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  1. they've been on for a bit, cruising at 215°f. Going to finish each one differently but still debating the details.
  2. In my other post, I was asked if I would post the recipe for this. It is not mine but is based on Rick Bayless's recipe. I tweaked the cooking method and adjusted for 8.5 lbs. of pork. The pictures below the recipe were from last years cook and are there to give you a better idea of how I cooked it. (I apologize in advance for the length of this post) Here are the ingredients for the marinade and the pickled onion: Marinate: 4 tbsp. (about 2 ounces) achiote seeds / powder 1 tbsp. dried oregano, preferably Mexican 1 tbsp. black pepper (preferably fresh ground) 1 tsp. cumin (preferably fresh ground) ½ tsp. cloves (preferably fresh ground) 1 tbsp. cinnamon (preferably Mexican canela and fresh ground) 10 garlic cloves ¾ tbsp. Salt 1-1/4 cups fresh sour orange juice OR 1 cups fresh lime juice plus 1/2 cup fresh orange juice 1 large (8.5 lb.) pork shoulder 1 lb. package of banana leaves (Note: Some add peppers to the marinate but I don't as my wife and MIL don't like the heat. It tastes great without it and you can always add any kind of heat / salsa to it later as Rick mentions) Directions: Measure the achiote seeds or powder and oregano into a spice grinder, adding the black pepper, cumin, cloves and cinnamon, and run the grinder until everything’s as powdery as you can get it (you may need to work in batches). In a blender, combine the ground mixture with the salt, the garlic and sour orange juice (or lime juice plus orange juice). Blend until smooth—there should be very little grittiness when a little is rubbed between your fingers. If you’re working ahead, pour the mixture into a non-aluminum container, cover, refrigerate 6 hours or longer. Before using, blend the mixture again to give it an even smoother texture. (The long steeping and second blending isn’t absolutely essential, though without it the marinade may be a little gritty.) Here's a link to Rick Bayless's recipe: http://www.rickbayless.com/recipe/cochinita-pibil/ Pickled Red Onion: (From Rick Bayless’s recipe but I tweaked it and adjusted it for 2 onions) 2 large red onions, sliced 1/8 to 1/4 inch thick 1 ½ cups fresh sour orange juice OR 1 cup fresh lime juice plus ½ cup fresh orange juice 2 tbsp. white vinegar 1 tsp. salt 1 habanero cut in half (If desired) Directions: While the meat is cooking, prepare the onions. Scoop the onions into a non-aluminum bowl. Pour boiling water over them, wait 30 to 45 seconds, then pour the onions into a strainer. Return the drained onions to the bowl, pour on the sour orange juice (or the lime-orange combo) and stir in 1 teaspoons salt. Add 1 habanero cut in half if you want a little heat. (Hint: it doesn't add that much) Cover and set aside until serving time. Here is an 8.5 lb. pork shoulder I trimmed most of the fat cap off and then scored it on both sides. I mixed up the ingredients for the marinate and poured it over the pork on one side and then the other. I covered it with foil and let it rest in the fridge overnight. In the morning I started prepping the banana leaves to get them more pliable by heating them up in the oven. I place 2 sheets of wide aluminum foil in opposite directions. On top of this I place 2 sheets of parchment paper in the opposite directions of the foil. And now I place on some banana leaves. I overlap all the joints by a good 3 to 4 inches and alternate the direction of the leaves to try and minimize leakage. Now I can wrap up the pork shoulder in the banana leaves and tie with butcher’s twine. (Note: This is much harder than you’d think. Try to have someone there to help tie the knots in the twine.) Then parchment paper and finally the aluminum foil. (Wow! I could work in the shipping department. ) OK I now light start up the kamado with a full load of lump and set it up for indirect cooking. Once it gets up to 325 I put on the Cochinita Pibil package. Let it get up to 350. I going to check it in 4 1/2 hours to see how things are going. While I’m waiting I made up some Pickled Red Onion and some fresh tortillas. Was able to relax a little and then checked the I.T. of the meat. Yes! Now I carefully unwrap my package. And transfer it to an aluminum pan. And continue unwrapping. OH IT’S JUST LIKE CHRISTMAS! Fish out all the banana leaves And the bone And pull the meat. It was literally so tender that I could’ve just stirred it with a spoon and it would’ve fallen apart. And now for the moment of truth! Here it is plated in some tacos with some Tostones appetizers, radishes and guacamole and chips. Off the charts goodness!
