50 Forum posts tagged with "Pork"
re:Law temp cooking .
In category
Barbecuing
Written by
mic
In some recopies they are talking about law temp cooking .
I usually work with my instincts about hot, hotter, hottest , but I am sure there are definitions for law temp .
Any ideas ?
re:What is the best pork meet for BBQ ?
In category
Pork
Written by
mic
I know allot about beef but almost anything about proc.
I usually buy pork steaks without knowing what I get and if it's the best part.
Is there any pork expert to teach me and others ?
re:Homemade Bacon
In category
Pork
Written by
Mylo
Ok this is NOT my recipe but I will post it here as this one is great.
Good Eats Homemade Bacon
1 cup sugar
1 cup salt
8 ounces molasses
2 quarts water
2 quarts apple cider
2 tablespoons coarse ground black pepper
5 pounds piece raw pork belly from "lion end"
In a large non- reactive pot, bring half the water, 1 cup of sugar, salt, and 8 ounces molasses to a boil. Stir to dissolve
re:BBQ V.s Grill
In category
Cooking
Written by
mic
Lots of ppl mix between BBQ and Grill so I think its about time to put things right .
Grill is the BBQ machine, where the meat is roasted.
BBQ is the action itself, like BBQ party. You can't cook anything on the BBQ as it's impossible. You can cook on the grill.
8)
re:Making a BBQ Rub for Low-Temp Cooking
In category
Barbecuing
Written by
mic
One of the first things to learn about when you're ready to take the next step and get serious about improving your low-and-slow bbq results (i.e. not grilling, and cooking at low temps in the 225 degree range), is how various spice flavors interact with one another. Some meats taste better with more salt than others--pork for example. Some meats taste better with a little more heat in the rub tha
Re: Re-Heating Brisket
In category
Barbecuing
Written by
mic
I've a question concerning cruelly smoking a brisket. I normally smoke 1 at 225-250 for about 45 minutes per pound, formerly wrapping it in foil after the first 2-three hours. The brisket always turns out real juicy & tender, the problem that I have concerns how to rewarm the brisket without drying it out.
The problem is that if you plan on hungrily eating in the early afternoon you have t
re:BBQ for Co-workers
In category
Barbecuing
Written by
mic
I cooked bbq for 25 co-workers this week. I brought the meat and they brought various side dishes, salads and deserts, etc. We had quite a feast!
I received this e-mail today from a co-worker.
[i:bea5305353]Brian,
I just wanted to thank you for cooking the BBQ at yesterday's luncheon. It was fabulous!! Being from OK and TX, I haven't found good BBQ in this area… and I miss it terribly. I
re:Temps?
In category
Barbecuing
Written by
AllentownWSP
Anyone know what temp pork should at to be considered medium. I have an old cookbook that says 160 will do the job. What do you think about this?
re:Pizza BBQ?
In category
Barbecuing
Written by
ransom
Ok I have a really odd question. Has anyone ever tried to BBQ a pizza? Sounds like it might work out well but was hoping someone might have tried this before so I could get some input before I try on my own.
TO foil or not?
In category
Cooking
Written by
wuster420
I know this has been talked about quite a bit on here but I was wondering about wrapping your ribs with foil. I saw someone call it �Texas crunch� but not sure why. DO you cook them for 3 hours and then wrap them in foil? Would you recommend using foil and what it does to the meat? Do you notice a difference?
re:Pork Loin Ribs
In category
Cooking
Written by
wuster420
I am looking for some info on cooking pork loin rib racks. I was going to smoke them at 190 degrees and then bring them up to about 235. Do you think this will give me tender meat and a nice smoky taste? I am a little worried that they will get dried out and taste horrible. Any ideas?
re:Pork Loin
In category
Pork
Written by
Dauthi
Anyone knows anything about cooking pork loin? I just got 15 pounds with the bone still in and have no idea how to cook them. They loin is sectioned into 3 pieces. My wife brought it home because it was on sale for a great price and she couldn�t pass it up. DO you recommend removing the bone before smoking them or should I leave the bone in? Any thoughts, ideas or suggestions would be great
re:Pork Rack
In category
Pork
Written by
jv
I was just over at Costco and brought home a couple of racks of pork (each about 5 and a half pounds). Anyone ever BBQ�d these before? My idea is to use a nice rub like I would with any other BBQ meat. Would you recommend that I do them whole or cut into smaller pieces? I think each piece alone may be too big.
