Text 9853, 69 rader
Skriven 2007-01-01 12:31:36 av DAVE SACERDOTE (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Smoked Pork Loin
============================
DSh> Sounds good.  We haven't used the smoker for that yet, but maybe.
DSh> Gail cooks them from frozen, sprinks with salt & spice plus garlic
DSh> powder.  Cooks for an hour per pound plus an hour at 350.  We do the
DSh> boneless loins -- was yours boneless or bone-in.

Bone-in.  Everyone has their own preference, but as for me, I really 
don't have much use for boneless cuts of meat, for a variety of reasons:

1. Versatility.  Most of the time, I cook the cuts bone and all.
   In the case of a rib-end pork roast, this means that I not
   only end up with a very nice center-loin roast, but also the
   best part of any pork roast at all, the lovely soft pot-roasty
   bits of heaven that lurk along and under the rib bones!

   But I could choose, if I wished, to cut those rib bones off and
   set them aside to barbecue another day as baby-back ribs, getting
   another meal essentially for free (considering that the bone-in
   roast is only $1.79 / pound and baby back ribs are $3.99 / pound
   if purchased separately.)

   This is true of virtually any bone-in meat.  I can cook it with
   the bones in, or I can do something else with the bones even if
   it is to be stock. (I never bone out a chicken without making a 
   chicken stock with the bones - it's a wonderful thing to have
   a quart of ready-made stock in the fridge to use in cooking in
   place of water.)

2. Price.  Bone-in meats are nearly always cheaper than boneless.
   I suppost that some people consier bones "wasted weight" which
   would be discarded anyway, but I don't look at them that way.
   For my money, a bone-in cut is nearly always superior.

3. Flavor - See the first paragraph of (1) above.

= = 

DSh> Gail cooks them from frozen, sprinks with salt & spice plus garlic
DSh> powder.  

Maryanne and I don't have a lot of freezer space.  Having lost a lot
of refrigerated/frozen foods to power outages over the years, neither
of us regard freexing as a very dependable long-term storage option.
So we purchase our meats pretty much as we need them and go from there.
(Besides, we buy most of our meat on markdown anyway.)

Kudos to Gail for figuring out a reliable way of cooking a roast from
frozen, too.  My own attempts at that came out so wildly inconsistent
that I thaw everything before cooking.

= = 

DSh>  Ah, but the smoker could be used as slow cooker.   I've given 
DSh>  thought to doing a beef roast that way, but haven't tried it yet.

Well, I dunno about yours, but my smoker is a pain in the neck to
clean after using, and so I only use it when I want to smoke.  I
use indirect heat in my gas grill when I want something done outside
cooked slowly.

(Both my smoker and my grill run off of propane, so there's no
cost saving realized by using one over the other.)




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