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todays pork Q-View....BBG eggrolls to come

post #1 of 11
Thread Starter 
Ok ya'll here is what i have going on in my back yard today...Drivin the neighbors absolutly crazy.

2 Buts rubbed with my rub
1 loin with my rub

all topped with bacon.

My rub is
brown sugar
paprika
garlic and onion salt
lemon pepper
ground must
curry powder
pepper
everglades seasoning
cinnimon
thyme
cyanne powder
and seasonin salt

I never do it the exat same 2 times but it is always great.
on of the butts is for ham...the other will be pulled....
Makeing BBQ eggrolls

I'll pull the pork and put it with some homemade slaw.. wrap it all up in a eggroll and deep fry...then dip in the sauce to eat(had it in a little bbq joint in memphis and thought I can do this.)
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post #2 of 11
Lion, lion, you live by the zoo or you smokin the neighbors cat!

That rub sounds really good though!
post #3 of 11
Thread Starter 
Just got back from safari Trav...no really my typing is sad
post #4 of 11
yum sounds great and looks good too-wish I was 1 of the neighbors with a long pole and hook on it.
post #5 of 11
magoo.........a loin.........or TENDERloins?

awful small for a loin.........

butt for ham?...........how so...........i know it can be done........just curious......i know DeeJay used to do em........called em cheater hams......

thankx for the recipe on your rub........deff. worth a try........always on the lookout for others


can't wait for the rest of the q-view
post #6 of 11
Thread Starter 
Yes it is justa tenderloin....As for the butthams...I just take um up a little early and let sit for awhile on the counter...slice it on the slicer and eat it for luch all week.....muck better the reagular hams to me, but it really isn't aham just a smoked Butt.
post #7 of 11
smokey...........if you cure that puppy.......you can make a great ham outta em.........just like you can make buckboard bacon outta em........

just another step in a LONG series of steps in your new smoking adventure......best part.........if you make a mistake........you get to eat it







post #8 of 11
Thread Starter 
Yeah WD i have been dying to cure on of these bad boys....I may make that happen in the next week or so. I'm doing some Apple bacon as soon as my pig belly comes in this week.(had to order it). A local butcher told me to add an apple flaver to my wet cure methed and it would come out strong during the cold smoke. We will see.
post #9 of 11
Thread Starter 
Here is some of the finished product...the butt for pullin is still on the heat. I chopped the tenderloin and put it in my BBQ sauce which is the same stuff as my rub plus apple cider vin, ketchup, mustard, honey, and maple sur.

It was so good.
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post #10 of 11
Those are some scrumptious looking eats!!! Impressive juices from the cut of loin, those need to be mopped up with a nice piece of bread. icon_biggrin.gif
post #11 of 11
yeah........but not with cwb.......like in sumo's avatar........i have YET.......to figure out good bbq put on that crap.......no insult intended sumo.......just never understood that part of southern bbq
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