sandro
Full Fledged Farker
I had accidentally left this thread as a reply to another thread—brain misfire!
As Bradley Robinson from Chuds BBQ would put it: nothing beats the flavor of meat cooked over a live fire. I found myself strongly agreeing with his statement, at least for what it concerns Pork and Poultry so far. Cooking a teeny-tiny European pork coppa today, Hill Country style on the Pit Barrel Cooker, for an overwhelmingly tasty outcome.
Crunchy, tangy, salty, decise bark. The insane amount of coarsely-ground black pepper turned up the crunchiness to 11. A buttery, velvety, fatty, luscious meat on the inside. Such richness in flavor perfectly cut by a simple 50/50 BBQ sauce and apple cider vinegar emulsion when served.
Cooking notes for those who may concern:
* Product: Spanish pork coppa, 4,8lb
* Slather: 50/50 French's yellow mustard and Sriracha
* Rub: 4:2:1:1 16-mesh black pepper, kosher salt, Spanish smoked paprika, granulated garlic
* Injection, spray, mop, wrap: no
* Device: Pit Barrel Cooker
* Fuel: B&B Hickory lump charcoal
* Cooking temps: ~250-325f
* Cooking time: ~9 hours
* Rest: ~4 hours
* Probe tender: 198f
Attached: the final product, and a detailed close-up of the amazing barky exterior.
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As Bradley Robinson from Chuds BBQ would put it: nothing beats the flavor of meat cooked over a live fire. I found myself strongly agreeing with his statement, at least for what it concerns Pork and Poultry so far. Cooking a teeny-tiny European pork coppa today, Hill Country style on the Pit Barrel Cooker, for an overwhelmingly tasty outcome.
Crunchy, tangy, salty, decise bark. The insane amount of coarsely-ground black pepper turned up the crunchiness to 11. A buttery, velvety, fatty, luscious meat on the inside. Such richness in flavor perfectly cut by a simple 50/50 BBQ sauce and apple cider vinegar emulsion when served.
Cooking notes for those who may concern:
* Product: Spanish pork coppa, 4,8lb
* Slather: 50/50 French's yellow mustard and Sriracha
* Rub: 4:2:1:1 16-mesh black pepper, kosher salt, Spanish smoked paprika, granulated garlic
* Injection, spray, mop, wrap: no
* Device: Pit Barrel Cooker
* Fuel: B&B Hickory lump charcoal
* Cooking temps: ~250-325f
* Cooking time: ~9 hours
* Rest: ~4 hours
* Probe tender: 198f
Attached: the final product, and a detailed close-up of the amazing barky exterior.
Enable sound:
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