Re: Pork
Posted: Fri Sep 13, 2013 9:06 am
by spiderwrangler
The brine was salt, sugar, bay, white pepper, garlic, sage and lemon (from Pax's brine, minus beer cause of gluten concerns). The rub was salt, brown sugar, paprika, chili powder, garlic, cumin and thyme.
Re: Pork
Posted: Sat May 10, 2014 11:59 am
by PorkSlapper
Helping out my father in law and some of his buddies get this porker ready to be spit roasted filipeno style. I can't wait to get my fill of this next Sunday. I'll post pictures of the finished roasted porker.
-PorkSlayer
Re: Pork
Posted: Sun Sep 14, 2014 9:04 am
by mike____
PorkSlapper wrote:Helping out my father in law and some of his buddies get this porker ready to be spit roasted filipeno style. I can't wait to get my fill of this next Sunday. I'll post pictures of the finished roasted porker.
-PorkSlayer
Whatever happened with this one, PorkSlapper?
Doing a pork shoulder (for pulled pork sandwiches). Low and slow, baby.
Dough is rising for the bread.
Also making chili for later this week.
A beautiful Sunday!
Re: Pork
Posted: Fri Sep 26, 2014 7:50 am
by spiderwrangler
The lineup...
Post brine, time to tie...
Rubbing one out....
One down....
Almost no room for beer....
Re: Pork
Posted: Fri Nov 07, 2014 4:13 pm
by Elbone
Vietnamese-style caramel pork. So good!
Re: Pork
Posted: Fri Nov 07, 2014 5:51 pm
by Dirk McLargeHuge
You have me sporting wood, ya bastige. I hope you're happy.
Re: Pork
Posted: Sun Nov 09, 2014 11:42 pm
by PorkSlapper
This all looks so damn good. I kind of lost this thread, didn't see mike's question. We had donated the pig to a group raising money for some families going through medical problems. The cook was Filipino and made and awesome whole roasted pig, had some nice spice to it, and a super crispy skin.