Originally Posted by Venture
Can't wait to see the effect of the egg on this.
Also the grilling method.
Pics didn't show where the CSR's were cut. Old style loin cuts or the more prevalent shoulder cuts?
Good luck and good smoking.
Old style rib end pork loin split and rib end, not chine end, thick cut.
The egg allows the marinade to congeal and promote a coating. That is why you baste first, then allow the meat to grill, then when you flip, you baste immediately after, allowing it again to congeal on the top, then flip when cooked some more. You don't want to baste then flip immediately, it will just run off.
Originally Posted by Foamheart
Two colors I never assoc. with good pork, green and blue. I am sure its going to be great though cause I have not tried anything you have shared yet that wasn't. But Ewwww......... green!
Ahhh, just the poultry seasoning! It is a 'secret ingredient' with the oil and vinegar! Great with chicken, also!
Originally Posted by c farmer
I am watching.
Thank you for watching!
Well, we grilled them and they had the classic Cornell flavor - just delicious! However, they also had a pink tint, alarming my wife that they weren't cooked enough (took them off when they hit 165°, more than fine). Just told her they picked up some smoky flavor, like spareribs, a 'smoke ring' effect (didn't tell her they were cured, lol - she wouldn't have eaten them then.... she's not fond of cured and smoked meats, esp. after living with me for 42 years and being my test subj... er, lovely wife!
They were juicy and more than flavorful, the Cornell flavor coming out nicely, the cure did not diminish that at all, but had a nice little hammy after-taste to them!
I'd taken a Qview but the house was stampeded by fast-running Texas bottle-snakes and.... and...... oh heck, I had my hands all full of the CSR's and had to finish dinner, then pass out... and every time I took them out to mun..er, take a Qview I got totally sidetracked... and did a munchabuncha instead!