MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead 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 05-03-2019, 09:55 PM   #1
leosmith78
Found some matches.
 
leosmith78's Avatar
 
Join Date: 04-17-15
Location: Warner Robins, GA
Name/Nickname : Leo
Default Stuffed Whole Hog

Brethren,

I'm doing a 40lb hog soon. I'm cooking it like I've had it in the Philippines. They stuff the cavity with lemongrass. It keeps the loins and ribbies from drying out. I just moved to GA and I'm not sure I can get lemongrass in my immediate area. Does anybody have any ideas as to what else I could use if I can't find lemongrass? First thought is use foil, but that doesn't impart much flavor.

TIA
leosmith78 is offline   Reply With Quote




Old 05-03-2019, 10:01 PM   #2
tom b
somebody shut me the fark up.
 
Join Date: 10-12-15
Location: Temecula, CA
Default

I don't know the answer but I'm interested in your results
__________________
LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe
tom b is offline   Reply With Quote


Old 05-03-2019, 10:02 PM   #3
Joshw
Babbling Farker
 
Join Date: 09-25-17
Location: Oklahoma
Default

I would do a google search for Asian markets, Or even places like whole foods, or sprouts will probably have the lemon grass. Kaffir lime leaves is the typical substitute, but if you can't find lemon grass, probably won't find them either. I would say just halved lemons would be your best bet.
Joshw is offline   Reply With Quote


Thanks from: --->
Old 05-03-2019, 10:11 PM   #4
Westx
is One Chatty Farker

 
Join Date: 04-17-16
Location: Midlothian, Texas
Default

Stuff it with cabbage.
__________________
22" Weber Kettle
PBC
24x42 Shirley Fabrication Elevated/Straight back patio model with warmer
Assassin 36” Pellet Grill
LSG Mini on reversed comp cart
LSG 20”x36” pellet grill
Wes
Westx is offline   Reply With Quote


Thanks from:--->
Old 05-03-2019, 10:37 PM   #5
Capt
Full Fledged Farker
 
Join Date: 03-31-19
Location: Fort Lauderdale
Name/Nickname : Cole
Default

I have seen lemongrass around but that’s a lot of grass!
Capt is offline   Reply With Quote


Old 05-04-2019, 02:11 AM   #6
leosmith78
Found some matches.
 
leosmith78's Avatar
 
Join Date: 04-17-15
Location: Warner Robins, GA
Name/Nickname : Leo
Default

Quote:
Originally Posted by Westx View Post
Stuff it with cabbage.
LOL, well that would align to my Polish ancestry!
leosmith78 is offline   Reply With Quote


Old 05-04-2019, 02:14 AM   #7
leosmith78
Found some matches.
 
leosmith78's Avatar
 
Join Date: 04-17-15
Location: Warner Robins, GA
Name/Nickname : Leo
Default

Quote:
Originally Posted by Joshw View Post
I would do a google search for Asian markets, Or even places like whole foods, or sprouts will probably have the lemon grass. Kaffir lime leaves is the typical substitute, but if you can't find lemon grass, probably won't find them either. I would say just halved lemons would be your best bet.
Yeah, we have a few small Asian markets here and we intend to visit them tomorrow and see if they have or can get the lemongrass. Lemons...good idea. I may have to give it a try...I'll keep yinz posted.
leosmith78 is offline   Reply With Quote


Old 05-04-2019, 04:56 AM   #8
Lawnguy
Babbling Farker
 
Join Date: 11-18-17
Location: Atlanta Georgia
Default

H-Mart
Lawnguy is offline   Reply With Quote


Old 05-04-2019, 04:57 AM   #9
Jason TQ
somebody shut me the fark up.

 
Jason TQ's Avatar
 
Join Date: 01-10-11
Location: Lawrenceville, GA
Default

Ya definitely check those asian markets. We have a bunch around us in gwinnett and love shopping produce there as they selection is amazing and prices are better than regular grocery stores.

And while this is completely opposite of lemon grass I know people will stuff sausage in the cavity to keep things moist and you can eat that sausage too later.
__________________
-Jason
I didn't choose D-Canoe life..........
Jason TQ is offline   Reply With Quote


Old 05-04-2019, 05:22 AM   #10
bschoen
Babbling Farker
 
Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce
Default

Probably too late now, but it never hurts to talk with the produce manager at your local favorite store and request a special order.
bschoen is online now   Reply With Quote


Old 05-04-2019, 06:03 AM   #11
leosmith78
Found some matches.
 
leosmith78's Avatar
 
Join Date: 04-17-15
Location: Warner Robins, GA
Name/Nickname : Leo
Default

Quote:
Originally Posted by bschoen View Post
Probably too late now, but it never hurts to talk with the produce manager at your local favorite store and request a special order.
That's a great idea! I have some time...I don't plan on doing this until the 12th so maybe I'll be able to special order some.

Thanks!
__________________
Rec Tec Bull RT-700
leosmith78 is offline   Reply With Quote


Old 05-04-2019, 06:12 AM   #12
Cook
Babbling Farker
 
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
Default

While I think it's cool to replicate what you have experienced in the Philippines, and I do believe you should go ahead and use the technique, I do not believe that lemongrass helps keep their hogs moist. Cooking it properly will keep it from drying out. Having been around ALOT of whole hogs in my life, I can attest that moisture is a product of the cook. In Filipino cooking, the lemongrass is for imparting a fragrance in their lechon.
__________________
"Barbecue...it's just heat & meat" - Circa 5/10/11 - Quote by Cook
Cook is offline   Reply With Quote


Old 05-04-2019, 06:37 AM   #13
Titch
somebody shut me the fark up.

 
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
Default

Garlic paste olive oil bruised spring onions and lemongrass
If like here lemongrass is expensive i would add more spring onion.
The pork served by my stepmother has no stuffing but they are small

Out of interest i grew lemon grass in my hot house, took 2 years to dig ig out,what a weed.
__________________
Some people are like a Slinky-not really good for anything,
but still , you can't help smiling when you shove them down the stairs.
Titch is offline   Reply With Quote


Old 05-04-2019, 06:39 AM   #14
leosmith78
Found some matches.
 
leosmith78's Avatar
 
Join Date: 04-17-15
Location: Warner Robins, GA
Name/Nickname : Leo
Default

Quote:
Originally Posted by Cook View Post
While I think it's cool to replicate what you have experienced in the Philippines, and I do believe you should go ahead and use the technique, I do not believe that lemongrass helps keep their hogs moist. Cooking it properly will keep it from drying out. Having been around ALOT of whole hogs in my life, I can attest that moisture is a product of the cook. In Filipino cooking, the lemongrass is for imparting a fragrance in their lechon.
I've cooked many whole hogs too, but mostly butterflied and it is mostly the product of the cook. I've also been to many pig roasts in the Philippines as my wife is a Filipina. Yes, the lemon grass imparts fragrance but it acts as a barrier to the heat because they roast the hog on a spit close to the coals. In my case, I will smoke the pig at 250 degrees. I will say that my wanting the lemongrass is mostly to replicate the flavor notes to a certain extent, but it can't hurt in helping to retain some moisture.
__________________
Rec Tec Bull RT-700
leosmith78 is offline   Reply With Quote


Reply

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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:16 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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