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Found 30 results

  1. I love Tacos al pastor but have never made them myself. They are a popular street food here in SoCal and Mexico and I finally decided to try my hand at making some. Forgive me as this is a long one. I started out by thawing a Pork Butt I had in the freezer that I had purchased on sale for $.99 a lb. (7.93 lbs.) I unwrapped it and found there was still some ice crystals on it. (which is what I was hoping for to make cutting it easier) I cut it in half and deboned the other half. I proceeded to cut it all up into approximately 3/8” slices. I placed this into a large container, covered it and placed it into the fridge. I now gathered up the ingredients for the al pastor marinade. Here’s the recipe I used. (It’s a combination of several recipes I watched on YouTube) Not shown in the picture are the pineapple juice and the vinegar. 8 lb bone-in pork shoulder (deboned) 4 tablespoons achiote paste (I used 1 – 3.5 oz. brick) 2 guajillo peppers (seeded and re-hydrated) 2 ancho peppers (seeded and re-hydrated) 3 Chipotle peppers + all the adobo sauce from 1 - 7 oz. can 5 garlic cloves ¼ small white or yellow onion 1 oz. Piloncillo (substitute brown sugar if you can find it) 1 tbsp. dried oregano (preferably Mexican) 1 tbsp. cumin 1 tbsp. salt 1 tbsp. pepper 1 tsp. cinnamon (preferably Mexican) 1 tsp, cloves ½ cup pineapple juice ½ cup white vinegar ¼ cup OO ¼ cup of the water from re-hydrating the peppers ¼ cup orange juice ¼ cup lime juice 1 pineapple, skinned and sliced into 1-inch (2 cm) rounds (for the spit/trompo) (Note: I only had some small guajillo chiles so I used 6 of them) Everybody went into the pool for a spin. I poured some marinade into the bottom of a very large bowl and then some pork slices. I repeated this process until all the pork was in the bowl and pour the rest of the marinade over the top. I then stirred it until everything had a nice coating. Now how will I cook this? Tacos al pastor is a dish developed in central Mexico that is based on shawarma spit grilled meat brought by Lebanese immigrants. It is traditionally cooked on a vertical spit known as a trompo. I don’t have such an exotic grill, so I had to improvise. I had found this indoor grill plate at a local thrift store for $2.17 and used it to create a vertical spit. I now peeled and sliced up the pineapple And started my vertical trompo stack adding a slice of pineapple and red onion after every 6 or 7 layers of meat. I place the stack in the center of my weber redhead with coals all around it. I then setup my craving station. Here it is after approximately 30 minutes. After approximately 75 minutes I removed the trompo and craved off the outer charred layer. (The char is an important part of the taste profile) I then placed the trompo back in the redhead to char the outside again. So pretty! I then repeated the process another 3 times. After I had trimmed off the outside 3 times I set up my taco cart errrr bar and started to assemble my street taco plate. Oh Yum! Here it is served up with a Modelo Especial. This was a little on the spicy side but oh so delicious! Thanks for looking.
  2. I accidentally bought a two pack of bonless pork shoulder from Costco. I have always used bone-in, so this is new to me. As I was preparing the butts trimming sinew, silver skin, hard fat, veins etc, I started also cutting portions of the butts into sections. I now have two 4 lb boneless butts and several large scraps. This has provided me the opportunity to use the vertical spit I bought from Ceramicgrillstore.com a few months ago. I'm excited to say the least. I'll post picture of the meal later this afternoon when I build it get it going. Here are pics of what I ended up with after trimming and then the portions I will smoke overnight for pulled pork tomorrow.
  3. I got up early yesterday and threw a pork shoulder on the kamado for the first time. I've cooked a number of spare ribs, beef ribs one time, and a lot of hot & fast cooks -- burgers, fajitas, chicken, etc. I'd have to say this was one of the best (and easiest) long cooks I've done. Process: Got up at 5am, started the kamado and seasoned the butt with some Mongoes rub (it's a family friend's rub, he doesn't market or sell it -- but he should!). Once the Joe was up to temp, I threw on a few pieces of apple wood and one piece of hickory, let it roll for 30 mins or so then put the butt on, fat cap up (i'll probably put it down next time to get some more bark). Then, just waited for a few hours before taking a peek at the future prize. I spritzed with apple juice/apple cider mix and basted with cola once every hour starting at the 4-5 hour mark. I let it rest for about 2-3 hours wrapped in 3 layers of foil, one towel, and inside a cheap styrofoam cooler. I had the joe running at about 275 but wanted it a bit lower so around 2-3 hours in I tweaked it down to 240-250 and let it ride the rest of the way. Butt was 9lbs and took right at 9 hrs to cook. We had a side of beans and corn (forgot the greens this time -- oops :)) but didn't get any pics of that. My better half said it was the best cook yet, so hopefully I'll get to do it again soon. At any rate, enjoy the pics!
