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:



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



Overview on a cold snowy Saturday



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



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



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

Carolina



Schweinsbratl



Lemon Pepper



It all got pulled









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





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:

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

Hawg Father of Seoul said:

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

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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).

Clayfish said:

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?

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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.

HankB said:

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

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Pure lemon pepper as outlined here.

HankB said:

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

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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.

caseydog said:

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.

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