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Title: pork
Post by: CLAREGO on February 01, 2005, 12:58:43 PM

HAVE A QUESTION PULLED PORK BONE IN OR BONE OUT ?
THAT WILL BE ON SAT
DOING SOME SCRAP IRON CHEIF BACON ON FRIDAY [:D]

Title: Re: pork
Post by: MallardWacker on February 01, 2005, 01:56:13 PM

CLAREGO,

I would use bone in. For a couple of reasons. First, it is cheaper(it's .99 cents around here right now)and I am always for cheap. Second, the bone holds alot of flavor both while you are cooking it AND when you are done. Put that puppy in a mess of Pintos and you'd be doi'n fine. What a great flavor it imparts to a simple pot of beans. I would it imagine this could work quite well with a OLDS T~SHIRT ham bone. Holy~Shlamolee that sounds good.

By the way you mentioned my middle name: BACON[:p]. What is SCRAP IRON CHEIF BACON?

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: pork
Post by: BigRed on February 01, 2005, 02:18:41 PM

Always bone in. You can tell if you have done a good smoke/cook depending on how easy the bone slips out. Mallard was so correct, it is a very inexpensive cut of meat and is so good when done correctly it is hard to beat. PULLING it is the only way to go in my house. You can do so much with the meat from that point. Hope my 2 cents helps.

BigRED

Title: Re: pork
Post by: CLAREGO on February 01, 2005, 04:49:18 PM

THE FAMOUS ALTON BROWNS BACON

CHECK THIS OUT YOU WILL LIKE IT

<hr noshade size="1">http://www.goodeatsfanpage.com/Season5/Bacon/BaconTranscript.htm

Title: Re: pork
Post by: CLAREGO on February 01, 2005, 04:57:52 PM

BY THE WAY HOW LONG DO YOU FELLOW SMOKERS KEEP THE SMOKE ROLLING ID SAY FOR ABOUT A 7 POUND BUTT???????

Title: Re: pork
Post by: MallardWacker on February 01, 2005, 05:27:36 PM

I think most of us would agree that 4hrs of smoke is plenty. My favorite is Pecan for pork.

OH, My gee willies, slap a duck and put him down. A ALTON BROWN WEB PAGE! Man I didn't need to see that. I'm still looking for his mac and cheeze recipe.

(http://www.dow-mgc.org/files/mallardwacker/peta-sucks.gif)
SmokeOn,
(http://www.azbbqa.com/forum/phpbb2/images/avatars/gallery/AZBBQA/mallardsmall.gif)
mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Title: Re: pork
Post by: CLAREGO on February 01, 2005, 06:12:05 PM

SCOOBY SNACK THAT

ANYWAYS PECAN SOUNDS GOOD I THINK ILL TRY A LITTLE HICKORY MIX IN THE BATCH

Title: Re: pork
Post by: CLAREGO on February 02, 2005, 02:33:21 PM

ONE MORE QUESTION FOR ALL THE GURU'S DO YOU ADD WATER TO THE WATER BOWL ???????? REASON AINT THE BARK CHEWY AFTER THE HOLE PROCESS????????

Title: Re: pork
Post by: Cold Smoke on February 03, 2005, 04:55:38 AM

I usually have to add water after every 4 hours - and since a butt that size might take about 12 hrs that butt will be nice and crusty after the second water bowl fill-up. Of course I do keep the vent open 1/3 to 1/2 ways open- depending on the weather. Just meant to be a guideline and my experience.

Enjoy!

Cold Smoke

Title: Re: pork
Post by: Chez Bubba on February 04, 2005, 02:46:21 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 AINT THE BARK CHEWY AFTER THE HOLE PROCESS????????<hr height="1" noshade id="quote"></blockquote id="quote">Nope, I'm just walkin' away![:D]

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 ONE MORE QUESTION FOR ALL THE GURU'S DO YOU ADD WATER TO THE WATER BOWL ???????? REASON AINT THE BARK CHEWY AFTER THE HOLE PROCESS????????
<hr height="1" noshade id="quote"></blockquote id="quote">You usually don't just add water, you empty the bowl of spent pucks & fat drippings, then re-fill with water. For a smoke that long, the water will have evaporated & you'll only have a gunk pile.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Title: Re: pork
Post by: CLAREGO on February 04, 2005, 12:44:25 PM

the reason i made chicken its was good but the skin was chewy. so during the hole process ill probably only change the bowl with water once ??

ive got the bacon going today tomorrow the butt!

Title: Re: pork
Post by: CLAREGO on February 04, 2005, 05:06:41 PM

got the bacon out is pecan a good wood to use for bacon ???
tasted sweet. then tried cooking a little longer bam its alright but not store bought

Title: Re: pork
Post by: Chez Bubba on February 05, 2005, 01:51:12 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by CLAREGO
 the reason i made chicken its was good but the skin was chewy. so during the hole process ill probably only change the bowl with water once ??

ive got the bacon going today tomorrow the butt!
<hr height="1" noshade id="quote"></blockquote id="quote">Clarego,

Emptying & refilling the water bowl was in reference to a long smoke like a butt or a brisket. I'm assuming you only cooked the chicky for up to 4 hours. You shouldn't have to do anything with the water bowl within those parameters.

Also, if the skin was chewy, how far open was your top vent? Sounds like you had it too closed so that the moisture couldn't escape.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Title: Re: pork
Post by: tsquared on February 05, 2005, 02:53:44 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">OH, My gee willies, slap a duck and put him down. <hr height="1" noshade id="quote"></blockquote id="quote">
I'm here for the smoking talk but I do so enjoy the cultural diversity![:D]
Tom

Title: Re: pork
Post by: jaeger on February 05, 2005, 04:03:36 AM

Clarego,

If your bacon tasted sweet, I would thing it had more to do with the cure that you brined with. If you made your own cure from a recipe I would suggest backing off the brown sugar/sugar. Just a guess. Keep track of amounts used, time that you brined etc...
I know you will be able to make a better quality than the store sells.

Also, I have not been able to find any pecan around here, (going to order some from Chez soon). I usually like hickory for ham, bacon, and most sausage and jerky that I make.
When I smoke cheese, pork, poultry and fish, I like to use other woods mainly ...... Because I Can!!![:D][:D]

Doug

Title: Re: pork
Post by: CLAREGO on February 05, 2005, 12:51:54 PM

i used that alton brown it used mollasses

Title: Re: pork
Post by: jaeger on February 06, 2005, 03:08:40 AM

Clarego,

I have always used a brown sugar or maple cure for bacon. The alton brown sounds good!!!!

Doug

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: CLAREGO on February 01, 2005, 12:58:43 PM