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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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07-25-2013, 05:28 PM | #1 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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Whole pig racer style stuffing question
Doing a whole pig tomorrow night racer style. Thinking of putting two whole heads of cabbage into the cavity to slow the ribs and loins from over cooking. Anyone done this before? Good idea?
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07-25-2013, 05:56 PM | #2 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I've used cheap chuckies before - the cabbage might work & would definitely be cheaper than chuckies - even cheap ones. I don't see why it wouldn't work, but I've only done 2 pigs so I'm no expert.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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07-26-2013, 10:11 AM | #3 |
is one Smokin' Farker
Join Date: 01-15-12
Location: Kalama Wa.
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Never done cabbage before, but if it was me I would wrap the cabbage with foil to eliminate the cabbage over-flavoring the meat.
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[URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL] |
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07-26-2013, 10:20 AM | #4 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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No expert either, but sounds like a great idea! I think it will impart great moisture and flavor!
Sprinkle with some salt (or rub) and ground caraway seed. I don't think I would wrap the cabbage in foil, cabbage is very acetic. (I made the mistake of making cabbage rolls in an aluminum cake pan once, not good) Hope your cook is incredible! Can't wait to see the results!
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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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07-26-2013, 10:22 AM | #5 |
Full Fledged Farker
Join Date: 03-13-12
Location: Atlanta, GA
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Regardless of what you decide, just make sure you take lots of pictures of your cook. We love pictures.
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