Showing posts from September, 2013

How to Cook Pulled Pork BBQ

So I wouldn't say I've always been the biggest fan of Carolina BBQ. Actually, I've not been a big fan of BBQ at all, but that's beginning to change. My main hang-up all these years is how its served, because I don't like cole-slaw, and to me BBQ should have BBQ sauce.

This summer however I took a road-trip to Dallas, visiting some of the famous beef brisket smokers in Austin and trying lots of great food along the way. The trick is slow cooking the beef, which consequentially works just the same with pulled pork. I have been waiting to test it, and I finally did yesterday. The results were amazing, and the method is super easy.

Go grab a huge lump of pork shoulder or butt at your local supermarket. Bring it home, toss it in a 13x9 pan and smother it in pepper and salt (this is exactly how they do it in Austin). Turn the oven to 225-250F (no need to pre-heat), and bake.

My pork shoulder took 11 hour of cooking. I started it at midnight, went to bed, and it was read…

Burger King's Mustard Whopper

Here's the question I'd love to know, why was the Whopper invented without mustard?

Was it economic, was it preference, why?

If you haven't figured it out yet, a Whopper, from Burger King includes mayonnaise and ketchup but not mustard. Clearly there must have been a reason, unless it was just the inventor's abhorred hatred of the yellow sauce?

So I'm sitting in Burger King today, about to order and I remember when I was a child, for a short-time they did have a Mustard Whopper. In fact, I was a bit opposite of my fictitious reasoning when I was a kid: I hated ketchup. So much so that dad had to convince me ketchup was Special Sauce, so he didn't have to special order every time I went to Burger King. This went on into my teen years when I asked for a Special Sauce burger and dad advised me it was simply ketchup.

So fast forward to today, I ordered a whopper and asked for some mustard packets. Ahhh.... my child-hood came back to me. Best darn Whopper I've …