  4. First of all, this month has certainly flown by and I have been extremely busy. I wanted to take a moment to talk about a cook my wife and I did recently for a great cause. We had volunteered to cook dinner for Davis House in Lebanon, NH through my wife's work. I wish I had taken more photos, but like I said, we've been swamped lately. We decided on doing a pulled pork. The feedback we received was that the everyone loved it (from what we've heard, pasta is a more common meal there). The non profit organization helps out with families of young patients at Dartmouth Hitchcock Medical Center. The house is a place to rest your head and have a meal close to your little one(s) while they are being treated. It's close to our hearts as we've had family use this benefit. More info can be found on their website: https://davids-house.org/. We recommend checking it out and donating if possible. 10 pound bone in butt was trimmed, then marinated overnight in apple juice, brown sugar, salt and pepper. It was rubbed with the same dry ingredients in the morning before being placed on grill. Got my grill to 210 dome temp and started shutting down. Smoking wood was 50/50 mix of apple and pecan woods. Let it start to build a nice crust, then at 5.5 hours in with an internal temp of 120 to 130 I began to mop apple juice on the butt every hour. This helped to keep it moist and seemed to build a more uniform crust. The apple juice we used is more like an unfiltered cider, it settled quickly and must be shaken every time you use it. We kept the grill right around 240 to 250 for 14.5 hours until probe temp beeped an alarm at the set temp of 203. Stall took forever it seemed like.... We wrapped it in hd tin foil and placed it in the Pelican cooler for 5 hours(sleep time). Pulled out in the morning and shredded before heading off to work. I didn't even get a bite of it! It looked and smelled amazing though(top pic is actually just prior to wrapping, you can see the hint of smoke ring from where it broke pulling off the grill) Here it is mid cook. Pulling it from grill(when it broke). Sorry the pics kind of stink. This honestly looked to be one of the juiciest pork butts that I've ever done and it smelled truly wonderful. Can't wait to try this method again for our own. But this was a cook for a few families to hopefully have a bit of normalcy and a good bite to eat. From what we heard they really enjoyed it. We were assured that none was leftover. We provided everything for the dinner including condiments and rolls as well as corn and homemade coleslaw. This felt great to contribute to such an awesome place and I recommend everyone getting involved with a local charity and experience the feeling as well. We will be doing a brisket for them in the fall! We also cooked a corned beef flat, but it didn't get pictured. It came out great, and even my kid loved eating it.
  5. Put this 8 pound bone shoulder on the grill around 10 pm Friday as we had guests coming most of the day on Saturday. Rubbed with Jake's Grillin' Coffee Rub. It went on at a dome temp of 250. Smoked over pecan and apple for 12.5 hours overnight. Wrapped in foil and put in the cooler for 4 hours. Came out moist and wonderful with an awesome bark. Company had enjoyed it as well. Will put up some finished product pics later...
  6. Hi all, been a little while since I posted, but still grilling up some delicious cooks. I've got a pork butt on my Kamado Joe Classic right now, and it's taking considerably longer than I expected. I put it on at about 9:00 last night, and now at nearly 6 in the evening it's just now breaking 195*F internal temp (I'm gonna let it get to 197, but I don't think I have the patience for 200 after nearly 21 hours on the grill ). I think the butt was only 7-pounder at that (maybe 8). That said, most of the cook has been at or below 225, which is a bit lower than what I could sustain on my Akorn. Not sure what's to be gained, so that's why I'm trying. Additionally, this is the second time I've actually had to add charcoal mid-cook. The first time was completely my fault, as I didn't clean out my Joe before getting it going, and I used a bunch of old charcoal that had small bits that quickly turned to ash, blocking the air intake. This time though, I cleaned it out and used completely new charcoal, and they were some REALLY big chunks as well, so I thought I'd be fine. I woke up to find my fire a little low (210?), but still humming along pleasantly (FYI I'm using a Thermoworks Smoke, which has been working beautifully). Meat was smack in the middle of The Stall, so I opened the vents a little more and then headed off to church. When I got home, I was a little dismayed to find my grill temperature lower yet, making me think my fire was going out. I pulled the meat off and wrapped it in foil, then pulled my grate assembly out. I still had a few live coals, but so much had burned through that the ash build-up was blocking almost all of the fire grate. I used large pieces of lump, and had the "volcano" arrangement as best I could. Anyone else had this problem? Thoughts and possible solutions appreciated.
