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Found 4 results

  1. I've had a bone in ten pounder sitting in the freezer for a few weeks, got the weekend off from work, and been wanting to make some fresh Lechon Asado to have with the Cuban bread I'm going to attempt to make. Sounds like reason enough to fire up the Akorn! I cut the butt in half and injected the boneless, money muscle, side with Goya Mojo Criollo. Then it got rubbed with Bigcat305's Asado rub (found in the recipes section), it's a fine rub and my go to for Cuban style porkroast. The bone in half got a coating of Bad Byron's Butt Rub. Both sides went on the Akorn at 300F with RO red bag and a few pieces of pecan. I took the mojo pork up to 170ish and pulled it off, the pulled pork cooked to 205F. I had to slice off an end piece of that mojo pork to see if it was right... Yup, spot on. The pulled pork came apart nicely and had some excellent bark. I removed the fat cap before cutting the butt in two so no further cleanup thereafter. Now I gotta make some Cuban bread and press that mojo pork with some nice ham and Swiss, mustard, and a dill pickle slice... Can't wait!
  2. Gonna enjoy this day off.....starting in a relaxing way, too. Late yesterday afternoon I loaded up the grill with some FoGo lump. Really nice sized pieces....grate gripper tool for reference. I put several fist sized hickory chunks in afterwards, too. I let her run steady for a good little while while I got a butt ready. Butt went on before bedtime. Also before going to bed, I rubbed down some trimmed spares and put 'em in the fridge. The rib rub I normally use takes a while to set up and glaze. This is after the overnight rest in the fridge. Grill was running at 205 when I woke up this morning and checked. Probing tender in most spots....almost ready. Ribs went on the grill while the butt is finishing up. Hope you fine folks have a great day and get the time to cook up some good eats on what looks like will be a really nice weather Thursday. It's hard to believe that March is almost gone !!!!! I've got today off and next Monday off. Gonna enjoy the weather today.....Monday's forecast isn't looking so good.....thunderstorms and such.
  3. While at work last night I pondered the timeless question of "what's for dinner". Yesterday we had a family gathering with standard picnic fare; sandwiches, salads, chips, cold drinks, and the like. Today I was in the mood for some BBQ and since it has been over a week since the Akorn has seen any action, I decided to go with chicken and ribs. St Louis cut ribs were just as much as untrimmed ribs so I decided to save myself the trimming and waste and also picked up some chicken thighs. Pretty much as standard around my house, these were treated to a dose of Bad Byron's and Pecan smoke wood. Other than a quick temp spike, there was nothing noteworthy about the cook. I did these at 350°F for a little over two hours. To top the chicken and ribs, I made up some of my own Tennessee whiskey BBQ sauce. Also, I made up a small batch of potato salad and we had some Texas Toast with the meal. My BBQ itch has been scratched, we had a nice day, and now it's back to work! I get my third day off in three weeks on Tuesday and might get a chance to BBQ again then.
  4. It's nice and sunny out with a temp somewhere in the 60s, I think some BBQ is in order! Wife has to work tonight and she is letting her workers have a 30 minute dinner tonight so I figured I'd smoke 'em up a little pulled pork. I couldn't find a whole butt at the store last night so I had to settle for a broken down one; I got two 4.75 pounders and rubbed them with some cayenne pepper then a liberal coating of Bad Byron's. The Akorn is up to 250°F with some local cut Pecan smoke wood. I am thinking about rubbing the outside of the butts with my apple butter and bourbon glaze after they have cooked a while, still undecided on that... I know for sure though I am going to make some of my Sweet Heat BBQ Sauce for everyone to use as they please, I serve my pork naked. I'll post more pics as the cook continues. Here is where we are at this point in time: The Butts: Rubbed with Cayenne pepper and Bad Byron's On the Akorn at 250°F
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