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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-26-2007, 07:41 PM   #16
Westexbbq
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Here's one;
http://www.bbq-brethren.com/forum/sh...cken+lollipops
most recent, I think.

(can't believe this thread is still on topic.)
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Unread 12-30-2007, 09:21 PM   #17
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Just finished trimming some "pork cushion meat" I found at the store yesterday. Seems to be parts of a boneless shoulder and the 9.75# bag contained about 9 odd pieces. After a little trimming of fat and silver skin, I actually wound up with 7 fairly consisted pieces, shaped sort of like mini pork roasts. Plan to inject, rub, then cook them to about 200* unless someone knows better?

My pork bellies are done curing and will cook the cushion meat and bacon tomorrow. Should be interesting.
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Unread 12-31-2007, 07:19 AM   #18
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Clint, I made these with the recipe from this thread. I added some pepper corns and sliced jalapeños. Thanks! I did some panko crusted pan seared haddock with these as a condiment and they were great.
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Unread 12-31-2007, 07:46 AM   #19
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Quote:
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Pickled Calamari?
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Unread 12-31-2007, 12:48 PM   #20
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Panko... what the hell is that? :~
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Unread 12-31-2007, 01:26 PM   #21
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Quote:
Originally Posted by N8man View Post
Pickled Calamari?
yum!!

Quote:
Originally Posted by lunchlady View Post
Panko... what the hell is that? :~
I think you might know what that stuff is.
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Unread 12-31-2007, 09:07 PM   #22
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Man, Mike. A jar is so much smarter than a ziplock bag. Here's pix of the bacon before it went on the morning and the pork "cushions" going onto the chargriller. Haven't used that thing in a while, especially in coldish temps. Figured they'd be done much sooner but I'm almost there (bacon is about to be sliced).
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Unread 12-31-2007, 09:43 PM   #23
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Please explain the dual smoker set up...
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Unread 12-31-2007, 10:11 PM   #24
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Quote:
Originally Posted by MilitantSquatter View Post
Please explain the dual smoker set up...


Looks more like a smoker to aluminum pan setup to me
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Unread 12-31-2007, 10:26 PM   #25
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wounder if you had enough pans and pipe if you could do a whole pig cut up.
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Unread 01-01-2008, 12:10 AM   #26
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And the end result...Took a little longer than I figured but that pork cushion tastes great! Making lobster and crab omeletes with home made bacon in the morning to kick off the new year with a bang!
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Unread 01-01-2008, 12:46 AM   #27
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Quote:
Originally Posted by MilitantSquatter View Post
Please explain the dual smoker set up...
Sorry. Thats a poor man's cold smoker I made up. The bacon (pork belly) is in the pan and a light amount of smoke is feeding into it for 6 hrs or so. We'll see what it tastes like when I fry it tomorrow...
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Unread 01-01-2008, 07:16 AM   #28
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Bacon looks good Clint What cure did you use and what type of smoke wood?
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Unread 01-01-2008, 03:27 PM   #29
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Quote:
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Bacon looks good Clint What cure did you use and what type of smoke wood?
Actually did a wet cure. About a gallon of water and 8 oz of buckboard bacon cure for 3 days. Smoked for 7 hours with hickory at a very low temp (about 78 degrees when I first checked it).

Forgot to take a picture after cooking but here's leftovers.
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