My Crack at P&K

[Shawn W]

I took a stab at pork and kraut. Used the last of this year's fresh kraut.

I rubbed the pork with mustard, gran garlic, salt, black pepper and dehyd minced onion.

I was going to take it off the WSM around 180 but I missed it, the meat was past pullable, getting dry. So I pulled it, covered with kraut then baked.

It really was good, though the meat was dry. I'll certainly do that again, the taste was great, I'll just be sure not to cook it so long before taking it off the WSM.









45 mins@225, Quick Broil


Served with Boiled & Fried Perogies, Sour Cream and Chives



Edit: clarifed pull pulled pulling

 

[Bryan S]

Looks real good there Bud and Great looking plate.

I'm wanting to make this again real soon.

 

[Tim Johnson]

And yet another home run Shawn!

 

[Tim Clendenning]

Looks very good, im going to have to try that soon!

 

[r benash]

P&K with Perogies - awesome.

 

[timothy]

That's a very satisfying meal you have there Shawn.
Could you tell me what type of roast you used, and which filling you like on those outstanding looking Perogies.
Damn nit now I'm jonzen for a little P&K

Tim

 

[Tony C.]

looks great from here. the perogies look good as well

 

[Shawn W]

Thanks guys .. thing I really like about cooks like that is they are different than the usual typical BBQ stuff, I'd suggest it to anyone who can at least tolerate kraut.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy:
That's a very satisfying meal you have there Shawn.
Could you tell me what type of roast you used, and which filling you like on those outstanding looking Perogies.
Damn nit now I'm jonzen for a little P&K

Tim </div></BLOCKQUOTE>It's a picnic half. A store I frequent puts picnics on for $0.99/lb from time to time. They leave the skin on, lop the hock off, cut it in half and package it. You can see in the WSM pic it would slide right together with the other picnic half on the same grate.

Perogies were store bought, never made them by hand myself. Mom used to get together with some friends and make umpteen dozen in a day and freeze them up. Been trying to get her to do it again now that she has a Food Saver, heh heh.

Anyway, I think my fav she used to make is potato, bacon, onion, velveeta cheese ... but potato with one or more of any other things are a-ok by me.

 

[Todd Randall]

Whew, nice post and pics. I got the impression you were a plumber when I first read the subject.

Todd

 

[Mordechai F]

Somewhat sacrilegious question here for Shawn, Bryan, and Tony, whom y'all have seemed to make some delicious looking P&K. Assuming one could not dig on the swine for assorted reasons but was a mad kraut lover and was looking to substitute a hunk of beef instead of the pork, what cut might you recommend? B&K? Can such a thing exist?

 

[timothy]

It's a picnic half. A store I frequent puts picnics on for $0.99/lb from time to time. They leave the skin on, lop the hock off, cut it in half and package it. You can see in the WSM pic it would slide right together with the other picnic half on the same grate.

Perogies were store bought, never made them by hand myself. Mom used to get together with some friends and make umpteen dozen in a day and freeze them up. Been trying to get her to do it again now that she has a Food Saver, heh heh.

Anyway, I think my fav she used to make is potato, bacon, onion, velveeta cheese ... but potato with one or more of any other things are a-ok by me.[/QUOTE]
Thanks Shawn.
I've done whole ones but never saw a half.
Is it sort of like this ( 4th one down )
Tim

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Is it sort of like this ( 4th one down ) </div></BLOCKQUOTE>same hunk of meat, only two difference I think they took a bigger bite when lopped the hock off and the skin is off

This is one of the packages I bought, the side at the bottom of your screen is where the hock was, running left to right across the top of the package is where they cut these ones in half:

It's all the same chunk of meat, cut this way that way of da other way so I wouldn't worry about it, just showing you what I used since you asked.

 

[Shawn W]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">hunk of beef instead of the pork, what cut might you recommend? B&K? Can such a thing exist? </div></BLOCKQUOTE>I like gr beef in cabbage rolls so why not kraut and beef?

not having tried it, I'd consider doing pulled chuck roast in the same manner I did the picnic (planned on doing) ... rub, smoke to about 180F, then cover with kraut, bake around 300F until the meat is shreddable, take it out, shred it, skim fat off the kraut juice, put the meat back in, mix it up then brown under the broiler

I'd consider meaty beef ribs baked with kraut, any of the cheap tough roasts baked with kraut or even in a crock pot

if you give beef and kraut a go post it up, I'd love to hear what you thought of it

 

[timothy]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mordechai F:
Somewhat sacrilegious question here for Shawn, Bryan, and Tony, whom y'all have seemed to make some delicious looking P&K. Assuming one could not dig on the swine for assorted reasons but was a mad kraut lover and was looking to substitute a hunk of beef instead of the pork, what cut might you recommend? B&K? Can such a thing exist? </div></BLOCKQUOTE>
My Mom braised oxtails w/ kraut, also shanks or short-ribs.
And you cant leave out smoked sausage and kraut.

Tim