  3. Ok so I started my first pork butt cook with a pit temp of 275. It is a 8 pound bone in pork but. After 2 hours the internal meat temp is already 124!?! Is this normal? I was thinking at 275 I was looking at about an hour a pound? I backed the pit down to 250. Should I be worried or am I over thinking this?
  4. Here's my entry for October's PP challenge. This is actually a double leftover. I made sloppy joes using leftover pork smoked in my Akorn. Since that's basically a pp sandwich that will not be my submission. I decided a pp omelette was the ticket with a Carolina twist BBQ sauce and coleslaw. It was scrumptious. Chopped Onions, red peppers, green peppers, yellow peppers and a 3 cheese blend rounded out the rest of the ingredients.
  5. Butt on for about 15.5 hours overnight smoked over pecan. Put loin on this morning for 3.5 hours. Had to put more charcoal on about 12 hours. Loin was a bit dry, butt was awesome and moist with an awesome crust. Overall, pretty happy with the first smoke on the vision. Also learned a lot about "marathon" smoking and fine tuning temp adjustments. Temp got to 300 once or twice, takes a while to get back to 250....
  6. Made a Costco pack of pork shoulder (15lbs) on Saturday, this was actually my first really long cook with my Akorn, turned out great! Used Meathead's rub recipe, and dumped on some Pig's ### sauce (nice surprise how good that was!) after it was pulled. Otherwise just let it go almost 12 hours with some hickory thrown in with the lump pulled them off around 197 degrees. The shoulder I thought was larger got done about 45 minutes quicker, really loving having multiple probes with the Fireboard. I think the wind was swirling a bit as I had a little harder time than usual maintaining pit temps, I was aiming for about 240 at the grill, but I did let it climb a bit at the end trying to push through the stall. Also the first time I really noticed a stall, so I'm thinking that my other ways I've done pulled pork before I had a kamado were running hotter than I thought and I didn't have a good way to monitor it. Had some happy family and friends with the end result and I had fun cooking anyway, also made some cheesy hashbrowns to go with.
  7. Hi All, i'm new here and also to Kamado cooking (picking my new Akorn up tonight). I have my daughters 1st birthday coming up and i want to do a pulled pork for the lunch. I'll have a few opportunties between now and then to practice some cooks, but I'm not sure on the best way to go about the pork on the day. The issue is that the lunch will be at about 1pm. The way i see it (after doing some research on this site), i have a few options. I was wanting your opinions on what might be the best (in terms of ease and taste considering i'm fairly new) Do an overnight low and slow pulled pork Cook the pork the day before, reheating it on the day just before lunch trying to do a pulled pork in about 4 to 5 hours (i.e. start first thing that morning) My main concern with the 1st option is that I will literally of only had a few cooks in the Akorn before the party, so am a bit nervous about doing an overnight cook. What are peoples thoughts and experiences? Cheers, Phil
  8. A Definition of Southern Love: Tender moist hickory smokey pulled pork with my Smokehowze Carolina style spicy red sauce mixed in, piled up on plain bread, and a couple of our homemade fermented garlic dill pickles for fun.
  9. I'm having a large party on Sunday, for which I'm doing a 14# brisket and 10# pork butt. Can't cook both at once, so I'm doing the pork tonight and the beef Saturday overnight. Once done, I'll put the pork into a crockpot for reheating. Would it be best to shred the pork as soon as it's rested a bit, or keep it whole until reheated Sunday morning?
  10. Rib hickory, chicken tangy and pulled pork sauces made and stashed in fridge...... Butt rub made....... Grill made ready.......... Lump, cherry and a couple chunks of apple.... Thought about it for a 1/2 second and then poured on a pile of mixed hardwood pellets.......should help the flavors.... Will fire this up with morning coffee and have it loaded prior to daylight. Hope the neighbors don't mind the music that'll come with the smoke.... Ribs & butts prepped....... Hyooge amounts of rubs on them for the overnight rest in the fridge....... Looking forward to the early hours tomorrow......coffee maker has been made ready......
