The Conservative Cave
Interests => All Things Edible (and how to prepare them) => Recipes => Topic started by: Wineslob on January 13, 2011, 04:44:32 PM
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Soooooo simple and soooo good.
1 pork roast
1 bottle of your fav BBQ sauce and rub
6-7 russet taters (unpeeled)
half a bottle of veg oil
burger buns
Season the roast with S&P and the rub. Brown in 4 qt or so pot. When browned pour in the bottle of BBQ sauce, fill the bottle half way with water and shake. Pour that in the pot. Bring to a boil and turn down to a simmer. Simmer for at least 2 hours. Roughly 1/2 an hour before done, shread the roast with a pair of forks. Mix the shredded pork thoroughly with the sauce in the pot. Turn down to low.
45 min before the pork is done cut the taters into 1/4" strips and place into a bowl. Rinse twice, cover with water and then ice cubes. Let sit for 30 min.
After 30 min drain the potatos and place into a large deep skillet. Fill the skillet with the oil until about 1/4" deep. Turn the heat on high and once the potatos begin to fry, turn to med/high. Fry the potatos until one side is browned then turn them. Fry on the other side till lightly browned. Turn out the fries on a plate with paper towels and season with seasoned salt.
Make the sammich's how you like and serve with the fries. I like a big dollop of pork and a slice of pepperjack cheese.
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Yeah, that's pretty simple. But I bet you can't beat this for simplicity.
http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html
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Yeah, that's pretty simple. But I bet you can't beat this for simplicity.
http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html
Oh hell.....I hate peas. I can't stop laughing. I need help.
:lmao:
Still laughing.
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Where do you live and what time is supper? :rofl:
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That ain't "BBQ"..... that's "sauced pork" :whatever:
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That ain't "BBQ"..... that's "sauced pork" :whatever:
Hey! It said BBQ on the bottle! :lmao:
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Yeah, that's pretty simple. But I bet you can't beat this for simplicity.
http://www.foodnetwork.com/recipes/paula-deen/english-peas-recipe/index.html
I cannot believe that foodnetwork actually had the 'nads to put this on their web site.
AYFKM??????????
Lots of hysterically funny comments, like the guy who complained about having to "drain the peas" -- by poking holes in each pea, draining the contents.
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I cannot believe that foodnetwork actually had the 'nads to put this on their web site.
AYFKM??????????
Lots of hysterically funny comments, like the guy who complained about having to "drain the peas" -- by poking holes in each pea, draining the contents.
A recipe so easy that even an Army cook can understand........
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A recipe so easy that even an Army cook can understand........
former Army cook, you meathead.
Bitchslap for inciting a riot.
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This recipe is terrible good as it is, but I think anything can use a little 'tweeking'. Living in Amish country, I added a few local ingredients such as scrapple and a few 'road apples'. Much to my delight, I think it could still be 'tweeked'.
:rotf:
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former Army cook, you meathead.
Bitchslap for inciting a riot.
Former or current........ does it really matter?? That statement wasn't ONLY directed at you, but was meant to have included you!! :tongue:
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Former or current........ does it really matter?? That statement wasn't ONLY directed at you, but was meant to have included you!! :tongue:
Remember my French cooking background, you dolt. And the fact the Army didn't teach me a damned thing about cooking.
I worked with some of the finest - like Dave Marcotte, for example, who was a LRRP in Vietnam and the guy I looked to as the big brother I never had.
Dave had a thing for garlic - he put garlic in everything. Scrambled eggss? No problem - a little garlic powder will set you right up.....
:rotf:
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Some kitchens are less about cooking than they are simply food factories. The Cracker Barrel between the airport and the Grand Ole Opry (the new one, not the Ryman) had four ovens, more fryers than I could count, and at least two full-sized restaurant grills (about 5 ft x 3ft). They put out food like a madhouse but you could hardly consider it fine dining even by CB standards.
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Oh wow, that looks amazing!
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We have such food threads to show you, weedhopper.
:drool: