The Goat Pen

I'm a vinegar guy so that works for me

There are several mom-n-pop places around here - its a shame though because every time one closes down, a cookie cutter Mexican place moves in. Had a hibachi grill less than 2 miles from my house. Every time we went we were the only ones there, lasted about 18 months and then a Mexican place took over. I have 4 Mexican places within 3 miles of my house. Dos Amigos, Acapulco, Cazadores and Los Conchillo's - plus a Chipotle, a Taco Bell and a Hot Head Burrito (kiss my ass - no one likes corn on a burrito -that like pineapple on a pizza).

Wife made crawfish etoufee' tonight. loved it but the spices in it are going to give me fits later on.

its still like 35 degree here. I guess the shit is going to come in at 90 miles an hour and drop to -4 in like 2 hours.

We got a Zaxby's a-comin' to town soon!

When we had our first Cub Scout campout back in Nov., the dudes in charge of the pack cooked about 5 or 6 Boston butts on the grill. They cooked more than they needed so I bought one, which was probably 5-6 lbs. for $20 and took it home and eat off it for the next week. Just fatty, flabby hog meat sizzled in its own juices.

Tried this recipe and it's the best pulled pork I've ever eaten.

http://www.kevinandamanda.com/recipes/d ... avory.html

I will only eat authentic Alabama Mexican food. Red Lobster is Long John Silvers with nicer booths and lobsters in a tank they won't actually cook. Olive Garden is the same way. Fast food dine in.

except Red Lobster is pretty expensive for what you get.

Yeah but if the kids are young enough the still think Daddy makes good coin.

" Red Lobster is Long John Silvers with nicer booths"

I heard you liked to let Long Dong Sliver explore your nether booth...

that presents a troubling image...

"Tried this recipe and it's the best pulled pork I've ever eaten."

The recipe I gave eCat the other day for a butt or picnic also works with pork tenderloin, but I knew his cheap ass might balk at that. But get you a couple of pork tenderloins and put em in a crock pot with some vinegar and ceyanne (sp?) pepper and whatnot and let it sit for about 4 hours and you can take two forks and shred it on a plate and go to town. It doesn't get any better than that...

Tenderloin is too lean.

That's what the vinegar is for, but you're right, a butt or picnic has alot more fat and I like that flavor better. But tenderloin is tender as hell and it's really not too dry if you moisten it with vinegar or whatever kind of sauce you prefer. And I also prefer the crust you get with a butt or picnic, which you don't get at all with tenderloin in a crock pot...

it's so tenda

So stupid question. Does it matter what type of vinegar? Never doing what you suggested, does Apple cider or red wine vinegar make a difference in taste?

Do you have to brine it the day before? What type of rub you putting on that bad boy?

I think that this will be my dinner choice for the game on Saturday.

Cletus, did you say you did an Ironman recently?

I just interviewed this guy Hedge and I knew from high school who, at age 45, started going to the gym as a New Year's resolution in Jan. 2012. He did a sprint tri in June of that year and then did 3 more by the end of 2012. Last October, he did a full Ironman at the age of 46 and plans to continue as long as he can.

Saint wrote:Cletus, did you say you did an Ironman recently?

I just interviewed this guy Hedge and I knew from high school who, at age 45, started going to the gym as a New Year's resolution in Jan. 2012. He did a sprint tri in June of that year and then did 3 more by the end of 2012. Last October, he did a full Ironman at the age of 46 and plans to continue as long as he can.

Yes, I did IM Coeur d'Alene in June. It was my second full IM. I did IM Cozumel in November 2011. I've probably got one more in me but I'll either have to get lucky and get picked for IM Kona via the lottery or wait several years until my kids are older. The training time is pretty brutal on my wife at this point in our lives when the kids require a ton of attention.

Yeah, the guys I talked to said they were putting in 20+ hours a week for more than 4 months.

What was your time?

I did Cozumel in about 14:30 and CDA in 15:15. The mountains in Idaho just killed me. My prep and fitness for CDA was much better but the course was not a good one for me. Miles 75-105 on the bike and miles 15-26 on the run were just brutal (especially the one mile 6% grade hill at mile 18 of the run - goddamn that was soul crushing). But, I got it done.

I'm very skeptical of non-pros or elite amateurs who claim to be putting in 20+ hour weeks for months at a time. I was definitely under trained for both of my events and needed more time on the bike so maybe I should be looking for a big plan like that. But, that said, I have no idea where a regular person can find the time and the energy for 20+ hours per week of volume. I think that 20 hours for a couple peak weeks maybe 3-6 weeks out from race day makes sense and I'm pretty sure my plan had some of those big weeks. But those are rare and extremely hard. I guess this is one of the reasons that I'm struggling at the back of the pack. Unless I shrink 6-8 inches and lose about 80 pounds, the bike is always going to be really hard for me and, while I'm sure I can do better, I'm not sure how much better.

"Do you have to brine it the day before? What type of rub you putting on that bad boy?"

I've never gone thru the whole brine-ing process, too much hassle. There's really no need, IMO. I use apple cider vinegar, but I would think red wine vinegar would be OK, too. After you pour the vinegar over it, let it sit for 15 or 20 minutes, then put whatever dry rub on it you prefer. I usually just put salt, pepper and maybe some cayenne pepper, but whatever you like for the crust is up to you. It's pretty much impossible to fuck up. Plus you'll have a tasty fat and vinegar gravy in the bottom of the roasting pan when you take it out, you can put this in a bowl and either dip or pour it over your portions as you eat it. I eagerly await your report...