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General Venereal posted:I'm not sure which thread this question would be more appropriate in - but I have a Spanish thyme plant and I'm not going to be able to use all the leaves before the plant inevitably starts dying on me. Anyone know if it's better to dry the thyme (in the oven), or freeze it? I'm hoping to preserve as much flavor as possible, for as long as possible. I have a question related to General Venereal's about keeping herbs (or veggies, in my case). Just as a fun experiment, I picked up a couple little habaņero starters in the Spring, and now have nice pepper bushes full of delicious, gut-burning golden goodies. The problem is, I'd like to be able to save them (or at least, their heat) for making chili this winter. Is there a good way to do that, while maintaining as much flavor as possible? It really wouldn't break my heart to make a steaming pot of chile for the next 8 weeks to use them up, but I'd really prefer to space it out a bit.
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Sep 17, 2011 23:00
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Mach420 posted:On topic, I'm about to smoke up a big chunk of pulled pork tomorrow. Is brining a good idea or is putting on some rub and saran wrapping it overnight good enough? I'd like to hear some other opinions on this as well, but here's my experience from about a month ago. I had a roughly 6 lb butt roast that I made pulled pork out of. No brining, no previous prep. Just before putting on the grill, I covered the whole thing in thin coat of mustard, then covered with homemade rub. After that, onto the grill it went, for about 8 or 9 hours if I remember right. Toward the end, I basted with a mix of 2 parts vinegar, 1 part apple juice, 1 part cooking oil. I was very satisfied with the results, but expanding on Mach420's question, is there some pre-cook prep that should be done to the meat to make it even more delicious? edit: Oops, checked my post in the grilling thread that I made about this, I actually cooked the thing 11 hours. Here's what this beautiful butt looked like after just two hours: 
MrBishop fucked around with this message at 03:11 on Sep 18, 2011 |
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Sep 18, 2011 03:06
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