Results 1 to 10 of 42
Thread: 120lbs of Pulled Pork
LinkBack URL
About LinkBacksHybrid View
-
09-13-2010, 02:14 PM #1Hot Pies & Lardy Cake
- Join Date
- Aug 2010
- Location
- Swindon, UK
- Posts
- 117
Thanked: 24
Who Say the Americans don't know how to cook!!! That pork looks fantastic
I'm a Chef by trade here in Britain I've cooked for members of the English Royal family through to homeless people but no matter where we come from or what are religion is we all like good food.
Ok here come the chef questions.
1)Why do you trim most of the the fat from the joints?
2) what seasonings were you rubbing on to the meat or is that a secret recipe?
The only reason I ask is pork loves long slow cooking and when read how enthusiastic the posters are on this thread about it the professional Chef in me says this stuff has got to be good so learn all you can
Thanks.
-
09-13-2010, 03:08 PM #2
Thank you so much for the compliments Evin. They mean a lot coming from a chef with your credentials.
Originally Posted by Evin
Who Say the Americans don't know how to cook!!! That pork looks fantastic
I'm a Chef by trade here in Britain I've cooked for members of the English Royal family through to homeless people but no matter where we come from or what are religion is we all like good food.
Ok here come the chef questions.
1)Why do you trim most of the the fat from the joints?
2) what seasonings were you rubbing on to the meat or is that a secret recipe?
The only reason I ask is pork loves long slow cooking and when read how enthusiastic the posters are on this thread about it the professional Chef in me says this stuff has got to be good so learn all you can
Thanks.
To answer your questions -
1. The fat cap on the shoulder is over 1/4 inch thick. If I left it all there, it would be very difficult for the spice rub and smoke to penetrate deeply into the meet. But I have to buy it that way, because if I let a butcher trim it for market he will trim away too much. You needn't worry about having enough fat - there is plenty left internally to the shoulder.
2. My personal rub is my guarded recipe. However, I can share with you through a PM a pretty close recipe and if you like I would be happy to mail some to you.
Looking forward to hearing from you.
Reply With Quote
