Slow roasted pulled pork Page 4

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  • spamdangled 29 Nov 2012 17:26:57 27,502 posts
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    LeoliansBro wrote:
    darkmorgado wrote:
    The idea of stuffing not specifically the use of herbs and spices.

    Look at culinary history of asia and the middle-east and forms of meat stuffing are often the oldest recipes alongside bread.
    ...and this means chicken is suitable for slow cooking and your rub isn't overblown wanky rubbish?
    It means you're being predictably passive-agressive with your usual chums in a dull and tiresome attempt to provoke a reaction so you can giggle and pat each other on the back over how witty you are.

    It's boring frankly.

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  • elstoof 29 Nov 2012 17:27:15 8,331 posts
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    Paxo is just dried bread and dried herbs, like the ones in a bottle for making rubs with, only in a bag for convenience.
  • BinaryBob101 29 Nov 2012 17:27:48 24,450 posts
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    Also, don't trust the pillocks who put 569876329876 ingredients into a pulled pork dry rub.

    Good salt
    Cumin
    Coriander
    Dark brown sugar
    Paprika
    Chilli
    Onion granules
    Garlic granules

    That should do it.

    Brining for the night before is also an awesome idea.

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  • Deleted user 29 November 2012 17:28:37
    BinaryBob101 wrote:
    Brining for the night before is also an awesome idea.
    You bloody viking.
  • Deleted user 29 November 2012 17:29:52
    I let mine soak in the tar pits.
  • BinaryBob101 29 Nov 2012 17:30:40 24,450 posts
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    darkmorgado lets it soak in his arm pits.

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  • Lukus 29 Nov 2012 17:31:57 19,495 posts
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    Are we arguing that old is good now?

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  • ronuds 29 Nov 2012 17:38:18 21,788 posts
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    Old can be good.
  • Deleted user 29 November 2012 17:39:54
    I think the real point here is that if you're cooking something for the very first time you generally want to go simple anyway. Experiment with rubs and techniques and charcoal burning and goose fat and smoking and brining once you've actually made it once using a basic method.

    "Hi, I want to make some pulled pork. What should I do?"
    "Take a honey-imbued ceramic dish and preheat it to precisely 343.3 degrees, then rub a tablespoon of salt (sea salt, grains no smaller than 0.5mm) across the bottom of the dish as it heats. Next take some pork (organic and corn fed Welsh pork only) that's been chilling in a cold room (not a fridge, you'll need an entire room for this so it can breathe) and rub on a mix of spices - it helps if you grow all these yourself in your back garden. Don't buy any from the supermarket, that's just cheating. Anyway, the mix is: gold, dandelion, rosemary, nectar of ghosts, dried cranberries, a box of Frosties from 1987, iron filings, a couple of magnets, peppercorns and ostrich eggs. Combine them all in a bowl that's made of lead and rub into the pork using circular motions for about an hour. If your hand starts to ache, that means the pork's really going to taste good. Then cook for a hundred and fifty three hours"
    "Fuck that."
  • Lukus 29 Nov 2012 17:40:36 19,495 posts
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    Yes, it can. So can new. But something isn't better just by virtue of it having been around longer.

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  • ronuds 29 Nov 2012 17:45:13 21,788 posts
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    Depends on what that something is. :D

    I don't think anyone was arguing that old is good anyway. :p
  • BinaryBob101 29 Nov 2012 17:49:42 24,450 posts
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    Gremmi's probably right. Fuck the brining for the first time.

    Pulled pork is relaxed shit, not stressy bollocks.

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  • Lukus 29 Nov 2012 18:04:05 19,495 posts
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    ronuds wrote:
    Depends on what that something is. :D

    I don't think anyone was arguing that old is good anyway. :p
    Dark seemed to be suggesting a certain way of doing something was better because it was older.

    Edited by Lukus at 18:04:16 29-11-2012

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  • spamdangled 29 Nov 2012 18:06:14 27,502 posts
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    meme wrote:
    I think the real point here is that if you're cooking something for the very first time you generally want to go simple anyway. Experiment with rubs and techniques and charcoal burning and goose fat and smoking and brining once you've actually made it once using a basic method.
    To be fair the OP says nothing about not having made it before.