  7. I've got a little concern. Generally, I cook and eat a pork butt the same day, a few hours after cooking it. Tomorrow I am going to smoke a butt for a gathering on Sunday afternoon. I was going to smoke it and pull it then store it in the refrigerator overnight. When we get to our party I was going to put it in my slow cooker with some barbeque sauce to warm it up and infuse the flavors. Do you think I will be okay? Seems the preferred method is to warm it back up in plastic bags or sous vide? Fotoman
  8. This one is longer, but I feel like it answers a lot of the questions I could not find when I was researching the MiniMax on youtube. There are some pretty cool shots in the middle of some ribeyes cooking. Also, I managed to squeeze a 9 pound pork butt on that thing and it turned out great. This is the type of video I like to do most and hope to do more off in the future, but it was a TON of work. I need a brain break. Anyways, enjoy!
  9. Had a pork butt that needed cooking and put it on at 10:30, settled in at 275 on the Vision. Decided I should run some errands and got delayed, so about 3:00 I called home and asked my husband to take the meat probe and test the roast. He said it was at 225, so I told him to immediately take it out of the kamado. Worried all the way home what condition that meat was in. When I got home and started to pull it, it was tough and just didn't look right. Tasted good but not tender, etc. I tried to figure out why it wasn't tender, etc. Finally decided to ask him if he put the probe INTO the meat?!! Nope, he read the thermometer on the dome. I didn't tell him to put it INTO THE MEAT. We all know what we know, and it seems so obvious that we shouldn't have to be specific. Oh well, I guess I'll put some juice on it and cook it in the oven inside as the kamado is cold now.
  10. I'm going to try my first butt on the classic KJ. Just wondering where people typically have the grates. I Was assuming have the heat deflectors on the lowest position and the grates on the highest position? Any other suggestions?
  11. A recurring question is 'How long will it take to cook a pork butt? Well... I looked back a number of cooks in my personal cooking log and put together this "indicative" table of pork butt cooks. While we all know the meat tells you when it is done and there are many individual variables, nonetheless I find this useful to give an idea of cook length. I would love to expand the data and tables with info you folks may have gathered, particularly at higher cook temperatures. If you have relevant summary data to share I welcome a PM or a reply to this post. May you find this information useful! As usual YMMV. I tried to paste the tables into the post but they did not format correctly so I have attached as a PDF. The tables are 1) a detailed temp over time log summary in 30 minute increments and 2) a table of cooking temps, meat weights, overall time, and times per pound. EDIT: Cooking temps are grill grate tempertures. Boston Butt Temps Profile Log.pdf
  12. So I have a question for anyone willing to answer. I have seen posts on here stating that they had a butt on for 16 hours before taking it off. My question is, what temp are you taking the butt to in a 16 hour period? I reach 195 in about 7-8 hours so are you allowing the butt to continue to cook past that point, or are you trying to reduce the temp of the pit to maintain it? I am a fan of bark, and would love to be able to go that long for the extra bark it would produce, but didn't know if I was just doing something wrong?
  13. Wanted to get some thoughts on bone in vs. boneless for a pork butt. In NC I picked up my meat from Costco and the butts were all boneless which was fine, I didn't think anything of it. I went to a local meat market and found a great deal on a pork shoulder and then when it was time to rub realized it was bone- in which threw me off. Fast forward: I'm now in Texas and there are some price differences (large ones) with great selection for bone in vs. boneless. Wanted to get some thoughts on bang for buck and a qualitative difference between the two. Obviously, you're paying for the bone and that's dead weight but the price per pound is cheaper. I didn't notice a big difference on finished product taste between the two but wanted some input from you guys and gals. Thanks!
  14. I was tasked with providing the Pulled Pork for a Pot Luck get together we were going to. Last Saturday I took a pork butt out of the freezer and put it in the fridge to thaw. Tuesday evening I pulled it out of the fridge and it was still almost completely frozen. Crud! I break out a large stock pot and let it sit in some water for around 4 hours and that did the trick. Got out my rub. Took the pork butt out and cut off most if the fat cap and poured a little molasses on. Rubbed that all over and applied the rubbed. I wrapped this up in plastic wrap and then let it rest in the fridge overnight. I got up at 6:00 and had the butt on the grill by 6:30 with some peach wood chunks. After it reached an I.T. of 202 it probed like butter and I placed it into a chafing pan. I then covered it with foil and placed it in a good cooler and cover with a few towels to let it rest. After approximately 4 hours we needed to go so I pulled the bone out. It was still almost too hot to touch but I pulled a few pieces off to get a pic of the results. It was a hit!
  15. Might as well start off the new Joe the right way. (I still need a name for her - and yes she's a girl - haven't figured one out yet). 9.24 lbs. Homemade rub. Coupla big chunks of cherry in there. Been on since 3:30. It's going to be a late night/early morning. And something to sip on while I'm waiting.
  16. Thanks to everyone's tips on here I've embarked on my first pork butt. I've made lots of ribs, chicken and steaks, but this is my maiden voyage for pulled pork.
  17. So I'm doing a butt on my komado for Superbowl. Have 14 people coming for the big game. Game time on the west coast is 3:30. Which would put half time ~4:30-5pm. Do I risk putting it on at 4am Sunday morning (at a higher temp than 225)? Or do I do it Saturday, and re-heat in a much more relaxed state of mind on Sunday in time for the big feed? I know the benefit of taking it off the BBQ just in time, with the excitement of pulling it in front of everyone, blah blah blah. But I also know the frustration of sitting at the stall, and not being ready to eat on time... I did one a couple of weekends ago, and it actually took 17 hours at 225, and was DELICIOUS (I did post it here). That time, as it took so long, I took it off at 203 degrees, pulled it, put it into tightly sealed vacuum packs, then re-heated the packs in a sous vide manner, in 180 degree water. Massaging the pouches as they heated up kept the juices distributed, and everyone who ate that night, LOVED it! What would you guys do? I'm doing a ~6lb butt. My last experience was a 5 pounder, done at 225 degrees, and took 17 hours. But it was AMAZING. I've heard the stories that you can do it at a much higher temp for a shorter time with good results, but I'm afraid to mess with success... Am I overthinking it? Do I do it Saturday, then reheat a la sous vide? Or do it take the plunge and do it Sunday? HELP!!!
  18. It's not the best price ever but Kroger grocery stores in the Atlanta area are selling pork butts at $1.99 a pound with your Kroger Plus Card.
  19. I decided to go ahead and get a post started, since Day 28 might wind up bleeding over into Day 29. I got a very late start this morning and didn't get my roast on the grill until nearly noon. I'll come back and update with the final product at whatever time it winds up being done tonight. About 4.7 lbs of boneless shoulder roast, tied up, and having sat in a rub of chili powder, garlic, salt, and a little brown sugar for a day or so. On the grill ... cast iron diffuser and aluminum drip pan at the ready: 6 hours later, holding a stall at about 167°. I bumped the temp up to 300° and we'll see if we can get this baby off the grill before midnight.
  20. Well it's beautiful outside and I have the day off so why not fire up the akorn and do some yard work. I'm about 2 hours in to this cook so I'll post pics along the way
  21. I thought it was a good idea to touch base on a basic topic that sometimes gets buried in post about a specific cook. It's the concept of BBQ and the old saying, "It's done when it's done". After seeing a recent post about two 8 lb butts taking 17 hours to finish I thought it would be good to talk about the basic principles of the cook itself rather than the rubs or injection you use. You can never time a cook and if you think you can, you will get burned and find yourself in panic mood running around cranking up the heat trying to get your cook to finish so your hungry guest can eat. Everyone has that moment after a couple of great cooks, they figure they know how and when to cook that pork butt or brisket so everyone eats at 4:00 only to find it's 3:00 and they still have not gotten past the stall on the internal temp. Yes, your meat has been sitting at 145-150 for 2 hours and everyone is showing up We have all been there, so lets talk about how to plan ahead and how to be that guy who always looks in control and everything is just running like clockwork at the BBQ. You know that guy and hate him so much and wonder how he does it? Food is done on time, cooked just right and everything flows like butter. First, lets understand what BBQ is: It started as the poor mans way to take a very tough piece of meat and make it edible. The tough meats were passed down to people who could not afford the better cuts and nothing in the animal went to waist so cooking those tough pieces of meat were never a challenge to people with lesser means in life. Now BBQ has become a delicacy of sorts and not everyone is up to the challenge of making it and doing it right. Today the average backyard Joe who flips some burgers and dogs on sunday and dreams of being "That guy" who can churn out some great Q and be the envy of everyone finds its not so easy. Cooking BBQ is the easy part, low and slow but planning the BBQ is the tough part and having it all come together and tasting like the food you get at the Rib Cookoffs is an art form. I could say to cook your BBQ at 225 at 1 1/2 hours per pound and end this whole discussion and shut down the forum because we all now have the secret to cooking great BBQ and whats left to talk about! BUT, it's not so cut and dry. Your brisket and