Cooking Tips and Tricks Megathread

[IggytheBorg]

I love me some brisket, but that's like 3 bags of lump charcoal and 12 splits of wood. To say nothing of the time involved. Logistically tricky, to say the least.

[B_Metal]

Yes but it tastes like the sweet nectar of the old gods on a beautiful spring day.

[Abraham Smashington]

EDIT: Most recipes seem to say between 11-12 hrs @ 225. remember slow & low

CAME.

[B_Metal]

Yeah, I imagine it's a two shotter. Once when rubbing on all that seasoning. *SPLOOGE* and again when eating it *MEGASPLOOGE*

[Abraham Smashington]

I NEED HELP FOOLS.

Making my pulled pork like usual but this time I have to bring it to work. I need to know how to proper re-heat the bitch without it drying out and with no access to an oven. I do have a crockpot, but I just need to know some suggestions. I figured I'd pop the pork in the crockpot in the morning on low heat but I'm worried about it drying out. Would a bit of apple juice work? If so, how much? I've never re-heated my pork this way and want to make sure it's not tough. Suggestions needed!

[BMichaelKrol]

If you do the true Carolina sauce, then use hard cider. Just enough to make it moist looking. You know, like how yo momma gets when she sees me.

Keep adding the cider as needed to keep it moist.

[PHEDG]

And talk nice to it.

[Abraham Smashington]

My pork is a dry rub pork. So no sauce. Would the cider/juice still be an option?

[Abraham Smashington]

or would I be better with a bit of broth of some kind?

[Martin]

I usually cook first, then bring it after it's been pulled. In that state, the sauce, no matter which one you have, is the one doing the moisturizing. If you want to maximize moisture, a common trick is watching the Monica Bellucci part of Brotherhood of the Wolf and Dobermann while re-heating it.

[Chris Miller]

Hump it. At work.

[Abraham Smashington]

the idea is to cook it tonight, pull it, throw it in the fridge and bring it to work tomorrow. Hence my questions about re-heating it in a slowcooker. I never re-heat it this way.

[Martin]

Well, when you re-heat something, moisture control is key, hance low and slow is best. and the slow cooker is ALL about mositure control ,so it should work if you have a bit of liquid in it, be it the sauce OR another braising liquid that won't fuck up you meat/sauce interaction.

[Abraham Smashington]

would you use apple juice or a bit of broth? I'm concerned about the juice only because I've never used it and broth may be a bit too salty. I just really don't want to fuck this up. haha

[Martin]

Most broth that aren't concentrate aren't salty. If not, dillute the broth in water or juice or beer.