mguerra Posted April 29, 2013 Report Posted April 29, 2013 Re: Everyday Misc Cooking Photos w/ details I have never heard of a pork "neck" as a cut of meat. From the looks of the muscles, I would guess that is a part of a leg. It looks decidedly like a boneless leg of lamb, which are usually tied with string. Do you know what it is? Neck must be a euphemism because those are certainly not para-vertebral muscles. Whatever it is, it sure looks delicious!
talisker63 Posted April 30, 2013 Report Posted April 30, 2013 Re: Everyday Misc Cooking Photos w/ details It's up near the shoulder, when I bought it it had the spine still attached. I had the butcher remove it. I think it is a higher cut than shoulder. Also called Pork Scotch Fillet if that helps Sent from my iPad using Tapatalk HD
Loquitur Posted April 30, 2013 Report Posted April 30, 2013 Re: Everyday Misc Cooking Photos w/ details I bought a pork roast once in a supermarket in Spain that looked quite a bit like that roast. When slicing it there was a definite pattern of lighter meat and darker meat in each slice. I didn't understand the label except for the "cerdo" part and just did a simple roast but it sure was delicious. I would love to know what it would be called here to order it from a butcher. Everything on that plate looks wonderful!!
mguerra Posted April 30, 2013 Report Posted April 30, 2013 Re: Everyday Misc Cooking Photos w/ details I had a few vertebrae included the way the butcher cut the shoulders I got from my 4H pig. Nothing like the Boston Butt you get at the grocery store. So the "neck roast" must be a type of shoulder cut, or thereabouts.
talisker63 Posted April 30, 2013 Report Posted April 30, 2013 Re: Everyday Misc Cooking Photos w/ details I will find you a picture of where this is cut from the pig. Sent from my iPad using Tapatalk HD
mguerra Posted May 1, 2013 Report Posted May 1, 2013 Re: Everyday Misc Cooking Photos w/ details Super duper. Thanks.
DennisLinkletter Posted May 1, 2013 Author Report Posted May 1, 2013 Re: Everyday Misc Cooking Photos w/ details Last time I asked my German butcher for a shoulder he asked if I had ever tried neck.. I bought a few, low and slow-ed them to 190º then pulled them.. They actually had marbling and were nicer texture and more moist than most butts /shoulders I've cooked.. they were not as thick as a butt but plenty thick..
mk1 Posted May 3, 2013 Report Posted May 3, 2013 Re: Everyday Misc Cooking Photos w/ details Thick strips steaks salt pepper and smoked paprika on the right one
carriesanaxe Posted May 13, 2013 Report Posted May 13, 2013 Re: Everyday Misc Cooking Photos w/ details First real cook, loinbacks, smoked mac n cheese. Duckfat veg
mguerra Posted May 13, 2013 Report Posted May 13, 2013 Re: Everyday Misc Cooking Photos w/ details Pretty impressive spread! Nice photo.
EGGARY Posted May 13, 2013 Report Posted May 13, 2013 Re: Everyday Misc Cooking Photos w/ details For your first cook on your KK, nice job. I bet everyone was impressed. How were the Ribs ? Just right ? Fall off the bone ? Enjoy the journey.
carriesanaxe Posted May 13, 2013 Report Posted May 13, 2013 Re: Everyday Misc Cooking Photos w/ details For your first cook on your KK, nice job. I bet everyone was impressed. How were the Ribs ? Just right ? Fall off the bone ? Enjoy the journey. Pretty impressive spread! Nice photo. Thanks, I've never BBQed before. I can't get over how intuitive it is. Can only get better too! The ribs are great! They came out a little bit dark but it wasn't really a problem. Here's the album: http://imgur.com/a/CPjyg
Firemonkey Posted July 1, 2013 Report Posted July 1, 2013 Re: Everyday Misc Cooking Photos w/ details Made some pastrami again... ** I love pastrami, and call it blasphemy If you must, but I really like the leaner stuff rather than the traditional brisket or belly. *Like the big roasts of pastrami in the deli case. * So, to cured this 5-6 pound center round roast for about a week, seasoned for a couple days, smoked it yesterday, chilled it and sliced it tonight for the best Reuben sandwiches ever. *
mguerra Posted July 1, 2013 Report Posted July 1, 2013 Re: Everyday Misc Cooking Photos w/ details OK, have to try that.
Loquitur Posted July 1, 2013 Report Posted July 1, 2013 Re: Everyday Misc Cooking Photos w/ details Firemonkey - you gotta be lovin' that slicer - beautiful job!!!
Loquitur Posted July 1, 2013 Report Posted July 1, 2013 Beef Ribs MadMedik style - 2.5 hours at 300 deg, indirect, remove from grill, rest wrapped in foil for 1 hour. The front three were so thick I coulnd't fit them in the rack. Delish!!!
MadMedik Posted July 3, 2013 Report Posted July 3, 2013 Re: Everyday Misc Cooking Photos w/ details Hey, you are the one who stole my ribs!!! Those look like my pictures .. Looks great!
Firemonkey Posted July 4, 2013 Report Posted July 4, 2013 Re: Everyday Misc Cooking Photos w/ details Firemonkey - you gotta be lovin' that slicer - beautiful job!!! Indeed I am. I have sliced probably 20 pounds of meat through it already. 6-7 pounds of raw ribeye for cheesesteaks, another 6-7 pounds of pit beef (Baltimore style roast beef), and this pastrami. It does take a bit of real estate to store, and it's heavy to move (not so bad since I store it with the meat carriage off), but there are just some things you can't do without it - and I seem to like them all! Sent from my iPad using Tapatalk HD
Syzygies Posted July 4, 2013 Report Posted July 4, 2013 Re: Everyday Misc Cooking Photos w/ details Another typical Fourth of July around here... A good day when I get to use my weed burner twice!
mk1 Posted July 4, 2013 Report Posted July 4, 2013 Re: Everyday Misc Cooking Photos w/ details nice spider....and ribs.... Mine were super simple. Salt pepper onion powder and paprika. On coffee wood from 150 degrees till stable at 250.... Cooked 250 dome for 5 hours till done...no foiling no muss or fuss... sauce on the side at the table Happy Independence Day everyone!
