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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-13-2014, 12:50 PM | #16 |
On the road to being a farker
Join Date: 03-03-14
Location: Flagstaff, AZ
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I'll take a roast off the big end, if needed, but I usually cut most of a Sam's pork loin into 1 1/2" steaks and cube up the end with the dark meat and make the following:
Green Chili with Pork (Chili Verde) Ingredients 2˝ lbs pork, cubed 6 Pasilla chilies (those dark, fat forest green ones) 4 Anaheim chilies (longer, skinny grass-green ones) 2 Serrano chilies (look like little, dark jalapenos), sliced thinly 2 medium yellow onions, chopped 4 garlic cloves, chopped 1 tbl ground cumin 1 tbl dried Mexican oregano (can use regular) 4 cups chicken broth 2 cups water Olive oil as needed for searing meat Salt and pepper to taste Preparation Blacken all chilies (except Serrano; leave those raw) by holding with tongs over a gas flame or roasting under a broiler. Place in a large bowl and cover with plastic wrap and let cool. Once cool to the touch, carefully peel skin off all peppers. Remove as many of the seeds as you can, roughly chop chilies and let stand. Rub pork with cumin, salt and pepper, sear in a large stock pot, remove to a plate. Sauté onions, garlic and sliced Serrano chilies until softened. Add pork back in, then chilies and oregano. Add broth and water and bring to a simmer. Simmer slowly for 2-3 hours for a soup/stew consistency, or 4-6 hours for a thicker consistency perfect for a green chili burrito.
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03-13-2014, 02:56 PM | #17 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
I have lots of recipes to try now -- I really appreciate it!
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18.5" WSM and 22.5" OTG. |
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03-13-2014, 03:27 PM | #18 |
Knows what a fatty is.
Join Date: 02-28-14
Location: Muscaine, IA
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On a boneless porkloin, their is a fatter end, and a skinny end, the skinny end is the rib end. If it were beef, you'd call it rib-eye, or rib roast. That little 7"-9" piece of pig heaven is spectacular. You can cut that into 1" or so chops, and grill, roast it the way you would do prime rib, or chunk it up with some onion soup mix in the crockpot, also very good. The fat end has more tendons, and will look a little more knarly, but not to worry, butterfly that first 4" or so about 1/4' thick, season with your favorite grill rub, amd voila, boneless grilled pork tenderloin. You want to save the center most 10"-12" for your Canadian Bacon.
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If your lookin, your not cookin. |
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03-13-2014, 03:47 PM | #19 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Quote:
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18.5" WSM and 22.5" OTG. |
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03-13-2014, 03:53 PM | #20 |
is One Chatty Farker
Join Date: 12-23-13
Location: DFW, TX
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Last time I had a full loin, I cut the middle 1/2 or so into thick pork chops for the grill and treated the ends as roasts on the smoker. It all turned out fantastic.
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03-13-2014, 04:59 PM | #21 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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slice in about 1-1.5" pieces and wrap with bacon you get "fillet of pig" or cut pockets in the chop for stuffed poke chops. marinate in mojo & roast slice thin for cuban samiches. Smoke it slice thin and into a pan of mushroom gravy serve piled high on texas toast for hay stack samiches wif mashed tatoes.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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03-13-2014, 08:58 PM | #22 |
is Blowin Smoke!
Join Date: 12-16-07
Location: Marion,NC
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Well....you know where the higher end stuff is. HOWEVER, Most of my goodies come from Sam's in Asheville(that's where those prices came from). But BE SURE to stop by the new Harris Teeter on Merrimon Ave even their frozen section is worth a look....and trader joe's right beside it.
Now there's another higher end butcher on Charlotte St in Asheville called the chop shop(not to be confused with the chop house nearby). They have some seriously tasty meats there, but they really like you wallet. I suggest if you're buying from them to only purchase what Casey and the gang in Blk mountain don't carry such as duck confit and the like. |
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03-14-2014, 01:22 AM | #23 |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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Fwiw, the pork loins that you normally find in a grocery are really 1/2 loins. Here's a pic of a packaged whole pork loin like OP is talking about. Basically, a entire pork loin is the "ribeye" loin as well as the "strip" loin and ends with a sirloin. |
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03-14-2014, 02:03 AM | #24 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Must be an optical illusion, because that first picture looks a whole lot larger than the second one...
(Sorry, I'm kidding. Tired. Should go to sleep...)
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There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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03-14-2014, 03:15 AM | #25 |
is Blowin Smoke!
Join Date: 04-29-10
Location: Louisville
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03-14-2014, 05:24 AM | #26 |
is One Chatty Farker
Join Date: 11-13-08
Location: Islip, NY
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I think in one of your earlier posts you mentioned "The Joy of Cooking". They have an apple and onion stuffing recipe in there. This is what I use to stuff my pork loins when I make them.
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"People who drink light 'beer' don't like the taste of beer; they just like to pee alot." GRIM REAPER SMOKERS [B]-[/B] [I]"BBQ To Die For"[FONT=verdana, arial]™ [/FONT][/I]Under the [B]"LENIENT"[/B] direction of Pit Master Tim. 22.5 OTG, 18.5 OTS, 18.5 WSM, Chargriller Duo with optional side fire box. [COLOR=red]"Founders Club" Operation BBQ Relief.[/COLOR] |
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03-14-2014, 09:02 AM | #27 |
is one Smokin' Farker
Join Date: 02-18-09
Location: western MA
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Corn it with ruhlman's recipe then finish like pastrami with a crust of pepper and corriander on the smoker to an internal of 165. Porkstrami!
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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03-14-2014, 09:16 AM | #28 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Trying to imagine what porkstrami tastes like. I make my own homemade beef pastrami which is delicious.
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18.5" WSM and 22.5" OTG. |
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03-14-2014, 10:45 AM | #29 | |
is one Smokin' Farker
Join Date: 02-18-09
Location: western MA
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I've done porkstrami before and it is wonderful. Think the texture of ham but full pastrami flavor. I like it as it is leaner than beef. Give it a try!
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The Edge... there is no honest way to explain it because the only people who really know where it is are the ones who have gone over. |
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03-14-2014, 06:05 PM | #30 | |
is one Smokin' Farker
Join Date: 01-01-09
Location: IE California
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WINNER! I know this is a BBQ forum but sheesh, schnitzel is the super ultra bomb diggety! Schnitzel sandwiches, oh my, hot crispy juicy pork against cold lettuce and tomato and house made half sour pickles in good bread.... I'm getting light headed. Because I desperately need to lose weight, I even like to pound the slices to 1/4" and throw them on the griddle for just a minute or two, simply seasoned and it seems to be better than just boneless loin chops grilled. |
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