talisker63 Posted April 29, 2013 Report Share Posted April 29, 2013 Re: Everyday Misc Cooking Photos w/ details Ooops double post Quote Link to comment Share on other sites More sharing options...
talisker63 Posted April 29, 2013 Report Share Posted April 29, 2013 Re: Everyday Misc Cooking Photos w/ details Grabbed a pork neck from the South Melbourne market and brined overnight for the first time Tied with string and rubbed lightly with paprika and pepper, thinking there was enough salt, fennel and garlic in the brine. On to the Kamado at 9.00 at a steady 260F and off at 6.00. Had a long stall at 3.00 so wrapped it for a couple of hours Internal got to 185F and it was just sliceable And next day had dinner again, even better cold and sliced thin! Served with Mexican rice, roasted cherry tomatoes and an awesome Hungarian peppers&tomato dish Sent from my iPad using Tapatalk HD Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 29, 2013 Report Share 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! Quote Link to comment Share on other sites More sharing options...
talisker63 Posted April 30, 2013 Report Share 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 Quote Link to comment Share on other sites More sharing options...
Loquitur Posted April 30, 2013 Report Share 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!! Quote Link to comment Share on other sites More sharing options...
mguerra Posted April 30, 2013 Report Share 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. Quote Link to comment Share on other sites More sharing options...
talisker63 Posted April 30, 2013 Report Share 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 Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 1, 2013 Report Share Posted May 1, 2013 Re: Everyday Misc Cooking Photos w/ details Super duper. Thanks. Quote Link to comment Share on other sites More sharing options...
DennisLinkletter Posted May 1, 2013 Author Report Share 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.. Quote Link to comment Share on other sites More sharing options...
mk1 Posted May 3, 2013 Report Share Posted May 3, 2013 Re: Everyday Misc Cooking Photos w/ details Thick strips steaks salt pepper and smoked paprika on the right one Quote Link to comment Share on other sites More sharing options...
carriesanaxe Posted May 13, 2013 Report Share Posted May 13, 2013 Re: Everyday Misc Cooking Photos w/ details First real cook, loinbacks, smoked mac n cheese. Duckfat veg Quote Link to comment Share on other sites More sharing options...
mguerra Posted May 13, 2013 Report Share Posted May 13, 2013 Re: Everyday Misc Cooking Photos w/ details Pretty impressive spread! Nice photo. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted May 13, 2013 Report Share 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. Quote Link to comment Share on other sites More sharing options...
carriesanaxe Posted May 13, 2013 Report Share 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 Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 1, 2013 Report Share 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. * Quote Link to comment Share on other sites More sharing options...
mguerra Posted July 1, 2013 Report Share Posted July 1, 2013 Re: Everyday Misc Cooking Photos w/ details OK, have to try that. Quote Link to comment Share on other sites More sharing options...
Loquitur Posted July 1, 2013 Report Share Posted July 1, 2013 Re: Everyday Misc Cooking Photos w/ details Firemonkey - you gotta be lovin' that slicer - beautiful job!!! Quote Link to comment Share on other sites More sharing options...
Loquitur Posted July 1, 2013 Report Share 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!!! Quote Link to comment Share on other sites More sharing options...
MadMedik Posted July 3, 2013 Report Share 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! Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted July 4, 2013 Report Share 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 Quote Link to comment Share on other sites More sharing options...
