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  1. OK, so this is a huge meal. When I was looking into it, they said it would serve 20+ if you served sides, that seems to be stretching it, but not by far. This calls for a little leg work to do 100% by the recipe since finding a source for a whole pork shoulder, WITH skin left on can be tricky. Anyway if you live in Lincoln, the guys at Leon's will be more than happy to help you, but be aware it will take about a week to get, also Schuster's sausage kitchen on 86th and Cornhusker will help you but you need to call by Monday, since they break down whole hog on Tuesdays only. When you order the meat, this is what you need to ask for "Whole (pork) shoulder, with picnic attached, skin on", if they ask if you want the trotter (foot) say no, or get it, cut it off grill it up and feed to your dog, although they say they are great as a BBQ snack, but that is another post..... If you dont want to do the full on that is fine, a whole shoulder that people normally use for smoking is fine. Just have the butcher find the one with the most fat left on. I used that kind of shoulder the first time, and it turned out pretty good although things burnt a little, but the center was amazing. Also all modern ovens have a 12 hour internal shut down, basically the Feds thought we were wasting lots of power by leaving our ovens on all the time, so being the government, they passed a law to put in an auto shut down, although this ticked of people of the Jewish faith, and now some ovens have a Sabbath override. Anyway if your oven has this override you will want to engage it, if not, just reset it at 12hrs. This is what you will start with: What you will need: Five cloves of garlic A thumbsize piece of peeled ginger, if you had impressively large thumbs 1 tbsp chili flakes 2 tsp ground ginger 1 tbsp Chinese five-spice 4 tbsp salt 2 tbsp brown sugar 2 tsp white pepper 1 tbsp peanut oil 2 tbsp soy sauce Method: Set oven at 450F Score the skin/fat of the meat. Don't go into the meat if you can prevent it just the skin and fat. Cut about 1/4 inch apart, and make sure your knife is very sharp, the skin will be difficult to cut. Once done, grate the ginger and garlic, and mixe the rest of the ingredients in a bowl. Tak half of this paste and rub into the scored part of the meat. Place meat on a (very) large roasting pan, skin side up, and place in oven. This is what they call "the 30 minute sizzle", it helps jump start the crust etc. After 30 minutes turn the oven down to 225F. When you pull at this point you will have this: Pull the meat out and flip using either oven gloves or some very large tongs. Once flipped rub the rest of the paste into the new "top" of the meat. Use a spoon, since everything will be very hot. Pour a cup of water into the pan, and walk away. Flip at the half way point (8-12 hours) and baste with juices. Your house will smell amazing all night long. When I did this, we woke up to the smell of the five spice and everything else just filling the house. It was awesome. NOTE: This is where I do things a little different. I place a metal pan below the meat, and pour some boiling water into it. This will create a steam bath, and keep the meat moist. I read lots of complaints about dry burnt meat, and this will keep that from happening. I had to refill it a couple of times, and I pulled it about 2 hours before it was done, since you crisp the meat at the end. Once the 24 hours is up, turn the temp back up to 450F for about 45 minutes This will crisp the skin/fat into cracklin. Keep an eye on it, it might only take about 20 minutes, use you best judgment. The last time I did this, I think it took about 30 minutes. Once done pull from the oven and you will have this: Let set for at least 10 minutes. The fat cap should lift off, take and break it up, the salty skin is amazing, and provides a good app for the feast to come. The pork will obviously be way past tender, take a spoon a place on plates. It wont take much for seasoning, but I do think it needs salt, to really make it pop. Serve with butter noodles, or something equally neutral. The first time I made this, the comment was "Its like pork pudding". To be honest you could probably pull this at 12 hours, I dont know if it will be as tender though, and at 16 I think you would have pretty much the same product as 24. If you smoke a lot of meat this is a nice break from the familiar flavor profile.
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