The NEW Build Your Own Arcade Controls
Main => Everything Else => Topic started by: RayB on July 20, 2007, 11:49:18 am
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Discuss
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Fresh pork is best. Hate it when they add 'broth' to the meat.
These days I'm especially picky about the meat I purchase. The best stuff is small farm, no antibiotic fed well treated animals. It shows in the flavour.
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The best part of the pig is the BACON!
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pork chops on the BBQ :)
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pork loin in cream and peppercorn sauce,mmmmmmm
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I want my baby-back, baby-back, baby-back, baby-back, baby-back......ribs.
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BBQ Pulled pork sammie for me.
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Fresh pork is best. Hate it when they add 'broth' to the meat.
These days I'm especially picky about the meat I purchase. The best stuff is small farm, no antibiotic fed well treated animals. It shows in the flavour.
Easier said than done in your state than in mine, bro. Our farms are all gone, only a handful of diary farms are left and those are disappearing too. Meat here is priced like it has gold added to the meat.
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Oh, and I guess we're all assuming the G-rated connotation so far... ;D
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You want pork?
How about everything at HoneyBaked Ham in-store is 50% today and tomorrow.(7/20-7/21)
There's your pork.
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Is that a real place?
I need to get a meat smoker (start your jokes here) and learn to use it well.
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Yeah, Honeybake Ham is real. There's one in Monroeville.
There's a place off of 119 called Clem's, friggin fantastic pulled pork sammiches. I like pork roasts on new years day.
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I got a "blade meat sandwich" the other day that is supposed to be a southeastern MA regional delicacy. It was like chunks of dried up deviled ham. Not so great.
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Momma used to pound the pork chops flat, stuff em with homemade cornbread stuffing, roast em in the oven and serve them smothered in gravy. Fantastico!
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I'm roasting a whole pig on July 28th-should be an interesting experience, never done it before, but seems simple enough.
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I'm roasting a whole pig on July 28th-should be an interesting experience, never done it before, but seems simple enough.
A friend of mine has doing this every year for the past 5 years and has become quite the expert. Let me know if you need any tips...
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The best stuff is small farm, no antibiotic fed well treated animals. It shows in the flavour.
They were decently treated, they were decently fed and then they were decently shot.
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The best part of the pig is the BACON!
www.baconsalt.com (http://www.baconsalt.com)
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The best part of the pig is the BACON!
www.baconsalt.com (http://www.baconsalt.com)
Interesting that they don't list their ingredients on the site.
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I have been known to eat bacon as a side dish, next to an entree of bacon. I've eaten 2 lbs of fried bacon at one sitting before.
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Eating pork meat makes you gay! (http://forum.arcadecontrols.com/index.php?topic=65766.0)
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yum! yum!
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i thought about joining the police force once...
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I'm roasting a whole pig on July 28th-should be an interesting experience, never done it before, but seems simple enough.
get yourself a couple bottles of Goya Mojo, and a bunch of garlic. Night before you cook it, jam a knife into the pig, and stick pieces of garlic into the meat. Put the pig on its back, and fill the chest cavity with the Mojo. Keep the pig iced down overnight. I hate the fact that I feel the need to say this, but THROW THE ICE OUT.
I need to get a meat smoker (start your jokes here) and learn to use it well.
don't get one of the round vertical ones... huge pain to add fuel. The horizontal ones they sell at HD and Lowes are good. I prefer the Lowes one... it is slightly larger, is made of heavier gauge metal, has ash-trays, and you can raise/lower the coal grate in the main chamber (in case you decide to use it as a regular grill). The Lowes model ends up costing about $20 more, because the main chamber and the firebox are sold seperately, but I have used both and it is well worth it.
Also, use solid lump charcoal... you can find Royal Oak at Walmart most of the year. Some grocery stores also sell "Cowboy Brand"... I don't like it as much... there is too much variation in the size of the pieces.
(http://i9.photobucket.com/albums/a90/captainlou/foooood_alright/smoker.jpg)
[threadjack]6lb Beef Brisket /[threadjack]
2 racks of pork ribs
(http://i9.photobucket.com/albums/a90/captainlou/foooood_alright/brisket_ribs1.jpg)
best thiong to do when smoking meat is to fill it up. No sense spending a whole day on 1 serving. Usually I'll do 2-3 pork butts for pulling, and a brisket to eat that night, or sometimes a pork tenderloin.
My personal preference with the pulled pork is to NOT eat it the day it is smoked. I pull it on smoke day, but then I usually freeze some for famioly, and the rest I put in a crock pot for the next day. I like giving it time for the smoke / pork/ vinegar/ BBQ flavors to mix.
for Ribs I usually only use a dry rub, and a meat tenderizer. DONT USE MCCORMICK. It has all kinds of chemicals that supposedly get nasty when smoked. Lawry's is pretty good... basically all you want in it is Papain (papaya extract) some salt, and an anti-caking agent. Ribs go about 4 hrs, then I lightly brush them with sauce, and a few minutes per side on the grill.
for brisket I brine and then use a dry rub, and smoke about 10-12hrs
typical brine:
1 gallon water
1C Kosher Salt
1C Raw Sugar (turbinado sugar, sugar in the raw, etc)
heat water to dissolve salt and sugar. Cool brine before adding meat. Brine 24-36 hours.
