Gravy's Cooking Thread

Gravy

Bronze Squire

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• Oct 28, 2014

• #4,781

Soygen_sl said:

That glass toaster is cool, but 1,000 bucks?! I think my toaster literally cost 8 bucks.

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I've still got the same 4-slice toaster that I borrowed from a college cafeteria in 1989.

 

chaos

Buzzfeed Editor

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• Oct 28, 2014

• #4,782

I want to try that Gordon pulled pork, but the only pork but they sell over here are like 7-10 lbs. Way too much for that.

 

Deathwing

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• Oct 28, 2014

• #4,783

For a family of 5? That's maybe 2 meals, tops(I'm assuming bone in). Plus, it freezes really well. Pulled pork is on the best dishes to prepare a ton ahead of time and then pull out on a weeknight.

 

chaos

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• Oct 28, 2014

• #4,784

8 lbs of pulled pork is like a week of pulled pork dude. My kids are still pretty young, they don't eat that much.

 

Deathwing

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• Oct 28, 2014

• #4,785

Even better! Cook it up on Sunday, meals for the whole week. Or easy lunches for you.

You will lose quite a bit of weight to drained fat and moisture and possibly that bone. How big are their pigs down there? My wife and I have no problems cooking up a pork shoulder and saving the rest in the freezer.

 

lurkingdirk

AssHat Taint

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• Oct 28, 2014

• #4,786

chaos_sl said:

8 lbs of pulled pork is like a week of pulled pork dude. My kids are still pretty young, they don't eat that much.

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Your kids are weak. If they're not eating a pound of meat at a meal by age 3, they should be spanked with a jerky spoon.

 

Gravy

Bronze Squire

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• Oct 28, 2014

• #4,787

Deathwing_sl said:

For a family of 5? That's maybe 2 meals, tops(I'm assuming bone in). Plus, it freezes really well. Pulled pork is on the best dishes to prepare a ton ahead of time and then pull out on a weeknight.

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I'll disagree with this. I think pulled pork is best by a large margin when it's consumed the day it comes off the smoker. Of course, I'll guess that Gordon's recipe doesn't come off a smoker, so what the fuck, it ain't pulled pork anyway. BBQ elitist as fuck.

 

Soygen

The Dirty Dozen For the Price of One

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• Oct 28, 2014

• #4,788

Shit is still pork and you pull it apart. It's pulled pork, just not smoked pulled pork.

Anyway, the Boston butt I had was 5 lbs and it fed my girlfriend, my mom, both sisters, one of my brothers and his girlfriend and myself. I think there was still a little left over, but I left it at my mom's. Note: none of us are fatasses, so it was basically a normal meal each, not a McCheese deluxe.

 

Deathwing

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• Oct 28, 2014

• #4,789

Note that I said pulled pork, not BBQ pulled pork. Freezing BBQ pulled pork will definitely ruin the bark, please don't do that. I can understand the assumption that all pulled pork is BBQ. That might even be a mishap on my part.

 

Soygen

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• Oct 28, 2014

• #4,790

Don't listen to these redneck BBQ hipsters.

 

Erronius

<WoW Guild Officer>

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• Oct 28, 2014

• #4,791

Now I'm sitting here curious about how many pounds of pulled pork I could put away in a single sitting...

 

chaos

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• Oct 28, 2014

• #4,792

Bro don't get me wrong, I could murder a couple of pounds solo, at a minimum. I just don't want to be that guy.

 

Gravy

Bronze Squire

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• Oct 28, 2014

• #4,793

Soygen_sl said:

Shit is still pork and you pull it apart. It's pulled pork, just not smoked pulled pork.

Anyway, the Boston butt I had was 5 lbs and it fed my girlfriend, my mom, both sisters, one of my brothers and his girlfriend and myself. I think there was still a little left over, but I left it at my mom's. Note: none of us are fatasses, so it was basically a normal meal each, not a McCheese deluxe.

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Hehe, I was just being a jackass anyway. I've had slow cooker pork that was very good.

 

Soygen

The Dirty Dozen For the Price of One

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• Oct 28, 2014

• #4,794

It's ok, I too was just pulling your pork.

 

N

Neph_sl

shitlord

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• Oct 29, 2014

• #4,795

I've done cast-iron skillet with roast veggies on a tray pan, this takes it to a whole new level. As he says, it's more of a technique than a recipe.

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet | Serious Eats

 

Gravy

Bronze Squire

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• Oct 29, 2014

• #4,796

Makes crispy skinned chicken then pours pan sauce over it. Can't explain that.

Besides that, it looks really good.

 

A

azeth

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• Oct 29, 2014

• #4,797

lurkingdirk_sl said:

I need a good recipe for naan. Anyone?

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here's your naan recipe -

flower
water

and a tandoor oven

 

Gravy

Bronze Squire

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• Oct 29, 2014

• #4,798

Going German tonight, pork chops cooked in apples and red cabbage. The house smells like feet.

 

BrutulTM

Good, bad, I'm the guy with the gun.

<Silver Donator>

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• Oct 29, 2014

• #4,799

Deathwing_sl said:

Note that I said pulled pork, not BBQ pulled pork. Freezing BBQ pulled pork will definitely ruin the bark, please don't do that. I can understand the assumption that all pulled pork is BBQ. That might even be a mishap on my part.

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Ruined bark or no, it still sounds like some pretty strong leftovers to me.

 

Lanx

<Prior Amod>

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• Oct 30, 2014

• #4,800

Neph_sl said:

I've done cast-iron skillet with roast veggies on a tray pan, this takes it to a whole new level. As he says, it's more of a technique than a recipe.

The Food Lab: Make This Crisp-Skinned Chicken and Roast Vegetables in One Cast Iron Skillet | Serious Eats

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too much work, lots of ins and outs and watching over the food.

i'll take the beer can chicken approach.

note i used to do first 30mins at 500degrees, but that created way too much smoke. so now before i put the chicken in at 350, i use a torch all over the chicken to give it a nice brown look. whats cool is if you apply direct flame to a bird, the skin instantly shrinks, you can see it constrict.