Iberico Pork Collar

[TonyUK]

Had this 6.5lb Iberico Pork Collar delivered from my butcher on Thursday, ready for "The Bullitt", [SWIDT?], tomorrow. The marbling is something else. The fat can be smoothed out with just the heat from your finger. Buttah!



Trimmed & heavily seasoned with a 50/50 combo of SPOG & Memphis Dust. Into the fridge overnight for a 06:00Z ignition.
Pro-Q coco-shell Minion, with a Pecan / Orange wood combo.



Don't touch that dial folks.......continued mañana.......

 

[Tim Campbell]

That's going to be incredible, Tony!

 

[Brett-EDH]

Iberico for the win. Best breed of pork by far. I’ll have my fair share this summer in Spain.

 

[TonyUK]

Iberia for the win. Best breed of pork by far. I’ll have my fair share this summer in Spain.

Where you heading for Brett?

 

[TonyUK]

05:30 A final dust with SPOG.

 

[Brett-EDH]

Where you heading for Brett?

Paris, Barcelona, Portugal, and Morocco.

 

[JeffG]

Don't touch that dial folks.......continued mañana...........ill be checking this out for sure.

 

[TonyUK]

Cook went without issue. 250/260 all the way to 203. 10hrs later.


It pulled beautifully, succulent with an excellent bark & yield. [Maybe a 1/3lb of gloopy stuff].


Have a bun on me. With a sriracha slaw. [Pickles, fries etc not in shot].

Thanks for looking.

 

[Timothy F. Lewis]

I knew I smelled something good coming from your direction!

 

[JeffG]

Most excellent Tony, love the pulled picture and ready for a samich.

 

[Peter Gallagher]

wow, looks perfecto!

 

[ChuckO]

That's an awesome chunk of meat and expertly cooked. Love that bark