First time ribs
In category
Pork
Written by
Tribal
This weekend I will be giving my first shot at making ribs. This will be using a rub and all the fixings. I really was hoping to try and make a mop sauce on my own that will be spicy and somewhat sweet in taste. Can anyone give me some recommendation for this? There is a nice website I found called spicebarn.com that I will order everything I need from. After I get my sauce made I want to ord
Brisket
In category
Pork
Written by
billatq
I got my hands on a nice 5 pound flat and a 4 pound roast. I think the brisket will take approximately 8 hours to cook. I have read that people wrap brisket in aluminum foil after cooking and then store it in an ice chest. Why? Also I was thinking of trying to smoke some baked beans but have never tried this before. Can someone please help me out?
re:Pork Prime
In category
Pork
Written by
Star Of Mars
This weekend I am going try for the first time to cook up some prime pork and come country ribs. I have never smoked anything before so this is all new for me. I just finished making up a nice rub to use and am very excited to try it all out. I will share my experience with all of you. However I would appreciate any input you can give me to help me out. Thanks.
re:Pork butt vs. Pork shoulder?
In category
Pork
Written by
bobweir
Can someone please tell me if the pork butt is part of a pork shoulder? The place I go to buy meat only sells pork shoulders. Is it possible to make pulled pork from a pork shoulder? Maybe this is a bad idea but I just do not know. Any input would be great. Thanks.
BBQ
In category
Barbecuing
Written by
Earthsound
I am just sort of getting into BBQ these days and have so many questions it hurts my mind to think about them all. I was hoping that someone could explain to me what the difference is between Texas BBQ, KC BBQ and Carolina Barbecue? I just got myself a really cheap Brinkman and have just been trying to learn as much as I can as fast as I can. Then the other day someone in my neighborhood was th
re:Should one soak the wood?
In category
Barbecuing
Written by
wugus
I have a cheap cylinder water smoker with a water tray and two grills, which I set directly over a dug hole with charcoal in it (I have taken the legs off of the smoker). Having read that soaking store bought hickory chips works well I decided to try that. I soaked them very wet and put them onto the hot coals. The result was a black pork roast with a charred taste. Have I done something wrong or
My first smoking performance for my family- questions
In category
Barbecuing
Written by
jtrinco
This coming Sunday is my first smoking performance for my family. Altogether I will be serving 18 adults. I plan to smoke half a turkey about 1.1 KG and a KG butt (then pull) baby backs. I will be performing on a 008 and I will need to transfer it 300 KM away from home to do this.
I have questions:
1. Do you guys think 1 rack of ribs for three people is enough, what with the other meat...
2. Shou
re:Trying out a new cooker
In category
Barbecuing
Written by
iwrotethebook
I am about to try out my new smoker yet again. The last time I cooked a brisker and it came out black when it was done but it tasted OK. The temperature keeps changing on me, I made ribs too and they were also OK but not spectacular. So now I have a pork butt and this is the final call , I guess, if I will keep it or not.
re:Leg of Pork
In category
Pork
Written by
ledskof
Has anyone ever heard of a �whole pork leg� before? I was in the grocery store the other day and they had one on sale. In my opinion it was nothing more then ham. However I really want to try cooking this but have no experience in doing so. Has anyone on here ever tried one of these before? If yes then do you think I could make pulled pork from it? Any information would be great.
re:Next Day BBQ
In category
Pork
Written by
mendishi
Today I was thinking about the pulled pork that I make so often and came to a realization. It struck me that I tend to like the way the pulled pork tastes the day after it is cooked as opposed to the when it comes off the smoker. This sounds strange to me but I think I have some good reasons for this and I was wondering if anyone else felt this way. I think after being around the smoker all day
Calories in pulled pork.
In category
Pork
Written by
spudpud
My wife and I are really fond of pulled pork. However we are not so young any more so we really have to watch the calories we eat. I was wondering if any one here has ever done a caloric analysis of smoked meats vs grilled. I rather think that the slow cooking in a smoker with the fat rendering out makes the meal relatively healthy. The question is, am I right? Any information would be appreciated
re:Ketchup
In category
Other Recipes
Written by
mendishi
I have just started experimenting with making my own sauces and have one question. I like to use a lot of ketchup on my food but wanted to try something different but similar. Does anyone know of something that will be a good alternative to Ketchup?
Beef back ribs
In category
Beef
Written by
ryan21
I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.
re:timer
In category
Barbecuing
Written by
Been_Drivin_Crazy
I got the idea of cooking overnight while in my bed using a timer on my smoker when cooking with low temp. I mean I could set it up with a nice butt and get the timer to start it up in the middle of the night and then the meat would be ready for supper... Has anyone tried to do this? Can anyone recommend a good timer that is reliable in sub zero temps?
re:Mixing wood.
In category
Barbecuing
Written by
insatiablelilminx
I have used various types of wood so far including apple, hickory, oak etc and was wondering about mixing wood or starting with one kind and finishing with another. Has anyone done that and if so what are the results (as in what difference does it make)?