    Edited by darkmorgado at 18:06:26 29-11-2012

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  • spamdangled 29 Nov 2012 18:08:42 27,502 posts
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    Lukus wrote:
    ronuds wrote:
    Depends on what that something is. :D

    I don't think anyone was arguing that old is good anyway. :p
    Dark seemed to be suggesting a certain way of doing something was better because it was older.
    I was more saying it isn't worse because it's older, or indeed that something is better just by virtue of being simple. Nevermind though, I think we've officially flogged that argument to death by now.

    At least that was my intent, I appreciate it can interpreted both ways on the face of it.

    Edited by darkmorgado at 18:09:30 29-11-2012

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  • BinaryBob101 29 Nov 2012 18:19:51 24,450 posts
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    It's absolutely obvious he's making it for the first time, you Class A twat.

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  • LeoliansBro 29 Nov 2012 18:22:35 44,966 posts
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    Truth. It wasn't a 'post your innovative overblown rub recipes so we can coo at how sophisticated you are' circle jerk.

    LB, you really are a massive geek.

  • mrpon 29 Nov 2012 18:24:07 29,596 posts
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    BinaryBob101 wrote:
    It's absolutely obvious he's making it for the first time, you Class A twat.
    :D

    Give yourself 5 or gig, you're worth it.

  • Moot_Point 29 Nov 2012 18:31:45 4,632 posts
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    Alastair wrote:
    darkmorgado wrote:
    I have an amazing dry rub of my own recipe I make largish quantities but it keeps for months and months in a sealed tub at room temp.

    6tbsp coarse sea salt
    6tbsp brown sugar (muscavado is best)
    2tbsp smoked paprika
    2tbsp paprika
    2tbsp hot chilli powder (optional, but worth it)
    2tbsp cayenne pepper
    2tbsp ground coriander
    2tbsp turmeric
    2tbsp dried italian herbs
    1tbsp Oregano
    1tsp Allspice
    2tbsp enlish mustard powder
    1tbsp celery salt
    2tbsp garlic granules
    2tbsp ground black pepper
    2tbsp cumin
    Are you sure this isn't just the contents of your spice rack?
    ;)
    Glol.

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  • Deleted user 29 November 2012 18:40:27
    He who controls the spice controls the universe
  • BinaryBob101 29 Nov 2012 18:44:44 24,450 posts
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    LeoliansBro wrote:
    Truth. It wasn't a 'post your innovative overblown rub recipes so we can coo at how sophisticated you are' circle jerk.
    Shit. I like those threads too.

    www.TheGrumpyVaper.com

  • spamdangled 29 Nov 2012 18:48:10 27,502 posts
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    BinaryBob101 wrote:
    It's absolutely obvious he's making it for the first time, you Class A twat.
    No it's not, but nice to know your first instinct is to immediately launch into personal abuse. Very classy.

    /ignored

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  • LeoliansBro 29 Nov 2012 18:54:59 44,966 posts
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    If you don't have any proper advice for the dude making pulled pork, would you kindly take your misfiring brain and go be needy somewhere else.

    LB, you really are a massive geek.

  • Deleted user 29 November 2012 18:58:04
    I too was more interested in pulled pork recipes than whining and lists of the contents of people's spice cabinet, made from 800 year old wood (cos that makes it better).

    Edited by Aargh. at 18:58:37 29-11-2012
  • spamdangled 29 Nov 2012 18:59:30 27,502 posts
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    I wasn't being needy, other people were posting spice rub recipes so I simply provided one that I use. It was neither pretentious or needy or some declaration of culinary expertise. Just a simple "I like this one".

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  • elstoof 29 Nov 2012 19:02:15 8,331 posts
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    To be fair it was more of a simple "I invented this one (and its fabulous by the way)".
  • Syrette 29 Nov 2012 19:04:39 44,343 posts
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    i like to dry rub my meat.

  • spamdangled 29 Nov 2012 19:10:35 27,502 posts
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    elstoof wrote:
    To be fair it was more of a simple "I invented this one (and its fabulous by the way)".
    In my opinion it is, not because it's my own recipe but because I think it tastes nice. I wouldn't have suggested something if I thought it tasted like shit, would I? but that's just my opinion and why I provided it alongside other suggestions from other people, many of which I also said sounded very nice and will probably try at some point.

    But whatever, bored of arguing all the same time with the same people. They have an ignore button, if they don't like me so much they should just use it instead of blowing things up into stupid arguments all the time and then trying to pin it all on me.

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  • spamdangled 29 Nov 2012 19:10:45 27,502 posts
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    Syrette wrote:
    i like to dry rub my meat.
    :)

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