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#Post#: 4307--------------------------------------------------
Pork
By: AJ Date: July 28, 2019, 4:09 pm
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...Friday I took a pork tenderloin out of the freezer and put in
the fridge to thaw. Kroger has good prices on whole pork loins
from time to time and I'll buy one and cut it up into chops and
freeze the ones I'm not cooking that or the next day. This one I
cut a third of it off for a roast.
Got three white potatoes, washed them, then cut them into
spears, skin on.
Got a cup of baby carrots
Cut up and diced a yellow onion
Skinned four cloves of fresh garlic, smashed and minced 3 of
them
Threw the veggies, except for the single garlic clove I didn't
mince, into a mixing bowl
Sprinkled some sea salt, black pepper, thyme, just a pinch of
rosemary, and some dried chives over all of them
Then poured 2 tablespoons of Olive oil over it all and tossed it
together
Put it all in the Crock Pot
Took the roast and scored the fat cap. rubbed it with some
Kosher salt and a teaspoon of a Memphis style rub
Took the remaining garlic clove and thinly sliced it, sticking
the cloves in the scores I made in the top of the roast
Plopped it on top of the veggies and set the Crock pot on low.
that was 11 this morning. Should be ready in about an hour.
#Post#: 4308--------------------------------------------------
Re: Pork
By: guest11 Date: July 29, 2019, 4:42 am
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Sounds good :P
We like to do a small pork roast and small beef roast together
in the crock pot (garlic powder, onion powder, Lowry's dry rub)
along with taters, carrots and onions (home grown). They do
something to each other that is greater than the sum of the
parts.
Easy to prepare, not a lot of mess, leftovers for at least one
more meal.
#Post#: 4311--------------------------------------------------
Re: Pork
By: AJ Date: July 29, 2019, 6:44 am
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[quote author=Danocoustic link=topic=452.msg4308#msg4308
date=1564393369]
Sounds good :P
We like to do a small pork roast and small beef roast together
in the crock pot (garlic powder, onion powder, Lowry's dry rub)
along with taters, carrots and onions (home grown). They do
something to each other that is greater than the sum of the
parts.
Easy to prepare, not a lot of mess, leftovers for at least one
more meal.
[/quote]
That sounds good too. It would never have occurred to me to cook
those together. I’d imagine they compliment each other though.
What kind of cuts of the respective meats do you pair?
#Post#: 4312--------------------------------------------------
Re: Pork
By: guest11 Date: July 29, 2019, 7:28 am
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[quote author=AJ link=topic=452.msg4311#msg4311 date=1564400692]
[quote author=Danocoustic link=topic=452.msg4308#msg4308
date=1564393369]
Sounds good :P
We like to do a small pork roast and small beef roast together
in the crock pot (garlic powder, onion powder, Lowry's dry rub)
along with taters, carrots and onions (home grown). They do
something to each other that is greater than the sum of the
parts.
Easy to prepare, not a lot of mess, leftovers for at least one
more meal.
[/quote]
That sounds good too. It would never have occurred to me to cook
those together. I’d imagine they compliment each other though.
What kind of cuts of the respective meats do you pair?
[/quote]Depends on the budget!
#Post#: 5897--------------------------------------------------
Re: Pork
By: guest13 Date: October 3, 2020, 9:30 am
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Got a good deal on country-style pork ribs at our local grocery
store. Going out of date---marked down to $2.29/lb. Grabbed up
5lbs.
Currently soaking in a brine solution in the refrigerator.
Rinse, pat dry. Rub with onion, garlic, seasoned salt, rosemary,
sage.
Grill over direct charcoal for about 5 minutes a side, then move
off the heat, slather with homemade BBQ sauce, glaze that for
about 10 minutes, let it rest for 10 minutes.
Meanwhile, mix up a fresh garden salad, steam some wax beans.
Yeah, we eat pretty good here.
#Post#: 5898--------------------------------------------------
Re: Pork
By: AJ Date: October 3, 2020, 10:04 am
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Sounds delish!
