Pork, the Only White Meat

Sorry about the lack of updates. I’ve been working hard on my research and setting up a FreeBSD server on a freebox in the lab. I don’t know yet if I will switch my website to it yet. The current machine is my dual 3ghz xeon workstation, running WinXP professional and Apache 2. The FreeBSD machine is only a 850mhz Pentium workstation. I’ll make the switch if I get too much traffic, because Windows XP professional is limited to only ten simultaneous connections at once.

I’ve also been making up some BBQ for a party the graduate students are having tonight for the new popgen students. I’ve been cooking a pork shoulder in a crock pot since 7:30 this morning. In the pot is also a can of Apple-Raspberry Juice concentrate, some additional water, honey, black pepper, red pepper, salt, and cider vinegar.

I initially made too much of the juice for the crock-pot and pork, so I turned the left-overs into a sauce. I boiled it for a while to condense the flavor, then added more vinegar, black pepper, and red pepper. Corn starch thickened it.

This is the first time I’ve tried BBQ in this fashion, and it is a recipe that I developed while doing it. So I don’t have a more detailed recipe to give you. If readers want one, I can try to work something out.

TrackBack URL for this entry: http://scit.us/cgi-bin/mt/mt-tb.fcgi/227.

Use KwickXML Formatting to markup your comments, acceptable tags: <b> <blockquote> <br> <code> <em> <email> <h1> <h2> <h3> <h4> <h5> <h6> <i> <li> <list> <ol> <p> <qref> <quote> <s> <strong> <sub> <sup> <u> <ul> <url>. You may need to refresh before you will see your comment.




Remember personal info?

  


Posted by Karen on August 20, 2004 12:41 AM

Hmm, sounds like something a friend of mine makes once a year or so, except that he adds chiles.

I have to nitpick, though. Where I come from (Northern California) BBQ involves a grill at some point in the meat-cooking process.