Quote from: Travellin Dave on March 29, 2017, 09:56:56 AMQuote from: dwgbryant on March 29, 2017, 09:53:28 AMQuote from: Texas Redfish on March 29, 2017, 09:28:41 AMQuote from: sfish on March 29, 2017, 09:18:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:58:44 AMQuote from: Texas Redfish on March 29, 2017, 08:40:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:38:28 AMQuote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?Pull itI would brown the seasoned shoulder (just salt and pepper) on all sides in a cast iron skillet first. Then I'd line the bottom of the crock pot with coarsely cut onions, carrots, celery or whatever veggies you want. (Potatoes and squash work nicely too) then you season the vegetables with some cumin, paprika, pepper, and salt. Put the shoulder on top of the veggies in the crock and add liquid until it's nearly entirely covered (maybe an inch shy so you leave room and it won't boil over). I usually use a beer and then some chicken stock. You can use water too but then make sure you season those veggies a little extra. Then let it go on "low" for about 8 hours. You will be left with shredable pork and tasty stock/soup.You're going to make some lucky guy a good wife some day TonyRoast is in the crock per Tony's methodology. Should be smelling good soon....... and I have my clam sauce to start in about an hour or so.Is there a theme here? Chicken thighs, clam sauce, pork butt?Dave's pulling pork, Tony's spreading chicken thighs, and I'm into clam sauce. nope, no theme.
Quote from: dwgbryant on March 29, 2017, 09:53:28 AMQuote from: Texas Redfish on March 29, 2017, 09:28:41 AMQuote from: sfish on March 29, 2017, 09:18:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:58:44 AMQuote from: Texas Redfish on March 29, 2017, 08:40:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:38:28 AMQuote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?Pull itI would brown the seasoned shoulder (just salt and pepper) on all sides in a cast iron skillet first. Then I'd line the bottom of the crock pot with coarsely cut onions, carrots, celery or whatever veggies you want. (Potatoes and squash work nicely too) then you season the vegetables with some cumin, paprika, pepper, and salt. Put the shoulder on top of the veggies in the crock and add liquid until it's nearly entirely covered (maybe an inch shy so you leave room and it won't boil over). I usually use a beer and then some chicken stock. You can use water too but then make sure you season those veggies a little extra. Then let it go on "low" for about 8 hours. You will be left with shredable pork and tasty stock/soup.You're going to make some lucky guy a good wife some day TonyRoast is in the crock per Tony's methodology. Should be smelling good soon....... and I have my clam sauce to start in about an hour or so.Is there a theme here? Chicken thighs, clam sauce, pork butt?
Quote from: Texas Redfish on March 29, 2017, 09:28:41 AMQuote from: sfish on March 29, 2017, 09:18:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:58:44 AMQuote from: Texas Redfish on March 29, 2017, 08:40:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:38:28 AMQuote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?Pull itI would brown the seasoned shoulder (just salt and pepper) on all sides in a cast iron skillet first. Then I'd line the bottom of the crock pot with coarsely cut onions, carrots, celery or whatever veggies you want. (Potatoes and squash work nicely too) then you season the vegetables with some cumin, paprika, pepper, and salt. Put the shoulder on top of the veggies in the crock and add liquid until it's nearly entirely covered (maybe an inch shy so you leave room and it won't boil over). I usually use a beer and then some chicken stock. You can use water too but then make sure you season those veggies a little extra. Then let it go on "low" for about 8 hours. You will be left with shredable pork and tasty stock/soup.You're going to make some lucky guy a good wife some day TonyRoast is in the crock per Tony's methodology. Should be smelling good soon....... and I have my clam sauce to start in about an hour or so.
