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breamfisher
Senior MemberPosts: 13,877 Senior Member
Barbecue thoughts.... beef vs. pork
breamfisher
Senior MemberPosts: 13,877 Senior Member
I barbecued a pork shoulder this weekend. Bone in, about 9 lb., took 10 hours or so. Came out delicious. Growing up here in FL, when someone said they were doing a barbecue, it was pork. Always. If they did chickens, they specified they were doing barbecued chicken. We never did beef. In fact, I can't think of anyone barbecuing beef. It just wasn't done. We barbecued. Often. It was a common fundraiser, church social, or community social.
Which was odd, really. FL has a long history of raising beef cattle. In fact it has the longest history of beef production of any state in the nation. Florida natives were called "crackers" because they used long bullwhips to drive cattle through the FL swamplands, and Frederic Remington said FL's cracker cattlemen, as a group, were the most disreputable, dangerous group he'd come across. FL currently ranks 9th in the nation in beef production, and at one time was second in the nation next to Texas.
Growing up I knew a lot of cattlemen. Ones who raised beef for consumption. But they didn't barbecue beef. They either had hogs for such, or they bought them. Beef were for steaks, sausages, and ground beef. Brisket? That was sold to other folks. It's odd, really. You'd think with all that beef around we'd have barbecued it...
Which was odd, really. FL has a long history of raising beef cattle. In fact it has the longest history of beef production of any state in the nation. Florida natives were called "crackers" because they used long bullwhips to drive cattle through the FL swamplands, and Frederic Remington said FL's cracker cattlemen, as a group, were the most disreputable, dangerous group he'd come across. FL currently ranks 9th in the nation in beef production, and at one time was second in the nation next to Texas.
Growing up I knew a lot of cattlemen. Ones who raised beef for consumption. But they didn't barbecue beef. They either had hogs for such, or they bought them. Beef were for steaks, sausages, and ground beef. Brisket? That was sold to other folks. It's odd, really. You'd think with all that beef around we'd have barbecued it...
I'm just here for snark.
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Its what's for dinner!
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― Douglas Adams
That would be Beef burger.
Gammon is Ham.
Straight off the BBQ!
AKA: Former Founding Member
Alcohol, Tobacco, Firearms and Explosives.... now who's bringing the hot wings? :jester:
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Wait...I thought Gammon was some kind of fish????
It's a flavor /juicy thing. I don't skimp on burger, but I still mix ground pork with a lot of dishes that involve burger...meat loaf, chili, etc....
IE: It might take four hours to bring an 8 lb roast up to 190 F. It needs to remain there for another 8 hours. I foil wrap after two hours to keep it from drying out in the smoker, and let it end cook 1 hour without the foil.
D
Alcohol, Tobacco, Firearms and Explosives.... now who's bringing the hot wings? :jester:
Texas is known for beef barbecue, with brisket being King and beef ribs being a much sought after commodity. But pork is done in nearly the same amount here as beef. And some of the best pulled pork and pork ribs were done right here in Texas.
Saying "bbq is pork because that's what I had growing up" is like saying "wine is only Chardonnay because that's all my parents drank".
-Mikhail Kalashnikov
He's on about curing hogs legs like you do the ham, I think. Ham is hog thighs, and gammon is the lower rear legs and the complete front legs(separated at the elbow joint) cured like ham. Good stuff, too!
― Douglas Adams
Actually, it might be a more accurate comparison to say "beer is only blonde lagers because I only ever saw Budweiser being drank when I was little."
-Mikhail Kalashnikov
So is bear and goat, BTW. Never did venision, but that's probably because FL deer are like dogs, size-wise. Not a whole lot of meat to 'cue. They tended to get pan-fried or grilled.
Had to dig this old gem back up.
Deer meat barbecued or smoked in a smoker is some MIGHTY FINE eats. A shoulder or ham barbecued is good stuff, and a whole neck has more meat than you'd think.
― Douglas Adams
Even so, I have smoked briskets and Boston Butts for large family gatherings, and served both, sliced. The pork always disappears first, even when the brisket is perfect.
I wasn't a fan of pork BBQ until Paul took me to a great place in Tuscaloosa, and then I discovered "Hawgs and Dawgs" in Ozark, AL as well.
My favorite is Cooper BBQ in Llano, TX.
"Slow is smooth, smooth is fast, and speed is the economy of motion" - Scott Jedlinski
Yes, please! :drool2:
George Carlin
There is a food truck here that does this, the burgers are absolutely amazing! Pricey, but delicious
I use a vinegar/garlic/kosher salt/cayenne pepper injection marinade, and let the meat soak it up overnight, then use an aluminum roaster pan during the smoking process instead of letting the drippings fall into the smoker. The meat gets a liberal coat of daughter Debby's "Dangerous Rub" before smoking, also. Once the meat reaches 200 degrees internal temp, I debone and "pull" it with a couple of forks, and pour some of the drippings back over the meat to keep it moist.
Pulled pork will keep for several months in the freezer, bagged up into 1 or 2 pound portions and vacuum sealed. Thaw out a package and warm it up by either simmering the sealed bag in 200 degree water, or nuke it for a couple of minutes.
Jerry
That is strange... But then again, I can't remember any of the cattlemen I know barbecuing anything. It was either grilled steak or chicken fried steak.
-Mikhail Kalashnikov