Off topic: Rinker owners who grill!

rasbury

So, bbq questions as there obviously are cooks way ahead of my smoking abilities...have done a pork loin, ribs, chicken etc...but I want that sliced pork taste from our string of BBQ called Sonny's- don't know how far north they go. They list on a forum I stumbled onto that they use a cut of pork called pork collar . Ever heard of it? Groceries do not seem to have it listed. It's not just a pork loin...

MarkB

Can you post a photo ... can't seem to find Sonny's pork slices on the web.

rasbury

I'm afraid the only thing a picture will do is make you hungry.

The collar is cut from the shoulder portion that runs from the neck to the tip of the loin. This versatile, boneless item is excellent roasted, braised in stock or cut into chops and grilled.

If you google sonny's sliced pork and look at images, I could not seem to copy one.

randy56

I have eaten at a Sonny's, yes they are only in the south, not bad, but never tried that collar.

MarkB

I would be tempted to use this method then ... probably cook indirect at a temperature o 275F, until the internal hit 145F.

Pork Loin — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

randy56

randy56

rasbury

Got my new little grille with the side box smoker and it works pretty good. I smoked a pork butt and just with minimal seasoning it was pretty good. I cooked it to about 170 so it did not break down into pulled pork. I wanted sliced and it was good!

I'm going to do some ribs/chicken which I've done before. I want to throw a turkey breast on there for the admiral- aren't most of the turkey parts and or pieces already cooked? Can I still smoke and get a good flavor or do I need fresh turkey?

Willhound

Hmmm....? Maybe a turkey part from a deli section is pre cooked but all the turkey bits I've seen in the meat section are fresh. Maybe different where you are. I wouldn't do pre cooked.

Willhound

I often vacuum pack large meat orders into smaller packs. I'm so gonna do this next time and not tell the wife.....😆

randy56

hilarious, got to remember that one next I vacuum pack. 

randy56

randy56

Made a double batch of chuck roast Chile. Smoke 2-4 lb chuckies'  2 lb's sausage, we freeze it in molds, vacuum pack, then ready for winter. yum!  we put beans in ours.

rasbury

yum!

Willhound

Been awhile for this thread so thought I'd share the venison tenderloin from a deer I harvested last week. (Actually two) Sous vide at 130 for two hours and then flashed in a smoking hot cast iron pan along with baked Mac n Cheese and salad. No knife required.

Willhound

Put these slabby ba$stards on the pellet smoker an hour ago. In the basement watching yesterday's football highlights and Grey Cup so have set up my wireless thermometers and Blink camera to keep an eye. Might even pop over to the pub later....

randy56

pellet grill are ease of use with great flavor, what time will dinner be ready? I'll meet you at the pub before hand.  

Willhound

Just had it. The ribs were excellent. A little pull on the bone, but we don't like them too soft.

rasbury

Mmm, those look nice! I have a hard time finding ribs that meaty....guess our pigs in FL are much leaner.. unless those are beef. 

randy56

Makin beacon, pre cooking/smoking 6 lbs of thick sliced. for everyone coming in for Thanksgiving. On sale at Fresh thyme for $3.99 lb

rasbury

Nice..  have you ever tried just getting the pork belly whole and smoking and slicing from there? I did once with limited success but would like to try again...

randy56

Have not tried smoking pork belly, have some friends that do them. Had such good luck with the thick sliced. It did not last very long. LOL. And we always send family members home with a nice go package. Turkey and fixings, some wanted beacon also. all gone. 

randy56

Check this steak cooking method out.

The Best Way To Cook Steak? | Techniquely with Lan Lam

https://www.youtube.com/watch?v=uJcO1W_TD74

Willhound

Interesting.....have seen similar on another cooking show, maybe one of Bourdain's.

Willhound

Hanging onto @randy56 steak tutorial and for New Year's... And since he goaded me into sous vide (I try not to cook beef any other way now), I flex on our New Year's Eve dinner. Chateaubriand in sous vide for 3 hours and seared in my antique cast iron pan. Atlantic lobster with P.E.I. mussels and Caesar salad and my favourite mixed drink, a Bloody Caesar (invented in Canada of course).  Cheers and Happy New Year's!

rasbury

Wow, looks awesome, enjoy!

randy56

That's some fine dining, master chief Will, excellent way to bring in the new year.  

YYZRC

Kerrygold! https://www.cbsnews.com/philadelphia/news/popular-butter-missing-from-stores-after-chemical-scare/

randy56

Packaging, I use it but not for everyday, my wife says it's to expensive.  Just went to frig to look at it, seems to have the same wax paper as any other, Outside packaging is an aluminum foil type box.
Thanks for the tip.

randy56

Happy Easter, will be having family over, smoking 24 lb bone in ham.