Product Testing 101 - Shrimp, Lamb and Rotisserie Chicken and more

It seems I've been noticed in the blogisphere.

Is that even how you spell it?

Blog-is-phere: Blog-a-sphere?

I have been approached to do a product test and asked to:

a. test a product

b. post about it

c. create a giveaway around the product (we're talking free stuff here)

Wow.

At first I was flattered.

Then I was excited.

Then, I was nervous.

Then I was suspicious.

Then, apprehensive.

I don't use "products".

I cook from scratch.

What would this do to my credibility?

What would this do to my culinary senses?

What would this do to my food?

The Best Husband In The World advised me to "go for it". (He's in it for the free stuff)

The Second Son (19 years old) advised me to "not sell out". (He is still on the home dole)

My uppity culinary intellect told me to (in NJ speak) forgetaboutit.

But my curiosity told me "hey, why if and why not?"

So I took on the challenge. I basted and baked and marinated and rotisseried and grilled the hell out of:

The Original Country Bob's All Purpose Sauce

Well and ahem. And I might add, oh my.

I ask you readers - because you are dear to me - do you want to hear about the results?

You should know before you vote [yes or no] I also suggested to the CEO, Country Bob himself, that I would like to interview him for the ultimate post...

Do you care? Do you WANT to hear about products???

I'm not giving it up here... you are my precious readers, my ardent followers, my fellow foodies...

What do you think?

a. Forgetaboutit?

b. Go for it?

c. TELL ME WHAT YOU'VE LEARNED GOOD COOK.

I've done the cooking, the sweating, the basting, the baking, the grilling, the marinating, AND the eating (along with my most trusted taste testers...)

BUT it is up to you...

I await your response.

Laughing and Pork Shoulder BBQ

I come from a long line of laughers. The people in my family laugh all the time. 

We laugh for all kinds of reasons. For instance, we laugh instead of crying. We laugh at jokes, no matter how lame they are. We laugh at ourselves and at each other. We laugh when we are happy and we laugh when we are sad. My sister M laughs when she is mad. 

But the worst laugh we do is we laugh at inappropriate times. We can't help it. It is our family affliction. It's not that we don't recognize a serious situation. Oh, no. We are perfectly capable of being somber - it's just that at some point in our somberness, someone will say something and we will just crack up. And there's a lot of us so it's not easy to be inconspicuous. We are a whole gaggle of people (who all resemble each other) laughing hysterically while our significant others look like they are going to die of embarrassment. Which by the way, makes us laugh more. 

The reason I am telling you this is that I am getting ready to go to Pennsylvania tomorrow. My dad is having surgery on Friday. It is serious surgery. My sister is coming in from Virginia, I am coming, my other siblings are all nearby and we will all most likely congregate tomorrow night at my mom and dad's to wish Pop well. On Friday, I'm sure everyone will congregate at my mom's waiting for news.... We are all worried about our dad. Very worried. Which is going to be a problem because it will trigger the family laughing affliction. How inappropriate is that? 

I would be interested in knowing if anyone else has this problem. Let me know and feel free to share any particular bad laughing bouts. I'm sure I'll find it hysterical. 

I'm making pork shoulder to leave at home for the best husband in the world. It feeds a lot and all he'll have to do is rewarm. 

Preheat oven to 325, or grill to low, or use a slow cooker

1 pork shoulder, trimmed of fat (about 5 pounds)

2 cloves garlic, smashed

1 tablespoon oregano

1 tablespoon Kosher salt

1 tablespoon black pepper

1 tablespoon chile powder

1 tablespoon smoked paprika

1 tablespoon olive oil

1 tablespoon white vinegar

Optional: Cole Slaw (the creamy kind)

Mash garlic. Add oregano, salt, pepper, chile powder, paprika, oil and vinegar. Mash all together to form a sort of paste. 

Rub all over the pork shoulder. 

If using oven, place on rack in roaster and cover. Cook for 5 to 6 hours. 

If using slow cooker, start on high setting, after 1 hour, turn to low. Cook for 6 to 8 hours

If using grill, place a drip pan under grill grate to catch fat drippings) Cook for 5 to 6 hours.

Let rest 30 to 60 minutes when done. Shred using two forks. Serve on Kaiser rolls or soft tortilla's topped with Cole Slaw. 

A Cook's Notes: This will feed a crowd and is just as good rewarmed (slowly) the next day. You can also pass a store bought (or your favorite recipe BBQ sauce) instead of the cole slaw.