|
|
|
|
Brisket inspection
Look for one with good marblling. |
|
|
|
Trimming
|
|
|
|
Marking the grain
Cutting angle perpendicular to the grain in the meat. Tells you where to start cutting sliced when done cooking |
|
|
|
JPork's box
Won first place in the class contest, we added the chopped meat |
|
|
|
|
|
Cooking brisket
|
|
|
|
Difficult to control with so many cooks in the grill
|
|
|
|
JPorks pork butt
We removed the blade due to the contraints of time in cooking. |
|
|
|
Pork butt cooking
This cooked about 7 hours |
|
|
|
|
|
J Pork - Chicken
Came in 8th place (out of 9) |
|
|
|
J Pork chicken cooking
We used a coke can - put water and rub in can . See "Oh Shit Rub" recipe |
|
|
|
J Pork's chicken box
|
|
|
|
Vince and Jim
|
|
|
|
|
|
John Stevenson
Thanks for a great job organizing the event! |
|
|
|
Our team
Vince is an honary member of JurassicPork |
|
|
|
Paul Kirk - the master
|
|
|
|
Judges
They did a great job, many were certified. |
|
|
|
|
|
Paul Kirk
Lecturing |
|
|
|
Paul Kirk on Briskett
We used certified angus beef, starting with the entire brisket, we removed the "flat"; cooked separately. Paul ages the brisket in the sealed cyrovac for 20 to 40 days in a refrigerator at 34 degrees. |
|
|
|
|
Paul with students
|
|
|
|
|
|
Paul with JPork's pork butt
Paul wanted to use only the best pork butt for demonstation so of couse he selected Jurassic Pork's entry. |
|
|
|
Paul with chicken
He cuts down the backbone or cooks whole. If you are going to split along the backbone, make sure you cut through the membrane on near the top of the breast. |
|
|
|
Cutting style
Paul removes the wings, then thigh/leg. Next he turns breast side down, cuts out the rib cage, leaving maybe the wishbone. He then separates the thigh from the leg for two pieces of dark meat. |
|
|
|
Inpecting ribs
Watch for shiners (bone exposed through the meat). These ribs are still good to eat, just don't give to a judge! |
|
|
|
|
|
|
Cutting St. Louis style
Paul normally does not cook using St. Louis cut, he uses the entire spare rib and then hangs with a bacon hook. |
|
|
|
Box preparation
|
|
|
|
|
|
|
Making sausage
|
|
|
|
Good idea!
Frankly we weren't excited about this sausage cooking lesson, but after tasting the Italian sausage, it was really worth the effort (which isn't much) |
|
|
|
Klose cooker
|
|
|
|
Cooking class in Slydel, LA
Thanks to Lion Club |
|
|
|
|
|
How to win
After Paul tastest our rub, he suggested we use this instead of lettuce in our box! |
|
|
|
Reporter
The class made the local paper! |
|
|
|
Vince cutting the ribs
|
|
|
|
JPork's rib entry
Came in 4th place (middle of the pack) |
|
|
|
|
|
Cooking JPork's ribs
|
|
|
|
Vince removing the membrane
Always remove one of the two membranes on the bone side of the ribs. If you remove both membranes the ribs won't stay together. Rubs (seasonings) won't penetrate the membrane. |
|
|
|
JPork's sausage cooking
|
|
|
|
Paul's spices
Paul provided all spices for the class. Think of these as "signature" addition to a basic rub that is half sugar and half salt. |
|
|
|
|
|
Students
|
|
|
|
Jim
Weber smoky moutain cooker |
|
|
|
|
Thanks to this gentlemen
His cooker was most appreciated, since more than half the class used it. |
|
|
|
|
|
Florida team
Work at the Four Seasons in FL |
|
|
|
Vince and Dan
|
|
|
|
Vince and Paul Kirk
|
|
|
