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Daytona 500 prep! Bbq Sliced pork
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fusionhq
Posts: 1,707
Looking forward to smoking some ass on Sunday, along with the #88. (Go JR.)
However, been looking for some advice for sliced pork. My plan is to use a pork butt. Already have two bone in butts, which I assume are worthless for sliced, correct me if I am wrong. My other concern is that I don't have a slicer, but plan to use my vixtorinox slicing knife.
Any tips, recipes or ideas would be helpful, as I cannot find a lot on the search!!
Thanks in advance!!
However, been looking for some advice for sliced pork. My plan is to use a pork butt. Already have two bone in butts, which I assume are worthless for sliced, correct me if I am wrong. My other concern is that I don't have a slicer, but plan to use my vixtorinox slicing knife.
Any tips, recipes or ideas would be helpful, as I cannot find a lot on the search!!
Thanks in advance!!
Comments
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I have not tried it, but this video looks interesting. He starts with a bone-in and cuts out the bone. Tie it up, cook it ahead of time, refrigerate overnight then slice it and reheat. He also mention he saves the drippings for pork au jus for reheating.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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The last two butts I tried to slice were boneless, but they were very fatty. I assume if I had cooked it longer more fat would have rendered, but it wasn't the case that time.If you get a good butt and the fat is rendered you will be ok. If not it isn't going to be pretty.
I will not be trying to slice another one. If I am going to slice I will do a loin.Let us know how this turns out.Louisville, GA - 2 Large BGE's -
I agree, if I want sliced I would use loin, for pulled or chopped, butt.johnkitchens said:The last two butts I tried to slice were boneless, but they were very fatty. I assume if I had cooked it longer more fat would have rendered, but it wasn't the case that time.
If you get a good butt and the fat is rendered you will be ok. If not it isn't going to be pretty.
I will not be trying to slice another one. If I am going to slice I will do a loin.Let us know how this turns out.They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
Good info here!!! Might be taking the loin to bbq school!!
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Every region is different, but here we have easy access to pork sirloin roasts, which in the cryo look exactly like a butt. However when you open them up they are a much leaner piece of meat. Pork loin around here is essentially what chops are cut from.I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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Just my $.02...but if you do a loin i would only take it to 140-145. Any higher and it will likey be dry.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:
Just my $.02...but if you do a loin i would only take it to 140-145. Any higher and it will likey be dry.
+1. I'd pull just shy of 140 and let it carry over -
If you do a shoulder, you would be able to get some sliced out of it, but not the entire shoulder.------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
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Mixed emotions!! Keep the ideas coming!
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Any other tips!?
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I have decided to do a carolina sauced chopped pork. My old favorite from my pre-egg days....new thread will outline details!
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I think @tarheelmatt is an eggspert on chopped pork.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Any tips that I may not know, @tarheelmatt?
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Not sure exactly your current process or what you have already covered, but I'll point a few things out here to summarize.
Chopped pork, at least NC style is simple really and all about the meat.
Typical chopped pork goes with a whole shoulder instead of just the butt. I do butts typically as I can get them cheaper. Either way.
Before hand, you can either do simple like here in NC with salt only or go as elaborate as you want with a rub of your liking.
For heat, just lump of choice, and hickory and oak for smoke.
When pit cooking, we go fat cap down, and flip about half way through (around 5-6 hour mark. Typically around 250-275° range.
Pull around 180° and let rest for a little while.
The parts will usually separate. You will have some parts you can pull a little, and the rest you can slice/chop.
Just need one or two cleavers and go to town. There is an art to it actually. I am not nearly as good as others.
About the 32 second mark is the way they can get it done. You can see how they separated the shoulder.
http://youtu.be/M9hWvdEblu4
This was a great show on NC/Lexington Q on Man, Fire, Food..
http://www.cookingchanneltv.com/shows/man-fire-food/300/carolina-cue.html
And this one dissect how to do it the way they do in Lexington from Honey Monks!
http://youtu.be/0DxZn-ySiyw
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Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Let me know if I can be of any other help... @fusionhq------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
Thanks @tarheelmatt that's about the technique I use. I do need to pick up a few cleavers however. It's been so long since I used my old one, I am not sure where it's at...
I think I'm going to salt it, and smoke it like mentioned...then sauce it as I chop.
Do you think flipping the meat is necessary?
Thanks!
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No flip really needed on the egg, since the real NC joints use pits (direct) they flip. here was my stab last year, I have tweaked it some since, hope to put out a revised version later this year. http://eggheadforum.com/discussion/1163980/my-attempt-to-re-create-lexington-nc-bbq-and-slaw-at-home/p1
LBGE Atlanta, GA
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fusionhq said:Thanks @tarheelmatt that's about the technique I use. I do need to pick up a few cleavers however. It's been so long since I used my old one, I am not sure where it's at...
I think I'm going to salt it, and smoke it like mentioned...then sauce it as I chop.
Do you think flipping the meat is necessary?
Thanks!------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site -
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fusionhq said:------------------------------
Thomasville, NC
My YouTube Channel - The Hungry Hussey
Instagram
Facebook
My Photography Site
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