If you want to make Irish Bacon, use the standard brine recipe, but cut out 2C of water. After the brine has cooled, add 2C of Micheal Collins or other Irish Whiskey. Brine a Pork Loin for 24-36 hrs. Smoke for about 2hrs.
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Sweet, thanks for the info. I just need a reasonble but cheap smoker, I think, because I plan on building a stone grill in the backyard. If I like the smoker, I'll integrate one into the plans, and probably use wood as the fuel.
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i thought about joining the police force once...
:laugh2: british joke
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Sweet, thanks for the info. I just need a reasonble but cheap smoker, I think, because I plan on building a stone grill in the backyard. If I like the smoker, I'll integrate one into the plans, and probably use wood as the fuel.
using wood for the fuel gets to be a real pain. first, it requires a lot of wood, and secondly, it requires constant attention for temperature control. With the lump charcoal (all it is is charred hardwood), you just dump a bunch in the firebox, and come back in an hour. This provides pretty constant heat, and then all you have to do is keep one small log at a time in there for some nice smoke.
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I'm roasting a whole pig on July 28th-should be an interesting experience, never done it before, but seems simple enough.
A friend of mine has doing this every year for the past 5 years and has become quite the expert. Let me know if you need any tips...
I'm always open to advice, if you have any good tips, I'd love to hear them.I'm roasting a whole pig on July 28th-should be an interesting experience, never done it before, but seems simple enough.
get yourself a couple bottles of Goya Mojo, and a bunch of garlic. Night before you cook it, jam a knife into the pig, and stick pieces of garlic into the meat. Put the pig on its back, and fill the chest cavity with the Mojo. Keep the pig iced down overnight. I hate the fact that I feel the need to say this, but THROW THE ICE OUT.
That was pretty much my plan. I'm using the instructions from here (http://cuban-christmas.com/pigroast.html). I'll be welding the frame for the pig this weekend and have the pit already built, so things are coming together quite well so far.
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using wood for the fuel gets to be a real pain. first, it requires a lot of wood, and secondly, it requires constant attention for temperature control. With the lump charcoal (all it is is charred hardwood), you just dump a bunch in the firebox, and come back in an hour. This provides pretty constant heat, and then all you have to do is keep one small log at a time in there for some nice smoke.
Fair enough. I can see having to pay constant strict attention to the smoker would get old after a few hours.
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I've never done the "3Guys" style, but I've used a 275gallon oil tank w/ a spit, and I've also used a La Caja China
(neither of these are mine, just GIS results)
http://donkerstudio.org/images/About_Us/hog/hog9.jpg (http://donkerstudio.org/images/About_Us/hog/hog9.jpg)
(http://www.bsbrewing.com/blog/wp-content/piggie-18.jpg)
You should definitely get a probe thermometer to keep tabs on your progress... even going by the recommended times, I'm always nervous that the pig will either be over or under cooked.
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I thought those automated temperature controllers were cool. Didn't someone here post a link to a DIY one? It controls airflow to keep the temperature in the BBQ/smoker constant.
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I thought those automated temperature controllers were cool. Didn't someone here post a link to a DIY one? It controls airflow to keep the temperature in the BBQ/smoker constant.
I've seen that before. The problem is you have to have a constant fuel supply. You can dump a whole bunch of charcoal in, and it will slowly burn down. The amount of wood you would need for the same amount of time would be 3-4 times the size of the firebox. Now if instead of just using a fan, it had actuators to open/close the chimney and air inlet, as well as a conveyor belt for adding wood, it might be worthwile.
Aside from constant heat output issues with wood, I've also noticed that you get better smoke if the log is just smoldering on a bed of hot coals.
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One weekend back in the college days, my parents were away and I was supposed to check on my kid brother for them. He had decided to smoke a turkey in my dad's smoker and he didn't know he was supposed to soak the wood overnight. Long story short, I showed up in time to see the Fire Department extinguishing the remains of my dad's redwood deck :banghead: Remember to soak your wood or it will burn too hot!
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So I should soak it in methylated spirits first? ;D
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On what other boards can a thread this popular be started with a one word subject...and a one word body??? Seriously? :dunno
Jouster
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Long story short, I showed up in time to see the Fire Department extinguishing the remains of my dad's redwood deck :banghead:
Redwood? :banghead: :banghead: :banghead:
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On what other boards can a thread this popular be started with a one word subject...and a one word body??? Seriously? :dunno
Jouster
over on pork.com i believe they started a popular thread called 'byoac' with 'discuss' in the body...
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Sadly, that's a bus stop woman tribute site.
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Sadly, that's a bus stop woman tribute site.
Are you tempting me?
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i thought about joining the police force once...
:laugh2: british joke
Far from being only British, I assure you.
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Easier said than done in your state than in mine, bro. Our farms are all gone, only a handful of diary farms are left and those are disappearing too. Meat here is priced like it has gold added to the meat.
Meat here actually has gold added to the meat. It's pretty fabulous, actually.
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I doubt anything gets more expensive than that Wagyu beef, but that would be off topic.