Bruce Pearson Posted February 21, 2017 Report Share Posted February 21, 2017 Anybody know the best way to cook a 4 to5 lb. pork collar? I bought some meat from Snake river farms and that was one of the pieces. Also bought a wagu tri tip and some wagu hot dogs and they gave me a ham for ordering over $100 worth of meat. Any hints on a good rub for the tri tip will be appreciated. Ha any tips at all will be appreciate it lol Quote Link to comment Share on other sites More sharing options...
Garvinque Posted February 21, 2017 Report Share Posted February 21, 2017 Bruce on the pork collar never made one, but the Tri Tip use a classic Santa Maria rub 2 TBS of Kosher Salt 1 TBS Black Pepper 1 TBS Granulated Garlic 1 tsp parsley flakes 1/2 tsp cayenne pepper(Optional) not a part of classic rub but I love some heat If you can get Red Oak Wood-Great but white oak or pecan will do Garvin Quote Link to comment Share on other sites More sharing options...
Steve M Posted February 21, 2017 Report Share Posted February 21, 2017 I think that pork collar is basically a boneless butt. I would do a low and slow cook with it into the 200 range for pulled pork. Use your favorite rub. For the tritip, I have always done them using reverse sear and they have turned out fantastic. But I'll bet about any technique on those wagyu tritips will turn out great. Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 22, 2017 Author Report Share Posted February 22, 2017 Thanks guys when I cook them I'll take pictures and post them. They don't get delivered till next week. Quote Link to comment Share on other sites More sharing options...
Steve M Posted February 22, 2017 Report Share Posted February 22, 2017 You are in for a treat. I love SRF products. Quote Link to comment Share on other sites More sharing options...
Shuley Posted February 22, 2017 Report Share Posted February 22, 2017 Tri tips- I always reverse sear and make sure you slice it properly. There are lots of images to show you how to cut against the grain. I feel when people don't think tri tip is tender the slicing is almost always to blame. As far as rub- I used to use pappys (which is a great place to start). But now I make my own rub which is salt, pepper, paprika, garlic powder, and I think that's it. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted February 22, 2017 Report Share Posted February 22, 2017 Oakridge BBQ Santa Maria rub is my "go to" for tri-tip! https://www.oakridgebbq.com/?product=santa-maria-steak-seasoning 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted February 22, 2017 Author Report Share Posted February 22, 2017 Thanks Tony I'll give it a try Quote Link to comment Share on other sites More sharing options...
tony b Posted February 22, 2017 Report Share Posted February 22, 2017 Can't wait to see the pics and how you liked it! Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted February 22, 2017 Report Share Posted February 22, 2017 Collar is what I use we call it pork neck treat it like a butt for pulling .I've injected mine . I like them because they are a great size Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
