You suck at cooking.
You fuck up rice.
You think Cayenne is that fat bitch from around
the way and Old Bay is the piece of shit
that keeps calling the cops on you and your
boys. Stop being such a fucking loser
and grow a brain. Cooking is easy as shit. Learn it.
Thursday, March 22, 2012
Episode 2 - Pulled Pork
Here is another video for your viewing enjoyment. Watch it.
I'm glad I'm not the only one that cooks to death metal. Also, that pork looks about as good as you'll get out of an oven. And that vinegar sauce of yours is bangin.
I just watched this and I can't believe you didn't crotch-pot that mother. I think it was still alive while you were forking it..looked like you were raking a dead cat...suck it
Come on Cooking Asshole, are you that big of a pussy? I mean if the weather is going to keep you from properly smoking that meat, then you should say fuck it and make meatloaf or something. Also, the others are right, it should be pulling apart easier then that. I usually wrap it in foil for the last 1 to 2 hours and get the temperature up to 300. This loosens up all of the connective tissue, making it easy to pull apart, while keeping it moist.
just finished a pork shoulder roasted in a dutch oven on top of lots of strawberries, ginger, vidalia onions, and rye whiskey. Blended and simmered down the softened vegetables with molasses, brown sugar, ketchup, and more rye to make a bbq sauce. Made an easy mayo slaw with a little horseradish mustard, some golden raisins, and a few fennel seeds. Toasted kaiser roll, melted a little mozzerella, put pulled pork on, topped with strawberry ginger rye bbq sauce and the slaw.
Fucking good.
Will arrive to Stetsons properly fueled for trivia tonite.
For the other assholes reading, I always roast my boston butt on top of some kind of fruits to make a bbq sauce after the pork is done...peach/bourbon, cherry/rum/cola, etc. Whatever's in season and mixes well with booze...I always use booze too. I try to smoke the pork shoulder for a couple hours between 225 and 300, then roast at 300 covered in the dutch oven or a tight foil-covered pot. Total cooking time generally runs around 6 hours or so, but it's done when a fork slips right in and the meat pulls effortlessly. Especially if you don't have a means to smoke the meat, a little liquid smoke in the pot with the pork never hurts...it's actually natural and not the fake worthless bullshit some people assume. Not as good as a real smoking, but better than nothing.
12 comments:
still using those shitty buns, i see.
If you have to work that hard to pull the pork apart, then you haven't cooked it long enough dickwad!
I'm glad I'm not the only one that cooks to death metal. Also, that pork looks about as good as you'll get out of an oven. And that vinegar sauce of yours is bangin.
ya...... that shit needs to cook longer..... the rest of your shits always good but you failed on this one.... gotta be perfect when your on video!
Yeah, it's way easier to shred if you overcook it.
Cool music toolbag.
Ah, this is such a kitchen basic, that I truly pity anyone who is unable to master this....or take it a step further to make kick-ass carnitas!
=^..^=
I just watched this and I can't believe you didn't crotch-pot that mother. I think it was still alive while you were forking it..looked like you were raking a dead cat...suck it
Okay, "raking a dead cat" is fucking hilarious. It does look like I'm mutilating a corpse.
Come on Cooking Asshole, are you that big of a pussy? I mean if the weather is going to keep you from properly smoking that meat, then you should say fuck it and make meatloaf or something. Also, the others are right, it should be pulling apart easier then that. I usually wrap it in foil for the last 1 to 2 hours and get the temperature up to 300. This loosens up all of the connective tissue, making it easy to pull apart, while keeping it moist.
For my next feat I'll be cooking bloody chicken
just finished a pork shoulder roasted in a dutch oven on top of lots of strawberries, ginger, vidalia onions, and rye whiskey. Blended and simmered down the softened vegetables with molasses, brown sugar, ketchup, and more rye to make a bbq sauce. Made an easy mayo slaw with a little horseradish mustard, some golden raisins, and a few fennel seeds. Toasted kaiser roll, melted a little mozzerella, put pulled pork on, topped with strawberry ginger rye bbq sauce and the slaw.
Fucking good.
Will arrive to Stetsons properly fueled for trivia tonite.
For the other assholes reading, I always roast my boston butt on top of some kind of fruits to make a bbq sauce after the pork is done...peach/bourbon, cherry/rum/cola, etc. Whatever's in season and mixes well with booze...I always use booze too. I try to smoke the pork shoulder for a couple hours between 225 and 300, then roast at 300 covered in the dutch oven or a tight foil-covered pot. Total cooking time generally runs around 6 hours or so, but it's done when a fork slips right in and the meat pulls effortlessly. Especially if you don't have a means to smoke the meat, a little liquid smoke in the pot with the pork never hurts...it's actually natural and not the fake worthless bullshit some people assume. Not as good as a real smoking, but better than nothing.
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