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Question about a cut of pork (Updated with Pics)
Posted on 3/19/14 at 7:36 am
Posted on 3/19/14 at 7:36 am
Someone was trying to describe a cut of pork he saw at Best Stop last week. He said it was like the whole back of the big including part of the ribs.
what cut would this be? And if you had one, how would you cook it?
what cut would this be? And if you had one, how would you cook it?
This post was edited on 3/24/14 at 7:37 am
7
Posted on 3/19/14 at 7:45 am to LSUTygerFan
Rib roast most likely. Just like on a cow.
Posted on 3/19/14 at 7:55 am to LSUTygerFan
Bone in loin?
This post was edited on 3/19/14 at 7:58 am
Posted on 3/19/14 at 8:01 am to wickowick
he said it was like the whole spine, not split in half with ribs on each side. i can't find a pic that looks like what he was describing.
Posted on 3/19/14 at 8:13 am to LSUTygerFan
it's called a rib rack. not a "rack of ribs". it's what us Cajuns put in a Cajun microwave when we want some meat/ribs/and cracklins all at once.
This post was edited on 3/19/14 at 8:15 am
Posted on 3/19/14 at 8:14 am to LSUTygerFan
Maybe a saddle of pork.
Posted on 3/19/14 at 8:47 am to oldcharlie8
quote:
it's called a rib rack. not a "rack of ribs"
interesting..well,
i've been charged with cooking this thing Saturday. Wanted to have some idea what i was getting into.
Posted on 3/19/14 at 9:15 am to LSUTygerFan
put it in a Cajun microwave. cook at 375 for about 2.5 hours. right before it's time to serve, crank the fire up to 450 and place the meat "skin up" for about 10-15 minutes. it will make that skin "crack".
Posted on 3/19/14 at 9:58 am to oldcharlie8
thanks for the advice.... in the event that i don't have a cajun microwave, would a grill work?
Posted on 3/19/14 at 10:32 am to LSUTygerFan
quote:
in the event that i don't have a cajun microwave, would a grill work?
you can put it on the grill too. however, it will be hard to make that skin "bubble up" like cracklins (if you know what I mean.) anyway, if you grill it then sear it for 45 minutes to an hour (rolling as necessary) and then wrap in five layers of heavy duty foil. turn this meat every 30 min. for 2.5 hours. melt in yo mouth.
Posted on 3/24/14 at 7:35 am to oldcharlie8
Well, this is what they ended up bringing. Apparently the "pork saddle" was the name they used. It was a total of 12 lbs. 1 8lb piece and 1 4lb. Came already marinated and seasoned from Best Stop
I struggled with the heat staying high on the pit in the beginning. But once i got it under control , it smoked for a little over 2 hrs with pecan wood.
we got 4 really nice loins from the 2 pieces and got some nice tenderloin from the bigger piece. The meat was really juicy, had a nice flavor. The bark was REALLY good. We actually used the bones in white beans Sunday.
This was the finished product.
I struggled with the heat staying high on the pit in the beginning. But once i got it under control , it smoked for a little over 2 hrs with pecan wood.
we got 4 really nice loins from the 2 pieces and got some nice tenderloin from the bigger piece. The meat was really juicy, had a nice flavor. The bark was REALLY good. We actually used the bones in white beans Sunday.
This was the finished product.
Posted on 3/24/14 at 9:34 am to LSUTygerFan
Until you posted the pic I had a totally different idea of what you meant it to be. What your pic shows is a saddle of the pig.
ETA the next time confronted with this cut the use a knife to cut the external fat diagonally to end up with diamonds on the cap. The fat will come out very much like cracklins(use the knife to separate the little morsels from the product) and baste the meat underneath it quite well too.
ETA the next time confronted with this cut the use a knife to cut the external fat diagonally to end up with diamonds on the cap. The fat will come out very much like cracklins(use the knife to separate the little morsels from the product) and baste the meat underneath it quite well too.
This post was edited on 3/24/14 at 11:57 am
Posted on 3/24/14 at 10:31 am to CITWTT
quote:
Until you posted the pic I had a totally different idea of what you meant it to be
well, i was going strictly on the description i got from the guy who was buying it.I honestly had no idea what it was.Didn't get to take pics until Saturday when he showed up with it.
Posted on 3/24/14 at 10:38 am to LSUTygerFan
I smoked a pork rib roast Saturday and thought of this thread. Smoked 3 hours over some pecan, then put in a broiler pan, covered and slow rolled for another 2. I didn't take pics, but this is pretty much how the finished product looked. Turned out awesome.
Posted on 3/24/14 at 10:41 am to LSUTygerFan
That looks mighty fine. Any idea what he paid for the cuts?
Posted on 3/24/14 at 11:48 am to HungryTiger
He said he paid $55 for both pieces.
Posted on 3/24/14 at 11:53 am to LSUballs
quote:
I didn't take pics, but this is pretty much how the finished product looked.
Come on brah, you're better than that.....
Posted on 3/24/14 at 1:00 pm to StinkDog12
I know. I put it and a chuck roast on to smoke then went and played golf with the fellas. Somehow I let the dirty bastards at the golf course over serve me. All I could do when I returned home was carve it up and mumble incoherently. But it got destroyed along with 5lbs of shrimp, sausage, corn and potaters we apparently boiled. No pics of that either. me
me Posted on 3/25/14 at 6:18 am to LSUballs
Sounds like you were drowning the sorrows of your golf game balls. 
Posted on 3/25/14 at 7:02 am to CITWTT
Also could have been nasty as fuk but drunk/don't care kicked in...the world may never know
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