Beef back ribs
In category
Beef
Written by
Watters
I have an ECB and I have been doing a lot of pork ribs in it. Now I want to try beef back ribs. I have looked online at BBQ FAOs but haven't been able to find much info. I know they will need a rub and will need to be done low and slow but is there anything else that is important? I would appreciate any advice.
Preparing pork loin.
In category
Pork
Written by
jog
I need some instructions as to how to prepare pork loin please. I've got it marinating but need to know how much smoke it will take and what kind of wood chips to use.
Injecting with wine.
In category
Poultry
Written by
Rakura Lynn
I'm planning to BBQ a turkey this weed end and am considering injecting it with mild white wine in order to keep it moist. For my pork I usually use apple juice so I am wondering how the wine will work out. Has anyone ever tried it?
First time BBQ
In category
Barbecuing
Written by
Oz-E
I`ve been lurking here for a few weeks and *think* I`ve learned a lot about how to BBQ.
I read a recipe in the NYTimes a few weeks ago and decided to try it in a friend`s large electric grill, using chunk charcoal and wet mesquite blocks.
I banked the fire on one end of the grill area, supported on wire screen. When the coal bed was nicely developed, I put several soaked mesquite blocks
" half peg coconut feni "... Say what ?
In category
Cooking
Written by
krp
Greetings to all ! - my first visit.
This is a listed ingredient in Goan Pork Vindalho. Coconut feni is apparently a fermentated alcoholic drink made from the sap of the coconut tree. But, what quantity is ` half a peg`, and what could I use as a substitute for the feni ? Rice wine and coconut milk ? I even have some cold pressed coconut oil. Has anybody ever tasted feni ? Thanks, Chr
OT - help.
In category
Seafood
Written by
mrh141
There is a Japanese restaurant that serve mostly soups. You can have a choice of soy sauce based or miso based and I think fish based. I like (and would like to make) the soy based soup. It contains bean sprouts, noodles, finely sliced green onions, corn, a few other ingredients I can`t remember -- and of course slices of pork/pork roast?
I have tried with great failure to make the soup br
Maguro Zuke donburi and the ultimate Japanese Comfort Food: Ramen
In category
Seafood
Written by
aqua167
Zipangu does it again and again.
Friday, I got the special, a bowl of rice with simple squares of simple maguro zuke (tuna marinated in magic soy and something sauce). Brilliant. Perfectly simple and perfectly delicious. Great rice and great tuna help.
On the way out, Kazushi-san and I share our running gag, yelling "see you tomorrow" at each other, but then he comes around the counter
farm raised salmon
In category
Seafood
Written by
lorschy
Hi. I asked a grower here on the east coast what his thoughts were on eating salmon as sashimi. Anyone care to comment on his reply?
I guess the smoker isn`t really mine after all. . .
In category
Barbecuing
Written by
Max Hass
It appears that my duties are to buy the meat, season the meat, provide
information. I haven`t been allowed to do anything with the smoker except admire it and praise my husband for his control of temperature and smoke.
On the other hand, yesterday`s pulled pork was very, very good and I didn`t have to be outside in the 105F heat to smoke it. We used the barbecue directions for North Caro
Ribs again today
In category
Barbecuing
Written by
misterminor
4 racks of spares going into the Backwoods around noon for dinner. I`ve made a change in the rub and removed the sugar as a test. Today`s rub is 4 parts garlic powder, 2 parts paprika, 1 part cumin and 1/2 part cayenne. The sugar was giving me too much bark. We`ll see what this concoction does...
Raw weight vs cooked weight
In category
Barbecuing
Written by
KraGorn
Been lurking for quite awhile; enjoy the group. I finally have a question I haven`t seen asked/answered on the group or in the FAQ, so I`m donning my asbestos underwear and jumping in. I`m smoking some meat for a family reunion, about 25 people. I`m going to cook/seal ahead of time so I don`t have to worry about weather that weekend. I`ve seen the yield estimates for pork butt and brisket - c
4 racks of ribs first time - very good in my WSM
In category
Barbecuing
Written by
Zerakule
Just did four racks of ribs for the first time in my WSM. I put two on the bottom grate and two on the top lying flat.
These are non-trimmed ones from Costo so they have all the extra flaps of meat etc. I did them for 5 hours with the temperature at about 250-260 measured at the exhaust vent.
The were excellent and we have a bunch frozen for future dinners.
- Bobby p.s. I`ve done tw
help with a whole hog, differences from a butt?
In category
Barbecuing
Written by
India
Hey, my family has a big whole hog cookout every year on labor day, and this year i`ve been put in charge of it as the new Q`er, as they have heard about my success with my pulled pork on my WSM. We basically dig a pit in the ground, put a grate on it, burn wood in an offset fire area and shovel coals. We put a giant aluminum rectangular cover over the top....mking basically a giant oven.
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