What's Cooking?

[Chief Grey Bear]

9 hours ago, Flysmallie said:

 

Sounds like my 17 year old daughter. She could eat it every meal. She loves it so much that she works at her favorite Chinese restaurant. Basically begged those poor people to give her a job.  

So every time I go there, her car will be parked in the Empoyee of the Month space? 

[Chief Grey Bear]

Prepare for the cockeyed photo. 

Here is what I do for pulled pork tacos. Mix these ingredients with 1 whole pork shoulder in a crockpot. Cook until fork tender. 

That unlabeled jar is my homemade taco seasoning. I use a good fair amount of that too.

[Flysmallie]

51 minutes ago, Chief Grey Bear said:

So every time I go there, her car will be parked in the Empoyee of the Month space? 

Yes it will. And you better be polite or there will be no cashew chicken for you. 

[Johnsfolly]

Won't even comment on the gravity defying cans in Chief's house. However, it does seem like a better way to store can goods.

In college I worked in the Chinese restaurant in Wilmington NC for the summer. There were never any mystery meats showing up at the back door.Even that I know that they do not like to throw out anything, I still ate their food and it was great. It was a family business and they were very friendly and demanding at the same time. I realized that I would never be as strong as Sidney. That man was only about 5'2" and about 115 lbs, but could throw around 100 lb bags of rice or cabbages. He had a wooden Bruce Lee practice dummy in the back and I never wanted to get him mad. Only worked for them one summer, but did get to the point that I knew the words to Billy Joel's "uptown girl" in Chinese before I left to go back to school.

[jpb2187]

Got this guy rubbed down for the smoker tomorrow.

[Chief Grey Bear]

1 hour ago, Johnsfolly said:

Won't even comment on the gravity defying cans in Chief's house. However, it does seem like a better way to store can goods.

It's even upside down for me too! 

But if you stand on your head, it's not so bad.

This is the only site this happens on. 

[Johnsfolly]

Chief - Have you checked to see if you have the Australian photo setting switched on your camera?

JPB - can't wait to see what the pork looks like coming out or your smoker.

[ness]

Look what I did!

I like the idea a lot. That looks like it would be pretty hot? 

[jpb2187]

 

So I decided last night after I rubbed the pork butt I actually wanted to brine it. Filled a container with water, salt, and some molasses and put the rubbed butt in there. Brined for about 12 hours. On the smoker today at 6 am. 

Internal temps at 133 right now smoking at 225, once it gets to about 140-150 I'm gonna wrap with foil and heat the smoker To about 275 until it reaches 195-200.

 

 

[Chief Grey Bear]

8 hours ago, ness said:

Look what I did!

I like the idea a lot. That looks like it would be pretty hot? 

Thanks Ness! I'd ask you how you did it but, I wouldn't understand it anyway.

Its actually not that hot. The chipotle peppers give it the most heat. The other three cans are pretty kid friendly. And that's coming from a guy that can't go to high on the heat scale.