Steelsearchin
Well-known member
At first I was like, "Hey, I carved up a couple of those tonight!" ...nope, wrong species, destined for a reverse sear at a later date!
Nice looking piggy.
Nice looking piggy.
What's on the smoker today?
- Thread starter wytex
- Start date
Rack Daniels
Well-known member
@WildWill that looks so tender and juicy!!! Maybe naive of me, but what is that big ol cut called before it’s chopped into…. Chops…? 
Wildabeest
Well-known member
Looks like a bone-in rib roast to me.@WildWill that looks so tender and juicy!!! Maybe naive of me, but what is that big ol cut called before it’s chopped into…. Chops…?
Rack Daniels
Well-known member
Right on I didn’t know what it looked like to me. I’ve never made or bought a bone in rib roast. That’s why I asked…
Looks good, thanks.
kwyeewyk
Well-known member
It's the pork equivalent of bone in prime rib.
Rack Daniels
Well-known member
Absolutely correct- no steaming necessary. This came out SOOOO good. Will most definitely be making more again soon!!
Gulf of America
Well-known member
For those more knowledgeable than me, what is the steaming supposed to accomplish? Is it a food safety thing? I have an elk roast that’s been brining for 3 days and will be hitting the smoker tomorrow. I don’t remember steaming my last batch but I think I was following the Meateater website recipe so I assume I did. But if you’re smoking to 145, it doesn’t seem necessary…
Rack Daniels
Well-known member
AI OVERVIEW.
Although for game meat and venison in particular, that you wanna keep that bark from the smoker and if you steam it, you may not be able to get the signature deli slices.
Bigjay73
Well-known member
You buy the brisket, you cook it how you want, call it what you want. Bunch of WASPs defining Jewish food over here.
