Chad G. Profile - Allrecipes.com (18418288)

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Chad G.


Chad G.
 
Home Town: Norman, Oklahoma, USA
Living In: Mcloud, Oklahoma, USA
Member Since: Jun. 2006
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Mexican, Southern
Hobbies: Hiking/Camping, Fishing, Music
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Recipe Reviews 5 reviews
Chef John's Pulled Pork BBQ
I have made this at least a dozen times since the video was published on youtube several years ago. As written it is 5 stars. I have since done a few things to add to the flavor and learn from my mistakes. I do not have a Dutch oven but a large roasting pan with lid works fine. The first time I made it I had 2 pork butts weighing in at 15 lbs total (cooks in twelve hours no matter what size butts you have). Just remember that the more you make the more fat will leak to the bottom of your vessel. I had so much fat that first time that it flooded the ramekins. I now set the butt and ramekins on a mesh stand that sits perfectly inside my roaster – about an inch high (you can easily make one with heavy duty chicken wire). I cut the top off of a small to medium sized onion and the tops off of a small bulb of garlic and sit them on the stand which permeates the meat and adds a nice pungency to the flavor and aroma. Several people have told me that this is the best pulled pork they have ever had, without knowing that it had not been properly 'smoked'. I chop it very rough and remove most of the fat so that the pork speaks for itself. This pork is so juicy and tender it is surreal.

20 users found this review helpful
Reviewed On: Dec. 20, 2013
Chicken Pot Pie II
For me Chicken Pot Pies scream out for green peas and potatoes, so I added them. Also, I like a bottom layer of crust and added that as well. I used part milk and part cream for the milk portion. I think I used too much cream, as it turned out not runny at all, which means it will be dry when reheated, so it may have been more to my liking to use less cream or no cream at all. My entire family loved it, even my picky 10 year old daughter. That to me means 5 stars. Saving this to my recipe book!

2 users found this review helpful
Reviewed On: Oct. 4, 2011
Sweet Restaurant Slaw
My God, this is insanely good. I chopped my own cabbage and carrots, and used apple cider vinegar the second time I made this and I prefer it with the apple cider. I also added 1 Tsp. of celery seeds. Unbelievable. Everyone in my family said this was hands down the best slaw they've ever had.

0 users found this review helpful
Reviewed On: Jul. 3, 2010
 
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