Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Pork Collar's from SRF
Options
Grillmagic
Posts: 1,600
I ordered three of them today while they were still on sale and plan on doing one for pulled pork when I get back from Mexico, anyone have a history of cooking these? I also bought some bacon and can't wait to get home and try that as well.
Chuck
Dimondale Michigan
Charlotte, Michigan XL BGE
Comments
-
First, you are in for a treat. I have not had SRF collors, but if they are better than the ones my butcher cuts......it will be off the chart.
there are 3 ways i know to prepare, two of which I have done. They are as follows:- Season and go low and slow as you would a butt. You will not need to reach 195 however for tenderness. I pull at 175 -180 and rest. I then cut them into steak size portions, and do one of two things. Plate an eat....or pan sear on both sides with a little butter olive oil mix to add a little crunch to the outside texture. (I have had both ways). I use maple wood for my smoaking, but use what you prefer with butts. Leftovers are easily shreeded for other uses.
- Cut the roast into 4 nice think steaks. I season with some brown sugar and some butt rub of my choice. Grill on both sides untill you reach internal temp of 145. Rest and eat. (This is my preference in cooking methods, however I recomend the roasted approach for your first time. I discovered this approach as my butcher cut them this way by accident.)
- Season and braise in a cast iron dutch oven. (I have not tried this and would be most interested in your results if you try this method)
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:First, you are in for a treat. I have not had SRF collors, but if they are better than the ones my butcher cuts......it will be off the chart.
there are 3 ways i know to prepare, two of which I have done. They are as follows:- Season and go low and slow as you would a butt. You will not need to reach 195 however for tenderness. I pull at 175 -180 and rest. I then cut them into steak size portions, and do one of two things. Plate an eat....or pan sear on both sides with a little butter olive oil mix to add a little crunch to the outside texture. (I have had both ways). I use maple wood for my smoaking, but use what you prefer with butts. Leftovers are easily shreeded for other uses.
- Cut the roast into 4 nice think steaks. I season with some brown sugar and some butt rub of my choice. Grill on both sides untill you reach internal temp of 145. Rest and eat. (This is my preference in cooking methods, however I recomend the roasted approach for your first time. I discovered this approach as my butcher cut them this way by accident.)
- Season and braise in a cast iron dutch oven. (I have not tried this and would be most interested in your results if you try this method)
northGAcock said:First, you are in for a treat. I have not had SRF collors, but if they are better than the ones my butcher cuts......it will be off the chart.
there are 3 ways i know to prepare, two of which I have done. They are as follows:- Season and go low and slow as you would a butt. You will not need to reach 195 however for tenderness. I pull at 175 -180 and rest. I then cut them into steak size portions, and do one of two things. Plate an eat....or pan sear on both sides with a little butter olive oil mix to add a little crunch to the outside texture. (I have had both ways). I use maple wood for my smoaking, but use what you prefer with butts. Leftovers are easily shreeded for other uses.
- Cut the roast into 4 nice think steaks. I season with some brown sugar and some butt rub of my choice. Grill on both sides untill you reach internal temp of 145. Rest and eat. (This is my preference in cooking methods, however I recomend the roasted approach for your first time. I discovered this approach as my butcher cut them this way by accident.)
- Season and braise in a cast iron dutch oven. (I have not tried this and would be most interested in your results if you try this method)
Thanks for the info, they are around 4 pounds each I believe and I want to do each of the 3 differently. First one I know I am low & slow and pulling, Your method #1) sounds interesting and I like the idea of putting the sliced pieces back on to sear, so I understand you right you take it to 175/180 before you slice? I typically cook 1 inch bone in brined chops indirect at 250 until 130 IT then open my XL up and let it rip to 550/600 and sear direct for 2 minutes first side then 90 seconds the second and they end up at 150/160 and are awesome. Thanks for your response.
Charlotte, Michigan XL BGE -
Have you checked out the recipes on the SRF site? I have never cooked these but the recipes look pretty good.
This one makes me want a taco for breakfast:
http://www.snakeriverfarms.com/recipes/smoked-pork-collar-tacos/
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
Bump for @Grillmagic to get more responses than the sticker thread.
I have to admit, I saw this thread after I learned way more than I needed to on chicken saddles, I thought pork collars were, you know, collars. For pigs.
-
SmokeyPitt said:Have you checked out the recipes on the SRF site? I have never cooked these but the recipes look pretty good.
This one makes me want a taco for breakfast:
http://www.snakeriverfarms.com/recipes/smoked-pork-collar-tacos/
I have reviewed them and the sliced one LOOKS Awesome, I'm doing a low & Slow on the first one and probably the sliced one next. Thanks for sharing!Charlotte, Michigan XL BGE -
This?2 LBGE, Blackstone 36, Jumbo Joe
Egging in Southern Illinois (Marion)
-
Can't wait to see wtf a pork collar is!
-
Do you have a sticker which illustrates them?
-
@pgprescott Here is the collar which I have seen referred to as the money muscle from the pork shoulder. Here are a couple before going on the egg a while back.
These were cut into steaks from the roast. You should get 4 nice healthy cuts out of a roast.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
pgprescott said:Do you have a sticker which illustrates them?
I am in Mexico until Nov 15th and they are being shipped on Nov 16th so I will have them in time for the MSU Ohio State game on Nov 21st. I will take and post some pictures. I have been in Mexico for 6 weeks and I can't wait to cook something on the BGE.Charlotte, Michigan XL BGE -
@Grillmagic
Enjoy your time in Mexico my friend. When I was younger I absolutley loved spending time in ole Mexico. Looking forward to seeing your cook. Pork collar is outstanding to say the least. @northGAcock gave you sound advice above.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum