Virtual Banquet Thread

irishroots8477

Well-Known Member
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ghirardelli dark chocolate, chocolate & peanut butter chip abv canna-coconut oil brownies; the perfect complement to any vaporist's breakfast on their day off.
 

arf777

No longer dogless
This is so embarrassing.

Spent hours making a beautiful sauce for a slow-cooked, dry-rubbed pork shoulder (got sick of waiting for help putting my smoker together and slow roasted it - dry rub was himalayan pink salt, dark brown sugar, whole mustard seed, a small amount of Thai 5 spice I mixed [actually a 7 spice blend but traditionally called 5 spice anyway] and smoked fleur de sel), and when I went to do the last step in the sauce (straining it) I spilled the whole shebang on my kitchen floor. Largest sauce spill I have ever had. At least I didn't drop the shoulder. My puppy loved the sauce. Licked a shitload of it up.

But damn it was a good sauce before I spilled it all- pan drippings from the low-and-slow shoulder roast, fresh red plums, balsamic and cider vinegars thyme and sage, allspice, heirloom tomatoes and brown sugar.

Neat trick I learned from the Chinese version of barbecue - about two hours before the meat is done, mash fresh fruit and rub it on the meat. Adds a whole other dimension. I used plums. Though if you can get them, greengages are even better. Nice and tart.
 

arf777

No longer dogless
So, due to my spill incident described above, I have ~10lbs of slow-roasted pork and no sauce. So I've been experimenting with quick bbq sauces, and found a shockingly easy and tasty one.

Throw 7-8 oz pulled pork in a pan to reheat. Hit it with a couple of tablespoons of good cream sherry. Let it reduce just until the pork is hot. Then throw in a tablespoon of dark brown sugar. That's it. Shockingly tasty, if the pork had a good rub.
 

arf777

No longer dogless
Can't tell by looking at it, but this may be the most decadent pulled pork yet.

Continuing my post-sauce-spill experiments, I remembered I had a half bottle of really, really, really good sauternes from a Grand Cru estate, Chateau Doisy-Vedrines. So I used a big chunk of the half bottle to make a reduction that I then reheated the pulled pork in. Not the color we Americans are used to, since bbq sauces are made from purple/red ingredients, but DAMN DAMN TASTY!! Pulled pork in about $15 of serious French wine.


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Mod note: Tell me that isn't a paper plate with that lovely wine infused pork!!!!
Almost a ban worthy offense!
 
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Love the pork!
Also love the one wine sweet enough to drink IMO and seeing it made me remember to look in a forgotten spot...
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Yeah!Sweet!:rockon:
I think i'm starting with the one from 1992. :D
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(It's a good thing this wine is so sweet,as the sugarcontent means these might even be drinkable yet(or even better yet),but normally waiting this long this isn't exactly recommendable of course. ;))
 

arf777

No longer dogless
Love the pork!
Also love the one wine sweet enough to drink IMO and seeing it made me remember to look in a forgotten spot...
1939696_242367719284572_968336865_o.jpg

Yeah!Sweet!:rockon:
I think i'm starting with the one from 1992. :D
1276300_242367702617907_1092313179_o.jpg

(It's a good thing this wine is so sweet,as the sugarcontent means these might even be drinkable yet(or even better yet),but normally waiting this long this isn't exactly recommendable of course. ;))


MY GOD! What a line-up! I've only had a sauternes more than 10 years old once. Like drinking sunshine! And even if one of them vinegared, you can cook up a storm with it.

Shouldn't be surprised the Patrician has such vintages. Bastard.
 
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