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Easy 'Q

Let me start by saying that I know the difference between barbecuing and grilling, and I don't consider propane a fit fuel for either. I have a Weber grill and a New Braunfels barbecue (I've had it so long, that I didn't know they've gone out of business! Apparently it's now made by Char-Broil). My personal record for a single batch is 40+ pounds of pork shoulder, cooked for 16 hours, shredded by hand, and dressed with my own sauce. Wonderful stuff, if I do say so myself.

That introduction is an attempt to hold at bay any purists who will rightly object to calling this barbecue. I will merely suggest that this recipe is an option for folks who don't have a proper barbecue pit or the time it takes to tend one. The product won't technically be barbecue, but it will be good!

Start with some country style ribs. This is a cut of pork that comes from the upper rib end of the shoulder. Dust them with your favorite dry rub, or try mine (see the recipe, below).

Country style ribs, dusted with dry rub
Place them over medium coals, turning them so the surfaces get some color. The aim is not to cook them, just for flavoring.
Flavoring the pork.
Once all four sides are colored, transfer them to your "Grok Pot."

Ready for sauce
Add your favorite barbecue sauce, or try my recipe, below.
Sauced and ready for some long slow cookin'
Put the cover on the crock pot and cook on low for 12 hours, or more.
Done! Ready for shredding and some more sauce
Once they're done, remove them from the pot, pour the sauce into Pyrex or other heat-safe container. You can remove the fat that floats to the top with a spoon or place the container in the refrigerator and remove the fat after it solidifies. 


Dry Rub

2 Tbsp Paprika
2 tsp seasoned salt
2 tsp ground black pepper
2 tsp granulated garlic
1/2 tsp cayenne pepper
1 tsp dried oregano
1 tsp dry mustard
1/4 tsp chili powder

Mix thoroughly. I use an old spice bottle as a shaker bottle for applying the dry rub.

Barbecue Sauce

This is the recipe for Memphis Magic sauce from Cheryl and Bill Jamison's  Smoke and Spice: Cooking with Smoke, the Real Way to Barbecue. This is my favorite book on barbecue. If you're only going to own one book on the subject, I think this should be it.

3 Tbsp butter, preferably unsalted
1/4 cup minced onion
1 cup white vinegar
1 cup tomato sauce
1/4 cup Worcestershire sauce
2 tsp sugar
1 tsp salt
1/2 tsp ground black pepper
1/8 tsp cayenne pepper
Dash of Tabasco or other hot pepper sauce

Melt the butter in a saucepan over medium heat. Add the onions and sauté until they begin to turn golden. Stir in the remaining ingredients, reduce heat to low, and cook for approximately 20 minutes. If you want the sauce thicker, cook longer. Keeps well in the refrigerator. Freezes well, too.

Is Bacon Paleo?

My post on hormones, nitrites, and antibiotics left me pondering bacon. Okay, so it doesn’t take all that much to get me thinking about bacon. I don’t think I’m all that unique in that respect, at least among members of the primal / paleo / low carb community. As a matter of fact, I remember reading (I can’t remember where) that bacon is a common cause of vegan/vegetarian “slips.” That ought to make us cherish bacon even more! So imagine my joy when I discovered Voges Haut Chocolat’s confection last month in Seattle. It’s too late for Father’s Day, but any day would be a good excuse for this treat, right?
Bacon is a cured cut of pork, but the cuts differ between regions. In the United States bacon (called “streaky,” “fatty,” or “American style” outside North America) is produced from the pork belly. Canadian bacon is produced from the pork loin. In much of Europe, and Great Britain in particular, bacon generally refers to Wilshire bacon. This bacon is produced from a Wilshire side, which is basically the loin and belly. Unlike Canadian and US bacon which are almost always smoked, Wiltshire bacon may or may not be. (Pearson and Gillett, 1996)

A Wilshire Side, with the ribs and backbone still in place.

Anyway, I started wondering about the need for, and history of, meat preservation. Particularly about smoking and curing. How long have humans been practicing these arts? Is bacon truly primal / paleo?  

All of this reminded me of the fact that a ready supply of fresh meat has not been the daily reality for most of mankind’s existence. And it still isn’t for a substantial portion of mankind. Modern refrigeration and freezing has eliminated the need for the heavy salting and smoking that were once needed for preservation. Prior to modern refrigeration and freezing, animals would be slaughtered in the cooler fall, at the end of the growing season. One reason for today’s conventional animal production practices is to provide a year-round supply of slaughter animals and fresh meat and milk.

