Looks good Christian! What did the friends think? I'm wondering if your neck roast is similar to our shoulder or boston butts? Never heard of a pork neck roast...
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Originally posted by shellbellc View PostLooks good Christian! What did the friends think? I'm wondering if your neck roast is similar to our shoulder or boston butts? Never heard of a pork neck roast...
Drinks well with others
~ P4 ~
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Thanks to every one for the kind words :)
Originally posted by HawgHeaven View PostYeah, I was wondering the same thing... sure looks awesome, whatever the geography is on the pig!
Tht is the german version of Wikipedia.... Maybe someone can translate it ?!
http://de.wikipedia.org/wiki/Schweinekamm
Greets from Germany
Chris
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More or less...
Called Schweinekamm, also Hals, Nacken, Kernbraten or (Austrian) Schopfbraten, neck of pork is the forward extension of the loin of pork to the fourth or fifth rib. It is well marbled (fat content is about 10 to 15 percent) and therefore particularly juicy and aromatic.
Boneless pork roast can be used for braising or slicing as steak to grill or roast, with bone-in as a chop. Marinate the steaks in oil, onions and spices. Cured, it is called Kassel Kamm, and is available in stores. In Austria, the cured version (Surschopf), can also be smoked (Selchschopf).Yoder YS640, Weber Performer Platinum, Weber OTG, Weber Q220, Traeger BBQ125 Executive
ThunderDome Vortex, Smokenator 1000, GrillGrates, A-Maze-N Tube Smoker (6" & 12")
Weed Dragon Torch with Squeeze Valve (VT2-23SVC), Looftlighter, BernzOmatic High Intensity Torch Head (TS8000)
Tappecue, Maverick ET-732 (x2), Maverick PT-100
SousVide Supreme, VacMaster VP112 (chamber), VacMaster Pro305 (suction)
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Originally posted by GermanSmoker View PostThanks to every one for the kind words :)
Here in Germany many use the pork neck for PP.
Tht is the german version of Wikipedia.... Maybe someone can translate it ?!
http://de.wikipedia.org/wiki/Schweinekamm
Greets from Germany
Chris
Attached Files.
Not to mention the occasional campfire
My --->
Paul
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Originally posted by jbair View PostI'm sorry, but that boiled beef just looks lame. I have absolutely no interest in trying that technique. I'll continue grillin' from the git. Just my opinion. The PP looks great though.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostAltho he should have vac packed the meat...you should try the sous vide method. And it's not "boiled" - it's heated to a temp. Again..it should have been vacuum packed first. You might be surprised what it does before a quick sear for even a mediocre cut of beef.
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Originally posted by GermanSmoker View PostIt was vacuum packed.
jbair... seriously- you need to try this regardless.
My apologies Chris.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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Originally posted by Richtee View PostHmmm... gads... I did NOT see that! DOH! OK where's my glasses.... good thing I know where the letters on the keyboard are. Mostly.
jbair... seriously- you need to try this regardless.
My apologies Chris.
Here is a pic just for you
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I DO notice that your bags are much more..err..transparant than the ones I use... either brand. Interesting. Are they a European brand?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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