Jump to content
SASS Wire Forum

Pedro the thoroughbred Palletmeno


Buckshot Bear

Recommended Posts

First use of a new prop for a big match yesterday, Pedro the thoroughbred Palletmeno.

 

1.jpg.a46412c88f015b1398b0ea2fa50c33e2.jpg

 

2.thumb.jpg.6508952c3d34763c95e5c5d008345c57.jpg

 

 

3.jpg.94397b62e91763b0242f02be463bbb9c.jpg

 

 

4.jpg.5234a3d05f81b2ce2b454a11daf15ed3.jpg

 

 

5.jpg.2cbad115e965c1b2982a2f7702cad98d.jpg

 

T'was a big day with 25lbs of BBQ'd pulled pork devoured, cooked by one of our members who's been to Texas to compete in BBQ competitions. He also did amazing beans and cornbread.

 

ee.jpg.33868aa48bb02ae8431c8d63fb1565b1.jpg

 

 

e.jpg.3fa68ee5e7272c5ccec224ff85bfc294.jpg

 

 

e21.jpg.e65d705b17949a8b532d17809c434df1.jpg

 

And the overall winner of the day Lady Mercy

 

1111.jpg.1c85d94fa907c2222a99adc229538824.jpg

wrew.jpg

Link to comment
Share on other sites

7 minutes ago, Texas Maverick said:

The horse or the BBQ?

 

TM

 

For most of us that was the first time we've ever eaten cornbread. He did it in cupcakes to make it easier for everyone to grab with lunch. We all didn't realise that we've been missing out on cornbread all our lives.

The beans and bacon were in the coffee mugs, again for ease of serving....wow....did everyone hoe into them. The pulled pork was just incredible, it was such a massive effort on Brother Red's part the hours that he put into that food for us all. 

Link to comment
Share on other sites

6 minutes ago, Buckshot Bear said:

 

For most of us that was the first time we've ever eaten cornbread. He did it in cupcakes to make it easier for everyone to grab with lunch. We all didn't realise that we've been missing out on cornbread all our lives.

The beans and bacon were in the coffee mugs, again for ease of serving....wow....did everyone hoe into them. The pulled pork was just incredible, it was such a massive effort on Brother Red's part the hours that he put into that food for us all. 

sounds great but here in Texas where he got his training he should have had jalapenos in the cornbread and a spicy sauce slathered all over the pulled pork. LOL Guess he had to tame it down for the newbies to our great food. :-) sounds like he served it up like we do on our picnic, makes it easier to transport and serve. He did a great job and I bet everyone did enjoy it.

 

TM

Link to comment
Share on other sites

4 minutes ago, Texas Maverick said:

sounds great but here in Texas where he got his training he should have had jalapenos in the cornbread and a spicy sauce slathered all over the pulled pork. LOL Guess he had to tame it down for the newbies to our great food. :-) sounds like he served it up like we do on our picnic, makes it easier to transport and serve. He did a great job and I bet everyone did enjoy it.

 

TM

 

He cooked it all day Saturday and pulled it apart with 'bear claws' (?) and warmed it up on the BBQ plate on the Sunday for us (it was a massive whole weeked job for him and the way he did it worked and he got to shoot as well) rolled up on mini soft taco shells(?) either by itself or with a really nice home made coleslaw. It was great seeing everyone's faces as they bit into their food and lining up again and again.
He's keen for us to experience more varieties of BBQ....he mentioned brisket next time.

Can't believe cornbread isn't a thing down here in Oz and 'BBQ' down here means T bones, rump, cattlemans cutlets and the like cooked on a BBQ....this pulled meat is the biz!!!!!!

Link to comment
Share on other sites

14 hours ago, Buckshot Bear said:

 

He cooked it all day Saturday and pulled it apart with 'bear claws' (?) and warmed it up on the BBQ plate on the Sunday for us (it was a massive whole weeked job for him and the way he did it worked and he got to shoot as well) rolled up on mini soft taco shells(?) either by itself or with a really nice home made coleslaw. It was great seeing everyone's faces as they bit into their food and lining up again and again.
He's keen for us to experience more varieties of BBQ....he mentioned brisket next time.

Can't believe cornbread isn't a thing down here in Oz and 'BBQ' down here means T bones, rump, cattlemans cutlets and the like cooked on a BBQ....this pulled meat is the biz!!!!!!