Quote from: sfish on March 29, 2017, 09:18:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:58:44 AMQuote from: Texas Redfish on March 29, 2017, 08:40:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:38:28 AMQuote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?Pull itI would brown the seasoned shoulder (just salt and pepper) on all sides in a cast iron skillet first. Then I'd line the bottom of the crock pot with coarsely cut onions, carrots, celery or whatever veggies you want. (Potatoes and squash work nicely too) then you season the vegetables with some cumin, paprika, pepper, and salt. Put the shoulder on top of the veggies in the crock and add liquid until it's nearly entirely covered (maybe an inch shy so you leave room and it won't boil over). I usually use a beer and then some chicken stock. You can use water too but then make sure you season those veggies a little extra. Then let it go on "low" for about 8 hours. You will be left with shredable pork and tasty stock/soup.You're going to make some lucky guy a good wife some day TonyRoast is in the crock per Tony's methodology. Should be smelling good soon.
Quote from: A Friend of Charlie on March 29, 2017, 08:58:44 AMQuote from: Texas Redfish on March 29, 2017, 08:40:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:38:28 AMQuote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?Pull itI would brown the seasoned shoulder (just salt and pepper) on all sides in a cast iron skillet first. Then I'd line the bottom of the crock pot with coarsely cut onions, carrots, celery or whatever veggies you want. (Potatoes and squash work nicely too) then you season the vegetables with some cumin, paprika, pepper, and salt. Put the shoulder on top of the veggies in the crock and add liquid until it's nearly entirely covered (maybe an inch shy so you leave room and it won't boil over). I usually use a beer and then some chicken stock. You can use water too but then make sure you season those veggies a little extra. Then let it go on "low" for about 8 hours. You will be left with shredable pork and tasty stock/soup.You're going to make some lucky guy a good wife some day Tony
Quote from: Texas Redfish on March 29, 2017, 08:40:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:38:28 AMQuote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?Pull itI would brown the seasoned shoulder (just salt and pepper) on all sides in a cast iron skillet first. Then I'd line the bottom of the crock pot with coarsely cut onions, carrots, celery or whatever veggies you want. (Potatoes and squash work nicely too) then you season the vegetables with some cumin, paprika, pepper, and salt. Put the shoulder on top of the veggies in the crock and add liquid until it's nearly entirely covered (maybe an inch shy so you leave room and it won't boil over). I usually use a beer and then some chicken stock. You can use water too but then make sure you season those veggies a little extra. Then let it go on "low" for about 8 hours. You will be left with shredable pork and tasty stock/soup.
Quote from: A Friend of Charlie on March 29, 2017, 08:38:28 AMQuote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?Pull it
Quote from: Texas Redfish on March 29, 2017, 08:24:02 AMQuote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.I'm no expert but I have used it from time to time. Are you looking to shred the pork afterwards or just have a tender piece of meet to eat?
Quote from: A Friend of Charlie on March 29, 2017, 08:20:03 AMGood morning, fellas.Morning Mayor, just the guy I am looking for!I have a 4 pound pork butt (no jokes needed) that I want to cook in the crock pot today but I don't know a damn thing about crock pot cooking. You have mentioned cooking them in the crock pot and I need some instructions.
Good morning, fellas.
Too much crock in the pot lull.
Quote from: cigarbreath on March 29, 2017, 10:50:39 AMToo much crock in the pot lull.Whata a crock lull.
Quote from: A Friend of Charlie on March 29, 2017, 08:35:42 AMThere's a JR store a few miles from my house but I'd never been inside before yesterday. It's YUGE! I found myself with a few minutes to smoke and my portable humidor was empty. Prices weren't great but that's what I expected. So I bought a RyJ crafted AJ Fernandez for $8.The first 3/4" had a very Pepinesque black pepper spice but otherwise nothing notable. After the spice was gone, I found it meh at best the whole rest of the way. Construction and draw were great but otherwise it just tasted like a cigar. And not an $8 one either.ROB MANESON NAMED NEW HEAD OF JR CIGARhttp://halfwheel.com/rob-maneson-named-new-head-jr-cigar/145011
There's a JR store a few miles from my house but I'd never been inside before yesterday. It's YUGE! I found myself with a few minutes to smoke and my portable humidor was empty. Prices weren't great but that's what I expected. So I bought a RyJ crafted AJ Fernandez for $8.The first 3/4" had a very Pepinesque black pepper spice but otherwise nothing notable. After the spice was gone, I found it meh at best the whole rest of the way. Construction and draw were great but otherwise it just tasted like a cigar. And not an $8 one either.