  11. An alternative to traditional BBQ pulled pork, this Cuban-American inspired dish is outstanding especially in warm weather due to the flavor and aroma of fresh cilantro, fried garlic, lime/orange juice, & cumin. This recipe never disappoints. 8 lb pork butt Marinade Ingredients: 4 tsp Olive Oil 1 bulb Garlic 2 cups lime juice 1 cup orange orange juice 3 tsp cumin 3 tsp oregano 4 tsp salt 1.5 tsp black pepper Mix in food processor. Add to large bag with pork butt. Marinade for up to 24 hours. Cook pork butt @225-250 F for 12-14 hours till 195+ int temp. Mojo Ingredients: 2 bunches cilantro 2 cups olive oil 2 cups lime juice 1 cup orange juice 2 bulbs garlic (peeled and cross-sliced thin) 4 tsp salt 4 tsp cumin 2 tsp black pepper 2 tsp oregano Cook garlic in hot oil for 2-3 minutes. Add remaining ingredients except cilantro. Heat to boil. Cool. Add chopped cilantro. Pour over pulled pork. Video Instructions: http://youtu.be/Es3h3WMacLc
  12. 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.
  13. Just got done with dinner, my first time making a Boston Butt. https://goo.gl/photos/Gzk5ZWgnBB7Rbz9X8 The Akorn with the Tip Tip Temp kept an even 240-250ºF for the full 7 hrs.
  14. I've always wanted try this recipe, and after talking about it for almost two years with my wife, I finally did. I did a tweaked version of Kalua Pork wrapped in banana leaves. I must say, it turned out really good. I found the recipe online and slightly tweaked it. The rub consisted of 2TB of chicken stock powder, 2TB of course salt/sea salt, 1TB all purpose seasoning (used Adobo, all I had at the moment), 1TB Bad Byron's Butt Rub, and lathered the butt in Worcestershire sauce as a binder. Kiawe wood is hard to come by, but I did a quick online search and Mesquite wood is a good alternative. Fired up the Akorn and smoked it at 260-275 degrees for 5hrs. Normally you wrap the banana leaves from the get go, but I wrapped it once the temp hit 180 degrees. I also did a layer of foil, so the leaves didn't burn. Before I warped it, I grilled a thick chunk of Pineapple and blended it with some water, brown sugar and 1/2 a stick of butter. Once it was finished, I let it rest in a cooler for about 2hrs, banana leaves and all. Made mini pork sandwiches and taco's. I also made a BBQ sauce consisting of grilled pineapple and original sweet baby rays BBQ sauce. It was a great combination and complemented the butt nicely.
  15. Tried my hand a couple times now at pulled pork after all the recommendations of it being a good intro to low and slow. I read the "definitive guide to starting a low and slow fire," and have used and keep a few of the isopropyl-soaked cotton balls readily available, but I've gotten pretty good with my electric starter. After filling up the firebox with new charcoal, I just shove the electric starter in the mass and leave it for no more than 5 minutes. After putting the smoking stone in and closing the lid, watching it pretty close, (closing the vents in "halfway" increments the closer I got to 225, settling around 0.75 bottom, 0.90 on top (yes, I'm an engineer)) since my last few tries at temperature control were all over the board. Having a remove temperature sensor also really helped me here. It was only after people's advice here to get a temp probe (and using it) that I've been able to get more consistent low temperatures. As far as pre-work goes, I followed Chris Groves' instructions as closely as possible, except instead of mixing up his BBQ rub I just bought a bottle of Stubb's BBQ and gave it a good coating. I don't think this butt was even 7 pounds, but it still took nearly the full 12 hours. After it came off, I did the foil-towel-cooler trick for a few hours, then shredded it, mixed some slaw, and headed to my friends house for lunch! He'd been in the hospital for the last two days, so I had a great excuse to go "full kamado" for him and his family. Anyway, enough text. Here's some pics! I think this is two or three hours in. 3:30 a.m. wake-up call from my faulty receiver (no, I'm not over it yet ) The finished product! Shredded it with bear claws and took it over to a friends house for lunch. He'd just come out of surgery as well, and hadn't had much real food in a while, so he was quite grateful. I made a vinegar-based BBQ sauce to go with it, the recipe for which is in Chris Groves' kamado cookbook (so obviously won't disclose here). I would highly recommend it. Per his instructions, I use the sauce as a coleslaw salad dressing, which I really like, especially since I've never liked mayonnaise-based slaws (ick). Last photo here is of my second pork butt: I think this guy was over 12 pounds before it went on the grill, but ironically it finished sooner than the 7-pounder. I had been baking some bread on it before this making this one, so I was trying hard as I could to get the temp down from 500F without