DennisLinkletter Posted October 10, 2014 Report Posted October 10, 2014 I will have 20 - 9 year olds and about 30 adults here tomorrow.. Ordered lots of piggy for this event and the freezer.. four huge pork necks to be cooked as butts and 12 St Louis racks and 12 lowers with the cartilage /rib tips two large boneless pre-cured/brined uncooked hams and four pre-cured/brined uncooked bone-in streaky bacon bellies Did my first sous Vide then smoke racks today and they are VERY different! no shrinkage.. but also not as much of the fat rendered out.. But they are huge, plump and meaty! Will post more.. I have another 6 racks that I've had in the tank along with one neck and two tri tips.
5698k Posted October 10, 2014 Report Posted October 10, 2014 A couple of 32's should do the trick... Robert
wilburpan Posted October 10, 2014 Report Posted October 10, 2014 A couple of 32's should do the trick... Robert If only you knew someone that could supply them.
tony b Posted October 12, 2014 Report Posted October 12, 2014 That's a shit-ton of meat, son! Pork necks?? I've never seen that cut before. Cook it like a butt - intriguing!
Loquitur Posted October 12, 2014 Report Posted October 12, 2014 Yikes!! I buy pork necks at my farmer's market for soup stock which gives a sweet undertone to the soup. But its nothing like a butt!!! Giving this further thought, I buy pork neck bones for my stock - not pork necks. Probably a huge difference there.
Sav Posted October 13, 2014 Report Posted October 13, 2014 Gday Dennis, Looks like your've done your apprenticeship catering to the masses, you might want to start moonlighting as Bali's pulled pork king.. Hope Ilsa's party went well. Cheers Tony
CeramicChef Posted October 18, 2014 Report Posted October 18, 2014 That should have been one very interesting cook! I've got a 32 and that would be a couple of cooks on The Beast! Give Isla a Happy Birthday kiss and hug from her OKC, Ok friends!
