Italian Beef, But Pork.

[Quiganomics]

Got this going on right now....dry brining a pork butt overnight with my Bada Bing rub and making homemade giardiniera. Gonna smoke the pork tomorrow and make some hoagie rolls. Italian beef sandwiches, but with pork. More pics tomorrow if y'all are interested.

 

[bigfurmn]

That sounds delicious, I'm in.

 

[sandyut]

OK, Gonna follow the full thread on this!

 

[clifish]

Got this going on right now....dry brining a pork butt overnight with my Bada Bing rub and making homemade giardiniera. Gonna smoke the pork tomorrow and make some hoagie rolls. Italian beef sandwiches, but with pork. More pics tomorrow if y'all are interested.

View attachment 714815

Hell yeah we are interested...post pics.

 

[DRKsmoking]

I following , pork or beef , no matter to me , i'm following the bread crumbs also ( you did say homemade Hoagies ) LOL

David

 

[Quiganomics]

And here we go. Was up in time to get it on the smoker by 7:30am. Plan is to bring it to about 165f to get the bark set, then into a foil pan with some garlic broth and some more of the seasoning, cover with foil, and braise until 205f, then shred for the sandwiches. I may remove the money muscle at 165f and slice paper thin on the meat slicer...not sure yet. Anywhoo, we're off to the races.

Out of the fridge from dry brining overnight.

Onto the smoker.

Chargriller Gravity 980 is today's weapon of choice. Running at 275 fueled with Rockwood Lump Charcoal and Cherry Wood Splits.

Now onto finishing up the giardiniera.

I'll try and update this throughout the day.

 

[JLeonard]

Got me hooked with the teaser post…… come on with it!

Jim

 

[Quiganomics]

Annnnnnd the giardiniera is done and in the fridge for later.

 

[Quiganomics]

2.5 hours in...smelling darn good.

 

[millerbuilds]

looking good! I am in for the ride.

- Jason

 

[thirdeye]

Lookin' good! I substitute pork butts for beef in several recipes.

 

[jcam222]

Sounds great! Is your rub an Italian flavor blend?

 

[indaswamp]

Late to the party....Make room errybody!!! I'm in for the finish!

 

[indaswamp]

New people with new styles and recipes are the life blood of this forum. Looks like you will fit right in here at SMF! Welcome from South Louisiana!!

 

[Quiganomics]

Alright, 4.5 hours in, temping at 155ish, gonna let it roll to about 165 before getting it in the pan with the liquids. In the meantime, have the dough made and formed for the hoagie rolls, proofing as we speak. Now that its officially afternoon in WI, time for a cocktail....Brandy Old Fashioned Sour.

Pork Update

Cocktail Hour!

 

[Quiganomics]

Sounds great! Is your rub an Italian flavor blend?

Yeah, I have a line of rubs we sell at local meat markets, farmers markets, etc. The one I'm using is our Italian Beef packet.

 

[Quiganomics]

Bark is set where I want it, in for the braising.

The rolls in dough form.

 

[Quiganomics]

Rolls are done. Need another cocktail.

 

[DRKsmoking]

glad I followed the crumbs,

Looks great, and brazing nicely

David

 

[indaswamp]

sitting on pins and needles for an awesome plate shot!!!!