Sunday, July 10, 2005
From Texas to the Carolinas...
Grub:
At first glance, it seems this week's main course was a little too similar to last week's. (We do try to cook something new every week.) However the flavors were completely different. The smoky tang of the Texas brisket gave way to the apple vinegary goodness of the pulled pork. (To anyone from North Carolina that may be reading, no, we didn't top it with coleslaw. I hate coleslaw.) While the brisket cooked much faster than expected, the bulkiness of the pork shoulder slowed the cooking down quite a bit (unfortunately for RS and SW). By the time we were pulling it apart, the "smoke ring" described in the cook book was clearly visible. The crisp exterior set against the still moist interior perfectly. I was worried the apple vinegar was going to be over-powering, but it ended up being subtle enough to just highlight the apple stuffing.
The apple stuffing was fantastic. I don't know what else to say. The black eyed peas seemed to be a little over-cooked and lost most of any texture they may have started with. Per AG's description, I gave the stuffed jalapenos a try. The bacon did indeed cook through enough to crisp up, and while I never intended to eat one of the gut-wreckers, the bite I had was tasty. We could have probably made twice as many and still had none left over.
Ok, sorry if this seems short, but I need to work. Feel free to write your own review...
- North Carolina pulled pork
- Sauteed vidalia onions and jalapenos
- Black eyed peas
- Apple stuffing
- Pear, nut, cherry salad with balsamic basil dressing
- Bacon wrapped, pineapple cream cheese stuffed, smoked jalapenos
- Sweet potato pie
- Grilled, cinnamon sugar dusted bananas and vanilla ice cream
At first glance, it seems this week's main course was a little too similar to last week's. (We do try to cook something new every week.) However the flavors were completely different. The smoky tang of the Texas brisket gave way to the apple vinegary goodness of the pulled pork. (To anyone from North Carolina that may be reading, no, we didn't top it with coleslaw. I hate coleslaw.) While the brisket cooked much faster than expected, the bulkiness of the pork shoulder slowed the cooking down quite a bit (unfortunately for RS and SW). By the time we were pulling it apart, the "smoke ring" described in the cook book was clearly visible. The crisp exterior set against the still moist interior perfectly. I was worried the apple vinegar was going to be over-powering, but it ended up being subtle enough to just highlight the apple stuffing.
The apple stuffing was fantastic. I don't know what else to say. The black eyed peas seemed to be a little over-cooked and lost most of any texture they may have started with. Per AG's description, I gave the stuffed jalapenos a try. The bacon did indeed cook through enough to crisp up, and while I never intended to eat one of the gut-wreckers, the bite I had was tasty. We could have probably made twice as many and still had none left over.
Ok, sorry if this seems short, but I need to work. Feel free to write your own review...
Comments:
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I STILL can't believe you can got me to eat pig. And like it.
Liked the sweet potato pie- though I'd love to see a sweet potato pie with marshmellow topping. mmmmmmm, pie topping...
JZ (+J was unavailable for comment)
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Liked the sweet potato pie- though I'd love to see a sweet potato pie with marshmellow topping. mmmmmmm, pie topping...
JZ (+J was unavailable for comment)
# posted by 
: 10:04 AM
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