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Author Topic: The March 3 Cook Begins  (Read 1567 times)

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Kristin Meredith

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The March 3 Cook Begins
« on: February 25, 2018, 11:35:39 AM »
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Finished our first lunch for the BSFVD Aux on Feb 16.  Next up, my garden symposium this Saturday -- pulled pork and portobello mushroom pizzas (for the vegetarians) -- for 110.  Bent started about 21 lbs of raw pork (he took off about 2.5 lbs of fat) on the Memphis Pro a while ago.  Sorghum for "glue" and then a basic homemade rub.  When it is done we will hand pull to get rid of fate and gristle.  Have to go to Restaurant Depot on Tuesday and buy 40 more lbs of pork and 165 pounds of beef (hopefully rib roast) for the dinners we are cooking on March 7 and 22.
« Last Edit: February 25, 2018, 11:41:58 AM by Kristin Meredith »
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Bentley

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Re: The March 3 Cook Begins
« Reply #1 on: February 25, 2018, 11:39:13 AM »
Appx 1000g of pork fat for the next sausage cook!  Sorghum rubbed with a home brown sugar spice mix...
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Vision

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Re: The March 3 Cook Begins
« Reply #2 on: February 25, 2018, 08:28:10 PM »
Nice, never tasted sorghum.
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Bentley

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Re: The March 3 Cook Begins
« Reply #3 on: February 25, 2018, 08:29:40 PM »
Most including myself would be hard pressed to tell the difference between it and molasses!
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yorkdude

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Re: The March 3 Cook Begins
« Reply #4 on: February 26, 2018, 07:13:55 AM »
The glue sounds good, never tried either. Is the sweet subtle? Is it bark you are after or just for adhesion and taste.
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Kristin Meredith

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Re: The March 3 Cook Begins
« Reply #5 on: February 26, 2018, 09:11:34 AM »
I have tried posting a picture of how it looked when we took it out and were letting it cool a bit before pulling, but I am having a lot of trouble.  The sorghum (and even molasses) makes for a very dark bark and some of the bark gets hard.  Not my favorite thing to use, but if you like a dark bark it is great for that.

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Bentley

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Re: The March 3 Cook Begins
« Reply #6 on: February 26, 2018, 10:45:16 AM »
Sorghum or molasses is strictly for bark...
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Bentley

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Re: The March 3 Cook Begins
« Reply #7 on: February 26, 2018, 09:42:47 PM »
Sorry, no I put rub on after the sorghum or molasses, I just meant that the syrup is not for the rub to stick.  I just like the bark it makes!  It is a super bark, then when I pan, foil and Gatorade it, it mellows out real nice!
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Kristin Meredith

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Re: The March 3 Cook Begins
« Reply #8 on: March 02, 2018, 03:10:05 PM »
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So big day of prep and cook today for the event tomorrow.  Here are the portobello pizzas.
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Kristin Meredith

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Re: The March 3 Cook Begins
« Reply #9 on: March 02, 2018, 03:13:38 PM »
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There are five pans of pulled pork all cooked on the Memphis Pro and hand pulled.
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Bar-B-Lew

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Re: The March 3 Cook Begins
« Reply #10 on: March 02, 2018, 03:25:29 PM »
Looking good...proud of the work the two of you do.
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yorkdude

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Re: The March 3 Cook Begins
« Reply #11 on: March 02, 2018, 04:49:01 PM »
Wow, great looking food.
The folks gotta love you guys.
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Kristin Meredith

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Re: The March 3 Cook Begins
« Reply #12 on: March 02, 2018, 06:07:13 PM »
He coated the last set with molasses, the first with sorghum.
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Michael_NW

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Re: The March 3 Cook Begins
« Reply #13 on: March 02, 2018, 11:02:38 PM »
Quote from: yorkdude on March 02, 2018, 04:49:01 PM
Wow, great looking food.
The folks gotta love you guys.

Looks like a lot of love going both ways. You two are two in a million.
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Kristin Meredith

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Re: The March 3 Cook Begins
« Reply #14 on: March 03, 2018, 04:18:16 PM »
Well a good day all around.  The Auxiliary made a nice sum it normally would not have had, the Master Gardeners made a nice sum and very happy  with the location and food, the participants liked the speakers and numerous folks RAVED about Bent's pulled pork.  I think a lot of them are just use to crock pot pork drowning in bbq sauce.  This had bark and a great smokey flavor.  I don't even object to the crock pot method per se, it is that absolute smothering it in sauce where you are eating a mouthful of sauce instead of pork that is just so off putting to me.  So I think folks were thrilled at the real deal.  And they liked my homemade potato salad too -- just too much pre-packaged stuff served anymore I guess.

Finally, a big thanks to RR49 for the Portobello Pizzas.  I was so nervous that I was going to mess those up because of not being a vegetarian and numerous people praised them and one even asked for the recipe!!!
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