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Joined: Dec 2007
Posts: 25,117 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,117 Likes: 1 |
Brine and not being scared of pink pork goes a long way. I love pork loin.
Leg of lamb marinated with garlic, Rosemary, OO, S&P, little vinegar, some Dijon.....Grill up some fresh flat bread dough.
English cukes, garlic, dill, yogurt and sour cream for a great tzatziki. A fresh chimichurri.
Fresh green onions on the hot grill.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Joined: Dec 2007
Posts: 5,513
Campfire Tracker
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Campfire Tracker
Joined: Dec 2007
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Some spelling errors can be corrected by a vowel movement. ~ MOLON LABE ~
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Joined: Dec 2003
Posts: 86,318 Likes: 30
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,318 Likes: 30 |
Chick-kabobs. Skinless, boneless chicken breasts cut into 1-1/2" to 2" cubes and soaked in italian salad dressing in a zip bag for a few hours. Put 2 water-soaked bamboo skewers through the pieces. Use the skewers in pairs so the kabobs can be flipped without the meat chunks rolling on the stick. We used stainless skewers here and some onion chunks.
Last edited by ironbender; 06/27/16. Reason: pic
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
In prep for the 4th, picked up a pork shoulder today, 8 pounder...a steal at .99 per lb. Just ordered a fresh batch of BBQ rub for the occasion.
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Joined: Oct 2004
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Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
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Mine tend to go "dry" even when pulled at 135. Love whole loins but not one of my greatest success stories. Care to share a technique ? Pull at 125. Even as low as 115 if going to rest in a Cambro or Ice chest. You can't burn them on the way, but we're talking about 45 to an hour and 15 to get cooked. I pulled last weeks benchrest loins at 120 and put into aluminum steamer pans, foil wrapped, and rested for 15-20 minutes. If it is commercial pork, don't be afraid of it. 140+ when carved, juicy and white. Sean, 3lb. loin with no rub or injection as I wanted the meat to speak on its own merits when done.Pulled at 125-127 depending where I poked it after being smoked at 275 for roughly 1:55 with fat side down then placed in small room temp cambro (no pre heat) for 30 minutes. Meat was tender and JUICY when sliced.(YAY!) Actually it was DRIPPING. Just before placing in cambro I couldn't resist sampling a couple of "test slices" while the loin was still on the smoker grate and the meat actually squirted juices when being cut. DANG !!!! Amazing how a few degrees can alter the outcome of a cook. Might want to add that I took the loin out of a 38 degree fridge and put it right on the smoker which accounts for the slightly longer cook time. Thanks for the help, Sir !!!!!
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
Close call, but got it in time...
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Joined: Aug 2002
Posts: 5,758
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
Nice job Denny! The biggest mistake I see with pork is that most people over cook it. For tenderloins, loins, loin chops or rack of pork anything past 145* isn't fit for the dogs IMO.
Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Jun 2004
Posts: 44,884 Likes: 10
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 44,884 Likes: 10 |
Treat a nice thick pork chop like a nice steak, works great.
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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
rack of pork anything past 145* isn't fit for the dogs IMO.
Mike
Lately I've been smoking whole racks of spares 'cause I'm too lazy to pretty 'em up St. Louis style. Had some less than spectacular results a couple of times when going by sight/feel.Next time I'll give 'em a good poke with my TW Mini.
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Joined: May 2010
Posts: 7,367
Campfire Tracker
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Campfire Tracker
Joined: May 2010
Posts: 7,367 |
Real Italian hot sausage....
"When the going gets weird, the weird turn pro." Hunter S. Thompson
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Joined: Aug 2002
Posts: 5,758
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
190* - 192* in between the bones is the secret, if you want to temp them that is. Hands down my favorite rib to cook. I've had my new FEC100 sitting in my shop for over a month and need to get it home to start working with it. Hopefully I can make that happen Sunday as I'm judging at a KCBS competition in Whiting, IA tomorrow. Should be the possibility of some good bites as the #1 and #2 KCBS teams in the country are competing.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Aug 2002
Posts: 5,758
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
Just dawned onto me that we may be talking about two different things Denny. I was talking about a rack of pork roast and you might have taken that as a rack of spare ribs. Maybe I'm wrong, if so, my bad.
