Italian smoked pork shoulder

cmcadams · 01-18-2007, 03:02 PM

An Italian bbq'er sent me an article to post on my blog; I've included some pics here. He's on fire about American BBQ and mixing it with Italian cooking, and he's doing some great looking stuff!

I've invited Frankie to come over here, which I hope he does; if any of you see the entry on my blog, please leave a comment if one comes to mind. I've asked Frankie to look there, too.

He brined the pork shoulder for 4 days, then hanged it to dry before marinating even more.

backyardchef · 01-18-2007, 03:09 PM

Cool stuff, Curt. So he injected after cooking? Buy the way-- really like the new look of your site.

cmcadams · 01-18-2007, 03:15 PM

Matt, yeah... He actually injected during the cook, after marinating, after brining for 4 days. That must have been some moist, flavorful pig!

and Thanks... I was tired of the old look after a year.

I want to see the place this guy has... where that shoulder is hanging looks like a cool place to be cooking

Arlin_MacRae · 01-18-2007, 03:16 PM

Man, the combination of Old World and New World cooking could be fabulous. Did he give any indication of the moisture in the final product? Looks GREAT!

cmcadams · 01-18-2007, 03:19 PM

Arlin,

He said it was very moist, which it would have to be. Hopefully, he'll be on here soon to answer questions himself.

Dustaway · 01-18-2007, 03:30 PM

that looks great I bet the bricks are for pressed chicken also?

would love to pick his brain about injecting during cooking

Arlin_MacRae · 01-18-2007, 03:39 PM

Quote:

Originally Posted by cmcadams

Arlin,

Hopefully, he'll be on here soon to answer questions himself.

Now that would be a cool thing indeed!

Serial344 · 01-19-2007, 04:40 AM

Hello everybody and thanks to cmcadams!
I'll write about me in the next hours because I'm italian and my english is not so fluent.
That pork shoulder was really fantastic and apple chunks

Serial344 · 01-19-2007, 04:40 AM

(Sorry for the previous message, I'm not able to delete it!)

Hello everybody and thanks to cmcadams!
I'll write about me in the next hours because I'm italian and my english is not so fluent(I have to prepare).
That pork shoulder was really fantastic and apple chunks are, IMHO, the most appropriate wood for pork.
Anyhow I used the injector firts and every hour during cooking time and the result was marked. Inoculating marinate while cooking, the liquid fast become hot and "simmer" the meat from the inside producing a sort of "overcook" that break the meat fiber and making it very tender. Also meat is ever moist with a full of flavor. Olive oil ,apple juice and a pinch of salt together, are a unexpected taste that give a little tartness , sweet and a palat smooth because of EVOO.
That was the first time I've smoked meat for so long time and I'm very excited! I'm very skilled in the kitchen and I know a lot of italian secrets but Barbecue is definitively Americans!
Now I ought to learn from all of you because I'm sure that the sophisticated italian cooking style and the Americans BBQ prowess can produce something of magnificent!!
This is my dream, thanks to everybody to teach me.
Greetings from Rome.
See(read) you soon!

Frankie

P.S.
Sorry for my english!

cmcadams · 01-19-2007, 08:13 AM

Frankie, I would hope that nobody is bothered by your typing accent, since your location is Rome...

but I'm glad to see you made it over. There's an incredible amount of talent here, and now we have someone that knows Italian cooking from more than just watching Mario Batali on TV!

I do have a question on the pork; do you know what temp you cooked to before removing at 7 hours, or did you just go by feel?

Neil · 01-19-2007, 08:35 AM

Beleive me Curt, there are more than a couple of us brethren that knew the art of Italian cooking before Mario Batali ever stepped infront of a TV camera.

cmcadams · 01-19-2007, 08:41 AM

Quote:

Originally Posted by Neil

Beleive me Curt, there are more than a couple of us brethren that knew the art of Italian cooking before Mario Batali ever stepped infront of a TV camera.

I know there are... but none other that I know that are as immersed in it as someone that lives in Rome. :) It wasn't meant as a slam... just trying to welcome Frankie.

Dustaway · 01-19-2007, 08:48 AM

Welcome Frankie,

G$ · 01-19-2007, 09:20 AM

Back on topic, this is just fantastic stuff Frankie. I can not wait to see more of your twists on Barbecue.

