Upscale BBQ

X

Xtina A

New member
Heya folks,

I am coming up on my 60th birthday, and thinking of what I want to do
to celebrate....
Because I am chronically broke, I am settling on a BBQ..with some sort
of pulled pork. I have my smoker in custody at the Terwillegers..and
I will probably smoke some pork there. I am inviting all northern
Cal folks in the region to join me for my birthday...;) This is my
big 60.

I am thinking it might be fun to plan an upscale bbq around my smoked
pork. Not sure how we could tweak it..and yet keep the essential
character of a pork BBQ.

If any of you have ideas, let me know. I am considering all ideas at
this point. I want this to have the essential character of a pig
pickin'/pulled pork bbq, but with an upscale variation. I am
interested in seeing if I/we can upscale this.....so it still keeps
it's character, but is an upscale version with elements intact.

So far, I know a version of deviled eggs is on the menu..but not sure
what yet.

I want some sort of slaw in the presentation...it just goes naturally
with pulled pork.

And greens. Southerners love their greens..and they are an integral
part.. How would you integrate them into the menu...? Not
necessarily as just greens...

And beans.. what do you think?

And potato salad? How could it be upscaled?

I am forgetting stuff I know. I am also thinking of pickled onions..

Ideas?
Remember..I want it to be traditonal, but NOT traditional. Upscale
is the word... Be creative..

All ideas are considered. Remember..this is my big 60 birthday

And Bob T.. I have ideas for my dessert, already..LOL

Christine
--
http://nightstirrings.blogspot.com
 
Christine wrote:


Heh... When you put those two things together, I envision a bird's nest of
shredded cabbage with a clutch of deviled eggs nestled inside.

Bob
 
How about pulled pork , broc slaw with slivered almonds, popovers and
crusty hard rols with a couple kinds of herb /honey butter, shaved
truffle potato salad, sweet potato pecan pie with homamde icecream and
brandy slushies? Served on real china with nice stemware for the
slushies. No matter what have fun.
 
"Christine Dabney" wrote in message
news:[email protected]...
Happy early birthday! You know me... I don't care for pulled pork. If you
have a covered grill I'd go with ribs, smoked and rubbed with an herb and
spice mixture. Dry ribs and serve the sauce on the side. But that's just
me.

Turnip greens are a must. Upscale... not likely ;) A splash of white wine
vinegar and hot sauce.

Oh, go with white beans. You've been away from the south too long. We call
them "soup beans". They're Great Northern beans washed and simmered in
chicken stock with onion, diced ham or crumbled bacon until tender.

Hot German hot potato salad.

Why do you want to "upscale" everything? There's nothing wrong with good
down-home cooking.

Jill
 
On Fri, 21 Jan 2011 03:49:50 -0800 (PST), pamjd
wrote:


I have to try this sometime! Do you use the Eagle Brand recipe or a
different one?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 21 Jan 2011 10:09:04 -0500, "jmcquown"
wrote:


I second that, but I don't know how it would go with pulled pork, but
I'd use my own cold, mayonnaise based potato salad with pulled pork
and cole slaw (I thought the side was one or the other, not both).
I'm not southern, and I know zip about southern cooking traditions.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Christine Dabney wrote:

Mustard is common in devilled eggs. Adding just a touch of horseradish
will make it more aromatic. Judge the tolerance of the crowd and try to
keep it well below what the least sensative will notice so the most
sensative won't find it overwhelming. It would take some practice.


Get 3-4 different types of cabbage. Nappa, savoy, the fancy ones.
Shred on the spot. Make your own favorite sauce.


Raw spinach in the salad.


More than one type of bean. Presoak. Slow cook in a very different
style of BBQ sauce than the one you use on the pig. Since you're having
pig as the main course pick a differen critter to go in as a flavoring
in the beans. I like leftover beef in my beans about as much as I like
bacon in my beans.

If you're going to have pork in your beans then make it country ham.
Well soaked to reduce the salt.


I love the family recipe for German potato salad. Basic russets boiled
skin on then peeled, diced brown and green onions raw, diced bacon
including the oil, cider vinegar, parseley.

My mother in law used to make a version she called French. Red
potatoes, very finely diced shallots, diced bacon without the oil, red
wine vinegar, tarragon and savory, regular olive oil. That's kicking it
up a notch.


That was 1951. The era of Korea. For your pickle course you should
have kim chee. You'll probably want a jar of a hot variety and a jar of
the mildest you can find. And an assortment of other Korean style
pickled veggies. They pickle turnips and all sorts of stuff. Most of
it is delicious.

And a cake shaped like an F-86 Sabre chasing a Mig-15. Put in the order
now from one of those TV places.
 
In article ,
Christine Dabney wrote:


With bone china and sterling flatware.




Your post is a contradiction all over the place. I'd never use
"upscale" and "pig-pickin'" in the same phrase. LOL!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Fri, 21 Jan 2011 17:13:23 -0600, Melba's Jammin'
wrote:


Yeah, it is that! But that is the challenge of it....LOL. Who knows,
I might just go pig pickin' instead.

