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Update and BBQ Recipe

Surprisingly long since I last posted.

Busy at work, getting a project into the formal testing phase and it's got a complicated technical setup that requires involvement by the systems group whenever the overall structure changes, and, guess what, we keep finding things that need to change.

Busy outside work, with the assemblage class still going but we're down to the last two sessions this week and my second piece is... er.. large. Not HUGE-large, but still larger than anything I've ever worked on and with lots of pieces to it, at quick guess about 40-50 pieces of scrap lumber and recycled pieces of old furniture that are being built as four separate structures that then (should... ought to...) fit together. I need to have the structures all built tonight. Wednesday can be saved for embellishment, for reinforcing, for tweaking the connections.

Meanwhile at home, the ermine-skull ship is nearly done ("those are pearls that were his eyes...") and I made the simple BBQ recipe yesterday. Real pulled pork barbecue takes forever and ought to involve a smoker or outdoor grill. This is quicker:

A Simple BBQ Recipe

meat, your choice (works with pork, beef, or boneless chicken)
spices, your choice (suggestions: chili powder, cumin, dried orange peel, black pepper, cayenne, cloves, allspice, smoke seasoning)
onions and/or garlic, optional
standard barbecue sauce, your choice

Cut the meat into chunks about 2" to 3" in size (should NOT be "bite-sized"). Mix together your preferred selection of spices to total of about 1 to 2 teaspoon for every 1 pound of meat, though no more than 1/2 teaspoon of any one spice. Rub spice mixture into the meat. At this point you can put the meat back in the refrigerator for an hour or more, or simply proceed. Put the meat under the broiler for about 10 minutes. You don't have to turn it. (What you're going for is meat that's been somewhat browned with a bit of char to it, to help flavor the subsequent simmering. I.e., if you're really busy, you can even skip the broiling step.) Move the meat to a large saucepan or pot and add enough water to come up close to covering the meat. If you're using onions or garlic, chop fine and then either saute them first or add directly to the pot now. Bring to a boil, reduce to simmer and simmer covered for about 2-1/2 to 3 hours, till meat is tender enough to pull apart with a fork. Drain liquid into a bowl to reserve. Pull the meat apart completely, then moisten with your preferred standard barbecue sauce and/or the reserved cooking liquid. Serve on toasted buns with added BBQ sauce and coleslaw, too, if you're trying to pretend this is authentic.