https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.

6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
........


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce. I have a jar of homemade sauce in the fridge that's basically the same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In most of SC, the pork is served with a mustard based sauce. Everywhere else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt, maybe sprinkle with a touch of pepper if you're feeling adventurous, and call it Maryland fat-boy BBQ.

Yuck.

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill
wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

We spun up a chicken on the rotisserie while we were out in the boat
and it came out great. Better than that dried out bird you get at the
costco or at the grocery store.

On Sun, 3 Jun 2018 19:07:29 -0700 (PDT), Tim wrote:


6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

It was super, even if the Traeger died after about 4 hours of smoking. The Traeger folks said it
sounded like an 'air pocket' formed when one of the pellets blocked the flow. This has happened more
than once. I'm not nearly as keen on Traegers as I once was.

But, the pulled pork was spectacular. Once I wrap it in tinfoil, it goes in the oven. Can't see
using pellets for that part of the operation.

On Sun, 3 Jun 2018 20:14:16 -0700 (PDT), Its Me wrote:

On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce. I have a jar of homemade sauce in the fridge that's basically the same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In most of SC, the pork is served with a mustard based sauce. Everywhere else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt, maybe sprinkle with a touch of pepper if you're feeling adventurous, and call it Maryland fat-boy BBQ.

Yuck.

LOL! I didn't make the sauce. I'm thinking it would be too hot for my wife. And, neither of us eat
it on the bread, just on a plate. I made a mess of fried apples and cole slaw to go with.

This might be a good recipe for Krause:

http://www.goodtoknow.co.uk/recipes/...-or-beef-puree

On Mon, 04 Jun 2018 02:39:02 -0400, wrote:

On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill
wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

We spun up a chicken on the rotisserie while we were out in the boat
and it came out great. Better than that dried out bird you get at the
costco or at the grocery store.

Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put
in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've
gone through a bunch of them. Maybe you should have a discussion with your local Costco boss.

Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es
me off. Damn unions.

On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

I've started buying beef loin steaks, boneless, or I cut out the bone. Then I use one of these:

https://smile.amazon.com/Jaccard-200...70_&dpSrc=srch

or: http://tinyurl.com/ycjb5uoe

Do each side three times. You wouldn't believe how tender the steak becomes, even if it's cheap to
begin with.

On 6/4/2018 7:23 AM, John H. wrote:
On Mon, 04 Jun 2018 02:39:02 -0400, wrote:

On Mon, 4 Jun 2018 03:26:58 -0000 (UTC), Bill
wrote:

Its Me wrote:
On Sunday, June 3, 2018 at 10:07:30 PM UTC-4, Tim wrote:
6:06 AMJohn H
https://www.traegergrills.com/recipe...pork-bbq-sauce

Looks good. Will give it a try.
.......


I don’t have a Traeger, but the recipe does look worthy. I’ve stored it.

John this looks like it could be a big hit at the next campsite.

That's smoked pulled pork with North Carolina style vinegar pepper sauce.
I have a jar of homemade sauce in the fridge that's basically the
same. Good stuff, you guys will like it.

In NC, it's traditionally served on a bun with the sauce and slaw. In
most of SC, the pork is served with a mustard based sauce. Everywhere
else it's tomato based sauce. It's all good, just different.

Of course, you could always just boil the pork with a tiny pinch of salt,
maybe sprinkle with a touch of pepper if you're feeling adventurous, and
call it Maryland fat-boy BBQ.

Yuck.


All this food talk, took a nice T-bone out of the freezer. Wife marinated
it in a healthy marinade. Friend of ours was a scientist at the Livermore
National labs. Worked on an anti cancer marinade for bbq. Supposed to
counteract some of,the stuff from the fat dripping on the fire. Also
tastes good. Does not overpower the meat. Apple cider vinegar, brown
sugar, garlic, olive oil and a touch of salt is all I think.

We spun up a chicken on the rotisserie while we were out in the boat
and it came out great. Better than that dried out bird you get at the
costco or at the grocery store.

Costco chickens are not dried out. In fact, they are mostly undercooked. The directions say to put
in oven for an hour. I've seen reddish meat in Costco chickens, but never had one be 'dry', and I've
gone through a bunch of them. Maybe you should have a discussion with your local Costco boss.

Safeway and Giant - yes. Very dry. And often they won't put the 'prepared time' on the bird. ****es
me off. Damn unions.


The antibiotic-free "ready to eat" chickens at the local Market Basket
around here are really dry. I don't bother with them anymore.

On weekends and occasionally during the week they have cooked Purdue
over roasters "ready to eat". Much, much better.

Never saw any directions that indicate a requirement to put in oven for
an hour.