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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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Wild Pork Roast
Well, I have a wild pork roast about 5 to 6 lbs in size. It is just labeled
HAM, but it is not cured. I want to smoke it like I did the ribs you guys taught me how to do. The pork tastes a little wild, so it needs to have lots of seasoning. Here is what I am planning: 1) Soak over night in buttermilk to help with the wild taste 2) Inject with seasoning, not sure what I should use????? 3) Rub seasoning on the outside 4) Smoke on my $99 sunbeam grill at 250F for 6 to 8 hours 5) paint on BBQ sauce the last 30 min. Any suggestions? -- I Brew My Own Damn Beer! Johnny Mc To E-mail me, get rid of the "BAD-BEER" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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Johnny Mc wrote: > Well, I have a wild pork roast about 5 to 6 lbs in size. It is just labeled > HAM, but it is not cured. I want to smoke it like I did the ribs you guys > taught me how to do. The pork tastes a little wild, so it needs to have lots > of seasoning. > > Here is what I am planning: > 1) Soak over night in buttermilk to help with the wild taste > 2) Inject with seasoning, not sure what I should use????? Anything you like. > 3) Rub seasoning on the outside > 4) Smoke on my $99 sunbeam grill at 250F for 6 to 8 hours > 5) paint on BBQ sauce the last 30 min. I don't think it's going to cook to the proper temp (either slicing or pulling) at 250-degrees for 6-8 hrs. You might consider upping your temp to 300. > Any suggestions? Yes. Send me the finished product. For evaluation purposes, y'unnerstand. -- Stan |
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> Johnny Mc wrote:
>> Well, I have a wild pork roast about 5 to 6 lbs in size. It is just >> labeled HAM, but it is not cured. I want to smoke it like I did the ribs >> you guys taught me how to do. The pork tastes a little wild, so it needs >> to have lots of seasoning. >> >> Here is what I am planning: >> 1) Soak over night in buttermilk to help with the wild taste >> 2) Inject with seasoning, not sure what I should use????? > > Anything you like. > >> 3) Rub seasoning on the outside >> 4) Smoke on my $99 sunbeam grill at 250F for 6 to 8 hours >> 5) paint on BBQ sauce the last 30 min. > > I don't think it's going to cook to the proper temp (either slicing or > pulling) at 250-degrees for 6-8 hrs. You might consider upping your temp > to 300. > >> Any suggestions? > > Yes. Send me the finished product. For evaluation purposes, y'unnerstand. > > -- > Stan Okay I will up the temp, but how will I keep it from drying out at 300F? -- I Brew My Own Damn Beer! Johnny Mc To E-mail me, get rid of the "BAD-BEER" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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"Johnny Mc" > wrote in message > Okay I will up the temp, but how will I keep it from drying out at 300F? Johnny-- Gitcha a meat thermometer. Cook that roast at 200 to 325, doesn't really matter, tho the higher temps will save you some time. That roast doesn't have a lot of collogen like a brisket or a Boston butt (it's like a tenderloin, just a tube of meat) , so it doesn't benefit so much from a low and slow and LONG cook. Shorter is better, sometimes. You just need to get the center to about....I'm guessing here...about 140 for medium juicy pork. I'm sure others will have ideas concerning different temps. But get a thermometer. It's not the end all do all, but it helps. You might try to find Allegro marinade in your store. Takes the gamey twang off usually. John in Austin |
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> Whats the point of a wild pork roast if you want to make it taste like a
> boring roast from the supermarket? If I were you, I'd find a mix of > spices and seasonings that would accentuate the wild taste. otherwise, Id > give the roast to someone who likes the wild flavors and go buy something > from your local supermarket. Hummmmm, along that line of thinking, why season meat at all. You are covering up the taste of the meat with seasoning, why even add salt. The reason I soak it in buttermilk to reduce the gamey taste is the same reason you season any meat........ are you ready for the answer..... here it is...... to make it taste better when served to my family. If it is too gamey, they won't eat it, if I take measures to make it taste good they eat it all and go back for seconds. You really should know this. And it will not taste anything like a roast from a supermarket, trust me. Also, I got 150 lbs. of pork for the cost of a 75 cent bullet. At a supermarket they would charge me $300. You say give it away? Why would I give pork that can be soaked, marinade, seasoned, cooked and enjoyed? Thanks for the comments, but they are of no use. Worse than a Troll! -- I Brew My Own Damn Beer! Johnny Mc |
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On 17-Feb-2005, "Johnny Mc" > wrote: > Well, I have a wild pork roast about 5 to 6 lbs in size. It is just > labeled > HAM, but it is not cured. I want to smoke it like I did the ribs you guys > taught me how to do. The pork tastes a little wild, so it needs to have > lots > of seasoning. > > Here is what I am planning: > 1) Soak over night in buttermilk to help with the wild taste > 2) Inject with seasoning, not sure what I should use????? > 3) Rub seasoning on the outside > 4) Smoke on my $99 sunbeam grill at 250F for 6 to 8 hours > 5) paint on BBQ sauce the last 30 min. > > Any suggestions? > -- > > I Brew My Own Damn Beer! > Johnny Mc > > To E-mail me, get rid of the "BAD-BEER" > ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ I can't help you with seasoning suggestions. Too much personal preference involved there. But I would take a good look at how much fat and connective tissue content that piece of meat has. I'd compare it with a commercial pork butt or shoulder and then decide how to cook it. Low and slow works fine with fat meat, but is a no-no for lean cuts. Considering that that was/is a wild hog, it's probably not very fat if at all. If it compares in texture to a commercial port butt, I'd cook it slow. But, if it's pretty lean like a commercial pork loin, I'd shift gears and sear it really good over very hot direct heat and then finish it indirect at about 300° to 350°. Having no idea what you can do with that Sunbeam grill, that's the best I can do. Brick (I've made enough mistakes to know what doesn't work) ----== Posted via Newsfeeds.Com - Unlimited-Uncensored-Secure Usenet News==---- http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups ----= East and West-Coast Server Farms - Total Privacy via Encryption =---- |
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"JakBQuik" > wrote in message
... > > "Johnny Mc" > wrote in message > > > >> Okay I will up the temp, but how will I keep it from drying out at 300F? > > Johnny-- > > Gitcha a meat thermometer. Cook that roast at 200 to 325, doesn't really > matter, tho the higher temps will save you some time. > > That roast doesn't have a lot of collogen like a brisket or a Boston butt > (it's like a tenderloin, just a tube of meat) , so it doesn't benefit so > much from a low and slow and LONG cook. Shorter is better, sometimes. > > You just need to get the center to about....I'm guessing here...about 140 > for medium juicy pork. I'm sure others will have ideas concerning > different temps. > > But get a thermometer. It's not the end all do all, but it helps. > > You might try to find Allegro marinade in your store. Takes the gamey > twang off usually. > Thanks John in Austin, I used the Allegro Wild Game Tame Marinade. I injected the roast and put it in a zip-loc with marinate, removed air and marinade over night. I grilled / smoked at about 275F for 5 hours. Threw some ribs on too ;^)> It came out AWESOME! The best wild pig I have made yet. Another success from my $99 grill. Oh, I used Mesquite for smoke too, but not too much. -- I Brew My Own Damn Beer! Johnny Mc in Beaumont To E-mail me, get rid of the "BAD-BEER" ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ |
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