Anybody Else Here Like To Cook?

[guitaradoptions]

I thought I'd give it a shot and see if we could share some great recipes.
Nothing beats great guitars and good eats! :)

Here's one to kick things off:

Smoked Pulled Pork in Hot Chile Sauce

Indirect/Medium Heat

For the rub:
1  tablespoon light brown sugar
1  tablespoon chili powder
1  tablespoon kosher salt

1  bone-in pork shoulder roast (Boston butt), 5 to 6 pounds
2  handfuls hickory/mesquite chips soaked in water for at least 30 minutes
 
For the sauce:
1  cup cider vinegar
1  cup ketchup
3  tablespoons granulated sugar
1  teaspoon Worcestershire sauce
1  teaspoon kosher salt  
1/2  teaspoon cayenne  
1/4  teaspoon freshly ground black pepper

12  hamburger buns, lightly toasted
Mayonnaise

To make the rub: In a small bowl combine all the rub ingredients. Press the rub mixture all over the pork roast. Allow to stand at room temperature for 30 minutes before grilling.

Grill the pork over Indirect Medium heat until the meat is very tender but still juicy (the internal temperature next to, but not touching, the bone should be 180°F to 190°F), 4 to 5 hours, turning every hour or so. Add the soaked wood chips to the smoker box or coals about halfway through cooking. When done, remove the pork from the grill, cover lightly with a piece of aluminum foil, and allow to stand for 30 minutes.

To make the sauce: In a medium saucepan combine the sauce ingredients with 1 cup of water and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. Keep warm.

Pull the pork into shreds with two forks or your fingers. Discard any outer sections that may have burned or any large bits of fat inside. In a large bowl moisten the shredded meat with the sauce (you may not need all of it) and mix well. Serve warm or at room temperature on toasted buns brushed with mayonnaise.

Makes 12 servings

[unclrob]

I LOVE TO COOK.Only problem is the recipe's are in my head but I'll come up with something to post. :D  

[guitaradoptions]

Just make it Hot and Spicy! Bamm! ;)  

[orsino]

OK.....pork rinds and tobasco sauce :o  

[naboz]

I cooked my way thru college!  Mainly in fine Italian restaurants.  Great way to go through college--never hungry!  Then, three yrs. ago, I developed gluten intolerance; so now it is a very different menu available to me--no grains, NO BEER (and I used to brew my own)!  I will try to remember some "regular" recipes and post; how about eggplant parmesan?

naboz

p.s. In the "what do you do?" post, someone runs a diner (?).  Bet you have a few neat things.

[guitaradoptions]

Eggplant Parm is my favorite!
Except I usually eat most of the breaded and fried eggplant before it gets Parmed! ;)

[unclrob]

Crockpot pot roast;
Put frozon rump roast in pot with a bag of onion soup mix 3 potato's cut in chunks,1 small bag of baby carrot's ,1 med onion,2 teaspoons of fine chopped garlic,cover with water,set crock pot on high,go to work 8 hour's latter it's done.Stuff belly lay around house...... :D  

[guitaradoptions]

Good one Uncle Rob! My only additional suggestion to that would be to rub it down good with a nice seasoning rub and a little Kitchen Bouquet. Then brown it really good in a frying pan. Then throw it in the Crock Pot!
Sho' is good! :)

[unclrob]

Done that.
You wantto make an Italian Sunday meat delite.Get up real ealy in the morningBrown in a fry pan beef pork lamb sausage.After browning put in a pot of Tomato sauce and let it stew all day 10 t0 12 hours.Serve wth pasta.

[drmlabs]

I do Pulled Pork the 'Low & slow' way - cook over low temp charcoal with some hickory for flavor, for at least 14 hours, sometimes 20 hours.  Man- O-Man !

Dan

[unclrob]

3 day burn chilli most of the seasoning is done to taste,I gave up with measurements a long time ago,just sort of eye it {whada yo want I'ma Italiano}
3Lbs ground beef
2 garlic cloves
1 small onion.
brown the meat,sauta the garlic and onions in olive oil until the union is transparent.Mix in the meat add chilli powder,crushed red pepper,scottch bonnot's diced,Thia pepper's diced,dryed chilli pepper's atable spoon of vinagar and a tablespoon of A1.The amount of peppers varies depending on you,I use 2 scotch bonnet's and about 6 Thia pepers about 6 chilli pepper',s and at least 3 tablespoons of crushed red pepper's.simmer for about 2 hour's and taste.If you can stand the heat eat,if your like me add,cayanne and coriander.The thai pepper's are VERRRRRYYYY HOT so are the scotch bonnet's.Sometimes I add more thai pepper's .If it's made rite 3 day's latter you'll know it.Never goin get colan cancer.I general eat this 3 to 4 times a week in the winter at least once a week the rest of the year.All those hot pepper's are great for arthrist relief.... :D  

[orsino]

Dang.....I'm gettin' hungry here!

[unclrob]

Come on up I'm makin potroart's this saterday. :D  

[unclrob]

Dave if you like hot try back pepper's.These are those long green pepper's.clean em brush on extra virgin olive oil sprinkle powdered garlic to taste litely cover with bread crumb's.bake at 350 until tender.They make great sandwiches.

[guitaradoptions]

back peppers?

[unclrob]

sorry about that.Hot pepper's.

[unclrob]

I meant Baked pepper's .

[stevelawsn]

Unclrob,
I love hot food, but since my wife is wimp about spicy food, we usually do not have any to eat in my house. I have to eat it wherever I can find it when we go out. I have eaten a few gut bombs in my day and survived, but your stomach and intestinal tract must be CAST IRON. I bet just the smell of your chile will burn the hair out your nose. Bon Appetite...Steve

[unclrob]

Steve do what I've learned to do make a batch for her and then one for me.My wife also dislike's food with flavor let alone with spice's.