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01-24-2016, 09:41 AM - 4 Likes   #22891
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It ain't bacon, (or slimy oysters) but the pork butt I smoked yesterday made the best pulled pork I've ever cooked.
Nine hours over charcoal with apple and hickory wood for smoke.





01-24-2016, 11:32 AM   #22892
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QuoteOriginally posted by robtcorl Quote
It ain't bacon, (or slimy oysters) but the pork butt I smoked yesterday made the best pulled pork I've ever cooked. Nine hours over charcoal with apple and hickory wood for smoke.
That looks AWESOME!!
01-24-2016, 12:32 PM   #22893
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QuoteOriginally posted by Rupert Quote
I love persimmons! Never heard of that idea, but it sounds good. My first experience with persimmons was not so good...nope, not at all. Iwas around 10 and me and my two cousins were roaming the woods when we came across a grove of native persimmons.....still green. We were going to the Dime Store (remember those?) later that day and each of us had a little cash. We started betting on who could eat the most green persimmons. Never been so sick in my entire life....running at both ends, cramps, rolling on the ground in pain and misery. We were sick for two days and never made it to the Dime Store.



If that bothers you, drop them into a blender and make yourself an oyster smoothie. Goes down easy and you get to see all those pretty colors! Liquefy with some of that Boones Apple mystery juice and you might even have a marketable product?
I gave my grandfather some of the hard persimmon when he was about 98. He did not recognise it, asked, so I said 'persimmon'. He said it could not be because 'persimmons are only good for throwing at people'. Every once in a while he would come out with some really laddish comment like that.

I had not seen that Boone's stuff before and it seems it would be good to give it a dodge. When I was young there was a song on TV "Boone was a man, yes a big man".

I was surprised yesterday. In my local Waitrose yesterday I saw a Cooper's Sparkling Ale. Came a long way!
01-24-2016, 12:32 PM   #22894
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QuoteOriginally posted by savoche Quote
I don't know... My teeth are good, but I still find oysters to be a challenge. And all those splinters are not easy on the digestive tract!



Splinters?


Oysters don't have splinters.


Splinters come from wood.


Wood comes from trees.

01-24-2016, 12:38 PM   #22895
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QuoteOriginally posted by Parallax Quote
I agree. I love all shellfish, no matter how it's prepared. Fresh, frozen, canned, pickled, smoked, whatever.
It's ill-advised, however, to wash any of it down with 2 bottles of Boone's Farm apple.
Maybe cheap Bordeaux would have been better?




Seafood should be served with a white wine.


Vouvray, or Alsatian Gewürztraminer.
01-24-2016, 01:37 PM   #22896
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QuoteOriginally posted by tim60 Quote
I gave my grandfather some of the hard persimmon when he was about 98.
My great grandfather lived to 101, could no longer walk or hear well, but his mind was excellent. One of the things he missed most was making persimmon brandy. I had some of it on a few occasions and it was really smooth and delicious. You see peach brandy, cherry and others but never persimmon. I'd like a shot of it right now, my feet are killing me.

Regards!
01-24-2016, 01:46 PM   #22897
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QuoteOriginally posted by Racer X 69 Quote
Seafood should be served with a white wine.


Vouvray, or Alsatian Gewürztraminer.
or white Bordeaux?
01-24-2016, 02:05 PM   #22898
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QuoteOriginally posted by Parallax Quote
or white Bordeaux?


Here's another blatant FB steal ... I drink better.




01-24-2016, 02:10 PM - 1 Like   #22899
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QuoteOriginally posted by Racer X 69 Quote
Seafood should be served with a white wine.


Vouvray, or Alsatian Gewürztraminer.
That's not bad ... but I am not a "white" drinker. Headaches.

( Poitiers in middle low )

01-24-2016, 02:34 PM   #22900
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QuoteOriginally posted by Jean Poitiers Quote
Best White Bordeaux Wine Guide, Top Chateau, Taste, Character, Grapes
01-24-2016, 03:06 PM   #22901
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QuoteOriginally posted by Parallax Quote
or white Bordeaux?
Yep, white will shine any color of shoes.

QuoteOriginally posted by robtcorl Quote
Nine hours over charcoal with apple and hickory wood for smoke.
Damn that looks good! One of the raccoons just passed by the window and glanced in.....now he is salivating like crazy...and raccoons can't salivate! ....or maybe it is rabies?
01-24-2016, 04:00 PM   #22902
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QuoteOriginally posted by Parallax Quote
or white Bordeaux?


Sauterne perhaps?


Or, go Japanese and have sake. Sake is white.


And quite good with fish too.
01-24-2016, 04:15 PM   #22903
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I've never had sake.
01-24-2016, 05:21 PM - 1 Like   #22904
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QuoteOriginally posted by Parallax Quote
I've never had sake.
Think rancid Boone's Farm Apple with a twist of mildew added and you got it.
01-24-2016, 05:57 PM   #22905
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QuoteOriginally posted by robtcorl Quote
It ain't bacon, (or slimy oysters) but the pork butt I smoked yesterday made the best pulled pork I've ever cooked.
Nine hours over charcoal with apple and hickory wood for smoke.


Boston Butt. Sweet!
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