web analytics
hind quarter? - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

hind quarter?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • hind quarter?

    I talked with another oven owner who does a hind quarter (leg) of a hog....I think he said about 20-25 pounds.....says it does really well in the WFO....low and slow....anyone done one? Or is that just a pork butt by another name?
    Sharing life's positives and loving the slow food lane

  • #2
    Re: hind quarter?

    I'm not positive, but I think a pork butt (Boston butt) is actually a shoulder cut. I've cut them up and they don't have "hind quarter" type bones in them at all, more like shoulder bones. Maybe what's sometimes called a "fresh ham" is more like the hind quarter. They aren't smoked, just a whole rear leg.
    Elizabeth

    http://www.fornobravo.com/forum/f8/e...html#post41545

    Comment


    • #3
      Re: hind quarter?

      Elizabeth. All of what you think is true. Personally, I like the slow-roasted Boston "butt" shoulder (especially with the bone in) better than pork leg - more fat = more flavor.

      Comment


      • #4
        Re: hind quarter?

        What the heck do you do with that much meat???

        I can't justify cooking a leg of lamb because I know half will never be eaten.
        GJBingham
        -----------------------------------
        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

        -

        Comment


        • #5
          Re: hind quarter?

          Hey, we go through a large leg of lamb almost every sunday evening with the family here, but generakky cooked in the domestic electric oven. Still having problems convincing the other half that a wood fired oven can cook other things than pizzas.
          If any is left, it is used with salads and sangas (sandwiches) for lunch the folowing week for both of us. Cold roast lamb, cheese and chutney sangas are great.

          Neill
          Prevention is better than cure, - do it right the first time!

          The more I learn, the more I realise how little I know


          Neillís Pompeiii #1
          http://www.fornobravo.com/forum/f8/n...-1-a-2005.html
          Neillís kitchen underway
          http://www.fornobravo.com/forum/f35/...rway-4591.html

          Comment


          • #6
            Re: hind quarter?

            I'm an absolute convert to roasts in the WFO. it's self cleaning. If i don't want gravy (I don't do pork gravy) I just put a couple of sheets of foil overlapping on the oven floor and cook the roast on a rack. No clean up except for the roasting rack! If there is a bunch of grease splatters on your oven, they burn away with the next firing.

            Also, your house doesn't smell of that hot grease smell for the next day or two.
            My geodesic oven project: part 1, part 2

            Comment


            • #7
              Re: hind quarter?

              Originally posted by gjbingham View Post
              What the heck do you do with that much meat???

              I can't justify cooking a leg of lamb because I know half will never be eaten.
              With the pork I'd use it for bbq pork sandwiches. (but it would be after a party) And cold lamb sandwiches are great! slice it up and freeze if it's a lot.

              George, you might want to try a lamb shoulder...better flavor, less meat. One shoulder serves two normal people. Great in a slow oven after pizzas.
              Sharing life's positives and loving the slow food lane

              Comment


              • #8
                Re: hind quarter?

                We use pork shoulders/pork picnic here in TX. I have done 2 so far. Put them in the turkey roaster pan about midnight after I cooked pizzas. Let the top brown for about 30 minutes, covered with foil, passed out from too much tequila. When I pulled it out at 7 the next morning, it was so tender and juicy, so I pushed it back in, went to work, and pulled it back out at 4 that afternoon. We ate pulled pork for 3 days, then I was sick of it so I gave it to the neighbors.

                So easy and very reasonable on price.

                Comment


                • #9
                  Re: hind quarter?

                  Thanks for the recommendations on the Lamb SJ et al. I'm going to defrost it and go for it.
                  GJBingham
                  -----------------------------------
                  Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                  -

                  Comment


                  • #10
                    Re: hind quarter?

                    HTML Code:
                    ... pork butt (Boston butt) is actually a shoulder cut
                    Hmmmm, I won't tell you how long I've been looking for 'pork butt' at the meat counter and cursing the fact that my local variety and availability never match what can be found South of the Border (while that's Mexico to most of you, that's most of you to me). And there it's been - pork shoulder - right under my nose the whole time. Duh!

                    Comment


                    • #11
                      Re: hind quarter?

                      what can be found South of the Border (while that's Mexico to most of you, that's most of you to me). [/QUOTE]

                      I lived south of the USA in Canada for 10 years......know where that is?
                      Sharing life's positives and loving the slow food lane

                      Comment


                      • #12
                        Re: hind quarter?

                        Um, Hmmm, XJ, no wait, ....SJ...... You lived in Canada? I know, lets
                        ask Les! He knows geography!

                        (kidding Les)

                        How about BC SJ?

                        Where's Assinippi? There's a question!
                        GJBingham
                        -----------------------------------
                        Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

                        -

                        Comment


                        • #13
                          Re: hind quarter?

                          Whew, that one would nearly have been worthy of jeff... I'm laughing, but search me if I know why? What the heck are you going on about??
                          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                          http://www.fornobravo.com/forum/f8/p...pics-2610.html
                          http://www.fornobravo.com/forum/f9/p...nues-2991.html

                          Comment


                          • #14
                            Re: hind quarter?

                            Originally posted by gjbingham View Post
                            Um, Hmmm, XJ, no wait, ....SJ...... You lived in Canada? I know, lets
                            ask Les! He knows geography!

                            (kidding Les)

                            How about BC SJ?

                            Where's Assinippi? There's a question!
                            I wonder George, you may be right, isn't a bit of Victoria Island actually south of the US mainland?

                            ...but I lived in Canada, south of Detroit, Michigan! (Canada, eh? ....7 years in Toronto, 10 years in Windsor and 5 years in Waterloo)

                            now Assinippi, I'm with you on that one
                            Sharing life's positives and loving the slow food lane

                            Comment


                            • #15
                              Re: hind quarter?

                              OK - i've heard it many times here...

                              What the heck is "pulled pork" it sounds a bit scary to put into Google...

                              Comment

                              Working...
                              X