Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 09-09-2007, 09:43 PM posted to alt.food.barbecue
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Default Comparison of roast pork


I have an interesting little taste comparison happening here at the
house. I recently did a butt in my Bradley, using my standard and quite
typical, technique. The butt was soaked in my apple juice marinade for
several days, then patted dry, slathered in warm bacon fat and coated
with my own dry rub, S&P. It was apple smoked for about 15 hours to
180f, then the bone pulled out (light finger pressure) and the butt
pulled and chopped. As with Brick, I cut off a lot of the bark/fat and
then finely chopped it with a clever, adding it back to blend in with
the interior meat.

This morning, my good friend and neighbor brought over some pork he'd
cooked in his electric oven overnight. He'd scored a 24" or so long
loin at Costco and had baked it. The only thing he'd done was to
sprinkle it well with S&P before cutting into two parallel pieces in his
baking tray. This morning, he cut the pieces into about 4" chunks and
popped them apart with a fork. There was no marinade, smoke or rub
applied except for the S&P. He brought me over a couple pounds and it
smelled great. IMHO, he always tends to overcook all meat, so that's
another difference.

Tonight, Mrs Nonny and I are going to make two pulled pork sandwiches
with slaw on them. One will be my smoked butt and the other my friend's
version. We'll cut each sandwich in half, giving ourselves half of
each. We both usually sprinkle our sandwiches with spicy vinegar, but
for the taste test tonight, I think we'll start out "dry," at least at
first.

It should be interesting.

--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.

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Old 09-09-2007, 10:44 PM posted to alt.food.barbecue
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Default Comparison of roast pork

Nonnymus wrote:

I have an interesting little taste comparison happening here at the
house. I recently did a butt in my Bradley, using my standard and quite
typical, technique. The butt was soaked in my apple juice marinade for
several days, then patted dry, slathered in warm bacon fat and coated
with my own dry rub, S&P. It was apple smoked for about 15 hours to
180f, then the bone pulled out (light finger pressure) and the butt
pulled and chopped. As with Brick, I cut off a lot of the bark/fat and
then finely chopped it with a clever, adding it back to blend in with
the interior meat.

This morning, my good friend and neighbor brought over some pork he'd
cooked in his electric oven overnight. He'd scored a 24" or so long
loin at Costco and had baked it. The only thing he'd done was to
sprinkle it well with S&P before cutting into two parallel pieces in his
baking tray. This morning, he cut the pieces into about 4" chunks and
popped them apart with a fork. There was no marinade, smoke or rub
applied except for the S&P. He brought me over a couple pounds and it
smelled great. IMHO, he always tends to overcook all meat, so that's
another difference.

Tonight, Mrs Nonny and I are going to make two pulled pork sandwiches
with slaw on them. One will be my smoked butt and the other my friend's
version. We'll cut each sandwich in half, giving ourselves half of
each. We both usually sprinkle our sandwiches with spicy vinegar, but
for the taste test tonight, I think we'll start out "dry," at least at
first.

It should be interesting.

--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.


Besides the technique differences, I'm not sure you have much of a valid
comparison between a butt and a loin.
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Old 10-09-2007, 12:54 AM posted to alt.food.barbecue
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Default Comparison of roast pork

Pete C. wrote:


Tonight, Mrs Nonny and I are going to make two pulled pork sandwiches
with slaw on them. One will be my smoked butt and the other my friend's
version. We'll cut each sandwich in half, giving ourselves half of
each. We both usually sprinkle our sandwiches with spicy vinegar, but
for the taste test tonight, I think we'll start out "dry," at least at
first.

It should be interesting.

--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.


Besides the technique differences, I'm not sure you have much of a valid
comparison between a butt and a loin.


True, but we'll be able to tell which we prefer in a sandwich. My
guess is that'll we'll prefer the traditional butt, since that's what we
grew up with, but it'll be fun to do the side-by-side comparison.

Nonny

--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.
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Old 10-09-2007, 07:40 PM posted to alt.food.barbecue
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Nonnymus wrote:
Pete C. wrote:


Tonight, Mrs Nonny and I are going to make two pulled pork sandwiches
with slaw on them. One will be my smoked butt and the other my friend's
version. We'll cut each sandwich in half, giving ourselves half of
each. We both usually sprinkle our sandwiches with spicy vinegar, but
for the taste test tonight, I think we'll start out "dry," at least at
first.

It should be interesting.

--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.


