I was thinking of making some pork and sauerkraut tomorrow and was thinking about putting the pork in the FEC for a couple of hours on smoke before putting in a roasting pan with the kraut. How do you think this would do?
John
Original Post
Replies sorted oldest to newest
Ribdog-
Give it a try, thats how recipes are made.
My German mom uses spares in her [homemade] kraut. It seems the longer it simmers, the better it tastes. Tommorrow's leftovers are even better.
Don't foget the boiled potatoes.
Good Luck! and report back tommorow night!
Roger
Give it a try, thats how recipes are made.
My German mom uses spares in her [homemade] kraut. It seems the longer it simmers, the better it tastes. Tommorrow's leftovers are even better.
Don't foget the boiled potatoes.
Good Luck! and report back tommorow night!
Roger
Ribdog-
We've even put the kraut in a half pan and smoked it. We use it on our pulled pork.
Foil it if you want less smoke.
Roger
We've even put the kraut in a half pan and smoked it. We use it on our pulled pork.
Foil it if you want less smoke.
Roger
John,
I think it sounds like a great idea!
I think it sounds like a great idea!
Count me in, sounds like a great idea.
Well, I used two boneless pork shoulder roasts that the local supermarket had on sale. I was too lazy to drive to Sam's and get a two pack.
For the pork, I seasoned them with just kosher salt and fresh ground pepper. I put these in the FEC on the smoke setting and left them for two hours.
I put one big and one small bag of Boar's Head sauerkraut in the bottom of a covered roaster. To it I added a peeled red delicious apple that I cut into medium chunks. I also put in two large cloves of minced garlic. Some more salt and pepper and mixed all together.
After the pork was on for two hours, I took them and put them in the covered roaster on top of the sauerkraut and put the cover on. I put this back into the smoker and turned the temp up to 325. Two and a half hours later the pork was completely cooked.
I think the flavor was good. I think it could have used more salt and pepper in the beginning and throw some sliced onions in next time. had some leftovers tonight for dinner and it was much better the second night than the first.
All in all, I think the recipe is a keeper.
John
For the pork, I seasoned them with just kosher salt and fresh ground pepper. I put these in the FEC on the smoke setting and left them for two hours.
I put one big and one small bag of Boar's Head sauerkraut in the bottom of a covered roaster. To it I added a peeled red delicious apple that I cut into medium chunks. I also put in two large cloves of minced garlic. Some more salt and pepper and mixed all together.
After the pork was on for two hours, I took them and put them in the covered roaster on top of the sauerkraut and put the cover on. I put this back into the smoker and turned the temp up to 325. Two and a half hours later the pork was completely cooked.
I think the flavor was good. I think it could have used more salt and pepper in the beginning and throw some sliced onions in next time. had some leftovers tonight for dinner and it was much better the second night than the first.
All in all, I think the recipe is a keeper.
John
drooling in Largo 
Thanks Bill.
John, The above sure sounds good. You mentioned onions as an addition. Here is a recipe I like, It's from the one and only, Julia
2 lbs sauerkrauit
3 cp thinly sliced onions
1 cp dry white wine or vermouth
3 cp chicken broth
1/2 tsp each caraway seeds, and thyme
2 bay leaves
salt and pepper
Soaking the sauerkraut. Drain the sauerkraut, and taste it. If you wish to remove some of the sour taste, soak it in a large bowl of cold water for 20 minutes. Drain, wash, and taste again to see how you like it. Soak again, and repeat several times if necessary. Finally drain the sauerkraut and squeeze by handfuls to remove excess water; fluff up the strands, and you are ready to go.
Assembling. Meanwhile, in a heavy 5-quart covered saucepan, simmer the onions in the vermouth or wine for 8 to 10 minutes, or until tender. Blend the soaked and squeezed sauerkraut into the onions, folding in the caraway, thyme, bay leaves, a little salt, and several grinds of pepper.
Braising. Bring to the simmer on top of the stove, cover the pan, and boil slowly for about 30 minutes, stirring up ocasionally, until the sauerkraut is tender. The liquid should have almost completely evaporated. If not, uncover the pan and boil rapidly, tossing, until it has reduced to nothing. Correct seasoning.
I usualy add a greated apple to the mix.
Bill
2 lbs sauerkrauit
3 cp thinly sliced onions
1 cp dry white wine or vermouth
3 cp chicken broth
1/2 tsp each caraway seeds, and thyme
2 bay leaves
salt and pepper
Soaking the sauerkraut. Drain the sauerkraut, and taste it. If you wish to remove some of the sour taste, soak it in a large bowl of cold water for 20 minutes. Drain, wash, and taste again to see how you like it. Soak again, and repeat several times if necessary. Finally drain the sauerkraut and squeeze by handfuls to remove excess water; fluff up the strands, and you are ready to go.
Assembling. Meanwhile, in a heavy 5-quart covered saucepan, simmer the onions in the vermouth or wine for 8 to 10 minutes, or until tender. Blend the soaked and squeezed sauerkraut into the onions, folding in the caraway, thyme, bay leaves, a little salt, and several grinds of pepper.
Braising. Bring to the simmer on top of the stove, cover the pan, and boil slowly for about 30 minutes, stirring up ocasionally, until the sauerkraut is tender. The liquid should have almost completely evaporated. If not, uncover the pan and boil rapidly, tossing, until it has reduced to nothing. Correct seasoning.
I usualy add a greated apple to the mix.
Bill
Throw in a couple red creamer potatos?