Re: Pork

Fri Sep 13, 2013 9:06 am

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.
Spiderwrangler
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spiderwrangler
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Re: Pork

Sat May 10, 2014 11:59 am

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.

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:jnj -PorkSlayer
Bottled: fresh hop pale ale
On tap: Moose bile strong ale
In the cellar: Taqu'il's Fat Black Imperial Stout
Lagering:
In the fermenter: Moose drool clone
In the works: Taqu'il's Fat Black Imperial stout
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PorkSlapper
 
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Re: Pork

Sun Sep 14, 2014 9:04 am

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.

Image

:jnj -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!
:jnj
Gimme oysters and beer (and Durian) for dinner every day of the year...
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mike____
 
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Re: Pork

Fri Sep 26, 2014 7:50 am

The lineup...
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Post brine, time to tie...
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Rubbing one out....
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One down....
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Almost no room for beer....
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Spiderwrangler
PFC, Arachnid Deployment Division

In the cellar:
In the fermentor: Belgian Cider
In the works: Wooden Cider
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spiderwrangler
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Re: Pork

Fri Nov 07, 2014 4:13 pm

Image

Vietnamese-style caramel pork. So good!
"If God had intended us to drink beer, He would have given us stomachs."
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Elbone
 
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Re: Pork

Fri Nov 07, 2014 5:51 pm

You have me sporting wood, ya bastige. I hope you're happy.
"Mash, I made you my bitch!" -Tasty
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Dirk McLargeHuge
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Re: Pork

Sun Nov 09, 2014 11:42 pm

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.
Bottled: fresh hop pale ale
On tap: Moose bile strong ale
In the cellar: Taqu'il's Fat Black Imperial Stout
Lagering:
In the fermenter: Moose drool clone
In the works: Taqu'il's Fat Black Imperial stout
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PorkSlapper
 
Posts: 539
Joined: Wed Sep 19, 2012 2:10 pm
Location: Moses Lake, Washington

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