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BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Meat => Topic started by: Smokeville on December 28, 2010, 01:44:11 PM

Title: If you had a 14lb boneless pork leg, what would you do?
Post by: Smokeville on December 28, 2010, 01:44:11 PM
I bought it a while back when it was .99c/lb, boned it, and stuck it in the freezer.

Now's the time to smoke it, I think. I know it isn't a butt, but there must be some use for it.

Thoughts? Suggestions?

Thanks, Rich
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: FLBentRider on December 28, 2010, 01:56:25 PM
Rub it up and make pulled pork.
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Smokeville on December 28, 2010, 02:12:18 PM
Quote from: FLBentRider on December 28, 2010, 01:56:25 PM
Rub it up and make pulled pork.

How would it compare to a butt or even a picnic?
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: FLBentRider on December 28, 2010, 02:34:58 PM
I was thinking since it was a leg that it would have a fair amount of connective tissue.

An alternative would be to cure it and make ham or even tasso.

I would defer to KyNola on the tasso.
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: OU812 on December 28, 2010, 02:47:30 PM
Saying its a boneless pork leg I would cure it and make a ham out of it.

(http://i726.photobucket.com/albums/ww263/OU812_bucket/pork/Oct11_0002.jpg)
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: hal4uk on December 28, 2010, 08:50:14 PM
I'd probably fall down the stairs.
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Caribou on December 28, 2010, 09:05:39 PM
Quote from: OU812 on December 28, 2010, 02:47:30 PM
Saying its a boneless pork leg I would cure it and make a ham out of it.

I second that!
Carolyn
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Habanero Smoker on December 29, 2010, 01:51:08 AM
The ham doesn't have as much connective tissue as the shoulder. I would cure it and smoke it. It may be easier to handle if you separate the shank from the butt. You could also brine and cook it fresh.
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: beefmann on December 29, 2010, 07:47:09 AM
smoke it and make pulled pork
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: 3rensho on December 29, 2010, 08:13:21 AM
I'd go for a ham too.
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Brisket Lover on December 29, 2010, 09:27:09 AM
I would do this http://www.instructables.com/id/Hot-Rock-Kalua-Pig/
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: GusRobin on December 29, 2010, 12:50:36 PM
QuoteIf you had a 14lb boneless pork leg, what would you do?


Wear long pants and a leg brace. ::)  (sorry, I'll go stand in the corner)
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Keymaster on December 29, 2010, 02:09:23 PM
Quote from: GusRobin on December 29, 2010, 12:50:36 PM
QuoteIf you had a 14lb boneless pork leg, what would you do?


Wear long pants and a leg brace. ::)  (sorry, I'll go stand in the corner)
Im sorry but I gotta stand in the corner with yah, I've been laughing for a good minute  ;D
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Smokeville on December 29, 2010, 08:11:00 PM
Quote from: GusRobin on December 29, 2010, 12:50:36 PM
QuoteIf you had a 14lb boneless pork leg, what would you do?


Wear long pants and a leg brace. ::)  (sorry, I'll go stand in the corner)

My wife was brushing her teeth when I read this one to her and she almost swallowed her tooth brush.....
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Caneyscud on January 03, 2011, 08:59:02 AM
I was envisioning a lamp for the front window!
Title: Re: If you had a 14lb boneless pork leg, what would you do?
Post by: Smokeville on January 04, 2011, 12:27:18 PM
So I rubbed it down on Sunday and put it in to smoke Monday morning. At 8pm I transferred it to the kitchen oven and it was ready to FTC at 10am today. I just pulled it -- it pulled nicely -- but the flavour isn't nearly as quality as a butt or even a picnic. It's a lot drier, which I assume is due to a difference in fat or collagen....

Anyway, it tastes not-too-bad, but no awards given to the poor legless pig.

Rich
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