Keep your hands off my Tocino

hondabbq

One of my staff was talking about how his wife makes Tocino from the Philippines where he is from. I asked about what it was and then asked "where's mine". A few days pass before I see him again and he brings me in a little ziplock bag with 4 slices of brownish, pinky pork loin. "Just fry it up chef" he says. 
So for dinner that night my wife and I tried Tocino for the first time. We liked it. I said to her this would be good smoked like a pork butt. She says "do it". 
So here we are doing it. It's supposed to be "cured" for days but that is for slices. So I just did it for a day knowing it wouldn't get to the Center. After all I was just going for the flavour and to add some smoke to it. Just lit the egg. It will be going on shortly. I'm a little time restricted today. My plans changed for tomorrow, and I was going to let it marinate for another day but today worked out better. 

Pics c's to follow if the finished product. 

hondabbq

This was a nice change to standard pulled pork. SWMBO loved it. Even my mom did too. It's a keeper 

Zmokin

I'm sorry, but that doesn't look like any Tocino I've ever had.  All the Tocino I've had is pink and sweet through & through and is cooked fast.  That looks like pulled pork with a sweet red glaze on the outside.  This is what I'm used to having for Tocino

hondabbq

Zmokin said:

I'm sorry, but that doesn't look like any Tocino I've ever had.  All the Tocino I've had is pink and sweet through & through and is cooked fast.  That looks like pulled pork with a sweet red glaze on the outside.  This is what I'm used to having for Tocino

If u you would take the time to read my post, before being so condescending you would see why I did it like that. 

caliking

Shame on you for angering the tocino police

What are the flavors like? I'm keen on trying variations of the standard pulled pork .

hondabbq

Here is the recipe I was given. I'm sure zmokin will find fault with this too. 
1/2 cup brown sugar
2 tbsp soy sauce
1tbsp salty
2 cloves minced garlic
Marinate for 2 days turning occasionally to re coat the butt 
I also injected the marinade into it. 
Smoke as normal. 
I used the left over marinade to season it after pulling. I just boiled it and mixed it in to spread out more flavour. 

For or a true Tocino slice pork thinly and marinate for the same time. Fast fry to crisp up. 

Sardonicus

He didn't mean it like that.  We all know text doesn't convey tonal inflection as well as we'd like.

Whatever - it all looks delicious.
  

theyolksonyou

Despite the lack of authenticity,  I'd be all over that!

hondabbq

Well the first 2 sentences are condescending no matter the tone. 

Zmokin

hondabbq said:If u you would take the time to read my post, before being so condescending you would see why I did it like that. 

I guess I just don't like the way some people feel they can call anything whatever they want to call it, when it isn't even close.  I read the topic title, I was looking forward to seeing some Tocino.  Boy was I let down.  I guess you can rest assured, "I will keep my hands off your Tocino".

Supercilious_In_5280

Lighten up Francis. 

Sardonicus

Be patient, YolkMan.  Either it'll get there or it won't.
  

hondabbq

Holy Christ dude. Relax. 
 I gave a back story of how I learned about it and provided the disclaimer that it was not going to be traditional Tocino but made like a pork butt. Rest assured you would never be invited over for that or anything. 

Legume

Zmokin said:

I was looking forward to seeing some Tocino.  Boy was I let down.

Life is disappointment @Zmokin. You'll live to love Tocino again someday if you can just open your heart.  

Sardonicus

Okay, okay.  Maybe he DID mean it like that.
  

theyolksonyou

Well, he is a purist....

hondabbq

There are tons of food posts on here that are not traditional. 

Zmokin

hondabbq said:

Here is the recipe I was given. I'm sure zmokin will find fault with this too. 
1/2 cup brown sugar
2 tbsp soy sauce
1tbsp salty
2 cloves minced garlic
Marinate for 2 days turning occasionally to re coat the butt 
I also injected the marinade into it. 
Smoke as normal. 
I used the left over marinade to season it after pulling. I just boiled it and mixed it in to spread out more flavour. 

For or a true Tocino slice pork thinly and marinate for the same time. Fast fry to crisp up. 

Your pulled pork with a sweet soy glaze is fine if you like it, got no problems with your marinade, as long as you don't try claiming that huge roast o'pork is anything like Tocino.  Anyone on here that is really interested in trying real Tocino can either google it to see about making it themselves, or visit a Filipino restaurant and order it, or find a Filipino grocery store that carries it and buy it and cook it up themselves.

BTW, I'm curious about your handle.  Mind telling me why "hondabbq"?

