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Question about BBQing Pork

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  • VarmintmistVarmintmist Senior Member Posts: 7,541 Senior Member
    pork loin on the grill

    http://bbqu.net/season3/311_4.html
    It's boring, and your lack of creativity knows no bounds.
  • Gene LGene L Senior Member Posts: 12,080 Senior Member
    I saw on Bizarre Foods this week where there's a game farm in TX, I believe. The owner kills game (mostly exotics) with a silenced rifle to avoid spooking them. They butcher the game on the spot in a rolling butcher shop and a full time USDA qualified inspector. They age and sell the meat to high-end restaurants, where it is aged even more.

    But to expel the blood, immediately, the harvesting team has an electrical shocking device which they use to shock the dead body, which tenses the muscles and forces out the blood.

    Marbled meat is fat among the muscles. It's very expensive, since well marbled beef takes longer to grow on a fatter diet. Instead, we grow fast and cheap beef.

    Forget about fat pork...when I was growing up, we grew hogs out to 400 pounds or so for the lard, and it made better hams, too. Nowadays a pig is killed at about 125 pounds because lean meat is in ("the other white meat.") It's lost a lot of taste, IMO.

    When I was in VN, guys would take an R&R to Japan. They'd tell about getting a Kobe steak, which back then was about $20, and worth a couple of hundred bucks now. I never tried it, but have seen programs about it. The beef farmers feed the cows beer along with their food and rub them down a few times a day to help marble the meat, or so they say.
    Concealed carry is for protection, open carry is for attention.
  • Make_My_DayMake_My_Day Senior Member Posts: 7,815 Senior Member
    I am resurrecting this thread because there has been an update on it that I thought might be interesting to you. Because of some advice I got on this thread and the other one about BBQ I purchased a Marinade syringe for injecting meats prior to cooking. This one came from Amazon.com http://www.amazon.com/gp/product/B00HLGJR50?psc=1&redirect=true&ref_=oh_aui_detailpage_o01_s00
    It's stainless steel with silicon o-rings and comes with 4 extras, and a guide book that has recipes for marinades for different roast meats and few complete meals. If it weren't for y'all, I'd still be groping around for a better way to grill or BBQ (now I know the difference), so I appreciate the advice. As soon as I try this thing out, I will post the results.

    JOE MCCARTHY WAS RIGHT:
    THE DEMOCRATS ARE THE NEW COMMUNISTS!
  • Gene LGene L Senior Member Posts: 12,080 Senior Member
    One more thing: BBQ is NOT a verb. It's a noun...you don't BBQ meat, you eat BBQ. Which is pork. It says so in the Scriptures. "And thou shall eat the flesh of the swine for it is the Other White Meat."
    Concealed carry is for protection, open carry is for attention.
  • TeachTeach Senior Member Posts: 18,428 Senior Member
    Looks good- - - -I got something very similar in the kitchen accessory aisle at WalMart. It's plastic, but it works very well for my purposes. Here's the marinade/injection I use for Boston Butt:

    1/2 cup apple cider vinegar
    1/2 cup water
    1 TBSP. minced garlic
    1 TBSP ground cayenne pepper
    1 TBSP salt (Kosher or canning salt, not iodized)
    1/2 TBSP Adolph's Meat Tenderizer (optional)

    Process well in a blender or food processor until the garlic becomes a fine slurry. Inject the meat until it won't hold any more, and refrigerate overnight if possible. Bring to room temperature before smoking. Good stuff! The acid in the vinegar begins the cooking process before the heat gets applied.
    Jerry
  • bullsi1911bullsi1911 Moderator Posts: 11,414 Senior Member
    Gene L wrote: »
    I saw on Bizarre Foods this week where there's a game farm in TX, I believe. The owner kills game (mostly exotics) with a silenced rifle to avoid spooking them. They butcher the game on the spot in a rolling butcher shop and a full time USDA qualified inspector. They age and sell the meat to high-end restaurants, where it is aged even more.

    But to expel the blood, immediately, the harvesting team has an electrical shocking device which they use to shock the dead body, which tenses the muscles and forces out the blood.

    If that is the episode I am thinking of, that is Broken Arrow Ranch in my hometown. The guy that did the cooking with Zimmern is the son of the owner, and I was 2 years ahead of him in school and was a friend way back when. That ranch is spectacular, and the deer they raise are outstanding animals.

    Went to a lot of parties on that ranch. It was really cool to see them up on the tee-vee.
    To make something simple is a thousand times more difficult than to make something complex.
    -Mikhail Kalashnikov
  • Make_My_DayMake_My_Day Senior Member Posts: 7,815 Senior Member
    Teach wrote: »
    Looks good- - - -I got something very similar in the kitchen accessory aisle at WalMart. It's plastic, but it works very well for my purposes. Here's the marinade/injection I use for Boston Butt:

    1/2 cup apple cider vinegar
    1/2 cup water
    1 TBSP. minced garlic
    1 TBSP ground cayenne pepper
    1 TBSP salt (Kosher or canning salt, not iodized)
    1/2 TBSP Adolph's Meat Tenderizer (optional)

    Process well in a blender or food processor until the garlic becomes a fine slurry. Inject the meat until it won't hold any more, and refrigerate overnight if possible. Bring to room temperature before smoking. Good stuff! The acid in the vinegar begins the cooking process before the heat gets applied.
    Jerry
    That recipe looks pretty good. Going to have
    to try that as well as some in the booklet.
    JOE MCCARTHY WAS RIGHT:
    THE DEMOCRATS ARE THE NEW COMMUNISTS!
  • Make_My_DayMake_My_Day Senior Member Posts: 7,815 Senior Member
    Gene L wrote: »
    One more thing: BBQ is NOT a verb. It's a noun...you don't BBQ meat, you eat BBQ. Which is pork. It says so in the Scriptures. "And thou shall eat the flesh of the swine for it is the Other White Meat."

    Noun 1. barbeque - meat that has been barbecued or grilled in a highly seasoned saucebarbeque - meat that has been barbecued or grilled in a highly seasoned sauce
    barbecue dish - a particular item of prepared food; "she prepared a special dish for dinner"
    2. barbeque - a cookout in which food is cooked over an open firebarbeque - a cookout in which food is cooked over an open fire; especially a whole animal carcass roasted on a spit
    barbecue cookout - an informal meal cooked and eaten outdoors
    3. barbeque - a rack to hold meat for cooking over hot charcoal usually out of doorsbarbeque - a rack to hold meat for cooking over hot charcoal usually out of doors
    barbecue rack - framework for holding objects

    Verb 1. barbeque - cook outdoors on a barbecue grill
    barbeque - cook outdoors on a barbecue grill; "let's barbecue that meat"; "We cooked out in the forest"
    barbecue, cook out cookery, cooking, preparation - the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
    grill - cook over a grill; "grill the sausages"

    Yes sir, Samzhere
    JOE MCCARTHY WAS RIGHT:
    THE DEMOCRATS ARE THE NEW COMMUNISTS!
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