Tashyboy
Please don’t ask to see my tatts 👍
Give the little un a meaty rib to chew on and that’s an hour teething. I bet the little un would love it.
All things BBQ and Braai
- Thread starter Beezerk
- Start date
Give the little un a meaty rib to chew on and that’s an hour teething. I bet the little un would love it.
Beezerk
Money List Winner
larmen
Head Pro
Just went to the garden centre and they have replaced the Christmas decorations with BBQ and outdoor furniture stuff. Season must be coming up ;-)
Beezerk
Money List Winner
I can't wait for the clocks to go forward, soooo looking forward to cooking outdoors this year
This should be a simple one for the experts on here. My wife has an aversion to pork, particularly to the smell of it cooking. Very annoying as I love pork. Anyway, we have two joints which came as part of meat packs, one at Christmas the other bought from a wholesaler near Newcastle. I want to cook them but it wont happen inside the house.
I have a standard Weber kettle BBQ. What sort of charcoal do I need to cook something like this, how do i do it, how long etc.
I normally stick two backs of self igniting stuff in and off I go but this is going to need more guile than that.
I have a standard Weber kettle BBQ. What sort of charcoal do I need to cook something like this, how do i do it, how long etc.
I normally stick two backs of self igniting stuff in and off I go but this is going to need more guile than that.
Beezerk
Money List Winner
Who's going first ?
What joints of pork are they?
What joints of pork are they?
SteveW86
Head Pro
Hey, I was mid way through typing a reply when the "There are new messages" thing popped up and my heart sank haha. Now to re-write it out
SteveW86
Head Pro
Couple of questions, though they probably dont affect the answers to your questions much:
- Do you know what joint they are; Shoulder/Loin etc?
- Weight of each joint?
- Do you have a thermometer in the lid of your BBQ?
For low and slow, I would use briquettes, set them out in a ring (search for the snake method on youtube), then stabalise the temp in your BBQ at 110-130 celcius, pop the pork in and leave it for a long time depending if you want to do pulled pork or not. You can quite easily leave the joint on there for 12 hours if it is big enough.
For hot and fast I would use lumpwood, this will give you the desired higher temperture but it will burn out quicker. For this I would make a pile of charcoal in one side of the BBQ (or a basket either side if you have them) so that you can have the joints positioned to that they arent directly over the heat. Stabalise the temperature at 160-180, pop the pork on and leave for approx 1hr 30 depending on the size (or if doing pulled) of the joints or until at the desired temp.
If you let us know what type of joints they are and the size we can make some more specific suggestions.
Okay, clearly a novice hear. I will look up what they are, size etc. and report back
Do I wrap it in foil or leave it au natural?
Will I need to add charcoal after time to keep it going or will it keep going on its own? I'm not sure I have the patience for a 12 hour cook so I will go for the lumpwood option.
Do I wrap it in foil or leave it au natural?
Will I need to add charcoal after time to keep it going or will it keep going on its own? I'm not sure I have the patience for a 12 hour cook so I will go for the lumpwood option.
D
Deleted member 16999
Guest
Will be far easier to send the wife on holiday and cook it in the oven.
Holidays, what are those? It's been so long.Will be far easier to send the wife on holiday and cook it in the oven.
In the past she would go away with my daughter for a weekend and I would go pork mad. Now my daughter is at university, lockdown restricts movement and so I've been stuffed for a year. I love a pork chop, I've missed them
.
SteveW86
Head Pro
Theres no "need" to wrap it in foil, but it depends how you are cooking it.
Dont worry about cooking for 12 hours, that was just more of an extreme example if it is a really big joint. On a low and slow cook you are probably looking at 6+ hours though, so it does sound like the hot and fast method will be better for you.
Tashyboy
Please don’t ask to see my tatts 👍
Am gonna Chuck a massive curve ball in. Depending how you want your pork to turn out. You could try a slow cooker. I say that because I have done Coca Cola gammons ( different pork joint )in the slow cooker/ Oven and they are to die for. What ever you choose. You have two joints I would deffo do two different methods of cooking them.
In my case that would only work if the slow cooker was outside and that might tempt the local wildlife too much ?. It's the smell apparently ?
Charcoal will keep going that long? How much to chuck in would you recommend?
Both pork loin, 1.2kg each
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SteveW86
Head Pro
Do you want to do pulled pork or not?
If not, see post 88 for a pork loin joint I did last year.
Not. Thanks, I'll follow that ?.
If I get it wrong first time I'll try again with the second ?
Captainron
Big Hitting, South African Sweary Person
Still got the pork shoulder at £2 a kilo. Picked up this 5kg beauty and a few smaller ones.
Dando
Q-School Graduate
What are the rest of the family eating?
Beezerk
Money List Winner
Just picked up just short of 5kg for £9 ?
Lad filling the meat shelf saw me getting this huge double joint pack and said "I've got 7kg of that in the freezer, got to fill your boots haven't you" ?
Lad filling the meat shelf saw me getting this huge double joint pack and said "I've got 7kg of that in the freezer, got to fill your boots haven't you" ?