Pulled Pork?

[speakerman39]

We had a new roof and a bunch of work on the house a few years ago. Most of the workers were Mexicans. On the last day, for a "thank you", I smoked a prime rib for them. Medium rare, just like your picture.

When the guys lined up to be served, I was quite surprised to see their reaction was less than enthusiastic. They took lots of beans and potato salad, but none wanted more than a sliver of meat.

Then the (American) boss and his family came to the serving table. It was all "Oooohs" and "Ahhhhs". I asked him about the Mexicans. He told me they liked all their meat well done, and were real skeptical about any red color meat. Hell! I could have cooked them burgers... and saved a bunch of money.

Heck, for some Prime Rib I am for hire......LOL!!!! Oh shucks! Forgot, I am NOT a roofer.....LOL!!!! It is amazing just how much Prime Rib can motivate me!

Cheers,

Phil

 

[speakerman39]

Agreed.
The priority is:
Wood
Wood coals
Lump charcoal
Gas
Oven/Stove

However, it's kind of like rating blonds, brunettes and redheads. Your least favorite can be wonderful, and your first choice can be a b1tch.

My bet is on the redheads! Just watch the nails if YOU know what I mean.....LOL!!!!

Cheers,

Phil

 

[highfigh]

When the guys lined up to be served, I was quite surprised to see their reaction was less than enthusiastic. They took lots of beans and potato salad, but none wanted more than a sliver of meat.

Then the (American) boss and his family came to the serving table. It was all "Oooohs" and "Ahhhhs". I asked him about the Mexicans. He told me they liked all their meat well done, and were real skeptical about any red color meat. Hell! I could have cooked them burgers... and saved a bunch of money.

When was the last time you saw Mexican food that used expensive cuts of meat? If you did, it was made for Anglo people, not Hispanics.

I went to my friend's upholstery shop to drop off some car speakers and at closing time, we were trying to figure out what to have for dinner, since his wife had called to tell him that she was going out with some friends. We started talking about Mexican and one of the guys who works for him asked where we like to go (he's Mexican). When I mentioned one place that I like and have been going to for over 35 years, he turned up his nose- said it's basically like a tavern that serves food. I named another that I like and he had the same reaction. My friend asked where the better places are and as usual, the places that are popular with people who aren't part of a particular group aren't necessarily making the food in the most traditional ways. Having said that, traditions change and what's done in one place won't be the same everywhere.

I thought the places I like were pretty authentic and I have been to Mexican restaurants in Texas, Arizona and East L.A.- not that I'm an authority, but all of the places I like are owned/run/staffed by Hispanic people.

Now I'm hungry.

 

[lsiberian]

We had a new roof and a bunch of work on the house a few years ago. Most of the workers were Mexicans. On the last day, for a "thank you", I smoked a prime rib for them. Medium rare, just like your picture.

When the guys lined up to be served, I was quite surprised to see their reaction was less than enthusiastic. They took lots of beans and potato salad, but none wanted more than a sliver of meat.

Then the (American) boss and his family came to the serving table. It was all "Oooohs" and "Ahhhhs". I asked him about the Mexicans. He told me they liked all their meat well done, and were real skeptical about any red color meat. Hell! I could have cooked them burgers... and saved a bunch of money.

You have to understand that in their country you'd never want to eat red meat like that unless you had a death wish.

 

[lsiberian]

When was the last time you saw Mexican food that used expensive cuts of meat? If you did, it was made for Anglo people, not Hispanics.

I went to my friend's upholstery shop to drop off some car speakers and at closing time, we were trying to figure out what to have for dinner, since his wife had called to tell him that she was going out with some friends. We started talking about Mexican and one of the guys who works for him asked where we like to go (he's Mexican). When I mentioned one place that I like and have been going to for over 35 years, he turned up his nose- said it's basically like a tavern that serves food. I named another that I like and he had the same reaction. My friend asked where the better places are and as usual, the places that are popular with people who aren't part of a particular group aren't necessarily making the food in the most traditional ways. Having said that, traditions change and what's done in one place won't be the same everywhere.

I thought the places I like were pretty authentic and I have been to Mexican restaurants in Texas, Arizona and East L.A.- not that I'm an authority, but all of the places I like are owned/run/staffed by Hispanic people.

Now I'm hungry.

In Texas a lot of food(including my favorite fairly authentic chinese place) is actually cooked by latinos so you can't really put stock in that. Thankfully we have yelp now to tell you if a place is legit. I could take out of towners to a lot of amazing food places, but there are so many in our area I've not even been too myself.

