Barbecued Pork Skewers
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Date: 2020-07-29
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Comments and reviews: 10
KoudeZuurkool
Dear Chef John,
Kosher salt isn't something that's readily available where I'm from. I know how you like to cook loosely and from the wrist, as we like to say over here in The Netherlands, it's very hard to estimate how much 'regular'salt is needed to substitute for kosher salt. Could you help clear it up and maybe estimate how much regular salt goes into the amounts of kosher salt you use?
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Dear Chef John,
Kosher salt isn't something that's readily available where I'm from. I know how you like to cook loosely and from the wrist, as we like to say over here in The Netherlands, it's very hard to estimate how much 'regular'salt is needed to substitute for kosher salt. Could you help clear it up and maybe estimate how much regular salt goes into the amounts of kosher salt you use?
reply
badtz
Pandemic cooking has taught me the greatness of paprika, cumin and tumeric. I'm not a huge BBQ fan but with the right prep even the 'worst' cuts can be turned into something good with a good spice mix. And in your honor I will use fleshy spatulas all the time.
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Pandemic cooking has taught me the greatness of paprika, cumin and tumeric. I'm not a huge BBQ fan but with the right prep even the 'worst' cuts can be turned into something good with a good spice mix. And in your honor I will use fleshy spatulas all the time.
reply
Peran
This reminds me of the Filipino pork barbeque streetfood which is awesome! Taking inspiration from that, I would probably skewer a slice of fat every few slices of lean meat to help against drying out + a ton of flavor from rendering it out.
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This reminds me of the Filipino pork barbeque streetfood which is awesome! Taking inspiration from that, I would probably skewer a slice of fat every few slices of lean meat to help against drying out + a ton of flavor from rendering it out.
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jpatrick1967
When you tell people to slice it thin, don t say something dumb like at least an 8th of an inch. Say no more than. . Because 2 inches is technically at least an 8th of an inch, but it ain t thin. Do better, fat man.
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When you tell people to slice it thin, don t say something dumb like at least an 8th of an inch. Say no more than. . Because 2 inches is technically at least an 8th of an inch, but it ain t thin. Do better, fat man.
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Jonathan
Thanks chef John for another great recipe. I was having a bit of a tough day, but watching your video and hearing your cheerful voice really helped. And also I have a new pork recipe. Thanks for your hard work.
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Thanks chef John for another great recipe. I was having a bit of a tough day, but watching your video and hearing your cheerful voice really helped. And also I have a new pork recipe. Thanks for your hard work.
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Jens
I'd probably add slice of onion between two slices of pork and let the completed skewers marinade for an extra hour or two, just to get the onion to permeate through the meat, tenderizing it in the process.
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I'd probably add slice of onion between two slices of pork and let the completed skewers marinade for an extra hour or two, just to get the onion to permeate through the meat, tenderizing it in the process.
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david
That plate--white ceramic with blue--made me salivate and want to return back to the 1970's--really- not kidding. some sort of glitches going on. weird glitches to post and cross's out my text: thinking:
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That plate--white ceramic with blue--made me salivate and want to return back to the 1970's--really- not kidding. some sort of glitches going on. weird glitches to post and cross's out my text: thinking:
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itsasin1969
I'm thinking of swapping out the BBQ with teriyaki.
And add a little soy sauce to the marinate.
Serve with a bole of sticky rice and a few steamed vegetables
What do you think?
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I'm thinking of swapping out the BBQ with teriyaki.
And add a little soy sauce to the marinate.
Serve with a bole of sticky rice and a few steamed vegetables
What do you think?
reply
Supertomiman
Chef John, you just made me realize that you can make pastor style meat using this technique. I'd really appreciate it if you made a video showing how to do it properly though; )
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Chef John, you just made me realize that you can make pastor style meat using this technique. I'd really appreciate it if you made a video showing how to do it properly though; )
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oldgiapetto
Looks like something that i'd put in the smoker while the big Boston Butts are smoking for pulled pork the next day, Or while a turkey is smoking. Anyway, they look great.
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Looks like something that i'd put in the smoker while the big Boston Butts are smoking for pulled pork the next day, Or while a turkey is smoking. Anyway, they look great.
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