G$ · 01-19-2007, 09:24 AM

Been thinking on this. From the description and photos, I bet that pork was very "cured". I would be interested to see or hear Frankie's take on a more conventianlly prepared cut, ie no saltpeter and less brining and marinading.

Again, it looks fantastic.

01-18-2007, 03:02 PM	#1
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Italian smoked pork shoulder An Italian bbq'er sent me an article to post on my blog; I've included some pics here. He's on fire about American BBQ and mixing it with Italian cooking, and he's doing some great looking stuff! I've invited Frankie to come over here, which I hope he does; if any of you see the entry on my blog, please leave a comment if one comes to mind. I've asked Frankie to look there, too. He brined the pork shoulder for 4 days, then hanged it to dry before marinating even more. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-18-2007, 03:09 PM	#2
backyardchef Babbling Farker Join Date: 11-05-04 Location: New York City	Cool stuff, Curt. So he injected after cooking? Buy the way-- really like the new look of your site. __________________ Matt Fletcher's Brooklyn Barbecue The Hampton Smoker Blog: http://backyardchef.blogspot.com 7' Meadow Creek reverse flow w/ a 4' grill on the nose, named Large Marge 48" Klose Backyard Chef named Wubby Willy the Wonder Grill Weber Kettle named Georgiette ECB Spider Web Collector Model Char-Griller Smokin' Pro Firebrick Supremo

01-18-2007, 03:15 PM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Matt, yeah... He actually injected during the cook, after marinating, after brining for 4 days. That must have been some moist, flavorful pig! and Thanks... I was tired of the old look after a year. I want to see the place this guy has... where that shoulder is hanging looks like a cool place to be cooking __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-18-2007, 03:16 PM	#4
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Man, the combination of Old World and New World cooking could be fabulous. Did he give any indication of the moisture in the final product? Looks GREAT! __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

01-18-2007, 03:19 PM	#5
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Arlin, He said it was very moist, which it would have to be. Hopefully, he'll be on here soon to answer questions himself. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-18-2007, 03:30 PM	#6
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas	that looks great I bet the bricks are for pressed chicken also? would love to pick his brain about injecting during cooking __________________ "She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

01-19-2007, 04:40 AM	#8
Serial344 Knows what a fatty is. Join Date: 01-19-07 Location: Rome - Italy	Hello everybody and thanks to cmcadams! I'll write about me in the next hours because I'm italian and my english is not so fluent. That pork shoulder was really fantastic and apple chunks __________________ Serial344: Can you share with me 3 secret to make a perfect rub and perfect sauce? Dr. BBQ: Balance, balance and balance.

01-19-2007, 08:13 AM	#10
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	Frankie, I would hope that nobody is bothered by your typing accent, since your location is Rome... but I'm glad to see you made it over. There's an incredible amount of talent here, and now we have someone that knows Italian cooking from more than just watching Mario Batali on TV! I do have a question on the pork; do you know what temp you cooked to before removing at 7 hours, or did you just go by feel? __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

01-19-2007, 08:35 AM	#11
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	Beleive me Curt, there are more than a couple of us brethren that knew the art of Italian cooking before Mario Batali ever stepped infront of a TV camera. __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

01-19-2007, 08:48 AM	#13
Dustaway is one Smokin' Farker Join Date: 08-22-06 Location: Tomball,Texas	Welcome Frankie, __________________ "She Thinks My Slabs Are Sexy" One Man Dual Offset Stick Burner Ole Hickory Ultra Que 22" WSM Backwoods Chubby "Never let your persistence and passion turn into stubbornness and ignorance." Anthony J. D'Angelo

01-19-2007, 09:20 AM	#14
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	Back on topic, this is just fantastic stuff Frankie. I can not wait to see more of your twists on Barbecue.

01-19-2007, 09:24 AM	#15
G$ is Blowin Smoke! Join Date: 01-01-05 Location: Southern Arizona	Been thinking on this. From the description and photos, I bet that pork was very "cured". I would be interested to see or hear Frankie's take on a more conventianlly prepared cut, ie no saltpeter and less brining and marinading. Again, it looks fantastic.

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