I am in the process of cooking a hine quarter in my smokette. I injected it before I started as well as some rub. Planning on ginding it into b-que any thought about sesonings or if it will be worth a sh--
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What is ginding?
Thanks.
dick
Thanks.
dick
It is pretty lean,but could be ok-if you like it.
Some folks might smoke it to about 165* internal,foil it with a couple sliced onions and some beef stock/red wine/red sauce,etc.
Cook it up to about 180* + and slice/ chop-kinda like a pot roast.
That will make sandwiches/plate servings sorta like grinding?
Let us know how you did.
Some folks might smoke it to about 165* internal,foil it with a couple sliced onions and some beef stock/red wine/red sauce,etc.
Cook it up to about 180* + and slice/ chop-kinda like a pot roast.
That will make sandwiches/plate servings sorta like grinding?
Let us know how you did.
With tender young animals, I have injected, rubbed, covered with pork fat, cooked to 130*, and sliced. You should have soaked in cold salt water first. Marinating with dry red wine or red wine vinegar helps alot. Trick is to completely cover for 24 hours.
I have done all of the above and really surprised a few folks. I have also done like Tom says and chopped up for Q sammiches. Either way is good.
I have done all of the above and really surprised a few folks. I have also done like Tom says and chopped up for Q sammiches. Either way is good.