Besides the technique differences, I'm not sure you have much of a valid
comparison between a butt and a loin.


True, but we'll be able to tell which we prefer in a sandwich. My
guess is that'll we'll prefer the traditional butt, since that's what we
grew up with, but it'll be fun to do the side-by-side comparison.

Nonny

Well, we had our little experiment and the results were what I'd
expected. The butt won hands down when it came to making a sandwich. I
made the two sandwiches my favorite way, using hot dog buns, slaw and
spicy vinegar topping. The one made using my friend's roasted and
pulled loin was mushy, had no bark and lacked any smoke flavor. I think
he snuck a little garlic butter on it, though, and that wasn't bad at
all. Please understand, it was good- darned good in fact- for a roast
and pulled pork loin, but that was way outclassed by traditional
barbecue like a pulled butt roast.

After supper, I took what was left and added KC Masterpiece to it and
returned the bowl to the refrigerator. This morning for breakfast, I
heated a serving and ate it on another hot dog bun. It was quite
acceptable that way, and about what is served in most restaurants as a
barbecue pork sandwich.

I guess I'm just mellowing with age, but the older I get, the fuzzier
my opinions are of what is good and bad. I really like smoked, pulled
pork butt and it's about as much of a staple here as are Mazlo's
essentials like water, air and martinis. However, there's room in this
world, and my refrigerator, for other things beyond "pure" barbecue.
I'd never try to tell a purist that what I had for breakfast was real
barbecue, but I'd offer to share it with a friend and would expect him
or her to enjoy it. I remember as a kid how much I enjoyed it when Mom
would add Hunt's to leftover roast beef or a pork roast and serve it the
next meal. We called that barbecue back then, and it still brings a
warm memory to mind when I eat it. Nowadays, that kind of food isn't my
first choice, since I have other preferences, but I'm sure not ready to
malign it, either.

Nonny
--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.
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Old 11-09-2007, 02:39 AM posted to alt.food.barbecue
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"Nonnymus" wrote in message
Well, we had our little experiment and the results were what I'd expected.
The butt won hands down when it came to making a sandwich. I made the two
sandwiches my favorite way, using hot dog buns, slaw and spicy vinegar
topping. The one made using my friend's roasted and pulled loin was
mushy, had no bark and lacked any smoke flavor.


I'm not sure what the goal really was. Sort of like comparing apples and
oranges to see which makes the best orange juice. Or saying a Ferrari is a
lousy car compared to the Family Truckster because you can't fit four sheet
of plywood in it. They each have a place.

Butt is made for pulled pork. Loins make good sandwiches, but it is not
meant for barbecue. Slice it thin with mayo and a slice of tomato and you
have a good sandwich. Or in gravy for a hot pork sandwich.




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Old 11-09-2007, 02:55 AM posted to alt.food.barbecue
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Edwin Pawlowski wrote:

"Nonnymus" wrote in message
Well, we had our little experiment and the results were what I'd expected.
The butt won hands down when it came to making a sandwich. I made the two
sandwiches my favorite way, using hot dog buns, slaw and spicy vinegar
topping. The one made using my friend's roasted and pulled loin was
mushy, had no bark and lacked any smoke flavor.


I'm not sure what the goal really was. Sort of like comparing apples and
oranges to see which makes the best orange juice. Or saying a Ferrari is a
lousy car compared to the Family Truckster because you can't fit four sheet
of plywood in it. They each have a place.

Butt is made for pulled pork. Loins make good sandwiches, but it is not
meant for barbecue. Slice it thin with mayo and a slice of tomato and you
have a good sandwich. Or in gravy for a hot pork sandwich.


I don't know, loin / tenderloin does well marinated or rubbed and
lightly smoked, particularly jerk rubbed. Still sliced, not pulled
though.
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Old 11-09-2007, 04:25 AM posted to alt.food.barbecue
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Edwin Pawlowski wrote:


Butt is made for pulled pork. Loins make good sandwiches, but it is not
meant for barbecue. Slice it thin with mayo and a slice of tomato and you
have a good sandwich. Or in gravy for a hot pork sandwich.


I know it's controversial to the purists, but the pulled loin, mixed
with KC Masterpiece makes a very good sandwich as well. There's a place
in the world for both, IMHO, though I still prefer the butt/slaw/spicy
vinegar somewhat.

Nonny

--
---Nonnymus---
You donít stand any taller by
trying to make others appear shorter.


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