• Reminder: Do not call, text, or mention harrassing someone in real life. Do not encourage it. Do not talk about killing or using violence against anyone, or engaging in any criminal behavior. If it is not an obvious joke even when taken out of context, don't post it. Please report violators.

    DMCA, complaints, and other inquiries:

    [email protected]

Since we talk pigs here so much, what are some of your favorite pork dishes?

DiarrheaDick

DiarrheaDick

Get up here and shut up!
‎
‎
Forum Clout
9,284
OopsieDoodles said:
I'm smoking a pork shoulder tomorrow, it's such an easy cut to work with because once you pull it you can use it over and over on different stuff. It's a pretty cheap cut as well.
Click to expand...
What kind of rub you using? Are you a guy who says never open the lid while it's cooking, or do you give it a good spritz every once in a while?
 
G

guest

Guest
DiarrheaDick said:
What kind of rub you using? Are you a guy who says never open the lid while it's cooking, or do you give it a good spritz every once in a while?
Click to expand...
I've got a few in the cabinet that I mix together, I tend to go for stuff without the non-caking shit in it so i will get in there with a knife and dump some into a mixing bowl, mostly a standard beef bbq rub and then I like to add something with some chipotle in it and then usually something with a good bit of black pepper, I just kinda wing it and it usually goes alright. I am definitely a spritzer but I try not to overdo it, I've got an electric smoker so I can keep it going longer without having to baby it but I will usually spritz it once every 2-3 hours with a mixture of apple cider vinegar and water. For the last hour or so I put it in a pan with a little of the mixture in the bottom, but not much and then i cover that with aluminum foil.

How about you?
 
NikkisCrustyGusset

NikkisCrustyGusset

I am the crispy white spot in your soul
‎
Forum Clout
4,622
Well in Ireland our bacon, or rashers we call em are so different and so much better than American ones... So good proper bacon rashers... Cant beat a nice ham you blanch the salt out of and cook with cider. As in alcoholic cider and have with colcannon (mash potatoes, onion and kale)... Fuck. Me.. Im such a paddy bog trotter at heart...

Speaking of pork though... If only in Hooligans...

 
DiarrheaDick

DiarrheaDick

Get up here and shut up!
‎
‎
Forum Clout
9,284
OopsieDoodles said:
I've got a few in the cabinet that I mix together, I tend to go for stuff without the non-caking shit in it so i will get in there with a knife and dump some into a mixing bowl, mostly a standard beef bbq rub and then I like to add something with some chipotle in it and then usually something with a good bit of black pepper, I just kinda wing it and it usually goes alright. I am definitely a spritzer but I try not to overdo it, I've got an electric smoker so I can keep it going longer without having to baby it but I will usually spritz it once every 2-3 hours with a mixture of apple cider vinegar and water. For the last hour or so I put it in a pan with a little of the mixture in the bottom, but not much and then i cover that with aluminum foil.

How about you?
Click to expand...
I just kind of wing it but I mostly use brown sugar, mustard powder, and a bit of cumin, turmeric, black pepper, garlic powder, onion powder, and paprika with no precise measurements. I'll give it a quick spray with half and half of vegetable oil and apple cider vinegar every hour and a half to two hours. Can't go wrong in my opinion, but I also only learned how to do this around 4 years ago.
 
G

guest

Guest
DiarrheaDick said:
I just kind of wing it but I mostly use brown sugar, mustard powder, and a bit of cumin, turmeric, black pepper, garlic powder, onion powder, and paprika with no precise measurements. I'll give it a quick spray with half and half of vegetable oil and apple cider vinegar every hour and a half to two hours. Can't go wrong in my opinion, but I also only learned how to do this around 4 years ago.
Click to expand...
I've not tried to mix my own rub but I should, I have pretty much all of that on hand as is. Yeah I just got a smoker about a year and a half ago or so maybe but it's so easy to use that I try to smoke stuff at least once every week or two even if it's just sausages or even bacon.
 
Torque’sHeadBump

Torque’sHeadBump

(Voluntarily) torqued boomer
‎
‎
Forum Clout
63,479
NikkisCrustyGusset said:
Well in Ireland our bacon, or rashers we call em are so different and so much better than American ones... So good proper bacon rashers... Cant beat a nice ham you blanch the salt out of and cook with cider. As in alcoholic cider and have with colcannon (mash potatoes, onion and kale)... Fuck. Me.. Im such a paddy bog trotter at heart...

Speaking of pork though... If only in Hooligans...

Click to expand...

Sorry pal but that rasher shit is disappointing unless bought from a butcher, and even then, it doesn’t top American bacon.
 
G

guest

Guest
Jim’sHeadBump said:
Sorry pal but that rasher shit is disappointing unless bought from a butcher, and even then, it doesn’t top American bacon.
Click to expand...
It's apples and oranges. American bacon (also available in British shops and butchers but called streaky rashers) is from the belly. British and Irish bacon is from the loin. Both are good. Bacon in any form is just one of those great foods. Even vegetarian fags admit to dreaming about it. I believe it's the number one meat product most of them miss most.
 
G

guest

Guest
My missus will be making this tonight. Great recipe.
[MEDIA=youtube]MG77NcLJA8o[/MEDIA]

Another great pork recipe. Great one for Sunday lunch if you're having people round (Jews, Muslims and vegetarians not welcome of course.)
[MEDIA=youtube]ZlgWCXycjk4[/MEDIA]

And everyone loves char siu. Works in the oven, even better on a bbq.
[MEDIA=youtube]MzWO2bIusJE[/MEDIA]
 
G

guest

Guest
RaggotFetard said:
Is Jamie Oliver still a health fag? I can’t stand that queer.
Click to expand...
I don't know. He did the school lunch thing if that's what you mean but tbf kids were being fed absolute garbage in UK state schools. I saw one episode he did of some show where he travelled round Italy. He went to a school in Puglia, one of the poorest regions in Southern Italy. I didn't see the UK school show but apparently he showed pictures of vegetables to the 6 year olds and most of them didn't know what a tomato or broccoli was. The same aged children in Puglia knew all of them including more obscure ones for their age like artichokes and asparagus. And their lunch was freshly prepared every day by local women - a pasta course, then a bit of meat or fish with a little salad and a piece of fruit or homemade pudding for dessert. Meanwhile the kids in London were being given turkey twizzlers and smiley fries that actually cost more per head than the fresh Italian meals. He made a fair point I think.

Tl;dr - his pork belly recipe above is great, I did it on new year's day.
 
Torque’sHeadBump

Torque’sHeadBump

(Voluntarily) torqued boomer
‎
‎
Forum Clout
63,479
guest said:
It's apples and oranges. American bacon (also available in British shops and butchers but called streaky rashers) is from the belly. British and Irish bacon is from the loin. Both are good. Bacon in any form is just one of those great foods. Even vegetarian fags admit to dreaming about it. I believe it's the number one meat product most of them miss most.
Click to expand...
Fair enough. I like rashers and ate them when I lived in the UK for a few years, if you get them from a good butcher they are really something. Same with American bacon, if you get shitty Oscar Meyer you get what you pay for. Thanks for a level-headed take on the topic, @guest
 
You must log in or register to reply here.
Top