Help me point my pork in the right direction

Kirk · 06-16-2008, 09:18 PM

But first, this is not Woodpile so that being said,

I could really use a some input on a flavor profile for my pork entries. This is the one category that I really have no idea what the judges are looking for.

I have been using a fairly common injection (AJ, wooster...,), Head Country rub which is somewhat salty (but flavorful) and finishing with a sauce that's similar to Head Country but with just a bit more vinegar and just a little extra heat too. So far it's been good for mid pack results.

I'm not asking anyone to give me their recipes but I was just wondering what some of you are doing with your entries. I know that traditional vinegar, salt and hot pepper treatments won't do well in comps but I can't see something sickeningly sweet like many rib entries doing well for pork either.

What do you think might be better? Introducing fruity or possibly more savory flavors? Salty? Tangy? What do you think?

TIA, Kirk.

Sledneck · 06-16-2008, 09:33 PM

How about some Blues Hog Tennessee Red sauce

Plowboy · 06-16-2008, 09:35 PM

Quote:

Originally Posted by Kirk

But first, this is not Woodpile so that being said,

I could really use a some input on a flavor profile for my pork entries. This is the one category that I really have no idea what the judges are looking for.

I have been using a fairly common injection (AJ, wooster...,), Head Country rub which is somewhat salty (but flavorful) and finishing with a sauce that's similar to Head Country but with just a bit more vinegar and just a little extra heat too. So far it's been good for mid pack results.

I'm not asking anyone to give me their recipes but I was just wondering what some of you are doing with your entries. I know that traditional vinegar, salt and hot pepper treatments won't do well in comps but I can't see something sickeningly sweet like many rib entries doing well for pork either.

What do you think might be better? Introducing fruity or possibly more savory flavors? Salty? Tangy? What do you think?

TIA, Kirk.

Is it strictly your flavor scores that are hurting? What about tenderness and appearance?

Kirk · 06-16-2008, 09:38 PM

Quote:

Originally Posted by Sledneck

How about some Blues Hog Tennessee Red sauce

I have some but I haven't tried it yet. Honestly, I forgot I had it. I have a coupla butts in the fridge that I did yesterday, I'll give it a try on them. Thanks.

Oh BTW, I never did wish you a happy b'day last weekend so happy belated!

Kirk · 06-16-2008, 09:42 PM

Quote:

Originally Posted by Plowboy

Is it strictly your flavor scores that are hurting? What about tenderness and appearance?

They're improving but could still be better. I was over shredding the meat to the point where it looked like one homologous mass with some pieces of bark here and there and I don't think it was tender enough. This last time I used choice pieces from the money end and left them as pretty good sized pieces. We went from the bottom 1/4 of the field to dead in the middle so I guess it was an improvement.

MilitantSquatter · 06-16-2008, 10:12 PM

Kirk - I think you're on the right track about not serving a bile pile of shredded pork that looks like wet cat food. That stuff tastes great on a bun with cole slaw but doesn't give the judges a good chance to get an idea of texture.. I've always said it's kind of like you've pre-chewed it for them.

Here's some things to consider

1) Try an injection like Butchers BBQ Pork or Fab-P. Personally I can't stand this stuff for my own consumption and don't eat more than one bite when doing the boxes but the judges seem to love it and I've used it successfully. Consider adding a small amount of rub to your injections too. If you want to stay away from these two injections for whatever reason, then I think your injection is on the right path.. Inject as much fluid as you can and then inject it some more.

2) Add some liquid to the foil (if you foil). Might be a mix of juice and vinegar, thinned out sauce etc. to add some moisture and additional flavor

3) Try a different rub.. Personally I'm not a fan of Head Country Rub and don't see that as being great for pork. I really enjoy head Country sauce though... Lots of good rubs out there. Keep it basic... A little sweet, a little salt and a little heat.

4) Don't oversauce.. Thin it out a bit more.

5) Stick with the best parts of the butt/shoulder.. Stay away from the center and the whiter colored meat. Get the best mix of softer bark pieces and money muscle etc.

6) Check taste and add some additional flavor at the end depending what is needed - could be a shot of vinegar, a dash or salt, a shake of rub, or a spritz of bottled butter etc.)

7) Review what wood and charcoal you are using... May be too strong.

ique · 06-16-2008, 10:24 PM

I'd say you are on the right track with not shredding it. It can then turn into mush and the only flavors that stand out are only the sauce and rub. Prepare large chunks or slices and I think the judges can then also taste pork and you'll score better.

Kirk · 06-16-2008, 10:52 PM

Quote:

Originally Posted by ique

I'd say you are on the right track with not shredding it...

Thanks Chris. I figured shredding it was a mistake for the reasons you mentioned. One of these days I will have to try slicing. Never done it. I thought it best just to learn one thing at a time. With only 3 KCBS comps under our belts, the learning curve's been pretty steep.

Vinny, thanks for such a thorough post. Good stuff which I'd like to address one point at a time.

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