I take a different approach to pork ribs myself.
I brine them as well. 2 to 4 hours in a simple salt, sugar and
apple cider vinegar brine. Then pat dry. Apply my seasonings,
kosher salt, fresh ground black pepper, red pepper flakes, onion
powder, minced garlic. Wrap them up in aluminum foil and then
into the oven at 225 for around 3 hours.
Then out to the grill. After charting on all sides, then paint
them with Sweet Baby Rays bbq sauce and move to the cool side of
the grill until the sauce has glazed. Another slap or two with
sauce and plate em, cover em for ten minutes.
Then watch my tongue beat the hell outta my lips tryin to get to
em.
😎
#Post#: 5911--------------------------------------------------
Re: Pork
By: guest13 Date: October 4, 2020, 8:16 am
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I forgot to include a crucial step.
The ribs have been brined and dry-rubbed. Now they're soaking in
an Italian dressing marinade. This is important---the vinegar
tenderizes them, the herbs and seasonings add a bunch.
My home made BBQ sauce is much like Ray's. That's good stuff 8)
#Post#: 6165--------------------------------------------------
Re: Pork
By: guest13 Date: November 29, 2020, 5:28 am
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Oh my. Scored a couple amazing 1 1/4" thick boneless pork chops
at the local market yesterday. About 3/4lb each. Nice and lean
with a good fat rind. Going out of date, so marked down a good
bit. Less than three bucks.
I'm of a mind to try AJ's method described earlier in this
thread. Sounds really good.
Cinny subscribes to America's Test Kitchen Magazine; she gifted
me with their Master of the Grill book. What a great resource!
It has a couple promising-looking methods too. Her next day off
is Thursday---we'll have these then. Gives me time to decide how
to prepare them.
#Post#: 6166--------------------------------------------------
Re: Pork
By: AJ Date: November 29, 2020, 10:24 am
---------------------------------------------------------
[quote author=Danocoustic link=topic=452.msg6165#msg6165
date=1606649282]
Oh my. Scored a couple amazing 1 1/4" thick boneless pork chops
at the local market yesterday. About 3/4lb each. Nice and lean
with a good fat rind. Going out of date, so marked down a good
bit. Less than three bucks.
I'm of a mind to try AJ's method described earlier in this
thread. Sounds really good.
Cinny subscribes to America's Test Kitchen Magazine; she gifted
me with their Master of the Grill book. What a great resource!
It has a couple promising-looking methods too. Her next day off
is Thursday---we'll have these then. Gives me time to decide how
to prepare them.
[/quote]
Great minds think alike. Mine and Miss Cinny’s that is. I have
been a devotee of both America’s Test Kitchen and Cook’s Country
for many years. Finally ordered one of their cookbooks earlier
this year.😀
#Post#: 6167--------------------------------------------------
Re: Pork
By: guest13 Date: November 29, 2020, 2:59 pm
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[quote author=AJ link=topic=452.msg6166#msg6166 date=1606667091]
[quote author=Danocoustic link=topic=452.msg6165#msg6165
date=1606649282]
Oh my. Scored a couple amazing 1 1/4" thick boneless pork chops
at the local market yesterday. About 3/4lb each. Nice and lean
with a good fat rind. Going out of date, so marked down a good
bit. Less than three bucks.
I'm of a mind to try AJ's method described earlier in this
thread. Sounds really good.
Cinny subscribes to America's Test Kitchen Magazine; she gifted
me with their Master of the Grill book. What a great resource!
It has a couple promising-looking methods too. Her next day off
is Thursday---we'll have these then. Gives me time to decide how
to prepare them.
[/quote]
Great minds think alike. Mine and Miss Cinny’s that is. I have
been a devotee of both America’s Test Kitchen and Cook’s Country
for many years. Finally ordered one of their cookbooks earlier
this year.😀
[/quote]
She has bought several---not sure of the exact titles, but my
favorites are the ones dealing with baking breads and cast iron
cookery.
Good stuff!
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