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returntothepit >> discuss >> BAN ASSAULT PRESSURE COOKERS by largefreakatzero on Apr 23,2013 9:56am
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toggletoggle post by largefreakatzero at Apr 23,2013 9:56am edited Apr 23,2013 9:57am



toggletoggle post by the_reverend   at Apr 23,2013 9:57am



toggletoggle post by the_reverend   at Apr 23,2013 9:57am
I love my pressure cooker, but I'm nervous making potatoes now.



toggletoggle post by largefreakatzero at Apr 23,2013 9:58am
Ha, you failed at the image fix. I fixed.



toggletoggle post by the_reverend   at Apr 23,2013 11:05am
well then maybe I will be fighting terrorism by making some potatoes.



toggletoggle post by largefreakatzero at Apr 23,2013 11:20am
I'm cutting weight to avoid further blood pressure pills. Taters sound damn good right now.



toggletoggle post by Alx_Casket  at Apr 23,2013 11:42am



toggletoggle post by Blackwater Sales at Apr 23,2013 11:46am
Dear Sir or Mam, can I interest you in a goverment approved pressure cooker?



toggletoggle post by Alx_Casket  at Apr 23,2013 11:51am
Blackmarsh%20Sales said[orig][quote]
Dear Sir or Mam, can I interest you in a rabbit haunch pressure cooker?



toggletoggle post by ShadowSD  at Apr 23,2013 4:42pm
You'll have to tear the slow cooked pork shoulder out of my cold dead hands.



toggletoggle post by largefreakatzero at Apr 23,2013 4:58pm
You like slow cooked pork? I have a killer/easy recipe:

3 TBS Coarse Salt
3 TBS Paprika
1 TBS Ground Mustard
1 TBS Garlic Powder
1 TBS Brown Sugar

Mix that together and rub in on a 4lb (or bigger) pork butt/shoulder (same thing). Cover and let sit overnight in fridge. Next day, preheat oven to 260 and roast that bitch until internal temp is at least 170. 4lbs meat takes about 6 hours. Pull that shit apart and use for whatever -- BBQ sandwiches, mexican wraps, etc. It reheats great too, so your $7 piece of pig will feed you for like 3 days. So fucking good...



toggletoggle post by ShadowSD  at Apr 23,2013 5:36pm
Nice dude, thanks, I will have to try that dry rub, when we make pork shoulder we've been going with BBQ sauce and a long hot pepper, although my wife's version is also a little different than my drummer's because she also adds adobo and cloves (ten hours of the crockpot on low with the pepper, cloves and adobo, then drain, followed by two more hours with the BBQ sauce).



toggletoggle post by largefreakatzero at Apr 23,2013 5:39pm
Oven > crockpot because you get that nice bark on the outside. Dry rub works like a brine and seals in the moisture.



toggletoggle post by ShadowSD  at Apr 23,2013 5:50pm
I'll try that, moisture and tenderness are what it's all about.



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