Porkchop

back last summer when i was weighing in at 300 lbs (5'9"), i had many tell me i didn't LOOK 300 lbs. thing is, i dont think most people KNOW what 300 lbs of person looks like... besides, who wouldn't be happy about 300lbs of porkchops??? btw, nice butts turtle! next time, get a pic of the pull too! and what's "garam masala"?

dude! looking delish! too bad about the lamb being overdone, but even the mistakes are pretty darn edible, eh? never done lamb shoulder; would figure it for being tough. was it tender eating, or chewy? the spices sound good; love rosemary with beef and lamb.

TW, great post! those loins look really tasty! one of my favorites for a nice 3.5-4 low and slow with cherry or hickory. you slice it thin just like that and pile on buns or texas toast with some sweet bbq sauce (rasp chip!) and chow down. and, tho i'm a textured man, i really like those tiles as well! i prefer the matte to the shiny ones! now its time for some grilled pok' chops for lunch! yeeee! RAH! Black Textured Rules!

Re: Hi Everyone

well, i have my off days. more than anything i just monitor my blood sugar levels and stay away from carbs. i don't really eat b/t meals just cause its more of a pain for me than anything. i'm also hypothyroid; the whole "metabolic syndrome" enchilada. so, some days the ol' thyroid does some funky stuff, or the blood sugar starts doing weird stuff. you just gotta weather it, can't really predict it. but my clothes are looser, my blood pressure is low, my cholesterol is low and i can eat all the pork i like! oh, and kidneys are doing fine, too.

You too, eh?? hey maj, you know i was diagnosed with type II in october! weird huh? also lost about 45lbs since then, another 50 or so to go, and i'm good. on the low carb deal, basically.

y'know, i JUST got the joke... duh. nurses and librarians are typically considered female-dominated (heh) fields of endevor. didn't make that connection til just now. what's funnier, a male nurse, or a male librarian taking shots at a male nurse? time for a slap-fight i guess

curly, if your jabs made any sense, i might feel like retorting. and i'm NOT a librarian! you take that back!

marco polo, i'm weeping inside... that sounds SO beautiful. ONE OF THESE DAYS, when i'm able to lie semi-comatose from the spike in my blood sugar, I WILL be trying that! thanks for the idea! THIS is why we need a KK-fest! pass those suckers out with some red sauce to dip!!

good luck cleaning up. if things with the male nurse don't work out, i'm SURE you won't have much down time before one of the single young men from this site look you up in great haste! whatshisname had risen several notches in my estimation of him upon the revelation that he was in fact, a meat-eater (all male nurse jokes aside). but now, with this "cleaning" flaw in his personality revealed... well, i just don't know. put a few pounds on him and maybe he'll settle down some! i did!

FM, it has been too long since i've done pulled pork pizza, but it is totally kind! sanny, you've HEARD of bacon in scalloped taters??? hokey smokes! pulled pork in scalloped taters; very good! pulled pork in your green beans or collards; very good (even better if you make sure and get some of that bark-y pork in there!)! but you gotta try the pizza if you like pizza even just a little. it comes out good with bbq sauce or even the red sauce. alfredo? some spinach? or, hollar at me midwesterners, stuffed pie with big hunks of pulled pork in the middle? and speaking of pie, how about taking some of those aforementioned freeze dried items and making a pork pot pie? with a real lard crust! veggies, taters, cream or pork gravy... anybody says they don't like pork ain't had it done right! anybody says they don't like bacon, they are lyin' or there's something ain't right with 'em!

the croquettes sound real good! anytime you can fry something up, that just makes it even better! pork-cakes instead of crab-cakes! PORK; the new land-fish!

Pizza! ABT's! enchiladas! lasagna! stuffed shells or manacotti! quiche! (or, for the truckers here, "pork, egg, & cheese pie") stuffed tomatoes or peppers! pate! (food processer, some onion, jalapenos, whatever, maybe some sauce, spin it and spread on crackers, whatever) pulled pork; the edible playdoh of the universe!

this place is really trying my restraint... (biting tongue til the blood runs)

librarian??? them's fightin words! i are a civil servant! don't get me started on the topic of academic elitism. librarians deal less with books here, and are more middle-management than anything. they don't (generally) help library patrons or look for books, or anything. they go to meetings and get progress reports from schleps like me. that being said, i don't generally enjoy reading as a pastime. i see books all day, every day. kinda like how a gynecologist might feel about ... oh, never mind...

what readin?? i was just lookin at the pictures! i don't buy a playboy for the articles, you know! wasn't the first time i neglected to read carefully; wont be the last! an' i know sanny's comment was genuine and issued in a helpful nature! but curly? he was being a comedian! heh. i guess it's true when you say you gotta "consider the source"!

one of my very first cooks on the cement cooker was those lil lamb chops that look like mini-t-bones! beautiful! not even sit down food; finger food, cause they were so small. 2 bites of buttery, tender goodness! dead easy too! if you have the means, these would make great little hor's doovers for a highbrow type party! they are kinda not so great when they cool, so they need to be served right off the grill. ah, memories! btw, i notice that leg was larded with some herbs and garlic(?)... what is it exactly?

sanny, no need for doing that in the kooker anyhow; porks already got all the flavor! i've done pulled pork chili, and you are in for a treat! you may want to make sure you've got plenty of liquid tho, as the pork tends to really soak it up and turn it too thick! you'll be using an ice cream scoop instead of a ladle! altho, that's not necessarily a bad thing; maybe a scoop of that plopped into some rolled out biscuit or crescent roll dough, then baked or (oh, man...) FRIED. maybe some cheese in the equation somewhere, or some sour cream... defib! you better call your boyfriend, sanny! tell him to bring the paddles!

very nice! just keeps getting better and better!

dennis, these are your best cooking pics yet! love rack of lamb! love leg of lamb! what a nice presentation! perfect medium rare!

i would expect the reverse! bet RJ cant stand to eat another porkchop as long as he lives!

dang it, i keep forgetting to address that; i always do indirect on butts, and 90% of the time on ribs and, well, just about everything except steaks.

sanny: cherry wood is just fine for butts! use what you like! cherry is probably my favorite with butts, then pecan or maple, then hickory. your friend's advice concerning men and pork fat is very wise! far as folks not liking pork, well, more for me then! no need to fight really. sure, it's unnatural, but... deej, nice ribs!

pulled pork makes excellent mexican food! did some pulled pork nachos last year when Saunka came to visit, and they were dynamite! warm the pork in a pan with some enchilada sauce or hit it with some taco seasoning, and you're good to go! also very good on pizza!

shoot for 250 deg F. babys go for 3.5-4 hours, longer if you do basting or other somesuch rigamarole. best to just dry rub and leave 'em be. butts go for 15-20 hrs depending on size. its done when the shoulder bone slides out of the butt and it is easily pulled apart by a couple forks. easy peasy! and good stuff! good luck and don't worry! worry makes the meat tough!