Not sure about the bear claws but we use a couple of forks to pull it apart. It does usually take a weekend to do it right and brisket will be the same. Brisket is what I usually get at our restaurants. I like the lean slices (no fat on the slices) but some like the wet slices (means more fat on the slices). They say the fat gives it more flavor but I haven't gone down that path to find out. LOL Your BBQ is like a lot of our northern states, they don't know what BBQ Texas style is either. I guess I should say southern style instead of Texas style but I am prejudice and believe we do it up the best. Come to Texas some day and let me know and I will get you some of the best around. As mentioned above we Texans do like our sweet tea and nanner pudding or blackberry cobbler with a scoop of vanilla ice cream. LOL

 

TM 

Link to comment
Share on other sites

15 hours ago, Buckshot Bear said:

 

For most of us that was the first time we've ever eaten cornbread. He did it in cupcakes to make it easier for everyone to grab with lunch. We all didn't realise that we've been missing out on cornbread all our lives.

The beans and bacon were in the coffee mugs, again for ease of serving....wow....did everyone hoe into them. The pulled pork was just incredible, it was such a massive effort on Brother Red's part the hours that he put into that food for us all. 

Sweet Jalapeño Cornbread

This jalapeño cornbread recipe is a must-try for anyone who loves hot peppers and cornbread. A surprisingly tasty blend of flavors!

 
Prep Time:
 
15 mins
Cook Time:
 
25 mins
Additional Time:
 
10 mins
Total Time:
 
50 mins
 

Ingredients

  •  cup margarine, softened

  •  cup white sugar

  • 2 cups cornmeal

  • 1 ⅓ cups all-purpose flour

  • 4 ½ teaspoons baking powder

  • 1 teaspoon salt

  • 3 large eggs

  • 1 ⅔ cups milk

  • 1 cup chopped fresh jalapeno peppers, or to taste

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan.

     
  2. Beat margarine and sugar together in a large bowl until smooth.

     
  3. Combine cornmeal, flour, baking powder, and salt in another bowl. Gently stir eggs and milk together in a third bowl. Pour 1/3 of the milk mixture and 1/3 of the flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining flour and milk mixtures; stir in jalapeño peppers. Spread mixture evenly into the prepared baking pan.

     
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

     

Tips

This recipe works well with 1/2 to 1 cup sugar; adjust to suit your taste.

 

The batter should be thick enough to not pour easily.

 

It is important to grease the pan and chop peppers before starting. Allowing mixture to stand, then disturbing will reduce the effectiveness of the baking powder.

 

TM

Link to comment
Share on other sites

1 hour ago, Buckshot Bear said:

@Texas Maverick <Newbie Question> Is there a big difference between fresh jalapenos and the sliced ones in liquid in a jar?

Yes, the ones in the jar are usually pickled jalapenos and they usually are not as hot as the fresh ones are. I like them better but can't always get them at some restaurants. 

 

TM

Link to comment
Share on other sites

Thanks for posting a picture of your latest endeavor!  Some can use it - some maybe not but- thanks for the effort to change things up and make your match more fun and interesting! 
 

oh - and thanx for the corn bread recipe. All I had to do was add jalapeños to the batch going into the oven shortly. 

Link to comment
Share on other sites

There was a shoot here that. Had an electric horse.

The kind you used to see in front of a store. Had a button in place of a coin slot.

It was a hoot. 

Corn bread goes well with ham hocks and beans. 

Take warm corn bread spread a little butter on it. Good eating.

Link to comment
Share on other sites

On 8/30/2023 at 12:09 PM, irish ike, SASS #43615 said:

Speaking as an old guy with physical limitations, I could not get up on that prop. Unless you allow me to stand and shoot I'd have to take a stage DNF!

We started running to the same issue with our "horses".  So, those who's agility had got up and left, we allowed to just stand alongside the horse and shoot.  Eventually, we dropped having to mount the horse for all shooters.  

Horse1.thumb.JPG.239fcf01df7d3ff4eaa54b5d0f24dcfd.JPG

As seen next we even used to have the shooter reset their pair of shotgun targets for their 2nd pair:

Horse.thumb.JPG.78d50ad6a275b6922a9d5c64173ff0f4.JPG

Yes... sometimes we struggled getting the length of rope correct for ALL shooters!   I have a bunch of lumber in my barn and some of the old panels we used to make more... just have to get "round-to-it!"  We tied a scabbard on the side of the horse and used it as additional method of staging rifle or shotgun... sometimes both!  

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

×
×
  • Create New...

Important Information

By using this site, you agree to our Terms of Use.