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Found 2 results

  1. Hello all, My uncle started telling me about his Big Green Egg about a year ago. I love to cook on the grill so two months ago for fathers day I decided to buy an Akorn. I figured I would test the waters before I invest in a high dollar Egg. So for the last two months I have cooked burgers, a few beer can chickens, baby back ribs, and steaks on the Akorn and with every cook I learn more and got more hooked on the kamado. So I decided to try my first slow and low this weekend. I live in Miami and my wife is Cuban so I thought I would try a Cuban style (mojo) Boston Butt. I tried to keep it as simple as possible so here is what I did: Cooking equipment: Chargriller Akorn (no mods) Chimney starter Frontier lump charcoal Ikea Fantast thermometer ($6.99) tin pan Rub: 1 Tbl Kosher salt 2 tsp ground black pepper 2 tsp cumin 2 tsp onion powder 2 tsp garlic powder 2 tsp dried oregano Marinade: Iberia Mojo Criollo (any Mojo will do but this was awesome) Meat: 6.5 lb Boston Butt On Saturday morning I cut the excess fat off the Boston Butt and injected it with the Mojo (had to strain the mojo in order to use the injection needle). Then put the Butt in an oversized Tupperware and refrigerated for 15 hours. Then I prepped the Akorn. First I completely emptied the ash collector and cleaned the cooking grate. Then I added charcoal to the fire box starting with large pieces on the bottom, then medium on top of the large, then small on top of that. Also, I did not pyramid, I spread so the charcoal was flat. This way the small gets the heat up quickly, moves down to the larger pieces and stabilizes for a smooth even heat. Also, I pre-loaded the chimney starter with newspaper and charcoal. I set my alarm clock for 4am Sunday but woke up at 3:15am, guess I was excited to start the cook. First, took the Butt out then patted dry with paper towels and put on the rub. I didn't go crazy with the rub, just a medium dusting and made sure to get in all the folds. Next, I started the chimney starter and got the fire going. By 4am I had the fire stabilized at 225 deg. and it was time to put the meat on. I used the heat diffuser stone that came with the Akorn, then the tin pan on top of that with a water/mojo mixture, then the cooking grate and the Butt on the grate. Also, had my Fantast thermometer inserted at the beginning. Had the Butt on by 4am and let it cook for 4 hours before opening the lid. At 4 hours and every hour after I used a spray bottle to mist the Butt with a Mojo/water mixture. At 4pm (12 hours total) the internal temp was 195 deg. I foiled, wrapped in a towel, and put in a cooler for 2 more hours. Then pulled the pork. I immediately added a some of the Mojo drippings from the tin pan to the pulled pork. Finally time for Medianoches (Cuban Sandwiches). Let me tell you, I grew up in Miami and I've had Lechon (Cuban pork) 25-30 times and this was by far the best. Most of the techniques that I described above I learned from this website. Thank you for allowing me to get the most out of this art of cooking!!! I had a blast!!!! Medianoche (Midnight Sandwich) = Pork, ham, swiss cheese, pickles, mustard, mayo, pressed between a hoagie style potato bread.
  2. After seeing that glorious post by Big Cat 305, I had to replicate one of those fantastic Cuban pork roasts. For this cook I am using Goya Mojo Criollo and will follow Big Cat's rub recipe although I will probably make more than he did. I am also using a 9 pound pork shoulder with the skin on instead of a Boston Butt, I was mistaken in saying it was 10 pounds in another post. I don't expect there to be any difference in flavor as these two cuts are from the same region but I am hoping to have some flavorful extras with the skin. So, here is the beginning of the cook: Here is what we got to work with: I decided to score the skin. Now lets inject this guy! A little more mojo on top and it's ready to be covered and set in the fridge for about 12 hours. Once the marinade has had time to work it's magic I will rub the meat down with the rub and get it on the Akorn.
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