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  1. #26
    R.I.P. Luigi's Avatar
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    ^ I use pineapple juice for maxing Mexican Pulled Pork.

    Cup of pineapple juice, cup of water, throw in a pork loin and chopped red peppers. Boil and then slow cook for 8 hours.

    Boil again and pull apart the pork, boil until it is reduced to just pulled pork and peppers, liquid left.

    Lay down this slop on a foil covered oven tray, then grill to burn.


    Delicious in tacos, etc.

  2. #27
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    I pull my pork with pineapple rings

  3. #28
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    Witty.

  4. #29
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    Decided to go with the pulled pork burger. Fantastic and the chips are the best I've had anywhere




  5. #30
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    Quote Originally Posted by Dillinger View Post
    Decided to go with the pulled pork burger. Fantastic and the chips are the best I've had anywhere
    That and some bourbon bbq ribs are set to be done over the next few weekends once I get some time. Will post up the recipe.

    The Mexican style pulled pork, done with pineapple juice and red peppers is superb.

  6. #31
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    Black Label n Honey BBQ Ribs.

    Started prepping these this evening with the marinade.

    Black Label, honey, BBQ sauce, paprika, thyme, rosemary, soy sauce, ground S+P.



    Mixed up, heated up, mixed up again and into the fridge.



    Will baste onto the ribs at around midnight. They'll get 12 hours in the fridge, then will slow bake wrapped in foil for 4 hours.

    Baste on the rest of the marinade and put on the charcoal BBQ to burn them up nice and smokely.

    Will probably do a potato salad at some point tonight to accompany, and maybe get some corn on the cob tomorrow.

  7. #32
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    Tomorrow's Mother's Day menu will be:

    BBQ pork baby back ribs, cole slaw and baked beans. If I deem you worthy, I shall post a pic or two.....

  8. #33
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    Quote Originally Posted by CSFFan View Post
    Tomorrow's Mother's Day menu will be:

    BBQ pork baby back ribs, cole slaw and baked beans. If I deem you worthy, I shall post a pic or two.....
    Nice.

    Rock n 'Roll brother.

  9. #34
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    I've marinated beef ribs in pineapple juice before, they came out pretty tender, and they're notoriously tough. It actually starts digesting them. You can't leave them in the juice > 4 or 5 hours. I'm surprised that the bones didn't fall out using your method. I'm not a fan of boiling the meat 1st, you lose too much flavor in the liquid. I'm real good smoking 'em low and slow in the Weber using indirect heat, with a water bath underneath, and wet apple or hickory chips. It takes 8-10 hours at 220F and I don't use any sauce, just a dry rub. My rub is a pretty standard version other than the addition of ground coffee.

  10. #35
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    ^ You've mixed up a recipe for ribs and pulled-pork.


    Should get a photo thread up of your smiled ribs, if you get the chance.

  11. #36
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    4 hours slow baked wrapped in foil.





    Baste with marinade and grill to burn.



    Served with potato bacon salad.



    Meat falls off the bone. The glazed honey marinade is delicious.


  12. #37
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    Do you have any toothpicks?

  13. #38
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    Quote Originally Posted by Dillinger View Post
    Do you have any toothpicks?



  14. #39
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    Quote Originally Posted by Dillinger View Post
    Do you have any toothpicks?
    I prefer to floss.


  15. #40
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    ^ looks like you've got a lifetime supply for everyone on the forum....

    Yesterday's effort...



    With baked beans as a side...

  16. #41
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    Nice.

    Beer?

  17. #42
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    Quote Originally Posted by Luigi
    Beer?
    Of course! I had to stay hydrated after all...

  18. #43
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  19. #44
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    Was in Big C this afternoon and they only had some short ribs.



    slow baking for 4 hours, will then baste n burn 'em.

    Timed for the football.

  20. #45
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    Fok it, might as well go pick up 6 big bottles of beer then, I suppose.

  21. #46
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    Had some sous-vide'ing for 5 hours last night.

    Chopped, sweet n sour marinade, squirt of BBQ sauce for good measure, into the fridge for 20 hours or so until beer o'clock tonight when I burn them in a wok. Might do corn on the cob and mashed potato as sides.


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    Corn on the cob on the grill is wonderful....wrap the cobs in aluminum foil after being smeared with salt/pepper/butter/smoked paprika ..... lovely.

  23. #48
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    Bourbon Street have a BOGOF offer on ribs until the end of the month, it includes coleslaw and potato salad too.

    Although I don't think they deliver to the cheap areas on the outskirts of Bangkok

  24. #49
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    Decided to go with a Potato Batata Harra, as expertly prepared here by another member.

    https://teakdoor.com/the-kitchen/1138...-potatoes.html (Batata Harra - Lebanese Spicy Potatoes.)

    Just mixing up the spices now. Love that cumin.

  25. #50
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    Quote Originally Posted by Luigi
    https://teakdoor.com/the-kitchen/1138...-potatoes.html (Batata Harra - Lebanese Spicy Potatoes.)
    Who was that Chairman Mao guy?

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