Announcement

Collapse
No announcement yet.

hind quarter?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • #16
    Re: hind quarter?

    Actually, if you do google "pulled pork" you'll get a pretty useful array of site references, recipes, etc., and - contrary to what you might fear - nothing you couldn't show to your teenaged daughter

    Pulled pork is the basic southern U.S. barbeque dish: a large cut of pork (typically shoulder or butt) which will benefit from long, slow cooking. Here's a good basic backgrounder: About Pulled Pork - Slow smoked pork that makes a great sandwich After cooking the meat is pulled apart into strings and usually served on a bun.

    There are as many variations on the "authentic" way to make this dish as there are cooks who prepare it, and comparing one to another is as good a way as any to start a "discussion" which will take many beers (or pitchers of sweet tea, the traditional southern barbeque beverage) to resolve. Best to try them all
    Un amico degli amici.

    Comment


    • #17
      Re: hind quarter?

      From Wikipedia ...

      "Pulled pork is a form of barbecue. It is a method of preparation in which pork, usually shoulder cut (sometimes referred to as Boston butt) or mixed cuts, is cooked using a low-heat, long-cook method until the meat becomes tender enough that its weakened connective tissue allows the meat to be "pulled", or easily broken into individual pieces. Pulled pork is found around the world in a variety of forms.

      The preparation of pulled pork differs both in region and in methodology. In areas such as Tennessee, pulled pork is typically made from a mix of the blade shoulder and arm shoulder meat and served with a tomato based barbecue sauce.[1] In areas such as North Carolina, both mixed cuts of the hog and shoulder alone are commonly used, and the pork is served with a vinegar-based sauce or no sauce.

      In the United States, pulled pork is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a device such as Crockpot. Pulled pork is most commonly served on a sliced bun as a sandwich or by itself. Porchetta is an Italian variation of pulled pork commonly made using herbs and large amounts of salt.

      See also: Pig pickin' - an event at which barbecue pulled pork is cooked and served."

      Pig pickin' - love that term!

      As for Assinippi ... straight south of Wompatuck?

      Comment


      • #18
        Re: hind quarter?

        Well 2 weeks ago for my brothers 18 bday there was over 100 people there so i had to prepare something special for them. I had 2 wild goats (5kgs each) and a suckling pig (8kgs whole), and not even bones were left hehe.

        I fired the oven for around 5 hours then let it settle before adding the meat and cooked for around 6 hours.
        Regards
        Adrian

        Comment


        • #19
          Re: hind quarter?

          With cooking that long with a 5 hour fire, it is no wonder that they ate the bones as well, they should have been tender as well!

          Neill
          Prevention is better than cure, - do it right the first time!

          The more I learn, the more I realise how little I know


          Neillís Pompeiii #1
          http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
          Neillís kitchen underway
          http://www.fornobravo.com/forum/f35/...rway-4591.html

          Comment


          • #20
            Re: hind quarter?

            Just a rough idea of what you are looking at.

            1 = Jowl bacon, a valuable cut.
            2 = Neck chops, less tender than the loin but still usable, located at top of shoulder
            3 = Shoulder. The lower section with the legbone is picnic shoulder.
            4 = Loin chops, the most valuable section. The rear loin will have the psoas muscle (tenderloin) included under the backbone.
            5 = Bacon or sowbelly.
            6 = Hams
            7 = Fatback, the solid slab of hard fat across the back of the pig

            Rough diagram for primal muscle cuts:
            Do not meddle in the affairs of dragons, for you are crunchy and taste
            like chicken...



            My 44" oven in progress...
            __________________________
            http://www.fornobravo.com/forum/f6/s...ally-6361.html

            Comment


            • #21
              Re: hind quarter?

              Mmmmmm it all looks good...

              To quote Homer Simpson "what is this wonderous animal"

              Mr Pig is my favorite. Must try this pulled pork sounds great.

              Comment


              • #22
                Re: hind quarter?

                On the 8th of June 2008 I will be slow cooking a whole hog rotisserie style. Will try to upload some pics to the forum. Every inch of this animal will be pulled pork. No knife needed and teeth are optional. Will be cooking a 40 - 60 pounder for 12 - 18 hours depending on progress. I cant wait. BTW I have only done a few dozen like this so I'm not going in blind lol.
                Do not meddle in the affairs of dragons, for you are crunchy and taste
                like chicken...



                My 44" oven in progress...
                __________________________
                http://www.fornobravo.com/forum/f6/s...ally-6361.html

                Comment


                • #23
                  Re: hind quarter?

                  CK
                  when you say that you are going to cook 'rotissery style', do you have or intend using a rotisserie within your oven?
                  I ask this as I have put some thought into designing and building such a device that can be slipped into the oven and driven by an automotive 12volt windscreen wiper motor (variable speed), but through the closed door if using the oven, without fire. You could also keep fire or just coals in there with some smoking to add to the flavours of the meat.
                  Such a device would save a huge amount of work, continual turning and rotating the meat and would greatly increase the oven's capability. I wouldn't anticipate it getting much use but would be very handy in cases such as yours.

                  Neill
                  Prevention is better than cure, - do it right the first time!

                  The more I learn, the more I realise how little I know


                  Neillís Pompeiii #1
                  http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
                  Neillís kitchen underway
                  http://www.fornobravo.com/forum/f35/...rway-4591.html

                  Comment


                  • #24
                    Re: hind quarter?

                    Actually you are spot on with my design lol. But no its not in a WFO, I dont have one yet. This will be open pit / fire. I will post in a more appropriate area of the forum and describe what i have.

                    I can't imagine roasting meat without the wood smoke flavor without it I may as well do it in the oven or frying pan in the house.


                    Heres the link to the post...

                    http://www.fornobravo.com/forum/f39/...html#post33468
                    Last edited by CajunKnight; 05-27-2008, 08:24 PM.
                    Do not meddle in the affairs of dragons, for you are crunchy and taste
                    like chicken...



                    My 44" oven in progress...
                    __________________________
                    http://www.fornobravo.com/forum/f6/s...ally-6361.html

                    Comment

                    Working...
                    X