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Wednesday, February 28, 2007Ok, this post is going to look a little funny stashed in with the other "healthy eating" posts, but I can't resist.
Tonight was like a little taste of Memphis. Greg and I are huge fans of good old southern Memphis style BBQ. While there's one place here in town that we can get it, anyone with two kids 2 and under knows what a hassle it is to go out to eat.
What am I talking about? Well, I've been working on some recipes and I think I've got two of them down pat. Tonight we had pulled pork, fatback green beans, hash brown casserole and corn bread. (It's the pulled pork and corn bread recipes that I've been working on...it's darn hard to find a corn bread recipe that has a good, cakey quality with just the right sweetness to it.)
Anyway, just have to show off these shots. Here's a shot of the pork shoulder ready to go in the oven after sitting all night with my homemade rub on it.
Now here's a shot of it part way through the cooking process (about 10 hours at 250 degrees) when I had it out of the oven to apply the "mop" to it. (This is also the point at which Greg said "ew! it looks like a heart!)
I ended up using the Daddy Sams bbq sauce on it after I shredded it and put it in the crock pot to cook a bit longer. It had a nice flavor, a bit heavy on the molasses, but still nice. Just not quite what I'm looking for. (Of course now that I've perfected the pulled pork in the oven recipe, I'll have to start working on a bbq sauce recipe.)
The other victory was the corn bread. This is the third try on this corn bread recipe, with a little bit of variation each time. The first time I made it it was tasty, but too crumbly. The second time I made it I switched from white corn meal to stone ground yellow corn meal. The problem there was that the corn meal stayed too crunchy. Good flavor, but just the wrong texture. This time around I doubled the milk and let the corn meal soak in it for two full hours before making the corn bread. Much better, but still not quite there. I think I may have to switch to regular yellow corn meal OR try simmering the corn meal in milk on the stove to break down the texture more.
The nice thing is that its the kind of corn bread that you can crumble into a bowl and pour milk on and eat as a dessert. It's like corn cake.
Mmmmmmmmm....bbq. Now if only I could get myself a smoker...
Labels: Healthy Eating