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Post by BBQ Butcher on Mar 6, 2009 7:51:54 GMT -5
I'm trying a little 'experiment' with that 11 lb Pork Picnic I bought last weekend. Here 'tis in all it's nekkidness I have pulled the skin off and removed the Pork Cushion Meat from the bone. The piece on the right will be boned out for some sausage. Seasoned with BBQ rub and a layer of thick slice bacon Almost looks like a 'mini' oinker!!! and onto the Oval XL at 250° with some hickory wood. Hope this turns out as good as it looks About 2½ hours in and it's up to 137° 5½ hours later it's 198° and I'm going to foil it for another hour Some Asparagus Logs and Portabello 'Shrooms with leftover Ricotta Pie as a stuffing Mmmm......nice and juicy and tender, I might add Added some baked beans to complete the meal I had removed the skin from Picnics before and either laid the skin back on during cooking or replaced the fat with bacon. Never thought of boning one before, so thanks to JohnM for the suggestion.
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