Chicken gizzards. Not fried to a unrecognizable crisp either.
Most underrated meat
- Thread starter Tenacious E
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The cheeks of pretty much anything.
Best thing I've ever eaten was veal cheeks at a little Asian join in Las Vegas. I can't really describe how they did them other than to say they were incredible. I'm pretty sure there was garlic, plum sauce and maybe Thai basil. Absolutely incredible.
Best thing I've ever eaten was veal cheeks at a little Asian join in Las Vegas. I can't really describe how they did them other than to say they were incredible. I'm pretty sure there was garlic, plum sauce and maybe Thai basil. Absolutely incredible.
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My top two have been mentioned. Chicken thighs are by far the best part of the chicken; plenty of meat, tender and moist, and for some reason is the cheapest.
A good, bone-in pork chop, properly grilled, is as good or better than most any steak.
My other two, that have not been mentioned, are Tasso (fantastic as a complimentary meat in pasta dishes) and salt pork, which is essential in properly flavoring many soul-food and southern side dishes.
A good, bone-in pork chop, properly grilled, is as good or better than most any steak.
My other two, that have not been mentioned, are Tasso (fantastic as a complimentary meat in pasta dishes) and salt pork, which is essential in properly flavoring many soul-food and southern side dishes.
I had a braunschweiger with onions on rye bread for lunch today. Tasty stuff.
Costco carries whole porkloins for $15-20 and since it’s just the wife and I that makes for a ton of meals. I usually cut off the ends at about 2-2.5 lbs and get two pork roasts that I typically either toss in the instant pot with mojo criollo and make Cuban pulled pork or else I coat the outside and inject the inside with some hickory smoke powder and then make a slightly altered Western Carolina/Lexington/Piedmont style “dip”/marinade and make a quick and tasty version of bbq pulled pork. Then the inside I steak out into 8-10 thick steaks that I can then pound out and fry as schnitzel or bake with shake and bake, grill with a ton of different dry rubs, marinades or sauces or thaw out to be chopped thin for Thai curries or Chinese stirfries. It’s super versatile and ridiculously cheap as for $20 I can usually make 8 or 9 meals for both of us.
It’s the front shoulder according to my Greek souvlaki expert friends.
Lots of good stuff mentioned including a couple that I am definitely going to try. One of mine would be Pork Cutlets. They have other names as well I believe. Floured, season to your liking and butter fried. Served with a little dipping gravy. Really good and surprisingly cheap.
I wonder if they are referring to a different cut. The tenderloin is towards the back of the hog.
The entire loin can be made into Canadian bacon. You can also use the butt portion of the front shoulder and make Buckboard bacon. It's really good, to me its a cross between bacon and ham.
Walleye cheek meat is delicious if you catch a big enough walleye to harvest it.
Pork is safe anyway unless it’s marinated in Covid 19. Trichinosis is pretty much gone in pork, I only worry about my pork being overcooked.
My Sous Vide machine in broken anyway, can’t keep the perfect temp. Seriously though, I wish I had one. Try doing that on an electric stove, impossible. Don’t judge on the electric, we get cheap electricity using no gas. I hate it.
hawkeyetraveler
HB Heisman
When done properly sweetbreads are simply out of this world.
Publican in Chicago does them particularly well.
Publican in Chicago does them particularly well.
I cooked in a competition last year where we had to make bone-in pork tenderloins. It was associated with work so there were only a few of us with experience in competition cooking. I would bet most of them had never done a full loin like that before. Before anyone asks, yes I won.
Not mine but a good example.
Not mine but a good example.
I wonder if they are referring to a different cut. The tenderloin is towards the back of the hog.
The one thing I learned when I went to England, Scotland, Australia and New Zealand is that even in English speaking countries they have different names for the same cuts and sometimes the same names but for different cuts. For example in beef steaks, the American sirloin is a pretty %*%*y cut that the British call rump steak. But the Brits (and Ozzies and Kiwis) call porterhouse and tbones bone in sirloin and call New York Strip steaks regular sirloin.
So with the understanding that Greeks also use different pork cuts than American pork cuts, what Tarpon was referring to as shoulder tenderloin is just that the extension of the tenderloin up into the front shoulder that Greek butchers cut out and call brizolittes. And as she referenced, they are considered by most to be the best cuts for souvlaki. So you’re both right and you’re both wrong because you’re comparing American cuts to Greek butchery.
Pork Belly is another favorite that is not a regular in a lot of households (I might be mistaken about Iowa households)
Belly burnt ends
Belly smoked whole
Belly burnt ends
Belly smoked whole
There’s no such thing as a bone-in pork tenderloin. What is pictured there is bone-in pork loin which is not the same thing. I use those to make stuffed crown roasts at Christmas.I cooked in a competition last year where we had to make bone-in pork tenderloins. It was associated with work so there were only a few of us with experience in competition cooking. I would bet most of them had never done a full loin like that before. Before anyone asks, yes I won.
Not mine but a good example.
I did one in competition too, once. I brined it, rubbed the outside with six different dried and smoked chilies, then smoked it for 5 hours. I made a chili-lime cream sauce and blue cornmeal fried onion rings. It was pretty good.
I lost to some hack who folded steamed asparagus inside a chicken breast and served it over fettuccine Alfredo. I’m not still bitter about it as you can see.
Sorry. Misspoke. I brined mine, cut a slit through the middle of the loin and stuffed it with andouille sausage, coated it with horseradish mustard and smoked it to 145 degrees internal. Made a remoulade to go with it. One of the rules was you had to serve it as chops, so the judges got a surprise of have a sausage medallion in the middle of their chop.
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The entire loin can be made into Canadian bacon. You can also use the butt portion of the front shoulder and make Buckboard bacon. It's really good, to me its a cross between bacon and ham.
If it is smoked it's also called Arkansas Bacon. I prefer it over regular bacon.
Tossed in a sous vide to get soft and then crisped in a high heat panfry on the outside they are amazing.
Because it's not farmed. That and it's so lean that most would screw up cooking it without preknowledge.
That's a really good call. Can do a lot of flavors with it and hard to screw up. I did a stuffed tenderloin with cheese and fresh jalapenos a couple weeks ago on the traeger. Turned out amazing.
I get that, but why are they not farmed (or control hunted commercially)? I think most people don't know how to cook it properly because they never or very rarely have cooked it.
Made black bean burgers for the first time tonight. Meh, they were ok I guess.
Nice. Sounds good. The fat in the andouille probably kept it plenty moist. Did you score the outside of the sausage to let the fat bleed into the pork? A German chef I used to know did that with kielbasa. Fantastic.
Good start, don’t give up! Dress it up with some avocado and mayo. Great stuff!!
Always called this cottage bacon.The entire loin can be made into Canadian bacon. You can also use the butt portion of the front shoulder and make Buckboard bacon. It's really good, to me its a cross between bacon and ham.
Yeah. I built a nice box so the presentation was sweet. Mostly I scored points for being different from everything else presented to the judges.
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