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Western Style Rib roast follow up...
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Clay Q
Posts: 4,486
2 hours indirect with hickory smoke at the start, 1 hour in foil, 30 minutes indirect to brown it up. All at 325-350 degrees dome.
Results; Excellent!
In the beginning;
Marinating;
After the foil stage;
Dark meat is outstanding, flavor and moistness like pulled pork ribs. :woohoo: Loin part, not as tender but very tasty. Overall; Excellent!
Sauerkraut and steamed butternut squash were the sides. I'm fat and happy.
Results; Excellent!
In the beginning;
Marinating;
After the foil stage;
Dark meat is outstanding, flavor and moistness like pulled pork ribs. :woohoo: Loin part, not as tender but very tasty. Overall; Excellent!
Sauerkraut and steamed butternut squash were the sides. I'm fat and happy.
Comments
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Interesting cut and excellent cook!!! I don't think I have seen it around here,but it looks tasty.
GOOD EATS AND GOOD FRIENDS
DALE -
OOOHHHHH,LA,LA!That is some TASTEE lookin stuff!
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what no Diana Q dessert, i'm thinking clay Q imposter........whatcha got a day off cause of snow......so you egged.......LOL.
twww.ceramicgrillstore.com ACGP, Inc. -
Looks fantastic! What was it marinated in?
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Clay Q wrote:........I'm fat and happy.
Awesome! That looks so frikken good! Where did you get a cut like that? -
Great post Clay
That looks like it came out tasty
Shane -
All right Clay I was watching for this cook. How did you eat this cut of pork. Were you able to cut between the bones like a bone in chop?
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Looks excellent Clay!!Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Hey Tom,
Well it was a trip to the doc's, blood testing stuff for Diana Q so I went along. I work 4 days a week usually Fridays off with the weekend free to do my own thing which is basicly... more work. :blink: -
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1037779&catid=1
Thanks. This is a favorite cut for us. Usually I quick cook it like a loin, which turns out sooooo gooood as well but I like this BBQ method better. Upward and Onward! -
There is one of the butchers at my favorite butcher shop who turned me onto this cut. He is from Ohio originally and he offered this cut to customers here in Appleton Wisconsin. I never saw this cut before 'Dave' offered it to me. Funny, the owner of the butcher shop does not think much of it and I never see it out in the coolers, I have to ask for it. Diana Q, my wife, bought 3 while I was at work and I froze them all for down the road cooks. She is a sweetie.
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Hey 2Fategghead,
Well it's not like a pork chop, more shoulder, less loin and there is a part of the shoulder blade bone in there. The loin and a little tenderloin(I guess) makes up about 1/3 of the meat(fair amount of bone also) with the rest being babybacks and dark shoulder meat- the gooooood stuff for real BBQ.
And it's inexpensive! Nice, nice, nice. Sure there is some fat but easy enough to work around. I think it's cheap because of the bones involved but you and I know that bones add flavor, right?!!
Thanks for the links. You gotta try this Western style cut! -
That an amazing site to behold.I've never seen that cut offered.
Randy -
My question is along the lines of 2Fat's: How did you slice that for serving?
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Clay, your Western Style Rib roast looks great! Perfect food for this type of weather.
(You forgot the snow pics buddy) -
Thanks Clay. You know I recently had my butcher cut me some 1 inch thick chops from loin ends. These were also bone in and I seared them because of the loin and tender loin in the cut but, because they were loin ends they had connective tissue more so than a lean loin. Like you I had a choice of low temp cooking or searing and dwelling to 150F-160F I chose the latter and it was perfect.
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Because of the bones I could not slice this cut into chops with a knife. I do slice around the bones to get a large free piece of meat to slice again into smaller servings. The meat falls apart easy and can be pulled off the bones as well.
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Yeah, fast cooking works very very well with this because the loin is then not overcooked. Cooked like ribs or cooked like a steak, both ways are great. Because I like fall off the bone BBQ, that's the way I went this time with a sacrifice to the loin section.
Have a great weekend! :cheer: -
Thanks Clay. Good eats my friend. :P
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