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Calling all Chefs

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  • Calling all Chefs

    I have a Petite Jean Ham pork shoulder to cook tomorrow. I've never cooked one before so I'm looking for some guidance on the best way to cook it.

    It's around 7 1/2 pounds.

    For the uninformed Petite Jean is a local Arkansas meat company that is incredibly good with ham, bacon, turkey, etc. Petite Jean meats are very good.

  • #2
    Re: Calling all Chefs

    [quote author=dewarsrocks link=topic=1845.msg20425#msg20425 date=1288497727]
    I have a Petite Jean Ham pork shoulder to cook tomorrow. I've never cooked one before so I'm looking for some guidance on the best way to cook it.

    It's around 7 1/2 pounds.

    For the uninformed Petite Jean is a local Arkansas meat company that is incredibly good with ham, bacon, turkey, etc. Petite Jean meats are very good.
    [/quote]

    Got a smoker?

    Comment


    • #3
      Re: Calling all Chefs

      [quote author=Jayhawk1977 link=topic=1845.msg20426#msg20426 date=1288497970]
      [quote author=dewarsrocks link=topic=1845.msg20425#msg20425 date=1288497727]
      I have a Petite Jean Ham pork shoulder to cook tomorrow. I've never cooked one before so I'm looking for some guidance on the best way to cook it.

      It's around 7 1/2 pounds.

      For the uninformed Petite Jean is a local Arkansas meat company that is incredibly good with ham, bacon, turkey, etc. Petite Jean meats are very good.
      [/quote]

      I haven't gotten one yet
      Got a smoker?
      [/quote]

      Comment


      • #4
        Re: Calling all Chefs

        roast or braise for a long, long time.

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        • #5
          Re: Calling all Chefs

          Yeah, low and slow in some form, be it smoker, braising or what have you. I'd go braise.

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          • #6
            Re: Calling all Chefs

            Two words...bacon salt.

            Comment


            • #7
              Re: Calling all Chefs

              Google "schweinsbraten" for the German preparation. It's sehr gut.

              Comment

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