Re: Grillin' Pork?

I do agree with Sheldon on BBQ rotissery chickens,
Made the mistake of buying one last week and after we tookit home
and ate some, we promised to each othe to never get another BBQ chicken.

As for marinating meat before grilling it.
Back home in Italy we mix some olive oil and wine vinegar salt and pepper
and
paint the outside of the meat before grilling.
Very hot fire. put meat on grill one or two minutes on each side,and as soon
you see juces coming to the top turn it over, don't let any juces rest on
top
foe a 2 inches steak I do it about eight - ten times.
Jiuces stay in the meat and when you cut it it'll flow out that you don't
need
any ajous.

Sergio

"Sheldon" <PENMART01@xxxxxxx> wrote in message
news:1187572822.031884.168350@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Peter A wrote:
faait3$au says...

Peter A <pait...@xxxxxxxxxxxxx> wrote:

Brining is essential, I use the Cook's Illustrated techniques.

I agree. For all but the tenderest pork chops, and definitely
for pastured pork, you want to brine them. Heavy seasoning
in the brine is not necessary, just salt will do.

Steve

I agree that spices in the brine are (is?) a waste of spice. Put them on
later. But I do think that sugar in the brine is a nice addition, brown
sugar preferably.

Now I know.

It's no wonder they sell saline injected low quality meats where yoose
live, the meat purveyers know yoose all have your taste in yer
rectums. There's no point in wasting perfectly good meat on folks who
prefer pickled. I tried saline injected pork, once... may as well do
boiled ribs. That's why I don't buy stupidmarket deli rotisseried
chickens, they use the saline injected preseasoned boids, the ones
past their sell-by date... actually ready for the trash, only they
know there are southern minded suckers like yoose. They don't even
clean those chickens, all the guts are still hanging inside. Just
last week I was thinking I don't know what to to make for dinner and
didn't feel like cooking so I picked up on sale what they called a bbq
chicken, a skinny three pounder for five bucks... been like 20 years
since I bought the last one. I shoulda known it would taste like crap
because I always feed my cats first and my cats wouldn't eat any, all
six sniffed and departed for a snooze. I ate one leg, don't know what
seasoning they used but it smelled just like what I clean out from
under my lawnmower. The next morning I opened the fridge, took me all
of a millisecond to decide, all the rest of that chicken got hurled
fom my deck out into my backyard for the crows, actually the ravens
this time, they attacked it like it was old road kill. I will never
again give the benefit of the doubt that any Texan, or any southerner
for that matter, knows anything about quality meat. Alls ya'lls need
is road kill and a salt lick and ya'll happy as a pig in ***. I'm
positive what yoose call bbq ain't... I'll never again give any
credibility to a southerner boasting about Q... not a single one of
yoose know *** from shinola about barbeque. Hey, if pickled pork is
your thing... I'm sure glad I ain't a southerner.

Sheldon



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