the life of me, I cannot aquire a taste for venison. Tried it cooked many ways, but cannot aquire a taste. Palatable only when mixed with ground pork and made into smoked sausage.
|
