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Pork...It's what's for supper...

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  • Pork...It's what's for supper...

    Finally opened the bag-o-pork...
    And this is what I found...


    They are now swimming happily in the Nekkid Brine...Thanks Rich

    Still don't have a clue what I'm gonna do with them
    Craig
    sigpic

  • #2
    what size are they?
    season with rub and roast until 155..............
    dust with seasoned flour, saute until brown, flambe with brandy and finish in oven. while resting, saute onions, garlic and mushrooms.......deglaze with wine and reduce for sauce.
    sigpic
    it's all good my friend..........

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    • #3
      what size are they?
      season with rub and roast until 155..............
      or
      dust with seasoned flour, saute until brown, flambe with brandy and finish in oven. while resting, saute onions, garlic and mushrooms.......deglaze with wine and reduce for sauce.

      sigpic
      it's all good my friend..........

      Comment


      • #4
        Maybe cut the pieces into smaller chunks and make Kabobs or maybe wrap cut pieces in bacon and make them like wrapped medallions.

        Looks like good eats no matter how you fix them.
        Jim

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        • #5
          Originally posted by chefrob View Post
          what size are they?
          .
          8 chunks that total approx 2.5 lbs. so around 5 oz. each...

          Originally posted by BYBBQ View Post
          Maybe cut the pieces into smaller chunks and make Kabobs or maybe wrap cut pieces in bacon and make them like wrapped medallions.

          Looks like good eats no matter how you fix them.
          Yeah I saw a great lookin pork kabob post over at the WKC...
          Craig
          sigpic

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          • #6
            Originally posted by SMOKE FREAK View Post
            8 chunks that total approx 2.5 lbs. so around 5 oz. each...

            Yeah I saw a great lookin pork kabob post over at the WKC...
            Dunno if you're referring to this... I posted this over here in July of 2014...
            http://www.smoked-meat.com/forum/showthread.php?t=34696

            I posted it over on WKC recently to try too help keep things alive over there...

            Anywho, try this recipe. It rocks.
            Last edited by HawgHeaven; 09-24-2017, 12:20 PM.


            Drinks well with others



            ~ P4 ~

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            • #7
              Yeah Phil I thought it looked familiar

              And its a great plan that will probably be in my near future...
              Craig
              sigpic

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              • #8
                Originally posted by SMOKE FREAK View Post
                Finally opened the bag-o-pork...
                And this is what I found...


                They are now swimming happily in the Nekkid Brine...Thanks Rich

                Still don't have a clue what I'm gonna do with them
                How's aboot some Puerco Pibil? http://www.smoked-meat.com/forum/showthread.php?t=24520
                .

                Not to mention the occasional campfire

                My --->
                Paul

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                • #9
                  Yeah I like the sound of that...
                  But maybe just a little late for tonight...
                  Craig
                  sigpic

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                  • #10
                    Canadian bacon for some of the other bags
                    sigpic

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                    • #11
                      Originally posted by SMOKE FREAK View Post

                      They are now swimming happily in the Nekkid Brine...Thanks Rich

                      Still don't have a clue what I'm gonna do with them
                      Thank YOU for your support.

                      Now..whaddia gonna do with ‘em? Add any flavors err?
                      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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                      • #12
                        Originally posted by Richtee View Post
                        Thank YOU for your support.

                        Now..whaddia gonna do with ‘em? Add any flavors err?
                        Pure unadulterated Nekkid...

                        I think I have a crazy-ass plan but I have no idea if it will be worth it
                        Craig
                        sigpic

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                        • #13
                          Originally posted by SMOKE FREAK View Post
                          I think I have a crazy-ass plan but I have no idea if it will be worth it
                          Well, you'll never know unless you try it.

                          Let us know how it turns out.
                          CUHS Metal Shop Reverse Flow
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                          Proud Smoked-Meat Member #88
                          -
                          "All welcome, take what ya need, share what ya know. " -- Richtee, 12/2/2010

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                          • #14
                            Originally posted by DDave View Post
                            Well, you'll never know unless you try it.

                            Let us know how it turns out.
                            Well I'm getting hungry...Gotta try something

                            I'll probably post some pics...Tonight or tomorrow...
                            Craig
                            sigpic

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