Posted on 01/14/2016 4:32:14 PM PST by Jamestown1630
We were scheduled to attend a luncheon-function last Saturday; but we woke up tired to a very gray day, and weren't feeling terribly sociable; so we decided to ditch our plans, and go off on our own :-)
First, we were hungry. Someone on last week's cooking thread had mentioned pulled pork, and I was hankering for it; so we thought we'd check out a new eatery in the neighborhood: Mission Barbecue.
Decent BBQ places are few and far between in our area - the best local one was bought-out by a larger firm a couple of years ago, and we felt that the quality of food and service had deteriorated; so we were curious about this new 'Mission' place.
Almost as soon as we arrived at Mission and were standing in line to place our order, an announcement came over the PA system: everyone was asked to stand for the playing of the National Anthem. Apparently, Mission Barbecue, which is dedicated to celebrating the work of our Armed Forces, plays the Anthem every day at 12 noon. Everything in the kitchen stops, and everyone in the house stands. It was gratifying to see this take place - almost everyone stood and placed their hands over their hearts, and some were saluting. (I appreciated this very much, because I had begun to worry that respect for the flag and anthem were waning - the last time I attended a large ceremonial function, many of the older adults didn't even place their hands over their hearts while the anthem was played! But our experience at Mission was very different, and most of the people there were young adults - hope for the Future!)
The walls at Mission are covered in photographs of the exploits of the various Services, and a special area of wall is dedicated to September 11, and the FDNY and others who responded to the crisis.
Now: to the Food!
Living in the Mid-Atlantic and not traveling much, I've probably not been exposed to the best BBQ; but the pulled pork at Mission was wonderful to this untrained palate, very moist and well-flavored, and they give very generous servings; and the Mac-and-Cheese is also very good. But what amazed us was the cost: all of that food was very reasonably priced, and even though we bought two sturdy and reusable 'Wounded Warrior' drinking cups (proceeds go to the Project) we got out of there for less than $25.00 dollars for two people. An excellent meal for two, a good price, and a great community experience. (And I can't recall when I've been in a little eatery like this, where all of the employees were so friendly and engaging.)
I have no connection to this company; it's just a new chain restaurant that opened here not long ago, and I really enjoyed the food, and the ambience. So far, they seem to be only in the Mid-Atlantic and SE; but I predict that they will go far. If there's one in your area, try it out - and try to get there a little before noon, for the playing of the Anthem. Here is a link to their website:
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Next stop was the Dollar Tree, where we shop about twice per year, basically for storage items. We found these cheerful cylindrical containers, with red screw-on tops and nice 'grippy' indentations on the side. I bought two, for storing whole wheat flour and powdered milk in the fridge, but will be going back for more. They are marked as BPA-free, dishwasher safe - and cost $1 each! They actually come in two sizes, one slightly smaller than this:
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Our last stops were the drug and grocery stores, where all the Christmas stuff was also on sale for 50 to 75 per-cent off. We bought all the ribbon, wrapping paper, gift card containers, and some great ornaments that we will need next year, for less than twelve bucks, at the drugstore. DO NOT BUY this stuff new every year! Buy it after the holidays for next year, and save a bundle! I've been doing this for decades, and haven't had to pay full price for any Christmas decor, wrapping, cards, etc. You just have to have the energy to get out there, after the holiday, and beat all the rest of the knowledgeable horde :-)
The grocery store also had Christmas specialties at great reductions. A few weeks ago, some of us got to talking about Fruitcake - which isn't very popular nowadays, but there are lots of us who still like it - and I promised to post my old-fashioned recipe.
Since my husband and I are the only ones in our circle who really like this, I usually buy the fruit and nuts AFTER the first of the year, when they are on sale at a great discount - and those dried fruits have a shelf life of a couple of years, so buying them AFTER Christmas gives you all the fruit you need for next year, if you still make fruitcake 'in season' ;-).
I make our cakes in January, and cut them into slices that are then vacuum-packed, and we enjoy fruitcake all year. But if someone might really like a fruitcake for next year's Christmas, I've got all the fruit I'll need.
Here is a link to the recipe that I've used for years - it comes out just like the fruitcakes that I remember from the 1950s and '60s:
http://www.paradisefruitco.com/candied-fruit-recipes/90-holiday-fruitcake-recipe
All in all, a pretty productive weekend, if not according-to-plan :-)
-JT
This week: Weekend Travels and Bargains - and if you have a great pulled-pork recipe, please post!
(If you would like to be on or off of this weekly cooking ping list, please send a private message.)
-JT
Thanks.
Very nice to read.
Good EASY recipes for the vinegary type BBQ sauce please!
Love putting those $1/lb pork butts in my slow cooker and waking up the next morning with 7 lbs of pulled pork, but would like a little variety.
A sauce I could add after cooking would be best- if that’s possible.
My new favorite recipe is: equal parts by weight smoked or country ham and pinto beans.
Not exactly pulled pork.
When my daughters were in school I had to make them lunch and was always looking around for different takes on sandwiches.
One day I took a strip of Char-Sui or Chinese BBQ pork loin and chopped it finely along with a sweet gherkin pickle. I scrambled this with an egg and placed it on a whole wheat bun.
So a Chinese BBQ pork sandwich with egg. It was actually really good
Good to see you again! The BBQ place sounds wonderful. We have a little local place we go to that I love. Just thinking about it makes me hungry ;). I love $ tree. I get all my tissue paper there & treats for my kids. There book selection is amazing. New books too! I am going to check out those containers. I just bought my mom a small fruitcake & chocolate covered thin mints. Am mailing her a little package Saturday. Got them 50% off. On, my classroom assistant got me the most beautiful hand fan from $ tree. Happy New Year!
You want a BBQ sauce recipe for pork butt?
Their, oh
One area where I felt the Mission BBQ was slightly lacking, was in the sauces. They have about six different ones at each table; they are all good, and you can buy bottles of them if you like them. But there wasn’t one that was really hot-and-spicy enough for me.
I’d like a recipe that is sort of like Famous Dave’s ‘Devil’s Spit’...
-JT
They put in a Mission BBQ not far from me, and I’ve been meaning to try it. Unfortunately, it’s about a block from a really awesome local BBQ joint, so I’ll probably never make it.
Pulled Pork recipe
tblspn of oil in the bottom of the slow cooker
cover bottom with 1/4 in slices of onion
place lightly salted and heavily peppered butt -fat up!- on onions
about 1 lg carrot/lb of butt
cook all night on med
(I start on high for an hour or two to quickly get it to a safe temp)
This isn’t exactly Carolina pulled pork, but I made some very yummy Hawaiian-style kalua pig a couple weeks ago. I had about 4 pounds boneless pork shoulder, which I poked all over with the point of a paring knife, then rubbed a couple of tablespoons of liquid (hickory) smoke into it, then rubbed Hawaiian red (alaea) salt into it, although I think any coarse salt would work. I put a liner in the crockpot, put the pork in (fat side up), and over the top of that, put in a 10 oz. package of frozen chopped spinach, thawed out, and then sprinkled a little more liquid smoke and salt over the top of that. (The spinach takes the place of the taro or banana leaves and keeps the meat moist.) Cooked on low overnight, around 12-13 hours, and in the morning, it was so tender, I just pulled it apart with a fork and mixed the spinach into the meat. Used a slotted spoon to lift out the pork and spinach and put on a platter. As they say in Hawaii, “onolicious”!!
Yes, please.
For the pulled pork I make from the butt.
Oh, just go once, at least, to sing the anthem with your neighbors :-)
-JT
FReep mail.
Actually that Jack Daniels pulled pork you get at the grocery is excellent, OTT, slow cook over coals for 18 hours.
I just made pulled pork and found a great recipe too. But it will have to wait until after the debate!
Applejuice brine for pork
4 cups apple juice
6 cups water
1 cup kosher salt
1\2 cup brown sugar
1\2 cup sugar
2 Tbsp peppercorns
2 Tbsp thyme
Heat liquid and stir in salt and sugars until dissolved. Add specs.
When completely cooled add your pork butt and brine for about a day.
Cook on grill at 250 until internal temp is 190.
I like to use a Pepsi mop that has had garlic, shallot, Worchester sauce, peanut oil and sesame oil blended into it. I brush that on every 30 mins or so.
Vinegar sauce
2 cups apple cider vinegar
1 Tbsp kosher salt
1 Tbsp ground pepper
2 Tbsp red chili flakes
2 Tbsp sugar
4 Tbsp brown sugar
3/4 cup ketchup
Blend well
Yeah, I knew tonight would be a ‘wash’, with the debate coming on :-)
But we’ve got a lot of good responses to the thread, and it will carry on -
As the debate carries on...:-)
Best,
JT
We just went to a popular BBQ place (Hog N The Road, Grove City, MN). Don’t know how much to expect from a place in Minnesota, but they have their own smoker and you can’t get in without a reservation.
We were somewhat disappointed, my husband had the pulled pork and he said mine was better. I don’t even make my own sauce, just find one without corn syrup.
Pulled Pork:
Coarsly chop a half bulb of garlic - really :-)
Put some in the bottom of slow cooker
Add pork and cover with rest of garlic.
Cook on low for 10-12 hours
Remove from cooker, shred and place in a 9x13 pan
Mix in sauce
Broil until hot and the sauce is just a bit carmelized, but not too dry
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