User Panel
User Panel
User Panel
|
Posted: 5/19/2003 2:58:48 PM EDT
[#1]
for bbq, i use country style pork ribs, bone or boneless, can be had for $.98/lb on sale, LOTS of meat on em.
|
|
|
|
Posted: 5/19/2003 3:06:45 PM EDT
[#2]
Try using a whole shoulder off of a wild hog. Damn good stuff. If that isnt available, I always do spare ribs or chinese style riblets.
Also, thin cut pork steaks are quite excellent. I slow smoke everything over mesquite. |
|
|
|
Posted: 5/19/2003 3:14:26 PM EDT
[#3]
Usually baby backs from Sam's Club, about $25 worth.
|
|
|
|
Posted: 5/19/2003 3:17:25 PM EDT
[#4]
several commercial caterers i know use the upper shoulder..which i think is also called a boston butt. pork tenderloin is still a good value though. no matter what you do with it.
|
|
|
|
Posted: 5/19/2003 3:22:35 PM EDT
[#5]
Ribs, shoulder or butt.
Barbeque is a cooking terchnique that takes relativily 'tough' pieces of meat and makes them tender (by cooking 'low and slow'). It really isnt necessary to 'barbeque' tenderloin. Sure you can have barbeque flavored tenderloin, but it is not real barbeque. |
|
|
|
Posted: 5/19/2003 3:44:44 PM EDT
[#6]
I don't know if you folks are near any Asian gorcery stores, but check them out. They may have better meat prices than the mainstream supers. Down here in L.A.(actually Monterey Park, about 5 miles east of L.A.) I go to Soon Fat on Atlantic Blvd for some pretty good deals on pork spareribs and asian pork cuts. The cuts look a little different, but I'm sure that you could do some customizing here and there. But their beef prices are really high, I go to Ralph's for beef.
|
|
|
|
Posted: 5/19/2003 4:25:03 PM EDT
[#7]
Dont eat much swine, after watching Pulp Fiction.[8D]
But, as a side note, I do cook steak over an open fire quite often. Although it's getting hard to find here, mesquite wood is the only fire I'll cook a decent steak over.(Gotta go looking for more) The aged beef from Fry's cannot be beat for the price and convenience. Although it is cryo-aged, it is good stuff, especially the porterhouse! Awesome deal when its on sale. |
|
|
|
Posted: 5/19/2003 4:38:39 PM EDT
[#8]
About the only pork that I BBQ is spare ribs. I rub mine down with Tony Chachere's Original Creole seasoning and some brown sugar. Gives it a great spicy/sweet balance. Put them on the cool end of the pit until the meat pulls away from the bone. Take them off and wrap it up in foil and put it back in the pit. After it cooks in its own juice for another hour or so you're ready to chow down. Damn, I'm getting hungry now.
Chris |
|
|
|
Posted: 5/19/2003 4:45:13 PM EDT
[#9]
We use the whole pig here in NC.
PIG PICKIN! [url]http://hkentcraig.com/BBQexp.html[/url] |
|
|
|
Posted: 5/19/2003 10:14:47 PM EDT
[#10]
Quoted: We use the whole pig here in NC. PIG PICKIN! [url]http://hkentcraig.com/BBQexp.html[/url] Oh yeah, I second that entropy![beer] |
|
|
Win a FREE Membership!
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.
