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Well Kevin and I did not seal the deal on the turkeys we harassed this morning so it's back to the last of my feral hog in the freezer. Been wanting to try this apple honey marinade Chef Dan gave me at the expo.   So here goes. Now these have nothing to do with ribs, just a fancy name for cut up pork shoulder, aka Boston Butt.   I followed the Chef's instructions on the sack. Man, that stuff smells good when you cut open that sealed bag. Boiled one quart of water.   <IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/cook.jpg" align=baseline border=0> -Brian

Next, I poured the boiling water into a container that is large enough to hold all the meat and one gallon of marinade. I then added the entire package of the dry marinade to the boiling water and stirred until dissolved.   <IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/cook2.jpg" align=baseline border=0>   -Brian

I then added three quarts of cold water to the dissolved mix and placed the meat into the brine, submerged completely. The directions also say to weigh with a clean dinner plate on the meat to help keep it submerged. <IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/cook3.jpg" align=baseline border=0> I covered it and placed it in the refrigerator. The directions say to leave a pork shoulder marinade for 5-6 days. Good, that gives us plenty of time to get Chef Dan's input. Do I still need to marinade that long since the shoulder is not whole? Did I mention that this stuff smells great? -Brian

Hey Brian, For cut up portions of pork, you only need to marinate overnight (12-14 hr.) Then grill or cook as you normally would. If you roast the meat, introduce some cut root vegetables, onions, celery, carrot, leek, to the pan after it starts to brown. If the drippings start to stick or overbrown, add a bit of water, stock or white wine. Hope you enjoy, Dan

Thanks Dan. I'll give them a little more time in the brine and plan to put them in the smoke pit tomorrow.   -Brian

I'm humming that Quizno's tune Mmmmmmm Tasty! Where did I put that stuff from the expo, gotta try some of this brining.

Having trouble locating all my pictures. My dauther's birthday and a pig hunt took place since then and I fear the old pics may have gotten dumped.   Anyhow, I found this one of the pork on the smoker...   <IMG alt="" hspace=0 src="http://img.photobucket.com/albums/v85/halbleib/pork.jpg" align=baseline border=0> I'll try to locate the finished product pics.   The pork turned out extremely tender and with wonderful flavor thanks to Chef Dan's marinade. It was served with green beans, parsley potatoes and home made bread.   Chef Dan, Dean and I just returned from a feral pig gathering mission and we all have lots in the works. Stay tuned. I promise to take better care of my pictures.   -Brian

Brian, man that pic makes me hungry<IMG src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align=absMiddle border=0>

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