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Meat-Up in Memphis 2021

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Compart Duroc ribs came today...

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  • Mosca
    Charter Member
    • Oct 2014
    • 3365
    • PA
    • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

    Compart Duroc ribs came today...

    Partially thawed. It’s not their fault. Box arrived around 1PM, I was slammed at work and simply couldn’t get home until almost 9. Three racks are completely thawed, the other five are close enough to frozen that I put them in the freezer. The pork loins, tenderloin, and bacon are all completely thawed.

    I’m kind of ticked because I ordered the loins and tenderloin by accident. I thought I was ordering ham and bacon,I clicked the wrong box. I don’t cook pork loins, I’ll have to learn that one. Maybe I’ll turn them into chops and stuff them?

    Anyhow, I was planning on pastrami this weekend, but it looks like it’s ribs. Which ain’t bad, y’know? I mean, who’s crying over having to eat Compart Duroc ribs, not this guy.
  • mountainsmoker
    Banned Former Member
    • Jun 2019
    • 1851
    • Bryson City, NC

    #2
    Don't worry that they were thawed throw them in the freezer you will never know the difference, especially the bacon and loins. As far as cooking the loins treat them as a very lean meat. I do them on a reverse sear witth a water pan over the coals until 135-140 then sear all 4 sides for about 2 minutes each. I don't want an over cooked roast. Or as you suggested cut them into chops, but the stuffing needs to be pre-cooked as the chops only take about 5 minutes a side.

    I think your gathering that a pork loin needs minimal cooking. Even the FDA has lowered the safe cooking level to 145. Here in NC I get good pork all the time, have a young farmer who likes to play with the heritage hogs. My land you should see the size of some of his boars. The best piglet I got from him was a cross of Duroc/'Red Wattle. Better than some of his Berkshire crosses.

    Good luck and enjoy that Duroc pork.

    Comment

    • Mosca
      Charter Member
      • Oct 2014
      • 3365
      • PA
      • Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Maverick 732, DigiQ, and too much other stuff to mention.

      #3
      Tomorrow I am going to do one rack of regular St Louis style and one rack of baby back. I've never done the two and then done a comparison before. I'm thinking they're both going to be awesome.

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 5267
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #4
        I bet they will be great!!

        The loins I pick up sometimes and cut thick. For sure dry brine, then I do a breading station with seasoned flour, seasoned ahh wash and panko. I then fry in lard for the coat and finish in the oven. Pull where you prefer. 130’s for me. It’s rest up to about 140.

        Also in the past I had good luck with a wet brine that was dried out overnight and the handled as mentioned above with the breading station.

        Comment

        • Mr. Bones
          Birthday Hat Master
          • Sep 2016
          • 9288
          • Kansas Territory
          • Grills / Smokers
            *********************************************

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



            Thermometers:
            *********************************************
            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            Accessories:
            *********************************************
            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



            Cookware:
            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Tableware
            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          #5
          Sound like yer in fer some delicious pork encounters; please, keep us posted, as time permits, Brother!

          Comment

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          Meat-Up in Memphis 2021

          SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
          Click here for details. (https://amazingribs.com/memphis)
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