DC has no preconditions on meat! Heat and booze is all that is required. Now go and get your shinebox!
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food The Drunken Chef
- Thread starter texas blues
- Start date
DC has no preconditions on meat! Heat and booze is all that is required. Now go and get your shinebox!
Now here is the rest of the story. You know me, I can't use the grill for just some silly short ribs. I need to fill it up. Here is what else was on there. Oops forgot the pic of the snausages. Just trust me they were there.
For drinky see throwdown entry. It is Saki.
That is all for now. Time to get drunky.
For drinky see throwdown entry. It is Saki.
That is all for now. Time to get drunky.
Nice beefy!
Me likey!
Me likey!
I started on this grubbage Saturday morning and had it completed Sunday in time for supper. Delay in the pics cause it was mother's day ... and well ... ok i was just lazy last night. 
I give you...Pulled Pork.....
The dry rub ingredients -
Made a brine for the pork. Used a couple tablespoons of the dry rub, water, brown sugar, and salt. Mixed and added the Pork Shoulder. I let this brine for 13 hours
After the brine, took it out patted it dry and rubbed the dry rub mix on and placed in the oven for another 15 hours on low.
In the morning it was lookin good...had my chocolate milk while checking it out.
Few more hours and this is what it looked like.
This stuff literally fell apart
This stuff was soooo good we had to try it a few different ways (in other words we ate pig like fricken pigs).
First way was with some of Buddy's sauce (thanks Buddy - this stuff is awesome!)
Next Mike tried another with Tongue Wrapper and BBQ sauce. BTW those are his dirty fingernails in the pic...not mine. Ewwww, but a good ewww we got to work outside with the plants all day- that's where the dirt came from - I hope.
My second helping was with HBD grilling sauce.
I know tons of pics...but hey it was a long process. Best thing about all this...tonight is leftovers. 
I give you...Pulled Pork.....
The dry rub ingredients -
Made a brine for the pork. Used a couple tablespoons of the dry rub, water, brown sugar, and salt. Mixed and added the Pork Shoulder. I let this brine for 13 hours
After the brine, took it out patted it dry and rubbed the dry rub mix on and placed in the oven for another 15 hours on low.
In the morning it was lookin good...had my chocolate milk while checking it out.
Few more hours and this is what it looked like.
This stuff literally fell apart
This stuff was soooo good we had to try it a few different ways (in other words we ate pig like fricken pigs).
First way was with some of Buddy's sauce (thanks Buddy - this stuff is awesome!)
Next Mike tried another with Tongue Wrapper and BBQ sauce. BTW those are his dirty fingernails in the pic...not mine. Ewwww, but a good ewww we got to work outside with the plants all day- that's where the dirt came from - I hope.
My second helping was with HBD grilling sauce.
I know tons of pics...but hey it was a long process.
Best thing about all this...tonight is leftovers. 
Awesome babe! And a REAL man works in the dirt with his plants and comes in and eats..no soap or cleaning required.thats just how we roll!
This was the best pulled pork i've ever had..HIGHLY recommend this dish..
This was the best pulled pork i've ever had..HIGHLY recommend this dish..
I loves me some pork bbq!!!
That looks incredible!
That looks incredible!
Well, I finished my leftovers from the weekend and I am still hungry. In spite of Geeme's suggestion of Frito Pie (which I know I would love, but have no fritos), it is wings again. This time I am going to to make some with Pain is Good honey habanero sauce that someone gave me, and Buddy's Fatalii Mango Pineapple sauces. I did break this out over the weekend and it was a huge hit at the party. Here they are with a sprinkling of Oh Sh#t rub.
Geeme, I am drinking Sake if that helps. More pics to come.
Ok, here's an in progress shot. Guess which ones are which...
Geeme, I am drinking Sake if that helps. More pics to come.
Ok, here's an in progress shot. Guess which ones are which...
I'm your hot wing man. Stop me when I'm passing by. I'm your hot wing man...
The Pain is Good ones are pretty hot. More than expected. Buddy, I am totally digging your sauce. I didn't want to use the whole rest of the bottle on these wings so that is why there are less of yours. Fantastic heat and flavor.
The Pain is Good ones are pretty hot. More than expected. Buddy, I am totally digging your sauce. I didn't want to use the whole rest of the bottle on these wings so that is why there are less of yours. Fantastic heat and flavor.