need a very different pork idea for 4th o july this year. any help?

Discussion in 'Pork' started by tc fish bum, Jun 3, 2014.

  1. tc fish bum

    tc fish bum Meat Mopper

    so every year several clans gather for the fourth and we always do a theme. birds of all kind, wild game, turtle, ect ect. all done on grills or pits or camp fires. this year of all things is PORKAPALOOZA. I am porked to death, no pun intended. any one have some ideas for pork that's different than the norm. we have planed for about 150 or so to be there and im not the only one with a pit, probably be about 5 or 6 grills/pits with seasoned pit masters all showing off. any ideas out there?
     
  2. My suggestion, open a Web Browser, surf on over to Youtube, once there, in the search engine on that page type 'BBQ Pitmasters'  Once you see their logo, go to their home page and surf though the videos, they have hundreds of way to do pork.  These folks are the #1 cooking show on Youtube.

    http://www.youtube.com/user/BarbecueWeb
     
  3. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    I'm assuming everyone in the group either has eaten or smoked their fair share of Pulled Pork Shoulder (butts & picnics), Baby-Backs, Spares, St Louis Spares, and an occasional whole hog or suckling pig, so you're looking for anything away from the beaten path.

    The first thing that came to mind was Rack of Pork (bone-in loin), as not many seem to do them...neither have I...would do nicely in a WSM or large cabinet smokers as a well as all but the smaller pits.

    Pork Sirloin was the second thing I thought of...maybe do a few Sirloins and a couple Racks, just in case you crank out a big hit?

    Home-cured Ham, if you're experienced with and enjoy curing...might be stepping out of bounds a bit with a hot smoke instead of a long, cold smoke, transitioning to a hot smoke to cook it...just a thought.

    Also, considered smoked garnishes/sides for your pork...cabbage wedges, onion blossoms, garlic...some of this could be placed inside of the rack of pork while smoking to conserve grate space.

    Desserts? Apple and pork are friends, so smoked apple cobbler or apple crisp would be a great after-dinner treat...don't forget the vanilla ice cream.

    Sounds like a load of fun!!!

    Eric
     
  4. tc fish bum

    tc fish bum Meat Mopper

    one thing that came to mind was a hot smoked ham, pops has a 2yr old,,,, but I think I may get shot with a rusty bullet if I took his country ham. maybe a city ham at say 275- 300 range maple/pecan or maple/peach smoked  with a ginger maple syrp glaze? or possibly something really really out there Asian. and yes we are getting tired of the regular stuff. ham and a rack or two with not the normal angle may be the ticket. gotta keep pushin the bounds and keep them talking/guessing what im gonna come up with next.
     
  5. little smokey

    little smokey Smoking Fanatic

    Pork Shots are always fun and you can make different kinds to satisfy different tastes people have.  I also agree with Fish Bum a spiral sliced ham works great for bigger groups and the taste is awesome.  Last but not least the Fatty, my family at our fourth of July get together will not let me do anything else because they fell in love with the fatty.

    http://www.smokingmeatforums.com/newsearch?search=pork+shots

    http://www.smokingmeatforums.com/newsearch?search=pork+spiral+cut+ham

    http://www.smokingmeatforums.com/newsearch?search=fatty
     
  6. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    Well you guys beat me to Asian or fatties - how about Cuban/Caribbean? Have you ever tried mojo sauce, heavy on citrus and garlic? You could grill skewers.
     
  7. gmc2003

    gmc2003 Smoking Fanatic

    Stuffed pork loin would be my choice, many different varieties available, easy to cook, and tastes great.

    Chris
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    You want Asian, This is a great recipe for Char Siu (see-eww). Great on sliced Butt, Ribs an Loin...

    Char Siu... Chinese Roast Pork

    1/2C Soy Sauce , low sodium(Kikkoman Green cap)

    1/2C Brown Sugar

    1/2C Shaoxing Wine* or Mirin

    1/2C Hoisin sauce, Koon Chun* is best.