Zmokin

theyolksonyou said:

Well, he is a purist....

Very not funny, as you know my position on being called a purist, so care to throw any more insults at me.

HondaBBQ may have thought my comments condescending when my point was for those who don't know what Tocino really is, that that wasn't it.  I read his post and he really never stated he wasn't making Tocino, just that it may not be cured all the way through, well it wasn't cured but maybe an 1/8 inch on many inches of roast.

caliking

Pray tell what your position on being called a purist is... 

johnkitchens

I am wondering what I missed concerning the purist comment?  It got @theyolksonyou a flag so I can tell it wasn't appreciated. 

What is the deal and what have I missed? 

Sardonicus

Nothing, really. 

• Zmokin Posts: 1,696

  June 14

  Bjorg said:

  I have the smokeware cap and just saw a new product they released. The Flat cap to snuff the coals. Anybody tried it? Does it save coal?
  
  http://smokeware.com/products/flat-cap
  

  "Note: Our vented chimney cap is designed to extinguish the coals when fully closed but purists may prefer using our Flat Cap."
  
  Well that pisses me off!!!  Calling me a "purist" because I recognize the fact my standard SS cap does not seal perfectly and consequently, while yes it does shut down the BGE, it doesn't shut it down as quickly.  I'm no effing purist, I'm just an engineer that notices how things work, and witnessed smoke escaping from my "closed" smokeware cap and realize that is why my Egg wasn't cooling off as quickly as it used to.  I don't take lightly to insulting name calling, especially from businesses who should no better than to insult their customers.  I like using my SS, but I am now officially in the unhappy customer category.  Unhappy customers are not repeat customers.  It will be interesting to see if Smokeware can make me a Happy customer.
  
  

  
  http://eggheadforum.com/discussion/comment/1767194/#Comment_1767194
  
  
  Mr. Yolk deserves kudos for his restraint, IMO

johnkitchens

That does clear it up for me. Thanks! 

Legume

Did they ever make you a happy customer?

Lit

I learned something on this forum. Never talk bad about rockwood, the smokeware cap, or the kick ash basket no matter how pointless they are. Crap I learned nothing.

johnkitchens

Lit said:

I learned something on this forum. Never talk bad about rockwood, the smokeware cap, or the kick ash basket no matter how pointless they are. Crap I learned nothing.

Put the Hi-Que grate on that list. I love mine.

Zmokin

Legume said:

Did they ever make you a happy customer?

Nope, they did modify their website some, but they didn't remove the offending negative term, so I still refuse to buy the Flat Cap on principle.

It's really kind of ironic, because a true BGE purist would never order their Smokeware Cap in the first place, as a purist would stick with the purity of how BGE designed their product.  So to imply anyone not happy with the shutdown time of their Smokeware cap ASIS, must be a purist that wants/needs the improved shutdown as provided by the Flatcap.  The fact they even came up with it is proof they realize their Smokeware cap doesn't always work as good as the Ceramic cap from BGE.  But a true purist would then only want to use the BGE ceramic cap instead of their aftermarket product.

Some people may find the title "purist" to be a compliment, but to me it means someone that is closed minded to altering things.  I own a particular sportscar and there are purists that view the car as perfect as delivered from the showroom floor and leave everything perfectly stock.  I'm not one of those.  I like to modify things I buy, making them "my own", and ideally, improving their performance.

And so while I like to use my Smokeware cap vs. the daisy wheel as I feel it works better, I suffer with having to remove it and use my Ceramic cap to get my Egg to shutdown quickly, than give them another dime of my money if they feel it is OKay to insult my desire for better shutdown performance than the slower shutdown I get with the SS cap.

nolaegghead

The smokeware cap snuffs just fine. 

SmokeyPitt

The pork looks awesome.  I really like the color on it and the marinade sounds really good.  

hondabbq

SmokeyPitt said:

The pork looks awesome.  I really like the color on it and the marinade sounds really good.  

Thanks. It was exceptional. 
I have given some out in my circle and it has come with very positive reviews. 
It is a stellar change up from your basic smoked butt. 

hondabbq

Zmokin said:

Legume said:

Did they ever make you a happy customer?

Some people may find the title "purist" to be a compliment, but to me it means someone that is closed minded to altering things.  I own a particular sportscar and there are purists that view the car as perfect as delivered from the showroom floor and leave everything perfectly stock.  I'm not one of those.  I like to modify things I buy, making them "my own", and ideally, improving their performance.

Isn't this comment a little hypocritical seeing as you throttled me over not preparing traditional Tocino.