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-   -   32nd Q: Pork Necks 3-Ways H&F 4H20 [w/ pr0n] (http://www.bbq-brethren.com/forum/showthread.php?t=151388)

This is not your pork! 01-13-2013 05:00 AM

32nd Q: Pork Necks 3-Ways H&F 4H20 [w/ pr0n]
 
Here we go with three small equally sized pork necks without bone without speck at a total weight of 16.75 lbs:

http://i1063.photobucket.com/albums/...psc73ff43f.jpg

I barely trimmed them, just some of the hard fat. Three pieces cried out for three different rubs, leading to the decision to try
  • The all times favorite Lemon Pepper
  • Austrian Pork Roast Rub ("Schweinsbratl", featuring caraway)
  • Carolina Pulled Pork Butt Rub (featuring cumin)
as a comparison cook. So let's see how that worked out!

Firing up a full chimney of lemon lump

http://i1063.photobucket.com/albums/...ps0fd96b94.jpg

Overview on a cold snowy Saturday

http://i1063.photobucket.com/albums/...ps84da3d74.jpg

The reddish one is the Carolina, to the right the Lemon Pepper, and the one at the top left the Schweinsbratl

http://i1063.photobucket.com/albums/...ps0875e467.jpg

Less than 3 hours later hitting IT 165F ready for foiling in apple juice

http://i1063.photobucket.com/albums/...psad5c3923.jpg

The whole cook was over after 4 hours and 20 minutes, when the probed one hit IT 203F, and off they went into the oven @ 200F resting for several hours. And this is the outcome after re-crisping unfoiled at max. grill:

Carolina

http://i1063.photobucket.com/albums/...ps52f0e70c.jpg

Schweinsbratl

http://i1063.photobucket.com/albums/...ps22ca5c9e.jpg

Lemon Pepper

http://i1063.photobucket.com/albums/...psebef4739.jpg

It all got pulled

http://i1063.photobucket.com/albums/...ps5f0085f2.jpg

http://i1063.photobucket.com/albums/...psb9aa2ad7.jpg

http://i1063.photobucket.com/albums/...ps39753be1.jpg

http://i1063.photobucket.com/albums/...ps1301a776.jpg

Although tasted pure, the main dish was pulled pork sandwiches with self-made pita bread, yogurt-based coleslaw and our 'Essence of Q' sauce

http://i1063.photobucket.com/albums/...psf0bd9e30.jpg

http://i1063.photobucket.com/albums/...ps64e68b02.jpg

And the winning lineup was:
  1. Lemon Pepper
  2. Schweinsbratl
  3. Carolina
Honestly, I had some troubles enjoying the feast, because I had *way* too much Penne Con Yellow Cheddar for lunch, so I was still stuffed in the evening. :shock:

Nevertheless, the decision was clear, nothing could beat the lemon pepper, it's just such a clean and simply amazing flavor profile.

The Austrian Schweinsbratl was nice too, a little on the salty side, but still better than I had imagined.

The Carolina featuring cumin was *totally* disappointing, I really had high expectations in that recipe, but the oriental taste of cumin just didn't fit, and in addition it was not salty enough.

The more I try, the more I think it's better to keep it simple, and I am almost definitely sure that nothing else following can beat a simple S&P, although I am very temped to try PitmasterT's Butt Glitter next (hopefully I'll be able to get the missing ingredients, which are mustard powder and celery seeds).

So this will be a porky week with lots of PP sandwiches, but now I am off for a curd casserole with sour cherries for lunch. :hungry:

buccaneer 01-13-2013 05:07 AM

You do great work bro

ModelMaker 01-13-2013 08:32 AM

"self made pita bread"???
It looks great, care to share recipe and process.
Ed

This is not your pork! 01-13-2013 09:44 AM

Will have to ask the wife, that's her thing. :wink:

Hawg Father of Seoul 01-14-2013 06:51 AM

By any chance, does your lemon pepper have MSG in it?

Not that I am a hater, but a lot of people respond well to it.

Clayfish 01-14-2013 08:34 AM

Since nothing you compare it to ever comes close to the lemon pepper rub, I might have to try it soon. Have you ever used it on ribs?


Hawg Father, it's a home made lemon pepper rub:

http://www.bbq-brethren.com/forum/sh...d.php?t=147758

HankB 01-14-2013 09:16 AM

Was that just lemon pepper or a bub based on lemon pepper?

I looked up the ingredients for lemon pepper and it does not list MSG but it does have salt as the first ingredient.

All three of your butts look great. I do put cumin in my rub but very sparingly because it is very pungent.

This is not your pork! 01-14-2013 09:27 AM

Quote:

Originally Posted by Hawg Father of Seoul (Post 2328039)
By any chance, does your lemon pepper have MSG in it?

What's MSG? And yes, it's home made, since we do it all by ourselves (the only commercial rub we have is Yardbird by courtesy of fellow brethren QansasjayhawQ).

Quote:

Originally Posted by Clayfish (Post 2328127)
Since nothing you compare it to ever comes close to the lemon pepper rub, I might have to try it soon. Have you ever used it on ribs?

So far it was a hit on all beef & pork, I see no reason why it shouldn't work on ribs as well, but it definitely is a matter of preference, we like ribs on the sweet side.

Quote:

Originally Posted by HankB (Post 2328170)
Was that just lemon pepper or a bub based on lemon pepper?

Pure lemon pepper as outlined here.

Quote:

Originally Posted by HankB (Post 2328170)
All three of your butts look great. I do put cumin in my rub but very sparingly because it is very pungent.

That Caroline PP Butt Rub recipe called for 2 tbs cumin, which is what I used. It wasn't just the cumin, but the overall flavor profile of that rub.

fingerlickin' 01-14-2013 05:26 PM

The pork looks great! It looks awful cold there, the view from your deck is great. :thumb:

caseydog 01-14-2013 05:55 PM

Cumin, or comino, as it is called in Texas, TexMex or Mexican cooking, it a very powerful spice. Use it right, and it adds a distinct, but subtle and pleasing flavor to food. Use too much, and it will easily ruin an otherwise good cook. I rarely use comino in a rub -- unless I am doing a TexMex or Mexican dish. It wouldn't occur to me to use comino in Carolina BBQ, but I live in Texas.

You really can't go by a recipe when comino is involved. You really have to add small amounts at a time, until you have just the right amount. Add, taste, add, taste, and stop when it is right. The line between just enough and too much is pretty thin.

If you do add too much comino, you can sometimes save your food with some nutmeg. Nutmeg can balance out too much comino, within reason. I've used it to save a pot of chile that I overloaded with comino.

You need to taste your rubs before you put them on the meat. Wet your little finger, dip it in the rub, and taste it. If you taste something offensive, fix it before you use it.

CD

samfsu 01-14-2013 06:24 PM

Wow looks great! Hmm pork necks. gonna have to try that.

HankB 01-14-2013 07:30 PM

Quote:

Originally Posted by caseydog (Post 2328792)
Cumin, or comino, as it is called in Texas, TexMex or Mexican cooking, it a very powerful spice. Use it right, and it adds a distinct, but subtle and pleasing flavor to food. Use too much, and it will easily ruin an otherwise good cook. I rarely use comino in a rub -- unless I am doing a TexMex or Mexican dish. It wouldn't occur to me to use comino in Carolina BBQ, but I live in Texas.

I guess I don't have a very authentic pulled pork then. :wink: I like a little Southwest flavor so I include some Ancho powder and a little cumin. If I'm particularly energetic, I'll toast some whole cumin and grind it.

Quote:

You need to taste your rubs before you put them on the meat. Wet your little finger, dip it in the rub, and taste it. If you taste something offensive, fix it before you use it.

CD
That's a good suggestion and something I should be doing. :thumb:

This is not your pork! 01-15-2013 01:05 AM

Quote:

Originally Posted by caseydog (Post 2328792)
You need to taste your rubs before you put them on the meat. Wet your little finger, dip it in the rub, and taste it. If you taste something offensive, fix it before you use it.

Fantastic idea! Quite crazy, but I never tasted my rubs before applying, didn't even occur to me. :shock:


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