    1/2tsp 5 Spice Powder or more to taste

    1T Grated fresh Ginger

    1tsp Minced fresh Garlic

    1tsp Sesame Oil

    1T Red Food Coloring (optional)

    Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

    Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

    Marinate the pork for at least 24 Hours and 48 is better. For thick cuts like Loin make sure to turn the meat in the marinade frequently.

    The Chinese Roast Hot and Fast...350*F for 2-3 inch thick slices or Pork Butt. Approximately 2 Hours or to 160*F and rest and 140*F for Loin (Too lean to go higher)

    For Low and Slow...Smoke at 225*F to 250*F to an internal temp of 150*F for Butt to be Sliced, and 130*F for Loin. Then finish, both types of pork, the last 10*F on a hot Grill then rest.

    In American Chinese Restaurants this is made in gas ovens but in China they cook over WOOD so mild smoke would be authentic here.

    You can BOIL the Marinade with the De-Fatted meat dripping for a great sauce, thicken with a little cornstarch and water.

    This recipe is great on RIBS Too!

     http://www.smokingmeatforums.com/t/...ed-rice-and-pork-egg-rolls-q-matz-tested-hard

    Or...This is a variation on an old Family Recipe my Dad made...

    Smokey Low Fat Apple Pork Loin

    Loins are very lean so it is important to smoke them to a critical Internal Temp (IT). The addition of a Brine adds flavor, helps maintain moisture during and after cooking and tenderizes the meat. Pork Loins are the muscle that center cut Pork Chops are cut from and though internally lean, usually come with a thin layer of Fat on the top. This can be removed easily if you desire. Pork Loins are smoked Low and Slow, 225 to 250°F and depending on the thickness, usually 3 to 6", will take no more than 2 to 4 hours to get to an IT of 140 to 150°F. It is important to understand that Pork is very safe and parasite free compared to what Grandma ate and cooked to Death, an IT of 165°F or more! The USDA says modern pork is fully cooked at an IT of 145°F. Smoking to 140° then letting the meat rest 20 to 30 minutes, tented with foil, will let Carryover Cooking let it rise to 145°F. At this temp the meat will be slightly Pink which may freak out some people but is a juicy and perfectly cooked. For those that refuse to eat pink meat, smoke to 150°F with a rest and the Pork will still be moist but no pink.

    Apple Pork Brine

    2-12oz.Cans Apple Juice Concentrate

    1C Apple Cider Vinegar

    1/4C Molasses

    1/4C Mustard

    1/2C Kosher Salt

    2T Pickling Spice (optional)

    1T Sage, rubbed

    1Gal Water

    Combine all and Brine the meat at least over night, 24-48 hours would be better.

    Mild Bubba Q Rub  (All Purpose)

    1/2C Sugar in the Raw (Turbinado)

    2T Sweet Paprika (Hungarian)

    1T Kosher Salt

    1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

    1T Granulated Garlic

    1T Granulated Onion

    1tsp Black Pepper, more if you like

    1/2tsp Grnd Allspice

    For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

    Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

    Apple Pork Topper

    3C Apple Sauce

    3T Dijon Mustard

    3T Brown Sugar

    2T Apple cider Vinegar

    1tsp Rubbed Sage

    1/2tsp Black Pepper

    1/2tsp Salt

    1/8tsp Cinnamon

    Optional: 2-3 Apples, peeled, diced and sauteed until golden brown and tender in 2T Butter.

    Place all in a pot and simmer on low until thick but still pourable. Adjust sweet/salt to taste. Spoon over Pork Roast, during last 30-60 minutes of Cook time or when an IT of 110° is reached. Raising the Smoker temperature will caramelize the topping a bit...BUT...Pull and rest the meat, Uncovered, when the IT reaches 135°F. The hotter surface will cause a 10° Carryover rise and overcook the meat if you go to a higher IT. Serve the remainder, hot, over the sliced pork at the table...JJ
     
