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Season Pork Fingers Question : Cook Time/Technique
Posted on 11/7/15 at 2:18 pm
Posted on 11/7/15 at 2:18 pm
Picked up this pkg at Billys this week... Gonna cook them this afternoon to serve w cole slaw.
Bake them? Time/Temp?
Grill them? Smoke them?
Thought about giving them about 30 min 250 degree smoke then finishing in the oven around 400 or so for a few minutes. Gonna rub them w a little mustard & make a vinegar sauce.
Bake them? Time/Temp?
Grill them? Smoke them?
Thought about giving them about 30 min 250 degree smoke then finishing in the oven around 400 or so for a few minutes. Gonna rub them w a little mustard & make a vinegar sauce.
2
Posted on 11/7/15 at 2:26 pm to bossflossjr
My favorite thing to do with that is make a rice and gravy with smoked sausage. It is probably my favorite rice and gravy to make besides a deer/pork meatball stew. They are great on a hot charcoal grill too if you dont overcook, kind of like a porksteak. Amazing if cooked just right, jerky if cooked a little too long. On some big ones like that over a really hot grill, Id say 2 mins per side rotating 4 times then off the heat for a few more mins to finish. Or cube them into 2" cubes with some veggies and do some kabobs.
Posted on 11/7/15 at 2:27 pm to dnm3305
Mucho thanks. Leanin towards a really hot grill.
Posted on 11/7/15 at 3:03 pm to bossflossjr
they make a mean pork stew (fricassee)
Posted on 11/7/15 at 3:06 pm to oldcharlie8
Low and slow with some smoke. Then hit em with hot heat to crust up the exterior. You can also pull them apart and put them under the broiler to make carnitas. Your on the right track. Basically strips of Boston butt. Makes excellent sandwiches and tacos.
Posted on 11/7/15 at 5:15 pm to Geaux2Hell
Those things are great on a charcoal grill.
Gonna have to try that in a gravy with sausage.
Gonna have to try that in a gravy with sausage.
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