Not really a recipe...

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Sailor Kenshin
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Not really a recipe...

Post by Sailor Kenshin » Fri Oct 09, 2015 4:52 pm

...just some grilling experimentation:

After indirect-cooking a pork picnic for what seemed like four days and having it come out dry, we wanted to see if boning and marinating would make that cut more tender.

Local store had half-picnics on sale. I found a small piece that felt like there was no bone in it at all so we took it home. I was right; there was only one teeny bone chip on the end and that came out easily.

Opened up the meat like a book, flattened it somewhat, and marinated it in bottled Italian dressing with a LOT of dried hot peppers broken into it.

Grilled just now on the gas rig for speed at about 400 at about 20 minutes per side. That heat may have been too high. The result was tasty but still a bit chewy. The outside was charred. Practically nothing in the way of heat from the peppers came through. But yeah...we still ate it.

Before:

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After:

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Cut up:

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Would probably benefit from somewhat lower heat next time.

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StarryNightDave
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Re: Not really a recipe...

Post by StarryNightDave » Sat Oct 17, 2015 6:55 pm

I don't know about that - looks great to me. Was it tender? Higher heat can seal in the juices.

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Sailor Kenshin
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Re: Not really a recipe...

Post by Sailor Kenshin » Sat Oct 17, 2015 8:01 pm

Thanks.

Some parts were more tender than others. It was pretty good for a first shot. We got another picnic, so we're trying again real soon.

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trailboss
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Re: Not really a recipe...

Post by trailboss » Sat Oct 17, 2015 10:59 pm

Not sure about picnics, but pork shoulder and pork butts do better low and slow...about 225° for 10 12 hours, any other way results in tough meat for me.
This is a fave of mine.
http://www.homebbq.com/archives/19

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LandLover
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Re: Not really a recipe...

Post by LandLover » Sun Oct 18, 2015 8:58 am

How long did you marinate?

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Sailor Kenshin
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Re: Not really a recipe...

Post by Sailor Kenshin » Sun Oct 18, 2015 12:18 pm

Overnight. I'm hearing from different sources that oil does nothing to tenderize meat, and there's plenty of oil in Italian dressing.

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