The origin of meat preservation, and therefore processing, is lost in antiquity. Perhaps it started when our distant ancestors learned that cooking prolongs the keeping quality of fresh meat. Perhaps that was followed by the discovery of the preservative action and desirable flavor imparted to meat that was hung near their fires. The discovery that salt acted as a preservative came later, but there are records of salt being used to preserve fish dating back as far as 3500 BCE (Pearson and Gillett, 1996). The ancient Egyptians recorded the preservation of meat products by salting and sun drying. It is interesting to note that the salt used frequently contained sufficient nitrate to produce the color-preserving, flavoring, and preservative effects that saltpeter and vegetable extracts are used to produce in today’s meat curing processes (Pearson and Gillett, 1996).  So the smoking and curing of meat have been practiced since at least the beginning of recorded history. They are probably not ‘paleo’ in the strictest sense, but they are ancient.

Natural refrigeration and drying are two equally ancient preservation methods for meat. The early Romans are credited with being the first to use ice and snow as a means of preserving food, although that is surely due to the fact that their accounts have survived while those of the various peoples of northern Europe, Asia and North America, if they were written, did not (Romans and Ziegler, 1974). While the native people of North America dried meat to preserve it for later use and for making pemmican,  drying meat seems a widespread practice (Pearson and Gillett, 1996).  


Pearson, A.M., and T.A. Gillett. 1996. Processed Meats. Chapman & Hall. New York, NY

Romans, J.R., and P.T. Ziegler. 1974. The Meat We Eat. Interstate Printers & Publishers, Inc. Danville, IL

My Views As A Theistic Satanist

Often times I will be asked, "What kind of a Satanist are you?" Well, I would like to answer that question by stating that I had started out as a Modern Satanist because  at the time I thought there was only one kind of Satanism.  Soon after,  I joined the Church of Satan. It was after I came across two websites called Spiritual Satanist and Theistic Satanism when  I realized there was more to Satanism than I originally thought.
Once I got acquainted with Venus Satanas on her Facebook page, she encouraged me to seek my own path without caring what others thought. Taking her advice and thinking about my experiences growing up, I began to realize I was more a Theistic Satanist than I was Modern. I began writing books and articles about the knowledge I gained through my journey and this is how my two most popular blogs, Satanic Pride and Diary of a Satanist came to be. It is my belief that helping and encouraging others who are just starting out to do the same is very important for the Satanic Community. It is also a beautiful and rewarding experience when you have individuals who say they like your Satanic Ideals.

It is important for any beginning Satanist to dig deep within themselves and read everything they can get their hands on no matter what that material may be.  Even I have five  Holy Bibles kept in my closet that I will read occasionally for historic purposes because I feel it's important to keep up to date with what is going on in the world of Christianity as well as the world we live in. Knowledge is power. The more knowledge you gain, the more valuable you become to the Satanic Community and right now, in the world we live in, that is a necessity.

Theistic Satanism is different than Modern because we see Satan as more than a symbol of pride or freedom. To us, he is actually an entity who encourages individual thinking,  a force behind nature,  the God of this world, the God of our flesh, the God of our mind, and the God of our own innermost Will.  Personally, Theistic Satanism is having an open and sensible mind and accepting those of different cultures, as well as religion. Since I know that no two people are alike, opinions vary, and Satanic views aren't always going to be the same, which means no two people are going to be 100% acceptable of other peoples' opinions and beliefs. We all have different tastes in everything we do and different lifestyles but, that in itself, does not mean we cannot be Satanists.

As I have grown in just a short time,  my belief in my him grows stronger every day, I feel it is important to thank him each and every day for the freedom that we have. After all, if it wasn't for Satan standing up to God in the first place, we would still be slaves to Christianity. It is through him that we have this freedom to think for ourselves and to claim self ownership. But be aware that there are still people who are trying to make us slaves to Christian morals because of their beliefs and how they view and live by the bible, and these are the people that we have to be aware of.

As a Theistic Satanist, it is important for me to live my life to the fullest and to live to the best of my ability. With Satan watching over me, I know I will have his blessing.

If you anyone has any questions they would like to ask me or would just like to talk about Satanism in general, you can contact me at http://www.facebook.com/eleanor.everett or you can simply write to me at infinitydiabolus@gmail.com and I would be more than happy to be of assistance. I would like to thank Venus Satanas and Diane Vera for their encouragement through this rewarding journey and for being valuable  leaders in the Satanic Community. For those who are wondering, I am no longer a member of the Church of Satan.

I can't post comments, so I assume others have the same problem ... ?

It seems that Google, errr Blogger, is have some kind of issue that prevents me from leaving comments on this blog and others, too. It's been a "known issue" for some time, and they incorrectly report it "fixed." Apparently it's preventing me from even reporting it!!

*Ah, technology!*


Okay ... I *wish* I'd thought to do that sooner. Switching to Google Chrome "fixed" the problem. Nice marketing strategy, Google!

I've edited this post to remove the "e-mail me your comments" content, but I'll leave the rest up in case others are experiencing the same problem.



Pete B


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