actually snuffing out the fire entirely. Surprisingly, I mostly succeeded. But at my vent settings used in my last overnight cook the temp sensor was reading about 40 degrees under what I expected. I got to 225, but when I'd close it down a little more the temp kept dropping. Concerned about killing it, I opened the bottom vent almost twice what I normally do and went to sleep, thinking I'd have to let it finish up closer to lunch the next day. When I got up, my remove receiver was still showing 225, but my dome thermometer was reading 250, which really is 300. However the probe was reading so low, internal temp was over 200 so I pulled it off. Made for another tasty lunch! This time, friends came my direction, impressing even my Texas brisket friend. Enjoy!
  16. Last time I smoked a Boston butt to make pulled pork, we had a good bit left over. My wife suggested making soup based on a green enchilada sauce and green chilies. I found this recipe on line https://lilluna.com/crock-pot-green-chile-enchilada-soup/ and I substituted the pulled pork for the chicken. I also adjusted the spices to our taste and added some chipotle powder. It was awesome.
  17. Here is a recipe of mine everybody has liked for a table sauce. I have learned to make more than I think I will need! Enjoy. Smokehowze’s Spicy BBQ Sauce for Pulled Pork I developed this sauce for pulled pork. It is especially good as a side sauce for pulled pork reheated out the freezer. It is spicy/flavorful but not too much heat. Increase the red pepper flakes if you like it hotter. Decrease cane syrup for more vinegar bite. In my household, we have come to prefer this over the variants that use brown sugar. · 2/3 cup cider vinegar · 2/3 cup ketchup · 3 Tbs Steens Brand cane syrup (or something equivalent) · 2 tsp dried red pepper flakes · 1 tsp coarse grind black pepper Add all ingredients into small sauce pan and heat slowly to a low boil stirring quite frequently. Cook for a few minutes to meld ingredients. May be cooled and used immediately. For best flavor, allow to cool and mature in fridge overnight.
  18. This type of video is right up my ally. I love bbq gear...In fact, that's how I found John's ManCaveMeals channel in the first place (which John reopened a few months ago in case you didn't notice.) I've been trying to do this cook for months (before summer), but haven't had a chance to make it happen until this weekend. I cooked two pork butts side by side. One was done in the Weber Summit Charcoal Grill and one was done in the Weber 27 in kettle with the Slow 'N Sear. Then we compared the results. Both were great, but they turned out surprisingly very different. I think I liked the kettle version better. My wife liked the other, of course. I think it came down to the smoke profile. I really hope you guys enjoy this. It was a TON of editing, but I like the way it came out.
  19. I am new to the Kamado cooking club. Just purchased a new Hybrid Professional S from Home Depot. This is currently not sold in stores so I had to order on-line. This item included the new Gas insert, cover, Lava stone, two side shelves, and quick connect hoses for the gas for $ 899 which is a good price since the gas insert itself sells for $ 250 and the stone is around $ 50. Assembly was not difficult but took some time to get it all together. The kit included pretty good instructions as well as all tools needed for the installation, one open end wrench and another cap nut wrench, both 10 mm. It also included several extra nuts of each type in case I might lose one in the process, a very nice touch. The only difficulty I had was in the weight of the main cooker which weighed well over 100 pounds and had to be lifted out of the box and placed onto the dolly unit. Since I am not a spring chicken any more, had to get some help in lifting this big round bowl onto the dolly. We had to be very careful in this because the bowl is round and does not have anything to hold onto during the lifting process. I would up rigging some lifting handles by placing a strap around the lower bowl and attaching two 2x2's to the strap, one on each side. This allowed two people to easily lift this egg up and onto the dolly. The only problem I had was in attaching the shelves to the main unit which required the attachment of 4 shelf brackets onto the egg using pre-installed bolts projecting off the sides of the egg. The brackets installed OK but once installed the shelf would not line up with both brackets on the left side. I tried bending them but the construction is so solid, I could not bend them enough for a proper alignment. I called the support line and they had replacement parts in the mail right away. These brackets were correct and the shelf fit as it should. Now that everything is working, my first cook will be a simple Pizza using the gas insert. I will post the results at a later date.
