Quote from: Macabre on September 17, 2013, 06:32:04 PM
So if you did this with beef, what cut would you use?

i know its a very old thread, but I would use brisket for bbq beef

I gave this recipe to my Mom, who cooked it today, mostly to use for pulled pork French bread pizza for my brother.  She says thanks - it was super easy and she thinks it tastes great.

making this today.  Needed to check the timing.  Glad I checked, because I see that in my crock pot, I noted here that it was taking too long on low.  I have it on high now.  If I am home, I always start it high, and lower it if a recipe says.  I like to get it up to a good hot temp first. 

Every time I use my 25+year old crock pot, I wonder if it will be the last time. 

Thinking about trying that slaw recipe, Hezz.  Did you end up liking it?  I know you remarked that it was a lot of dressing and you increased mustard due to sweetness.  What was your final opinion?  It all looks good to me, but would probably cut back a bit on sweetness too.  Dh does not like super wet slaws. 

Looked sweet to me too, and we prefer less dressing on our slaw, so I usually go light, in general.  But the flavors looked good, overall.  I noticed the sweetness because it was a beachbody blogger.  I was surprised that she used so much of a sugar. 

I would probably cut the maple syrup - I prefer savory to sweet.

First note on the coleslaw recipe...there is enough liquid in the recipe for a 2 lb bag of shredded cabbage...glad I didn't double the recipe.  I also added a 3rd TBS of mustard, thought it was a little sweet.

We'll see how it is tomorrow after it's been marinating all night.

That looks good Hezz.  And I like the BBQ sauce recipe listed below.  I'll have to try that sometime.

Making this coleslaw recipe to go with pulled pork for tomorrow.

http://beachbellefitness.com/2014/12/01/21-day-fix-bbq-party/

Funny, I have never had a tostada.  Is it deep fried? 

This is not a pulled pork recipe, but I thought folks might like it. We always have toastadas at our house--they are a staple for us. But you can bake your own with corn tortillas.

Spicy Mexican Shredded Pork Tostadas (Tinga)
http://www.onlinecookingschool.com/school/courses/205/topics/1734?extcode=NSTWD17SZ

This is happening today.  I did not let it marinate for any time, but i saw many online versions that don't.  I also decided to try adding a bit of juice and apple cider vinegar, rather than just water.  I did not have dry mustard, so, I did some white grape juice(which has apple juice in it), a bit of the vinegar, a tablespoon or so of dijon, for the liquid.  I added a bit of extra sugar to the rub, and any rub that fell off, I added to the liquid mix, and poured all of that in the bottom of the pot.  Will see how it turns out. 

Hmmm, a solid 8 hours in the crock pot and not done.  Unless dh fell asleep and actually started it later.  That s entirely possible.  Company is not coming until the afternoon, so no biggie.  Just switched it to high.  I do have an old crock pot, so maybe mine needs to be on high.

Making this to serve to a couple coming to watch football tomorrow.  First time i wil make it for others.  I have done it twice fo rus.  I added some cumin, onion powder and coriander this time in addition to the other seasonings.  The kids do not eat it, so, i figured i could kick it up a notch.  Ds liked it the first time, but decided now that he does not.  sigh...

 

Well, truth be told, as a PT, and a mom, and a home "chef", I have rubbed all manner of butt in my life.