 

[highfigh]

In Texas a lot of food(including my favorite fairly authentic chinese place) is actually cooked by latinos so you can't really put stock in that. Thankfully we have yelp now to tell you if a place is legit. I could take out of towners to a lot of amazing food places, but there are so many in our area I've not even been too myself.

I took my aunt and cousin to one of the places that made the guy turn his nose up- they're born & raised in California, have traveled around Mexico extensively and eaten at a lot of Mexican restaurants and they have a tradition of going to a place in East L.A. on New Years Day. They both said it was the real deal and they're not easily impressed. This place is a long way from Chili's, that's for sure. The hot sauce is amazing, IMO. One of the most consistent places I have ever been and that includes many changes of people working in the kitchen- whoever is in charge sure has the menu down cold and I started going there in 1978. Their food is comfort food for me just as much as anything else I have eaten and I have no Latino ancestors (everyone on my dad's side was Eastern European and my mom's side is English, and a touch of Swedish).

I went to a place in San Angelo- seemed more geared to Anglo-American palate than what I eat around here.

 

[herbu]

You have to understand that in their country you'd never want to eat red meat like that unless you had a death wish.

I used to go to their country for work. Quickly learned I didn't want to eat ANYTHING that wasn't fully cooked, or drink anything that didn't come out of a bottle or can that I opened myself.

Once after a non-eventful trip, I ate a salad on the flight home. My constitution was distressed for 3 days. Finally somebody reminded me they restock the plane before takeoff. That includes water, ice and food. So I extended my rule to include the flight home. No more trouble.

 

[lsiberian]

I took my aunt and cousin to one of the places that made the guy turn his nose up- they're born & raised in California, have traveled around Mexico extensively and eaten at a lot of Mexican restaurants and they have a tradition of going to a place in East L.A. on New Years Day. They both said it was the real deal and they're not easily impressed. This place is a long way from Chili's, that's for sure. The hot sauce is amazing, IMO. One of the most consistent places I have ever been and that includes many changes of people working in the kitchen- whoever is in charge sure has the menu down cold and I started going there in 1978. Their food is comfort food for me just as much as anything else I have eaten and I have no Latino ancestors (everyone on my dad's side was Eastern European and my mom's side is English, and a touch of Swedish).

I went to a place in San Angelo- seemed more geared to Anglo-American palate than what I eat around here.

It's definitely comfort food.

 

[GlocksRock]

I love bbq as well, I invested in a nice offset reverse flow Lang smoker and it does an amazing job, but for pulled pork I often just use my electric smoker as it's set it and forget it and I can just let it run all night while I sleep.

 

[speakerman39]

I love bbq as well, I invested in a nice offset reverse flow Lang smoker and it does an amazing job, but for pulled pork I often just use my electric smoker as it's set it and forget it and I can just let it run all night while I sleep.

Right, but how do you sleep smelling that Pork cooking? It would literally keep me up. In fact, it is making me hungry just thinking about it right now....LOL!!!! No really, what kind of electric smoker do you have? I been thinking about getting one myself. How does it do with keeping the flavor caked in?

Cheers,

Phil

 

[lsiberian]

Right, but how do you sleep smelling that Pork cooking? It would literally keep me up. In fact, it is making me hungry just thinking about it right now....LOL!!!! No really, what kind of electric smoker do you have? I been thinking about getting one myself. How does it do with keeping the flavor caked in?

Cheers,

Phil

It's called being upwind.

 

[speakerman39]

It's called being upwind.

With the way I snore upwind is a real problem.....LOL!!!!!!

Cheers,

Phil

 

[Swerd]

I love bbq as well, I invested in a nice offset reverse flow Lang smoker and it does an amazing job, but for pulled pork I often just use my electric smoker as it's set it and forget it and I can just let it run all night while I sleep.

I'm in the process of looking for my next smoker, and am considering a Lang – this one http://www.langbbqsmokers.com/lang36/lang36_original.html

It looked all good until I read that it weighs 608 lbs. That's heavy ! I've used an 18" Weber smoker for years, and am used to its size and move-ability. Now I'm wondering. I would appreciate any comments you have about using and owning your Lang smoker.

 

[herbu]

It looked all good until I read that it weighs 608 lbs. That's heavy !

Not heavy. I'd say "adequate". Looks like a GREAT smoker!