I have about 7 weeks til my birthday..plenty of time to swap out
ideas, and change my mind...LOL. Just getting ideas right now...

Christine
--
http://nightstirrings.blogspot.com
 
"Christine Dabney" wrote in message
news:[email protected]...
*****************************************
I'm with Barb on the china and sterling silver. Break out the crystal
goblets while you're at it! Might as well go hog wild, so to speak ;)

Jill
 
In article ,
"jmcquown" wrote:
(references to pig-pickin' deleted)

LOL!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Fri 21 Jan 2011 03:58:32a, Christine Dabney told us...


Christine, I will be 66 on the 24th, the day the movers are moving
our things to the new apartment. What a birthday gift. In
any event, Happy Birthday in advance!!! In light of what's
occurring on my birthday, we are going out for dinner with friends.

I Like everything you've suggested; the deviled eggs, coleslaw (IMO,
should be a vinegar slaw), greens, beans, and potato salad.
However, with pulled pork, I wouldn't even attempot to "upscale" the
recipes for the other dishes. I would make them as traditional as
possible because the traditional recipes compliment the pull pork
perfectly.

If you want to upscale things, I'd do it with the service... best
china, best silver, crystal, table linens, centerpiece and candles,
etc. Then, perhaps, a fancy dessert at the end. I think the
counterpoint would make for a great dinner.


I do have a baked bean recipe that I cobbled together in
1985, is truly delicious (everyone raves about them), but it does
start out with canned beans. In case you'd like to try it, the
recipe follows...


* Exported from MasterCook *

Special Baked Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side dish Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cans (28-oz) Bush's baked beans -- Traditiion
Style
1/2 Pound Bacon, diced
1 2-inch yellow onion, diced
3 Tablespoons Light brown sugar, packed
3 Tablespoons Tomato catsup
1 Teaspoon Coleman's dry mustard
1/2 Teaspoon French's yellow mustard
1/2 Teaspoon Worcestershire sauce
1/2 Teaspoon Tobasco sauce
1/2 Teaspoon Freshly ground black pepper
2 Tablespoons Bacon fat
Reserved bean liquid

Pour baked beans into colander and drain, reserving liquid. Turn
beans into large mixing bowl. Fry diced bacon until crisp. Add
bacon to beans, reserving fat. Fry diced onion in bacon fat until
transparent but not brown. Add onion and 2 tablespoons of the bacon
fat to the beans.

Mix remaining ingredients in small mixing bowl. Add mixture to
beans and combine all ingredients throughly, but gently. Add
sufficient reserved bean liquid to moisten bean mixture. It should
not be soupy.

Turn bean mixture into 2-quart casserole. Beans may be refrigerated
and held one or two days until baking.

Prheat oven to 325 degrees F. Bake beans uncovered for 45 minutes
or until a crust forms on top. Serves six.

May 11, 1985

---------------------------------------------------------------------

I also have a deviled egg recipe that was my grandmother's, that I
particularly like, and the flavor would be good with your meal...


* Exported from MasterCook *

Grandmother's Deviled Eggs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ea Large or extra-large eggs
4 ea Saltine cracker squares,
Finely crushed
1 tb Onion, finely minced
2 tb Celery, finely diced
1 tb Sweet pickle, finely diced
2 tb Bacon, finely crumbled
1/2 ts Yellow mustard
1/3 c Mayonnaise
Salt and pepper to taste
Stuffed olives, sliced
Paprika

Put eggs in one layer in medium saucepan. Cover with cold water
and slowly bring to boil. Cover and remove from heat. Let stand
15 minutes.

Drain hot water from eggs and cover with cold water to cool. Peel
eggs, slice in half lengthwise and separate yolks and whites,
placing yolks in medium mixing bowl. Reserve egg whites on plate.

Mash egg yolks with fork until well broken up. Add crushed
crackers, onion, celery, pickle, and bacon (if using) to egg
yolks, tossing together until well mixed. Stir in mayonnaise and
mustard until well mixed. If egg yolk mixture is too dry, add
additional mayonnaise or a small amount of cream. Season to taste
with salt and pepper.

Pipe or spoon egg yolk mixture into egg white halves. Press olive
slice into top of egg, and sprinkle lightly with paprika. Serve
immediately or refrigerate. If refrigerating, remove from
refrigerator 1/2 hour before serving to improve flavor.


--

~~ If there's a nit to pick, some nitwit will pick it. ~~

~~ A mind is a terrible thing to lose. ~~

**********************************************************

Wayne Boatwright
 
On Jan 21, 5:58?am, Christine Dabney wrote:

Get some really nice rolls to make sandwiches out of the pork - like
pretzel rolls, which seem upscale to me (compared to a hamburger bun!)

Do a potato salad with a vinaigrette dressing instead of mayo-based.
More sophisticated.

Do the greens as a gratin?

Try the slaw with a vegetable besides cabbage maybe. Carrot or
Broccoli.

Just off the top of my head,
Kris
 
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