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BBQ Related Topics => BBQ Recently? Post Pictures and Tell us what you cooked. => Topic started by: devil daddy on September 28, 2005, 11:27:20 pm
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I know my favorite meat is Smoked "wildcat" unfortunately I only get that the Friday after Thanksgiving. I do however love to smoke up some good pork.
My favorite cut is the shoulder. Seems to me that it has the most fat to soak into the meat so it gives you a great flavor without getting girselly. What are your other thought on pork cuts? I would love to read them.
Devil Daddy
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Ah yes, the Pig....I do love those pulled pork sandwiches. Wish we had taken the time to get some pictures of them at the last two events (Guys Camping Trip & ASU vs. Northwestern Game) Especially the park with us pulling it.... :o It was quite an interesting ordeal. Hopefully now that we have the "Pork Puller" Gloves and the Bear Claws, it will be an easier time.
I also really enjoy the "Beer Can Up The Butt Chicken". Now that has been the best chicken I have ever had. The moistest and best tasting.
BBQ.....Now I can't wait until Saturday again for our next event....
GO SUN DEVILS!!!
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Devil Daddy,
The best pork cut I ever made was a tenderloin.
I felayed it and stuffed with bacon
then applyed a good dry rub
then bacon wrapped the outside
I slow cooked over Hickory for about 60 minutes per pound
Finally I vowed never agin to cook a pork tenderloin any other way!
by the way the bacon was terrefic as well!
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Wow, Fat Rabbit, I like that recipe, we will certainly have to try that one next time we smoke some pork. I love that Bacon and Hickory flavor.
Now I'm hungry for some BBQ, and it's only 5:30 in the morning...
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Here is a tenderloin recipe I have used recently.
Dry rub:
chile powder
sage
cumin
sea salt
pepper
Rub the tenderloin well, cook using direct grilling method. Get that fire purty durn hot. Cook it about 3 minutes each on all 3 sides. Baste with glaze and let rest bout 10 minutes before slicing.
Glaze:
juice of one orange
juice of one lime
bout 1 teaspoon of zest from each
1 clove fine chopped garlic
1 tbsp fine chopped shallot
1 fine chopped jalepeno or serrano
1/2 cup guava jelly
I like to serve this with calabasitas, rice, and southwestern skillet taters.
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If he says yes, can we come over for dinner all the time???
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hmmmm...thinkin wife might not like that much. Ironically I have had that offer, without the kidding part.
I will be happy to keep concocting and posting recipes...maybe some demos during our get togethers.