Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: wolgast on May 03, 2013, 10:09:20 AM
-
Emilies grandmother turned 85. She dont have all the energy she once had. So we cooked a pork neck to a sliced internal(170f) She will serve this cold togheter with a cold potato sallad. She will have a stressless serving doing it this way. She dident wanna have mutch guessts or nothing.
This is the P-neck.
Brined: 48h (3-2-1-) 3 liters water,2dl salt/1 tablespoon sugar.
rubb: Coarse black pepper.
Smoke temp: 250f untill 170f internal.
Smoke wood: Apple
(http://img577.imageshack.us/img577/3651/002pfi.jpg) (http://imageshack.us/photo/my-images/577/002pfi.jpg/)
Sliced after an overnight rest.
(http://img854.imageshack.us/img854/9836/015fr.jpg) (http://imageshack.us/photo/my-images/854/015fr.jpg/)
Grandma was really pleased with this,n i dont blame her it was good. Not my go to cut if i wanna serve it cold but aslong as she is happy We´r happy.
_______________________________________________________________________
Now to my Lunch meat.
porkloin brined (3-2-1) for 48h
(http://img526.imageshack.us/img526/2235/018qqz.jpg) (http://imageshack.us/photo/my-images/526/018qqz.jpg/)
Trimmed´n´rubbed: No1: with 3 little pigs BBQ rub.....No2: plaine coarse black pepper.
As you can se i like to trim my lunch meat quite hard. Pure meat once sliced.
(http://img14.imageshack.us/img14/4995/023eet.jpg) (http://imageshack.us/photo/my-images/14/023eet.jpg/)
The fire: (apple wood)
(http://img843.imageshack.us/img843/2994/028fy.jpg) (http://imageshack.us/photo/my-images/843/028fy.jpg/)
Temp around 200f...Want to keep em in there aslong as possible. Pulled @ 145 innertemp
(http://img163.imageshack.us/img163/1686/029wdy.jpg) (http://imageshack.us/photo/my-images/163/029wdy.jpg/)
Sliced 2.5mm
(http://img14.imageshack.us/img14/2036/045hk.jpg) (http://imageshack.us/photo/my-images/14/045hk.jpg/)
(http://img203.imageshack.us/img203/9100/018mhz.jpg) (http://imageshack.us/photo/my-images/203/018mhz.jpg/)
Makes a ton of slices to enjoy on the work sammies/pizza/beer snack whatever. And most important Everyone can do it. So easy,stress less...No i coulda shoulda woulda for this cook! And i do Turkey/roastbeef the same.
Have a great Weekend ppl!
-
Tell Grandma happy Birthday from me :) That looks great, i'll have to get a meat slicer tho.
-
Nice work again Wolgast! I need to invest in a grinder, slicer and mixer then maybe I can try some of the magnificent meats you make. Oh and sausage maker.
-
Looks great!
-
Wolgast......I think you are the official "BRINE MEISTER" of Weber Kettle Club !!!!!
Very well done, again !!!!
-
Man that looks good.....
-
Nice work again Wolgast! I need to invest in a grinder, slicer and mixer then maybe I can try some of the magnificent meats you make. Oh and sausage maker.
Exactly what Duke said! Amazing!
Sent from my Kindle Fire using Tapatalk 2