pork butt come from and area of the animal that has a lot of connective tissue in the meat and BBQ is about breaking down that tissue so the meat is not like shoe leather to eat. You can certainly eat a brisket cooked at 145-150 internal temp but geez oh man it's going to be the toughest chew you ever had. The low temp of the cook gives the tissue a chance to melt or breakdown and also a chance for the smokey flavor to slowly soak into the meat giving these cuts a better flavor. The problem is knowing how long it will take for the tissue to break down in the meat and the simple answer is, you never will know. A 5lb pork butt can take longer than a 7lb butt and I know people think well I did a 7lb butt 2 weeks ago and it took 9hrs so a 5lb will only take 7hrs. Not so and this is where the panic comes in and the guest are standing around looking at you. This breakdown of tissue will be different from one cut of meat to another and if you bought 2-7lb buts you could have one finish 2hrs before the other. Think it through and know if you add an extra butt on the cooker it will add more cook time because you added more mass to the grill. So understanding this and planning for this is your best bet. You can store your cooked meat wrapped up in a cooler for 5-6 hrs and it will be just as good and hot if you just pulled it off the grill, so give yourself a big window when timing your cook. If I am serving at 3:00pm on sunday, I am putting my meat on at 12:00 midnight the night before and yes I sleep good because this has to do with me knowing my cooker and lots of practice cooks. Each cooker is different and getting to know yours is the key to success and being "That Guy"! Having the meat done early gives you an advantage in being able to focus on side dishes, drinking a few cold ones with your guest and making sure everyone is having a good time and helping the wife do her thing.... So plan your cook and know your cooker and understand that every piece of meat you plan on cooking could yield a different time will only make you "That Guy" that everyone would love to hate Plan ahead!!!!
  22. Wondering if anyone has tried to do a korean-style pulled pork (with carmelized crust) in a kamado or akorn? If not any thoughts on trying to execute this recipe on a kamado? Thanks!
  23. Got my Acorn on Labor Day. Tried it out today with a small pork butt. Simple dry rub and smoked at 275 for 4 hours. Cut the tie string and it fell apart nicely. Pulled it added a little apple juice and covered for another half hour.
  24. Well, tomorrow is the annual family get together where I see my cousins once a year. My one cousin who organizes this every year was shocked when we showed him how to do a whole pig two years back, so he recently hooked me into doing the meat. Figuring on doing pulled pork on a bun, I told him to pick up three bone-in shoulders, not picnics. So, last night he dropped off three well bound, boneless pork blade roasts, totalling about 27 pounds. Said that he tried three different stores and nobody sells the bone-in butts without pre-ordering by a week or more. Makes sense, based on what I have seen around the Waterloo Region in the last year. I whipped up a double batch of basic rub that I use, and started the defrost process. Yes, they were frozen cryovac'd lumps. Tonight I got home from work, opened the roasts, and bathed them in dry rub. Then I fired up the charcoal, and most of it was quite small pieces in this latest bag. I fit two onto the main grate, and injected them with Apple Juice. Then I plugged in the Maverick probe, and popped in the upper rack. On goes the third roast, and -success! The lid will close nicely. So, it's five minutes to six, the meat is on, and I am guessing that they will be ready by mid morning. The temps have settled in at about 245 degrees, and it's a lovely evening here in Southern Ontario. The neighbours are already checking in since they can smell the Charcoal and Hickory burning. Maybe only two and a half will get delivered... LOL Will check in through the night and report further.
  25. Cooking up a 9.5 pork butt today on my Vision Grill Classic. I am using my Pitmaster IQ120 to control firebox temp. Here's the breakdown. Mustard base then used a semi sweet pecan rub and some Butt Rub, about a 50/50 split on the two rubs. Royal Oak lump (firebox full about 2" above air holes) with 50% apple, 50% pecan chunks. Pitmaster IQ120 on the kamado with temp set at 240. Inlet gate valve on the IQ120 set at 2. Top vent set at 1. (If the inlet gate valve is not adjusted for your specific kamado and cooking temp it will allow a natural draft into the firebox to the point you can't control temp well. Better to pinch it down and let the fan suck air into the controller and blow it into the kamado) Pork Butt hit the grill at 7:15 AM. Dinner target time is 6:30 PM. The plan is to cook to 195 degrees imternal then pull and wrap. I will spray the putt with 50/50 apple cider vinegar/apple juice. Now time to get my day started and run some errands for the next 4 hours. I'll keep you all posted.
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