The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 03-14-2008, 11:04 AM   #1
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default Peppered pork sticks Yumms! pron

Just did a big batch yesterday, and for once remembered to take some pics.

They sell like crazy. Great beer drinking snack.
Attached Images
File Type: jpg PICT0001.JPG (152.3 KB, 213 views)
File Type: jpg PICT0002.JPG (158.0 KB, 213 views)
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 03-14-2008, 11:06 AM   #2
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default

They are made out of loin covered in a high mountain black pepper cure and a whole bunch of extra black pepper then in the smoker at 225 for about an hour or so. Really just cooking them rather than drying them out. We can't hardly keep them in stock.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 03-14-2008, 11:07 AM   #3
Norcoredneck
somebody shut me the fark up.
 
Norcoredneck's Avatar
 
Join Date: 07-11-06
Location: Norco, Ca.
Default

Wow looks fantastic.
__________________
Low and Slow.....

The Prontologist is in...
Ok let's see your Butt!
Norcoredneck is offline   Reply With Quote


Old 03-14-2008, 11:24 AM   #4
NCGrimbo
is One Chatty Farker
 
NCGrimbo's Avatar
 
Join Date: 03-08-05
Location: Clayton, NC
Default

Those look delicious. Do you have to cut the loin into those strips or do they come that way?
__________________
"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway
-----------------------------------------------------------
Weber 26.5"
Yoder YS640

-NCGrimbo
NCGrimbo is offline   Reply With Quote


Old 03-14-2008, 11:26 AM   #5
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

I buy those! Nice job.
__________________
Larry

I am no longer captious...so bite me Shane.

The best way to reach me is with email: larry@larrygaian.com
BBQ Grail is offline   Reply With Quote


Old 03-14-2008, 11:28 AM   #6
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Looks good, I want to try those.
__________________







**************************
*** Terry ~ aka Pork Smoker ***

** XL-BGE Hatched 06/20/2008 09:42 pm **
* Couple Weber Kettles, CharGriller, UDS *
* Ultra Fast Red Thermapen *
Projects
Kamado Restoration
Bandera Restoration




Midnight Smoke is offline   Reply With Quote


Old 03-14-2008, 11:29 AM   #7
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default

Quote:
Originally Posted by NCGrimbo View Post
Those look delicious. Do you have to cut the loin into those strips or do they come that way?
Cut them. I start by cutting the loin exactly in half. I then take each half and trim off the outside fat and such. There is a shiny material there that goes into the garbage. The rest of the trimmings go in the sausage bin. Once the half is trimmed, I cut it in half length wise between the top and bottom. i.e. knife horizontal. take each of those and strip them. I'll try to get some procedure pics next time.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 03-14-2008, 11:56 AM   #8
wlh3
is One Chatty Farker
 
wlh3's Avatar
 
Join Date: 09-12-07
Location: Port Hueneme , CA
Default

Wow! those look good. MMMMMMM Peppery Pig Sticks The darn list just keeps getting longer and longer
__________________
Weber 22.5"
Weber Smokey Joe
UDS is done and cooking
UDS #2 is done and cooking
Walker

I BBQ because it is just so PRIMAL
wlh3 is offline   Reply With Quote


Old 03-14-2008, 11:58 AM   #9
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Default

Those look great Greg. Never thought of Pig Jerky
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Old 03-14-2008, 02:59 PM   #10
pat
is Blowin Smoke!
 
pat's Avatar
 
Join Date: 01-21-08
Location: Des Moines, IA
Default

Oh my! That is a great idea. Thanks for sharing. I am definitely trying that.
__________________
Smokers Purgatory

Have you tried Simply Marvelous Rubs yet??

Backwoods Party
Ole Hickory CTO
Large Big Green Egg
WSM X 2
Weber Performer
pat is offline   Reply With Quote


Old 03-14-2008, 03:17 PM   #11
Bigdog
somebody shut me the fark up.
 
Bigdog's Avatar
 
Join Date: 09-17-03
Location: Wichita, Kansas
Default

Those look good Greg. Tell Bill he needs to get some of those when he comes tomorrow.

P.S. I gave him a message for you.
__________________
Bigdog
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
Smoke on Brother KC
Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.
Bigdog is offline   Reply With Quote


Old 03-14-2008, 04:01 PM   #12
BobBrisket
Moderator
 
BobBrisket's Avatar
 
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
Default

Wow, I never thought about that.

Has anyone ever made pork jerky? I'm thinking loin sliced thin with a slicer and then smoked till dry like beef jerky. Funny, I made beef and had chicken, turkey, deer, and elk jerky, but never thought about pork.

By the way, the peppered pork sticks look killer. Definite beer snack.
__________________
PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up!
BobBrisket Jr.-MUDS, WSJ Silver
My BEST Compliment....."You're a good cooker, Dad!"--My Son :)
Miss You, Marty and Bull! RIP
BobBrisket is online now   Reply With Quote


Old 03-14-2008, 05:36 PM   #13
DaChief
Babbling Farker
 
DaChief's Avatar
 
Join Date: 01-28-07
Location: Melbourne, FL
Default

Quote:
Originally Posted by parrothead View Post
Cut them. I start by cutting the loin exactly in half. I then take each half and trim off the outside fat and such. There is a shiny material there that goes into the garbage. The rest of the trimmings go in the sausage bin. Once the half is trimmed, I cut it in half length wise between the top and bottom. i.e. knife horizontal. take each of those and strip them. I'll try to get some procedure pics next time.
I'm looking forward to pics of the whole process!
__________________
DaChief

BGE Large
WSM
Weber One-Touch Gold
Weber Go-Anywhere
Turkey Fryer

"Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!"
-- Daffy Duck
DaChief is offline   Reply With Quote


Old 03-15-2008, 02:10 PM   #14
parrothead
somebody shut me the fark up.
 
parrothead's Avatar
 
Join Date: 08-13-03
Location: Port Saint Lucie, FL
Default

Quote:
Originally Posted by Bigdog View Post
Those look good Greg. Tell Bill he needs to get some of those when he comes tomorrow.

P.S. I gave him a message for you.
I'm scared now.
__________________
Greg

American Picker Blog
parrothead is offline   Reply With Quote


Old 03-15-2008, 02:18 PM   #15
NCGrimbo
is One Chatty Farker
 
NCGrimbo's Avatar
 
Join Date: 03-08-05
Location: Clayton, NC
Default

Quote:
Originally Posted by parrothead View Post
I'm scared now.
Good. It will make your reactions quicker. It could mean the difference between life and death.
__________________
"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway
-----------------------------------------------------------
Weber 26.5"
Yoder YS640

-NCGrimbo
NCGrimbo is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoked Bacon Chicken Sticks & Corn. Pron wheelterrapin Q-talk 13 11-08-2011 01:44 PM
Smoked pork and kraut, naked spicy fattie, stuffed pork loin pron pron pron 42BBQ Q-talk 11 11-06-2011 01:13 PM
Hot . Peppered . Dumplings . jacob Q-talk 12 04-22-2010 05:21 PM
I found Pork on a Stick Sticks! Anyone interested? Ashmont Q-talk 13 08-31-2009 03:40 PM
Pork sticks? bigabyte Q-talk 17 12-13-2008 11:40 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:53 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts