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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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Old 06-23-2019, 09:04 PM   #16
thunter
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I love CSR’s! Those look amazing!
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Old 06-23-2019, 09:10 PM   #17
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Man, you have that dialed in. Bark looks outstanding and flavorful. I just had a steak and now I’m hungry again
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Old 06-23-2019, 09:37 PM   #18
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Quote:
Originally Posted by BillN View Post
It's been a long long time since I have done CSRs, I used to do them on the grill and they never disappointed. Yours look outstanding.
Same here, been years since I made them. But unlike you, when I grilled mine, I was always disappointed. Smoker was much better.

I need to try them again.
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Old 06-23-2019, 09:52 PM   #19
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Quote:
Originally Posted by darita View Post
Just a quickie...threw these on the MAK at 245, for 5 1/2 hours. No foil, sauce on the side. Why are CSRs so good. They have just the right blend of lean meat and ooozy fat. Soooooo good...
That looks perfectly done neighbor! Nice job.
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Old 06-24-2019, 08:35 AM   #20
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Quote:
Originally Posted by darita View Post
Was my butcher right when he said they were the off cut of the chops or loin? Sorry...don't know anything about this stuff.
If you do a google search for images for CSR's you will see some images that show meat that is from the loin with the bone in it. I love a good loin chop, but in my opinion the loin is too lean to take much past 145-150 degrees. A CSR derived from the pork butt will allow a higher finish temp and because of the fat ratio make for a tastier piece of meat.



As others have said, used to cook CSR's all of the time because they were cheap. Rarely cook them anymore.


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Old 06-24-2019, 09:52 PM   #21
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I just smoked a batch of CSRs on my Chimp. They were the type cut from the end of the loin with rib bones. 4 hours at 250 with an IT of 190. Pretty much a fail...the loin was real dry. Maybe grilling to 140 would have been better.
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Old 06-25-2019, 06:35 AM   #22
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I find the darker red CSRs to be more tender & moist than ones that are lighter colored when done in a crock pot. I've never done them on my PBC but after looking at those pics I'm definitely giving them a try, especially if I can find some like those in Rodger's pic.
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Old 06-25-2019, 08:06 AM   #23
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Quote:
Originally Posted by Giantswede View Post
I just smoked a batch of CSRs on my Chimp. They were the type cut from the end of the loin with rib bones. 4 hours at 250 with an IT of 190. Pretty much a fail...the loin was real dry. Maybe grilling to 140 would have been better.
Don't think you went long enough. CSRs cook like pork butt. Typically, I go till probe tender, which tends to be around 201, plus or minus.
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Old 06-25-2019, 08:11 AM   #24
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Quote:
Originally Posted by darita View Post
Was my butcher right when he said they were the off cut of the chops or loin? Sorry...don't know anything about this stuff.

In some parts of the country...they are like a small bone-in loin chop. But out here in California, CSR's are typically just pork butt cut up.
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Old 06-25-2019, 08:16 AM   #25
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In some parts of the country...they are like a small bone-in loin chop. But out here in California, CSR's are typically just pork butt cut up.
Gotcha. Thanks Mike.
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Old 06-25-2019, 08:33 AM   #26
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Oh man...I'll gladly take a plate of those any day!!! Nice job!!
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Old 06-25-2019, 09:54 AM   #27
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Thanks all, for the kudos. Gotta say though, it's the CSRs, not me.
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Old 06-25-2019, 11:49 AM   #28
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Looks great!!
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