  20. Smoked our first butt today. The cut weighed in at a little over 10 pounds. Managed to keep the Kamado temp between 250 and 270 for 10 1/2 hours. Let it rest for an hour. Oh, we used two pieces of pecan wood for the smoke flavor. That was a perfect flavor. My wife used her top secret rub but it is close to most you find on the internet. We did not use a sauce for the pulled pork tonight. It was juicy and perfect without. Our leftovers will get my wife's top secret sauce. I followed the suggestions from the "How to cook a Boston butt" post. That information was critical to a successful smoke. The pictures are worth a thousand words.
  21. I saw this item advertised on a couple of offset cooking forums. I thought it looked reasonably cool, especially if you have a large number of pork butts to pull. The Porkinator attaches to a cordless drill. You place the but in a cheap stock pot and pulse the drill with the Porkinator attached to pull the pork. http://www.porkinator.com It looks neat but the price tag is killing it for me. I don't think it should be priced at 49.99 USD. That's a little excessive. What do you guys think?
  22. Has anyone seen the Subway commercial for their pulled pork sandwich? In the commercial one fellow is opening up Akron (char-griller) and says it will be another 5 hours for por will be ready, eventually they both go to subway for their pulled pork sandwich voice says why wait 5 hours when you can have it now.
  23. I haven’t made this in a while so I decided it was time. I had a pork butt in the freezer so I started thawing it out on Wednesday. Started my prep work on Saturday by making up a fresh batch on pickled red onion. Gathered the ingredients for the marinate. Mixed it together and let it rest while I prepped the pork butt. Cut most of the fat cap off and then cut it cross-wise on both sides for better marinate penetration. I then put it in an aluminum pan and poured 1/2 the marinate on one side and then flipped it and poured on the rest. I put this in the fridge for an overnight rest. Here it is the next day. I had tried to buy fresh banana leaves at the local Mercado. Unfortunately they were out of the fresh and I had to settle for the frozen. These are still good but obviously fresh is better. (See why?) Since I had frozen leaves I knew I couldn’t make my banana leaf package like I normally do so I lined another aluminum pan with them. I placed the pork butt into the pan and poured all the of marinate that had settled to the bottom over it. Folded the leaves over it and covered this with a double layer of foil. I then placed that on my preheated kamado and I'll check it in approximately 3 1/2 hours. While it was cooking I made up some Mexican rice, frijoles negros, some guacamole. and some tortillas. After 3 1/2 hours it was at 201.5 I.T. (Almost there) After it reached 208 I pulled it out and let it cool for 20 minutes. I then took the foil and the banana leaves off / out and found a beautiful piece of meat. I transferred it into a big SS bowl to pull it so I could fish out any little pieces of banana leaf that didn’t come out the first time. After I did this I poured the remaining marinate over the meat and stirred it in. Here is everything plated with a Negra Modelo. (Cochinita on some banana leaf) And here is the Money! Muy Beuno! Thanks for looking.
  24. We planned to have friends over for tacos tonight. I did a run to the store for a few last minute items and discovered these nice little 4lb'ers on sale. I grabbed one and my neighbour showed up with two more of his friends.
  25. Today I tried two different things, I used a coconut charcoal extruded type Que, used maple wood chunks and for final product tried new method for pulling the pork shoulder. I used my kitchen aid at a slow speed with regular mixing paddle, On YouTube a saw a chicken salad recipe using kitchen aid to shread chicken breasts.
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