How To Make "pulled" Bar-b-queutel Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
143555: GMT,
Recipe via Meal-Master (tm) v8.05
Directions:
This is how to prepare your meat for delicious pulled bar-b-que. Beef
brisket, beef round roasts and pork shoulders and butts may be used If
cooking the meat in the oven, prehaet to 325. Sprinkle meat with salt
and pepper to taste. Place in a heavy pot. If you intend to go
"stovetop" add 1/2 cup water to the pot and cover tightly with BOTH
foil and a lid. Check meat periodically and add more water as needed.
If cooking in the oven, DO NOT ADD WATER, just seal and place in the
oven. For either method, cook approximately 1 hour per pound, or
until fork tender and falling apart. When meat is done, remove and
allow to cool. Trim any excess fat. For full pulled meat, pull meat
into shreds with your hands or two forks. For partially pulled meat,
pull into 1-inch chunks. Return the shredded meat to the pot and add
your favorite sauce, allowing 1/2 cup per pound. Cook uncovered over
low heat. Submitted By SALLI SCHWARTZ (HONN)
<102003.3307@COMPUSERVE.COM> On FRI, 23 JUN 1995
Title: HOW TO MAKE ALMOND MILK
Categories: Digest, Feb95
Yield: 1 Servings
None
1. soak 1/2 cup almonds for about 12 hours then rinse. 2. soak in
boiling water for about 30 sec then immerse in cold water. Then
squeeze them out of their husks (blanching) 3. put almonds, 1/2 cup
water and about 2 tbsp of sweetener (maple syrup) in and blend away.
Add another 1 1/2 cup of water and continue to blend. 4. (optional)
filter off gritty almond pulp, you can use it for a great facial
scrub by adding it to a liquid soap. 5. Store in the fridge, it keeps
for about 3 days.(but ours has lasted for about 5+days)
Source: I got this recipe from May All Be Fed by John Robbins, good
book by the way. I got it at Coles for cheap. Just to show you that
the best things in life are cheap.
Posted by idlloyd@unixg.ubc.ca (Ian Lloyd) to the Fatfree Digest
[Volume 15 Issue 9] Feb. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
brisket, beef round roasts and pork shoulders and butts may be used If
cooking the meat in the oven, prehaet to 325. Sprinkle meat with salt
and pepper to taste. Place in a heavy pot. If you intend to go
"stovetop" add 1/2 cup water to the pot and cover tightly with BOTH
foil and a lid. Check meat periodically and add more water as needed.
If cooking in the oven, DO NOT ADD WATER, just seal and place in the
oven. For either method, cook approximately 1 hour per pound, or
until fork tender and falling apart. When meat is done, remove and
allow to cool. Trim any excess fat. For full pulled meat, pull meat
into shreds with your hands or two forks. For partially pulled meat,
pull into 1-inch chunks. Return the shredded meat to the pot and add
your favorite sauce, allowing 1/2 cup per pound. Cook uncovered over
low heat. Submitted By SALLI SCHWARTZ (HONN)
<102003.3307@COMPUSERVE.COM> On FRI, 23 JUN 1995
Title: HOW TO MAKE ALMOND MILK
Categories: Digest, Feb95
Yield: 1 Servings
None
1. soak 1/2 cup almonds for about 12 hours then rinse. 2. soak in
boiling water for about 30 sec then immerse in cold water. Then
squeeze them out of their husks (blanching) 3. put almonds, 1/2 cup
water and about 2 tbsp of sweetener (maple syrup) in and blend away.
Add another 1 1/2 cup of water and continue to blend. 4. (optional)
filter off gritty almond pulp, you can use it for a great facial
scrub by adding it to a liquid soap. 5. Store in the fridge, it keeps
for about 3 days.(but ours has lasted for about 5+days)
Source: I got this recipe from May All Be Fed by John Robbins, good
book by the way. I got it at Coles for cheap. Just to show you that
the best things in life are cheap.
Posted by idlloyd@unixg.ubc.ca (Ian Lloyd) to the Fatfree Digest
[Volume 15 Issue 9] Feb. 9, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
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Meats