    Last edited: Jun 4, 2014
  9. tc fish bum

    tc fish bum Meat Mopper

    Puerto rico does pig proud as does any afrocaribban island . that area on the globe has some majic goin on with food. sofrito, mojo plantains curry are all top shelf heavy hitters imo. india also does a red curry pork in the south im told, never had it though., Asian or island pork seems to be the way the wind is blowing,,,,,, for now. gonna try jimmys char siu even if I don't use it on the 4th. that just sounds good. gotta buddy from trinad/tobego  gonna pick his brain as well. thanks a whole bunch everyone I will q-view as I go. grill happy
     
  10. welshrarebit

    welshrarebit Master of the Pit

    I love char siu!!! I was planning on doing this in the near future. If you want to take it to the next level make char siu baos, we call them manapuas here in Hawaii.

    You might also look at doing Hawaiian style smoked meat. There's a recipe here posted a long time ago by pomai.
     
  11. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Whole hog is always a winner! There is still plenty of time to setup your pit and order the pig.

    Good luck dude.
     
  12. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    If a whole pig is a little daunting and you really want a show stopper, how about Cabesa Puerca!  Slow smoked pig's head.  Some tortillas, cilantro, chopped onions, and meat shredded from the head makes quite the taco, or so I hear.   From what I've read it is surprisingly delicious and succulent.  I've probably eaten it without knowing it from Mexican food trucks.  I haven't tried smoking it yet but it is on my smoker bucket list.  
     
    Last edited: Jun 6, 2014
  13. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    The meat on the Pigs Head, especially the Cheeks, is the most flavorful meat on the animal. The extremely active muscle, from eating, developes a lot of collagen and is surrounded by soft delicious Fat. Pig head is not hard to prepare, it does take time to smoke and get tender but takes well to brine. Because many people are weirded out be looking at the head of their food, pig head is hardcore Foodie Meat and not really for the faint of heart or squeamish...JJ
     
  14. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    I was just watching Man vs Food and they showed a Cuban pork shoulder.  It wasn't smoked but in my mind I started concocting a recipe using peach wood in the smoker.  My mouth started watering.  Very interesting prep process involving deep stabs in the meat, then inserting salt and garlic, then marinating overnight in a tangy mojo paste.  I'm already committed to my marinated and grilled South Texas Skirt Steak this weekend, but that mojo marinated Cuban pork shoulder served on a plate of fried bananas and plantains then draped with mojo smoked peppers and onions just might make its way into the smoker tomorrow. 
     
  15. noboundaries

    noboundaries Smoking Guru OTBS Member SMF Premier Member

    Outstanding Chef JimmyJ.  My wife is recovering from a minor and hopefully nothing medical procedure.  She wants skirt steak so that's what she's getting.  And trust me, when I do the pig's head, and I will, she won't be around for the purchase, prep, or the smoke.  She can't even eat a fish prepared whole.  She loves to eat protein, she just doesn't want to recognize it!   Thanks for the details and encouragement.
     
  16. venture

    venture Smoking Guru OTBS Member

  17. tc fish bum

    tc fish bum Meat Mopper

    see the d&**#@ guy that picked pork for this year has two heads ready to go. jerk stole my thunder, brothers hmup!!! lamb head,,,,, that sounds like dinner reallllly soon!
     
  18. tc fish bum

    tc fish bum Meat Mopper

    when I lived in mexico I had braised pig head with homony and it was omg good. we would fight over the cheeks and snout. Jamaican curry lambs head ive got to do, thanks for the idea venture
     
  19. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Award Winning Jambalayas are made with pork temples! Its is a very highly prized meat by chefs and cooks in South Louisiana. Unbelievably flavorful, no fat, and so tender it chews itself no matter how you cook it! Its a coonazz cook's secret ingredient to tailgate with or a chefs prize in the kitchen.

    Ya know, there is a million things you can go with but me I like tradition for the 4th. Hotdogs and hamburgers and BBQ'd chicken. Nothing really smoked, except for that light grill smoked. Oh and big washtubs of iced down longnecks!! It just works.
     
    Last edited: Jun 8, 2014
  20. tc fish bum

    tc fish bum Meat Mopper

    true on the wash tubs here, classic is always kool
     

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