What's Cooking?

[rps]

1 hour ago, Chief Grey Bear said:

Ye ole Texas Crutch. 

I admit to using it in a pinch. I used to inject when that craze hit too. Then I thought, what's the difference?

I do not inject, even though I know smoke and brine only penetrate so far. The deep interior is done but has no flavor other than pig. (Nothing really wrong with that.)

Because the above is true I make sure I mix the burnt ends and blackened exterior into the pulled pork before serving. If you want to maximize the flavor throughout, put the entire pulled shoulder in a pan, drizzle it with chicken stock and beer until you have maybe a half inch in the pan bottom, then cover it with foil and steam it for 30 or 40 minutes, or more. Toss the meat with the drippings and liquid to serve.

In my world, service includes a bun, coleslaw, and a homemade sauce, but that is just the way Nancy and I roll.

[Gavin]

Never did the injection thing but might help on a crappy cut of brisket. Usually better of to order a good brisket. Carnitas worked out fine. A few more chores than expected today. Tossed them under the broiler to bark up a bit while the liquid reduced. Tastes pretty good! Might be a good way to make crock pot pulled pork flavorful, Lol.

[BilletHead]

      Carnitas!

Nice Gavin. We did wild turkey carnitas. Followed this recipe . http://honest-food.net/2016/04/13/turkey-carnitas/

We did a double batch. Vacuum sealed portions and froze for later consumption. We have hit the stash a few times. We crisp the meat up in goose fat instead of lard.

BilletHead

[Johnsfolly]

I will have to try the carnitas, pork and turkey both sound good. My wife would love them.

I have been thinking about this recipe for some time but hadn't had enough chanterelles (yes again with those guys) to make it. Made a roulade with chicken breast that we butterflied and flattened as thin as possible. I seasoned inside of the chicken then added a filling made with sauted chanterelles, minced dried apricots, minced onions, and garlic. I browned the chicken rolls on both sides and placed them on a tray and into a 375 deg oven to cook the centers. I deglazed the pan with more minced onions, water (chicken stock probably would have been more flavorful, didn't have any), and a 1/4 cup of brandy then burned off the alcohol and added cream and small amount of butter to the sauce. Served them with brussel sprouts and butternut squash. (pictured before I added the sauce)

[ness]

Best pulled pork I ever did was a butt cut into quarters, a couple hours on the Weber kettle with wood chips, then brought in and finished in the crock pot for about 3 hours. Defatted, double knife chop, then tossed in some ho-made sauce. 

[rps]

1 hour ago, Johnsfolly said:

I will have to try the carnitas, pork and turkey both sound good. My wife would love them.

I have been thinking about this recipe for some time but hadn't had enough chanterelles (yes again with those guys) to make it. Made a roulade with chicken breast that we butterflied and flattened as thin as possible. I seasoned inside of the chicken then added a filling made with sauted chanterelles, minced dried apricots, minced onions, and garlic. I browned the chicken rolls on both sides and placed them on a tray and into a 375 deg oven to cook the centers. I deglazed the pan with more minced onions, water (chicken stock probably would have been more flavorful, didn't have any), and a 1/4 cup of brandy then burned off the alcohol and added cream and small amount of butter to the sauce. Served them with brussel sprouts and butternut squash. (pictured before I added the sauce)

You are working outside of the lines here.

Good on you!

 

[Chief Grey Bear]

3 hours ago, rps said:

I do not inject, even though I know smoke and brine only penetrate so far. The deep interior is done but has no flavor other than pig. (Nothing really wrong with that.)

Because the above is true I make sure I mix the burnt ends and blackened exterior into the pulled pork before serving. If you want to maximize the flavor throughout, put the entire pulled shoulder in a pan, drizzle it with chicken stock and beer until you have maybe a half inch in the pan bottom, then cover it with foil and steam it for 30 or 40 minutes, or more. Toss the meat with the drippings and liquid to serve.

In my world, service includes a bun, coleslaw, and a homemade sauce, but that is just the way Nancy and I roll.

I was kinda being a smart elic. 

One is to keep from cooking out, and basically steaming, the meat in its own juices. 

The other is to add liquid to counter act the amount of fat rendered out. 

I will concede there are advantages to both. But so is there to being a good Pitmaster. 

Funny! For years I thought it was crazy to put slaw on a pulled pork sandwich. Then a few years ago I had some German slaw and put some on one. I have never looked back!  I still haven't put the creamy style on one, but boy howdy the German really compliments it!

[Chief Grey Bear]

37 minutes ago, ness said:

Best pulled pork I ever did was a butt cut into quarters, a couple hours on the Weber kettle with wood chips, then brought in and finished in the crock pot for about 3 hours. Defatted, double knife chop, then tossed in some ho-made sauce. 

Guilty. 

[Gavin]

There are many ways to skin cat! Not a fan of crock pot anything! John that dish looks great! Tostadas were good too, even on a paper plate.

[ness]

9 hours ago, Gavin said:

There are many ways to skin cat! Not a fan of crock pot anything! 

Well, when your party swells from 4 to 12 at the 11th hour you gotta be nimble. It's now my method of choice for pulled pork. To heck with the BBQ manual!

Got a heavily seasoned whole chicken going in the crock pot this morning. 

 

Are there better ways? Sure. Am I gonna do them on a week night? Nope.