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Found 2 results

  1. On New Year’s Eve we had our friends over for dinner. They were getting up early to go to the Rose Parade so the evening ended early but we still had a great time. I made 2 pizzas. The first was a Hawaiian Pizza with red onion, black olives, Canadian bacon and pineapple. The second was a Meat Lover’s Pizza with red onion, black olives, peperoni and Italian sausage. Both were delicious but I have to say the Meat Lovers was my favorite. Thanks for looking.
  2. I was invited over for New Years and the host suggested a Hawaiian theme for dinner. So, I said I would cook a Kalua pork butt. Below are my initial efforts. This is my first overnight cook. I started two days ago with a Costco pack about 14.5# with two boneless shoulders in the bag. I salted them with Himalayan Pink Salt (didn't have any Hawaiian pink salt) and set them in the fridge overnight to marinade and rest. Yesterday I stopped by the Koreanna market and bought (too much) fresh banana leaves ($3 for 3#) I then set the roast in and started wrapping I used butchers twine to bundle it. This was the interesting part, I saw on another site to wrap this bundle in plastic wrap to seal in the juices. Since I have seen plastic being used in the oven in Food TV, I thought I would try this. I know the goal with Kalua is to steam the pork and this is to replicate the in ground process (imu) of rocks/leaves/pork/leaves/burlap/dirt. When it was wrapped, it looked like this I them wrapped this is a couple layers of foil to make this As I had two roasts and an opportunity to prepare this dish two ways, I decided to dry cook the other butt. So I trussed it back together with some twine. So, I then fired up the Vision and let the fire settle in near 225F. After the fire was nearly stable, I decided to add the meat and finalize the fire before going to bed. It was a cool night with temps near 36F and the wind picking up. For the fire, I use Lazzari manzanita and one 12 inch branch from a pepper tree I trimmed earlier this year. I set my Maverick to a meat alarm of 200F and fire alarm of 275F and went to bed at about 12:30, with my Maverick on the night stand. At 2:00 am, the fire alarm went off and I closed the lower vent to about 8 small holes in my perforated vent and a 1 on my cast iron top vent. I adjusted the alarm to 300F and went back to bed. The naked (smaller) butt was 143F at this time. I woke up at 4:00 and glanced at the Maverick, fire 271F, meat 190F. I went back to sleep. same process when my wife's alarm went off, 261 and 195, back to sleep until 6:45. When I got up, the fire was down to 251F and the meat was showing 199F. Sounds done but I wanted to probe it. So, I put on my slippers and coat, grabbed my Thermopop (probe), and went outside (33F air temp). This is what I found GBD, Golden Brown and Delicious roast where the probe slipped thru the butt like butter. I didn't probe the wrapped roast. I will reveal it later. As I need to work today and feel roasts are better after they sit for a bit, I foiled the little roast and placed them both into my Trader Joe's insulated bag. They are currently sitting at home, awaiting a good pull, good beverages and good company. I will come back with a review and more photos.
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