After the final, I think that the POTLUCK was the event foremost in everyone's mind! There was so much food and family visitors, who were shown around the lab. All in all, a good time for everyone! Thanks to everyone for contributing to the success of the day!
Wednesday, October 27, 2010
Visitors from Collins High School
Just about the time the final ended, but before the potluck began, a group of students arrived from Collins High School for a visit. Evelyn and Kaylee stepped up to the plate with a "teach back" for the students, who were given a glove for the non-dominant hand and allowed to palpate Kaylee's veins! Nice work guys! Who knew that Evelyn could teach? She must have been channeling Simone or something. I didn't know she could draw and talk at the same time! Thanks for making RTC look so good to our guests!
The FINAL!
There isn't much to these two pictures, but the FINAL looms so large in the collective mind, that I couldn't not recognize it at out blog! Relive it now, and then go through the potluck pictures!
Pulled Pork Anyone?
Todd N. was kind enough to share his recipe for the fantastic pulled pork barbecue sandwiches at today's pot luck, so if you can't get enough good barbecue, here's your chance to relive part of today's buffet!
Ok due to popular demand......here is how I cook my bbq pork.......
you will need
1. pork shoulder or pork butt.
2. pork rub....I freelance my own but you can buy pork rub in a store,or go on Food network.com and look up Alton Brown's recipe for a pork rub...it mainly consists of salt ,pepper and cayenne or chili powder....follow the directions!!!!!
3. Crock pot.If you dont have a crock pot you can make this in the oven....you need some aluminum foil, and a cookie sheet to catch drippings
4.Rub pork rub all over shoulder gently.......after all what did that pig do to you????
5.if cooking in an oven preheat to 400 deg and cook for 1/2 hour till it gets a nice crust. lower temp to 200 deg then cover with foil for 6 hours minimum.
6. if using crock pot no need to brown it leave lid on and cover meat halfway with bbq sauce.cook for minimum 6 hours..
7. if cooking in oven apply bbq sauce during last 45 minutes of cooking...any earlier and the sugar in the sauce will burn leaving a bad taste......
8.sauce too thick??? add water or beer....sauce to thin ?????add more sauce genious!!!!!
9. After meat has cooked put on a cutting board to rest for 30 minutes....this allows meat juices to redistribute and not run out all over the plate
10. pork should be tender enough to pull with a fork...take 2 forks and pull pork apart...hence the name pulled pork.....
11. serve on buns....rolls or just eat it over the sink like I do when the missus aint looking.....
BBq sauce....I hate all commercial sauces..they are weak and dont do my pork any favors....go to the store and by 2-3 bottles of BBq sauce... get out a big bowl add bbq sauce and add 2 tablespoons of brown sugar,pinch of salt,onion powder ,garlic salt,and a splash of worstchester sauce and a splash of tobasco....i also add a tblespoon of minced garlic .....after you stir all that together taste it....what does it need ????? shot of whiskey??? more pepper???dont let your family be guinea pigs just because you didnt taste the bbq sauce before you appied it to the pork...enjoy......!!!!!
Also this recipe works excellent on chicken ...just use your crock pot or a big pot on the stove and 6-8 boneless skinless breasts ...you dont need to cook this as long maybe 3 hours on medium heat but you can use the same sauce and rub......
GOOD luck!!!!!!!!!!!!!!!!!!!!!!!
Ok due to popular demand......here is how I cook my bbq pork.......
you will need
1. pork shoulder or pork butt.
2. pork rub....I freelance my own but you can buy pork rub in a store,or go on Food network.com and look up Alton Brown's recipe for a pork rub...it mainly consists of salt ,pepper and cayenne or chili powder....follow the directions!!!!!
3. Crock pot.If you dont have a crock pot you can make this in the oven....you need some aluminum foil, and a cookie sheet to catch drippings
4.Rub pork rub all over shoulder gently.......after all what did that pig do to you????
5.if cooking in an oven preheat to 400 deg and cook for 1/2 hour till it gets a nice crust. lower temp to 200 deg then cover with foil for 6 hours minimum.
6. if using crock pot no need to brown it leave lid on and cover meat halfway with bbq sauce.cook for minimum 6 hours..
7. if cooking in oven apply bbq sauce during last 45 minutes of cooking...any earlier and the sugar in the sauce will burn leaving a bad taste......
8.sauce too thick??? add water or beer....sauce to thin ?????add more sauce genious!!!!!
9. After meat has cooked put on a cutting board to rest for 30 minutes....this allows meat juices to redistribute and not run out all over the plate
10. pork should be tender enough to pull with a fork...take 2 forks and pull pork apart...hence the name pulled pork.....
11. serve on buns....rolls or just eat it over the sink like I do when the missus aint looking.....
BBq sauce....I hate all commercial sauces..they are weak and dont do my pork any favors....go to the store and by 2-3 bottles of BBq sauce... get out a big bowl add bbq sauce and add 2 tablespoons of brown sugar,pinch of salt,onion powder ,garlic salt,and a splash of worstchester sauce and a splash of tobasco....i also add a tblespoon of minced garlic .....after you stir all that together taste it....what does it need ????? shot of whiskey??? more pepper???dont let your family be guinea pigs just because you didnt taste the bbq sauce before you appied it to the pork...enjoy......!!!!!
Also this recipe works excellent on chicken ...just use your crock pot or a big pot on the stove and 6-8 boneless skinless breasts ...you dont need to cook this as long maybe 3 hours on medium heat but you can use the same sauce and rub......
GOOD luck!!!!!!!!!!!!!!!!!!!!!!!
Tuesday, October 26, 2010
1026 Videos
Today we had open lab, resume and cover letter critiquing by Phoenix University and RTC staff and time for resume revisions, open lab (again) or studying for tomorrow's final!
Monday, October 25, 2010
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