Quote from: Texas Redfish on March 29, 2017, 08:43:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:35:42 AMThere's a JR store a few miles from my house but I'd never been inside before yesterday. It's YUGE! I found myself with a few minutes to smoke and my portable humidor was empty. Prices weren't great but that's what I expected. So I bought a RyJ crafted AJ Fernandez for $8.The first 3/4" had a very Pepinesque black pepper spice but otherwise nothing notable. After the spice was gone, I found it meh at best the whole rest of the way. Construction and draw were great but otherwise it just tasted like a cigar. And not an $8 one either.ROB MANESON NAMED NEW HEAD OF JR CIGARhttp://halfwheel.com/rob-maneson-named-new-head-jr-cigar/145011I also bought the Montecristo / AJF collaboration cigar which I plan to smoke tomorrow or Friday. I'll keep you posted.
Quote from: Travellin Dave on March 29, 2017, 09:53:34 AMQuote from: Texas Redfish on March 29, 2017, 09:29:59 AMI got to drive all the hell up Bean's way this afternoon to make a presentation at 3:00. Traffic Hell!!!!But there's a good Cuban restaurant (not to spoil your dinner) and a decent cigar bar.Been to the Cuban restaurant, best plantain chips around and damn good Mojito's, but I will be done by 4:00 and I am getting the hell out of there before the traffic gets any worse.
Quote from: Texas Redfish on March 29, 2017, 09:29:59 AMI got to drive all the hell up Bean's way this afternoon to make a presentation at 3:00. Traffic Hell!!!!But there's a good Cuban restaurant (not to spoil your dinner) and a decent cigar bar.
I got to drive all the hell up Bean's way this afternoon to make a presentation at 3:00. Traffic Hell!!!!
Quote from: A Friend of Charlie on March 29, 2017, 11:07:21 AMQuote from: Texas Redfish on March 29, 2017, 08:43:08 AMQuote from: A Friend of Charlie on March 29, 2017, 08:35:42 AMThere's a JR store a few miles from my house but I'd never been inside before yesterday. It's YUGE! I found myself with a few minutes to smoke and my portable humidor was empty. Prices weren't great but that's what I expected. So I bought a RyJ crafted AJ Fernandez for $8.The first 3/4" had a very Pepinesque black pepper spice but otherwise nothing notable. After the spice was gone, I found it meh at best the whole rest of the way. Construction and draw were great but otherwise it just tasted like a cigar. And not an $8 one either.ROB MANESON NAMED NEW HEAD OF JR CIGARhttp://halfwheel.com/rob-maneson-named-new-head-jr-cigar/145011I also bought the Montecristo / AJF collaboration cigar which I plan to smoke tomorrow or Friday. I'll keep you posted.On the short list?
Morning CrockO'BOTL's. Pleasant day in New England, sunny, calm, high in the 50's. Crappy weather headed here for the weekend, hopefully I'll be gone ahead of it.
Quote from: Texas Redfish on March 29, 2017, 10:01:00 AMQuote from: Travellin Dave on March 29, 2017, 09:53:34 AMQuote from: Texas Redfish on March 29, 2017, 09:29:59 AMI got to drive all the hell up Bean's way this afternoon to make a presentation at 3:00. Traffic Hell!!!!But there's a good Cuban restaurant (not to spoil your dinner) and a decent cigar bar.Been to the Cuban restaurant, best plantain chips around and damn good Mojito's, but I will be done by 4:00 and I am getting the hell out of there before the traffic gets any worse.4 pm? You're fook'd.
Morning, muchachos.