Pulled Pork Cooking, Adam Curry Travel Plans
John C. Dvorak describes his 14-hour process for cooking ten pounds of pulled pork in Northern Silicon Valley. Adam Curry reveals he is unexpectedly still in Texas despite plans to fly to the Netherlands for his sister's 50th birthday.
adam curry· john c dvorak· pulled pork· silicon valley· austin· netherlands
00:00 Why do you even torment yourself with this stuff? Coming to you from a place I should not be right now and broadcasting live in the darkest corners on the internet. In the morning everybody, I'm Adam Curry And from northern Silicon Valley where i'm finishing off 10 pounds cooking as we speak of pulled pork. I'm John C DeVore. It's crackpot and buzzkill! In the morning! Yo-ho! No... Pulled pork. Nice
00:40 Hey, guess where I am. Guess where? I am gonna talk about the pulled pork. All right Go ahead and talk about the pulled pork start cooking at six o'clock yesterday Now for people have no idea And there are lot European Europeans go pulled what pull what old pork by the way this effort just went by great For those of their people who send me emails about this like any I'm mentioning it They're monitoring the zephyr. Hey, wait a minute! It's true. All right get to your pulled pork Okay, pulled pork is a long cooked pork It's a methodology is perfected in the south as far as I'm concerned especially in Georgia Florida Alabama
01:25 Georgia has, I think the most definitive pulled pork. Yeah well you cook this shoulder or butt depending on what you know it's generally shoulder it's the same thing is just an inedible piece of pork meat that is very edible if you cook for about 12 to 14 hours or more because reactions take place in the... The pork, the toughness of the pork finally gives up. So the genesis of this is really poverty? Yeah! Okay. This is poverty-depression food. Yeah people you know what we're gonna do with this thing I don't know you can't chew it what are we gonna do just cook it for two days and see what happens and It's a delicacy Wow okay so you're making your pulled pork
02:16 as we speak. Very good. It's down there cooking right now in the, I finish in the oven at 220 degrees for a number of...I don't know. I give up on the timing so it falls apart and falls apart. All right. So guess where I am? But second thing is fogged in here. Yeah, it's fogged in here too. Guess where I am? Uh, you're not in Texas. Let me guess let me guess... You're not in Texas and probably wouldn't be asking to guess because we all think your in the Netherlands but could be in Belgium Close? No I'm in Texas What?! I never got out Friday What!? I go a story to tell
