meat combination

Discussion in 'Pork' started by thomis, Dec 15, 2009.

  1. thomis

    thomis Newbie

    Hey folks,
    I'm hosting the big family at my place this weekend. I'll be smoking a dozen or so chicken legs, a 10 pound beef brisket and I'd like to add a pork cut to the mix. A boston butt is too big, and I'd like to try something else for a change. Can someone suggest another good pork cut that would compliment the other two meats I'm smoking? I'm using charcoal smoker home-rigged and a mix of hickory and cherry wood. Located in central NC. I'm dry rubbing the chicken and brisket and then I have the classic vinegar sauce for the meat.
    thanks
    thomis
     
  2. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

    I'd go with either pork tenderloin or just pork loin. Hope it all goes well and you have fun!
     
  3. chefrob

    chefrob Master of the Pit OTBS Member

    az
    you can't go wrong with ABT's for a starter course..........
     
  4. athabaskar

    athabaskar Smoking Fanatic

    Country style pork ribs are tasty, affordable, and really hard to screw up. Give them a good rub and they will taste like bacon. Good luck!
     
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    I agree either the Tenderloin or Loin

    If you go with the Tenderloin, here is an AWESOME marinade I found on the internet a while back, and my family absolutely loves it

    1 1/2 lbs. lean pork tenderloin

    Marinade:
    1/4 cup soy sauce
    1/4 cup brown sugar
    1/4 cup cherry cola
    3 tbsp. olive oil
    1 tsp. minced onion
    1 tsp. black pepper
    1/2 tsp. salt
    1/2 tsp. minced garlic

    Glaze:
    6 oz. cherry preserves
    1 tbsp. pure maple syrup
    1/2 tbsp. vinegar
    1/2 tbsp. water
    1/2 tsp. Worcestershire sauce

    Directions:
    The night before (or several hours before) , combine marinade ingredients and mix well. Place pork tenderloin in marinade, and refrigerate for 4 - 12 hours.

    In a small bowl, combine glaze ingredients and blend well.

    Build a charcoal fire on one side of the grill, such that the coals are situated on only one side of the grill, leaving the other side void. This will create an area for lower temperature indirect cooking away from the coals. Preheat charcoal cooker to 250 degrees F. Place tenderloin in cooker and cook with indirect heat for 1 hour and 15 minutes.

    Brush glaze onto pork while still on the cooker. Cook for an additional 10 - 15 minutes. The internal temperature of tenderloin should be 160 degrees F when removed from the cooker. Heat any remaining sauce and serve on the side.





    This is geared more toward a charcoal cooker but I have smoked this many times with great success.




    Good Luck and Happy Smokes
     
  6. thomis

    thomis Newbie

    thanks all!
     
  7. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    ABT's are Atomic Buffalo Turds...Basically Jalapenos Stuffed, Wrapped in Bacon and then Smoked.

    There is an entire Forum dedicated to them

    Here

    ABT's
     
  8. chefrob

    chefrob Master of the Pit OTBS Member

    az
    oh my..............just a great li'l smokey taste of heaven!
     
  9. You can always throw some sausage into the mix as welll.
     
  10. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    How big is too big? I've seen butts that run as small as 4 lbs and up to the 8-9 lb. range. There are a number of pork loin recipes here, some are stuffed and others that are basted with a glaze.
     
  11. thomis

    thomis Newbie

    I think I'll hold off on the abt's with this crowd. that'd be a better thing to do with my friends standing around drinking brews.. I was thinking something small like pork chops. i'd just be afraid of drying them out. i do like the idea of country style ribs, one poster mentioned...
     
  12. chefrob

    chefrob Master of the Pit OTBS Member

    az
    csr's are agood choice and don't take a long time to do.....
     
  13. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I'm leaning towards the pork loin myself and then fill in all the holes in the smoker with the Abt's then you will be the MAN of the hour and then be named the cook for all the famoily gathering.
     
  14. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member



    This is so true, so exercise extreme caution if you do not want this task. I have had this task bestowed upon me and while I enjoy the heck out of it, sometimes it can be a tiny burden. Ahhhhhhhh....the price we pay to do what we love to do.
     
  15. john3198

    john3198 Smoking Fanatic

    You can always cut up a butt. I do that when I don't have a long time to smoke. More bark too.........
     
  16. morkdach

    morkdach Master of the Pit OTBS Member

    i'm thinken a nice pork loin maybe spiral cut & stuffed with a little dressing.









    YUM YUM
     

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