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
FEC100 ? Hard to deny the pellet grill concept as a good one is truly "set it and forget it"
After 4 years with mine the only downside is that when doing LONG,LONG low and slow cooks the pellets put off quite a bit more smoke at the lower temps than say 300-325 on up and your meat is continuously having smoke applied to it.
I've taken to smoking to the desired flavor profile and finishing over charcoal or even the oven. Foiling is an option as well.
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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
and you might have taken that as a rack of spare ribs. Yes, spares but I'm gonna poke 'em anyway.
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Joined: Aug 2002
Posts: 5,758
Campfire Tracker
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Campfire Tracker
Joined: Aug 2002
Posts: 5,758 |
FEC100 ? Hard to deny the pellet grill concept as a good one is truly "set it and forget it"
After 4 years with mine the only downside is that when doing LONG,LONG low and slow cooks the pellets put off quite a bit more smoke at the lower temps than say 300-325 on up and your meat is continuously having smoke applied to it.
I've taken to smoking to the desired flavor profile and finishing over charcoal or even the oven. Foiling is an option as well. I here you Denny. I struggled with the concept of the pellet smokers for a long time, but after watching and tasting the food that comes off these FEC's at competitions I changed my mind. I'll be able to comment more when I get it into use, but the controller on these things is insane when it comes to regulating smoke levels for different intervals of time. Fact is, from what I've tasted the smoke level is still very low if you are using good pellets and most guys use a smoke enhancer to get more on the meat for flavor and color. Mike
Know fat, know flavor. No fat, no flavor.
I tried going vegan, but then realized it was a big missed steak.
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Joined: Sep 2012
Posts: 8,736
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,736 |
Mine tend to go "dry" even when pulled at 135. Love whole loins but not one of my greatest success stories. Care to share a technique ? Pull at 125. Even as low as 115 if going to rest in a Cambro or Ice chest. You can't burn them on the way, but we're talking about 45 to an hour and 15 to get cooked. I pulled last weeks benchrest loins at 120 and put into aluminum steamer pans, foil wrapped, and rested for 15-20 minutes. If it is commercial pork, don't be afraid of it. 140+ when carved, juicy and white. Sean, 3lb. loin with no rub or injection as I wanted the meat to speak on its own merits when done.Pulled at 125-127 depending where I poked it after being smoked at 275 for roughly 1:55 with fat side down then placed in small room temp cambro (no pre heat) for 30 minutes. Meat was tender and JUICY when sliced.(YAY!) Actually it was DRIPPING. Just before placing in cambro I couldn't resist sampling a couple of "test slices" while the loin was still on the smoker grate and the meat actually squirted juices when being cut. DANG !!!! Amazing how a few degrees can alter the outcome of a cook. Might want to add that I took the loin out of a 38 degree fridge and put it right on the smoker which accounts for the slightly longer cook time. Thanks for the help, Sir !!!!! Glad it worked as planned, Denny. As Mike added, over cooked pork is not fit for dogs.
Sean
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Joined: Nov 2003
Posts: 67,786 Likes: 7
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,786 Likes: 7 |
Thanks. I have a small portion of a whole loin to do this week. Denny, accept a PM or answer your dang phone.
Sam......
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Joined: Oct 2004
Posts: 16,916
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 16,916 |
Thanks. I have a small portion of a whole loin to do this week. Denny, accept a PM or answer your dang phone. Call when convenient for you,Sam. Sorry I was on the phone for quite awhile this morning and our stupid phone system does provide callers with a busy signal when in use. Received a PM from another member early this AM so I'm thinking it's operational as well. Fire away my friend !!!!!
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Joined: Dec 2007
Posts: 25,117 Likes: 1
Campfire Ranger
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OP
Campfire Ranger
Joined: Dec 2007
Posts: 25,117 Likes: 1 |
Think I might do a whole chicken today. Spatchcock that sucker and roast it up!
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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