Carefully consider when you accept delivery. Ask some questions. I have a gate built into one side of my deck, where it's the same height as the tailgate of a pickup truck. I expected my smoker to be delivered in one of those trucks w/ a liftgate on the back. Plan was for them to drive into the yard, back up to the deck gate, and roll the smoker right onto the deck.

Delivery day came, phone rang. It was the driver of an 18-wheeler. He was calling from the bottom of my driveway. Ended up, I drove down in my pickup, we rolled the smoker from his truck onto mine, then drove mine up and unloaded onto the deck. If I hadn't had a pickup, we'd have been screwed.

18-wheeler had no liftgate. Smoker is on wheels, but was on a pallet. No clue how we would have unloaded from the truck, then gotten that thing on my deck. Not possible for 18-wheeler to make it up my winding, gravel, one lane driveway.

I suggest making some calls and having a backup plan for delivery day. 3 or 4 big guys could be helpful. Promise them some Q later.

 

[ParadigmDawg]

In Texas a lot of food(including my favorite fairly authentic chinese place) is actually cooked by latinos so you can't really put stock in that. Thankfully we have yelp now to tell you if a place is legit. I could take out of towners to a lot of amazing food places, but there are so many in our area I've not even been too myself.

What Chinese place?

 

[lsiberian]

What Chinese place?

Bethany's in Arlington.

 

[Swerd]

Not heavy. I'd say "adequate". Looks like a GREAT smoker!

Carefully consider when you accept delivery. Ask some questions. I have a gate built into one side of my deck, where it's the same height as the tailgate of a pickup truck. I expected my smoker to be delivered in one of those trucks w/ a liftgate on the back. Plan was for them to drive into the yard, back up to the deck gate, and roll the smoker right onto the deck.

Delivery day came, phone rang. It was the driver of an 18-wheeler. He was calling from the bottom of my driveway. Ended up, I drove down in my pickup, we rolled the smoker from his truck onto mine, then drove mine up and unloaded onto the deck. If I hadn't had a pickup, we'd have been screwed.

18-wheeler had no liftgate. Smoker is on wheels, but was on a pallet. No clue how we would have unloaded from the truck, then gotten that thing on my deck. Not possible for 18-wheeler to make it up my winding, gravel, one lane driveway.

I suggest making some calls and having a backup plan for delivery day. 3 or 4 big guys could be helpful. Promise them some Q later.

Right now, I'm letting the idea of a 608 lb. smoker incubate on the back burner for a while. Maybe I'll think of something, but another Weber Smoker would certainly avoid the weight problem.

I have a deck behind my house with 3 steps to the ground, along the side. I guess I loose some good-ole-boy points, but I have no loading dock or liftgate on my deck ! Similarly, there is no way for a truck – of any size – to drive into the yard, much less back up to the deck. A smoker would have to be unloaded on the street and rolled around to the back.

Unless I rent a BobCat with a forklift, just how I could get up those 3 steps is not at all clear. With all the rain we've had in the last 3 weeks, the ground is real soggy. Despite those fat wheels, a BobCat carrying a 600 lb. smoker might sink!

 

[ParadigmDawg]

Bethany's in Arlington.

Oh, you are really talking real Chinese.

 

[Don G.]

Right now, I'm letting the idea of a 608 lb. smoker incubate on the back burner for a while. Maybe I'll think of something, but another Weber Smoker would certainly avoid the weight problem.

I have a deck behind my house with 3 steps to the ground, along the side. I guess I loose some good-ole-boy points, but I have no loading dock or liftgate on my deck ! Similarly, there is no way for a truck – of any size – to drive into the yard, much less back up to the deck. A smoker would have to be unloaded on the street and rolled around to the back.

Unless I rent a BobCat with a forklift, just how I could get up those 3 steps is not at all clear. With all the rain we've had in the last 3 weeks, the ground is real soggy. Despite those fat wheels, a BobCat carrying a 600 lb. smoker might sink!

Lang's are great smokers, but you have to have the right space for them. Best bet might be to get the one on a trailer instead of the patio model and keep it in your garage and roll it out when you want to use it. You really don't want a stick burner on a wooden deck anyway, or at least I wouldn't.

 

[herbu]

You really don't want a stick burner on a wooden deck anyway, or at least I wouldn't.

There are grill pads, kinda like door mats, but impregnated w/ concrete and fire proof. They're a bit expensive, but I use them under both my smoker and charcoal grill. They protect from dropped embers.