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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-30-2014, 05:04 PM   #1
deguerre
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Default Pork Neck First Time? Make Some Tacos I Says.

Cooked on the Akorn.


Rubbed them Saturday and let them sit in the fridge over night.
They cooked in smoke for two hours at ~300 then were panned and foiled with a large onion for another two and a half. I didn't add any additional liquids when I foiled them as I figured they'd make plenty on their own, which they did. Here's some pics.









Steamed the lens...







Done...







pulled...



Fixins...









Plated...





These were fantastic. Got lots of compliments from Redhot last night. I've found a new meat for pulled pork tacos and other things. At what they typically go for at the Save-A-Lot (1.19/lb) they're an awesome cook even with the waste. Going to make some stock with the neck bones. And the Akorn? It's just too darn easy to use. If it weren't for the Cajun Bandit's capacity, I'd use it almost exclusively other than the Kettle.

Thanks for looking!
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Unread 06-30-2014, 05:08 PM   #2
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Where's the drool emoticon when you need it!?
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Unread 06-30-2014, 05:16 PM   #3
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Quote:
Originally Posted by Cuebie View Post
Where's the drool emoticon when you need it!?
This one?





Good that looks, I says!
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Unread 06-30-2014, 05:16 PM   #4
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Def good eats there Br're G!
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Unread 06-30-2014, 05:16 PM   #5
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DeGuerre, those pork necks will make an excellent stock. Beware of the strength of the smoke however. Anytime I make stock with smoked bones I like to reduce it down quite a bit and then freeze it in an ice tray. Add one cube to a normal pot of soup or dish that call for stock and it adds a nice subtle smoke flavor without being overpowering.
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Unread 06-30-2014, 05:19 PM   #6
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What do I say???
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Unread 06-30-2014, 05:21 PM   #7
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Looks delicious! Love pork and beef necks for ragu, but now I may need to try for tacos!
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Unread 06-30-2014, 05:25 PM   #8
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Quote:
Originally Posted by MS2SB View Post
DeGuerre, those pork necks will make an excellent stock. Beware of the strength of the smoke however. Anytime I make stock with smoked bones I like to reduce it down quite a bit and then freeze it in an ice tray. Add one cube to a normal pot of soup or dish that call for stock and it adds a nice subtle smoke flavor without being overpowering.
Excellent idea. Thanks, Warlord!
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Unread 06-30-2014, 05:28 PM   #9
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Quote:
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What do I say???
Well, "Us Californians finally beat some sense into that Southern upstart's l'il empty pointy haid REAL good." comes to mind.
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Unread 06-30-2014, 05:41 PM   #10
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BAM! Mighty fine pic's and cook!
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Unread 06-30-2014, 05:41 PM   #11
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I'd that Sunday style!
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Unread 06-30-2014, 05:42 PM   #12
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That looks delicious.
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Unread 06-30-2014, 05:43 PM   #13
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Quote:
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I'd that Sunday style!
Appreciated all you fellers input on my question thread last week too, Bob.
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Unread 06-30-2014, 06:28 PM   #14
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What MS2SB said.
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Unread 06-30-2014, 06:51 PM   #15
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Man that looks gooood Guerry! I've never had pork necks before, I'd hit that repeatedly!
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