Thursday, 21 August 2014

Cooking Ways of Slow Smoked Pulled Pork BBQ

Barbecues are great for making non vegetarian recipes. The barbeque pork lovers are increasing day by day from every part of the globe as it adds a different smoky flavor to the pulled pork meat. The smoke infused inside the meat appeals every barbecue lover. With the advent of modern charcoal smokers, barbeque is still considered much better for cooking at home and in restaurants.

Slow cooked barbeque smoker cooking allows preparing pork at slow temperatures which makes it tender enough so that the meat falls right apart as you pick it up. The technique of barbecuing makes it much tastier and adds crispy texture to it.

The cut of meat for pulled pork is called pork shoulder or shredded pork as the cut of meat comes from the shoulder.

Many crowd pleaser recipes can be made with BBQ pulled pork. It can be easily served to the guests without taking much time. And, you will be amazed at how easy it is to cook and present to your guests.

Before using the barbecue it's recommended to remove dirt from it. Use soap and water to clean the grill and remove any leftovers as it might change the taste of your pork meat.

Take your pork meat from the refrigerator and bring it to room temperature prior cooking it. The reward for planning ahead will be a juicier piece of meat.

Always pick your pork meat properly. The pork butt is less skinny so it can be smoked very easily.

Rub your pork meat with spices and herbs, salts which will add a tinge of taste to it. Use oil all over the front and back beforehand so that it is absorbed into the pork meat properly. You can also put some good amount of seasoning over the pork which will add flavors to it.

You can use a meat temperature checker which can help in keeping the temperature constant throughout the BBQ smoking process and result into good cooking of pork from inside.

Once the barbecuing process starts use indirect heat otherwise it won't be able to cook it properly and it will remain uncooked at the center.

The pork can be barbequed in two ways actually one is the slow cooker and other is low heat. By using the barbeque method of slow cooking the pork will not be over cooked and will never dry up eventually. Other method of cooking on low heat or smoker cooking is to place the pork on the racks so that the smoke will start to form meats own juice.

Once the smoking is over which ends the cooking process. Now pull the pork pieces with fork and hence your BBQ pulled pork is ready to be served with bun or rolls or your favourite sauces. Some can enjoy them with the sandwiches or can be served alone.

Sunday, 17 August 2014

How I Make Scrambled Eggs

First, I start with a large pan pre-heated to low. Next, I get the eggs. For a smaller pan, two or three is enough. For a large one, you can do as many as six. Crack those suckers open and pour them into the pan evenly spaced. Don't worry too much about any tiny pieces of eggshell. You won't even notice with the finished product anyways. Wick the goop to an even consistency and turn the pan up to low-med.

Now is your chance to add a little something to the mix, along with the milk of course. Personally, I've used vanilla extract, maple syrup(real), and other more sugary additives with good results. Don't try chocolate milk though, it's nasty! I don't believe in carefully measuring ingredients, just trust your cooking instincts and fee it out.

Wick it even again and let the heat do it's thing. Resist the urge to turn it up. If you do it'll start to burn on the bottom before you see any signs up it on top.

You know what goes good with eggs? Bacon!! I won't go over every minor detail but I will share one secret with you. When dry, the bacon is always a lot harder than when it was on the pan. Therefore you should take it off when it is still fairly soft. Again this is a feeling out/ instinct process and like most things, perfect bacon is all about perfect timing.

So, once your eggs start to get a bit of consistency, you have to start wicking them again to keep the bottom from burning. Do this slowly and in decreasing intervals. Once again it's all about going by instinct.

When the eggs are ready to take off the pan, they should be just starting to dry out, but still fluffy and a little creamy. If you pick them up and they drip, they're still to wet. If there's any crispiness at all, you overdid it. Making mistakes at this stage can be quite frustrating and you're probably going to eat your mistakes anyways.

Now here's how I would serve up my eggs. I'd eat them with bacon, toast, and a nice glass of orange juice. I hope I don't have to tell anyone how to make toast. Orange juice is a better choice than milk because when you get older, your body loses the ability to digest the sugar lactose found in dairy products.